Spicy Beef and Miso Butter Udon Stir-Fry
This Spicy Beef and Miso Butter Udon Stir-Fry is a bold, deeply savory weeknight dinner that comes together in just 35 minutes. Thick chewy udon noodles are tossed with tender seared beef and a glossy, umami-rich miso butter sauce with just the right amount of chili heat. It is the kind of fast, satisfying meal that tastes like it came from a restaurant kitchen.
Equipment
- Large wok or heavy skillet
- Medium saucepan
- Small mixing bowl
- Tongs or chopsticks
Ingredients
For the Beef
- 12 oz ribeye or sirloin beef thinly sliced against the grain
- 1 tbsp soy sauce for marinating
- 1 pinch black pepper
For the Noodles and Stir-Fry
- 14 oz fresh or frozen udon noodles about 2 portions
- 2 tbsp neutral oil such as avocado or vegetable oil, divided
- 4 cloves garlic minced
- 1 tsp fresh ginger minced
- 1 tsp sesame oil for finishing
For the Miso Butter Sauce
- 2 tbsp white miso paste
- 2 tbsp unsalted butter softened
- 1 tbsp soy sauce
- 1 tsp gochugaru (Korean red pepper flakes) adjust to taste
- 1 tbsp chili crisp plus more for serving
- 2 tbsp water to thin the sauce
For Garnish
- 3 scallions thinly sliced
- 1 tbsp toasted sesame seeds
Instructions
- Slice the beef as thin as possible (about 1/8 inch) against the grain. Place in a small bowl, add 1 tablespoon soy sauce and a pinch of black pepper, toss to coat, and set aside to marinate while you prep the remaining ingredients.
- In a small bowl, whisk together the white miso paste, softened butter, 1 tablespoon soy sauce, gochugaru, and 2 tablespoons of water until smooth and well combined. Set the miso butter sauce aside.
- If using frozen udon noodles, bring a medium saucepan of water to a boil. Add the frozen udon blocks and cook for 1 to 2 minutes, separating gently with chopsticks or tongs. Drain well and toss with a small drizzle of sesame oil to prevent sticking. Fresh udon requires no pre-cooking.
- Heat a large wok or heavy skillet over very high heat until just smoking. Add 1 tablespoon of neutral oil and swirl to coat. Add the marinated beef in a single layer and let it sear undisturbed for 60 to 90 seconds. Toss briefly and cook until just no longer pink, about 1 minute more. Remove the beef from the pan and set aside. Do not overcrowd; cook in two batches if needed.
- Reduce the heat slightly to medium-high. Add the remaining 1 tablespoon of oil to the wok if needed. Add the minced garlic and ginger and stir constantly for about 30 seconds until fragrant and golden at the edges but not burnt.
- Increase the heat back to high. Add the cooked udon noodles to the wok and toss vigorously to coat them in the garlic and ginger oil. Press the noodles against the hot surface and let them sit undisturbed for 30 to 40 seconds to develop light char marks. Toss and repeat once more.
- Add the miso butter sauce and chili crisp to the wok. Toss everything together over high heat, stirring constantly, until the sauce coats the noodles in a glossy, even layer, about 1 to 2 minutes. Return the seared beef to the pan and fold gently to combine and warm through for about 30 seconds.
- Remove the wok from the heat. Drizzle with 1 teaspoon of sesame oil and toss once more. Divide among bowls and top with sliced scallions, toasted sesame seeds, and an extra spoonful of chili crisp if desired. Serve immediately.
Notes
For the most tender beef, look for pre-sliced shabu-shabu beef at Asian grocery stores. If slicing at home, freeze the beef for 15 to 20 minutes first to make thin slicing easier. Use softened butter for the miso sauce to ensure it blends smoothly without clumping in the hot wok. The biggest mistake is using a pan that is not hot enough — you need high heat to sear the beef properly and give the noodles those delicious charred edges. Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a small splash of water or soy sauce over medium-high heat for best results.