Tender strips of beef, colorful bell peppers, and thick, chewy udon noodles stir-fried together in a savory sauce — a quick, vibrant, and satisfying dish perfect for busy weeknights or an easy homemade takeout meal.
Why You’ll Love This Recipe
Beef Stir-Fry with Bell Peppers and Udon Noodles is a wonderful balance of flavors, textures, and colors. The tender beef, crisp-tender vegetables, and hearty noodles are all tossed in a rich, umami-packed sauce that comes together in minutes. This recipe is quick, highly adaptable to your favorite vegetables or proteins, and much healthier than typical takeout options, making it a fantastic choice for family dinners or meal prepping.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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8 oz beef sirloin, thinly sliced
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10 oz udon noodles, cooked and drained
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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1 green bell pepper, thinly sliced
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1 small onion, thinly sliced
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2 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 tablespoon hoisin sauce
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1 tablespoon vegetable oil
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1 teaspoon sesame oil
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2 cloves garlic, minced
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Black pepper to taste
Directions
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Heat vegetable oil in a large skillet or wok over high heat.
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Add the sliced beef and stir-fry for 2-3 minutes until browned. Remove and set aside.
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In the same pan, add the garlic, onion, and bell peppers. Stir-fry for 2-3 minutes until just tender.
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Add the cooked udon noodles and beef back into the pan.
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Pour in soy sauce, oyster sauce, hoisin sauce, and sesame oil. Toss everything well to coat.
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Cook for another 2-3 minutes until heated through.
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Season with black pepper and serve hot.
Servings and timing
This recipe serves approximately 3 to 4 people. Preparation time is about 15 minutes, and cooking time is around 10 minutes, making the total time about 25 minutes.
Variations
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Substitute the beef with chicken, shrimp, or tofu for a different protein option.
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Add other vegetables such as snap peas, carrots, broccoli, or baby corn for extra color and nutrients.
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Spice it up with a drizzle of sriracha or a sprinkle of red pepper flakes.
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Use soba or rice noodles instead of udon for a different noodle texture.
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Garnish with sesame seeds and chopped green onions for added flavor and presentation.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry the noodles over medium heat with a splash of water or additional sauce to refresh the flavors. Microwaving is also an option but may slightly soften the vegetables.
FAQs
Can I use frozen udon noodles for this recipe?
Yes, frozen udon noodles work perfectly and often have a chewier texture than dried ones.
What cut of beef is best for stir-frying?
Sirloin, flank steak, or ribeye are ideal cuts because they are tender and cook quickly.
How do I prevent the beef from becoming tough?
Slice the beef thinly against the grain and avoid overcooking it.
Can I make this dish vegetarian?
Yes, simply omit the beef and use tofu or extra vegetables, and ensure you use vegetarian versions of oyster sauce.
What can I substitute for oyster sauce?
You can substitute with a mushroom-based stir-fry sauce or a combination of hoisin sauce and soy sauce.
How do I keep the vegetables crisp in the stir-fry?
Cook them quickly over high heat and avoid overcrowding the pan.
Can I prepare the sauce in advance?
Yes, you can mix the sauces together ahead of time to make the cooking process even faster.
Is this dish suitable for meal prepping?
Yes, it stores well and reheats nicely, making it great for lunches and dinners throughout the week.
How do I add more flavor to the noodles?
Marinate the beef briefly in soy sauce and a little sugar, and add a dash of rice vinegar or mirin to the sauce if desired.
Can I freeze this stir-fry?
It is not recommended, as the noodles may become too soft and the vegetables lose their texture after freezing and thawing.
Conclusion
Beef Stir-Fry with Bell Peppers and Udon Noodles is a colorful, hearty, and delicious meal that you can have ready in under 30 minutes. Packed with vibrant vegetables, tender beef, and chewy noodles tossed in a savory sauce, it is the perfect answer to busy weeknights or cravings for a homemade takeout experience. This easy, customizable stir-fry is sure to become a staple in your kitchen.
Print
Beef Stir-Fry with Bell Peppers and Udon Noodles
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 3–4
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian, Japanese-inspired
- Diet: Gluten Free
Description
Beef Stir-Fry with Bell Peppers and Udon Noodles is a quick, vibrant, and flavorful meal featuring tender beef strips, colorful bell peppers, and thick, chewy udon noodles tossed in a savory, umami-packed sauce. Perfect for busy weeknights or satisfying your homemade takeout cravings!
Ingredients
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8 oz beef sirloin, thinly sliced
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10 oz udon noodles, cooked and drained
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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1 green bell pepper, thinly sliced
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1 small onion, thinly sliced
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2 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 tablespoon hoisin sauce
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1 tablespoon vegetable oil
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1 teaspoon sesame oil
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2 cloves garlic, minced
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Black pepper to taste
Instructions
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Heat vegetable oil in a large skillet or wok over high heat.
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Add the sliced beef and stir-fry for 2–3 minutes until browned. Remove and set aside.
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In the same pan, add the garlic, onion, and bell peppers. Stir-fry for 2–3 minutes until just tender.
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Add the cooked udon noodles and beef back into the pan.
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Pour in soy sauce, oyster sauce, hoisin sauce, and sesame oil. Toss everything well to coat.
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Cook for another 2–3 minutes until heated through.
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Season with black pepper and serve hot.
Notes
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For extra flavor, marinate the beef with a little soy sauce and cornstarch for 15 minutes before stir-frying.
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Feel free to add mushrooms, snap peas, or baby corn for more vegetable variety.
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Udon noodles can be substituted with rice noodles or lo mein if needed.
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Serve with a sprinkle of toasted sesame seeds or chopped green onions for garnish.
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