Udon with Seared Beef & Zucchini


Add this 30-minute noodle dish teeming with flavor to your weeknight dinner repertoire.

Udon with Seared Beef & Zucchini

Greg DuPree

Prep Time:
30 mins
Total Time:
30 mins

Udon is a thick Japanese noodle made from wheat and can be found fresh or dried; we use widely available dried for this recipe. (But you can’t find udon at your grocery store, flat rice noodles or soba noodles will do the trick.) When tossed with thin slices of seared beef, zucchini, and shiitake mushrooms it makes for a quick meal that’s filling and satisfying. To make this dish vegetarian, use sliced tofu in place of the beef.


  • 8 oz dried udon noodles

  • 12 oz top round steak, thinly sliced against the grain

  • 1/2 tsp ground black pepper

  • 6 tbsp low sodium soy sauce

  • 2 tbsp canola oil

  • 1 medium zucchini, halved lengthwise and cut into 1/4-in.-thick slices 

  • 3 1/2 oz shiitake mushrooms

  • 1 red Fresno chile, seeded and thinly sliced

  • 1 tbsp fresh ginger

  • 2 tsp fresh mint

  • Toasted sesame seeds, for garnish


  1. Prepare noodles according to package directions. Drain and rinse with cold water.

  2. Meanwhile, toss together steak, pepper, and 1 tablespoon soy sauce in a medium bowl. Let stand for 10 minutes.

  3. Heat oil in a large wok or skillet over medium-high. Add steak; cook, stirring often, until browned, about 3 minutes. Transfer to a plate. Add zucchini and mushrooms to pan; cook, stirring often, until tender, about 4 minutes. Add 2 tablespoons water, scraping bottom of pan with a wooden spoon to loosen browned bits. Add chile and ginger; cook, stirring constantly, for 1 minute.

  4. Add noodles and remaining 5 tablespoons soy sauce; cook, stirring constantly, until noodles are coated and heated through, 1 to 2 minutes. Turn off heat. Stir in mint, if using, and steak. Top with sesame seeds. 

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