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Asiatische Udon Rindfleischpfanne | Bake to the roots

Beef Udon Noodles Stir-Fry

  • Author: Bake to the roots
  • Prep Time: 00:25
  • Total Time: 00:35
  • Yield: 2
  • Category: Dinner
  • Cuisine: Asian


Delicious an easy to prepare stir-fry with Udon noodles, veggies and beef.


9 oz. (250g) beef tenderloin
1 tbsp. all-purpose flour
5-6 brown mushrooms
1 red paprika
1 medium carrot
2-3 garlic cloves
1 piece of ginger (about 0.6 inches)
1 spring onion
14 oz. (400g) udon noodles (pre-cooked)
3.4 fl. oz. (100ml) water
2 fl. oz. (60ml) soy sauce
3 tbsp. hoisin sauce
sesame oil for frying
salt, pepper
1-2 tsp. white sesame


1. Wash and dry the meat, cut into thin strips. Add to a bowl and season with salt and pepper. Sprinkle with the flour and mix until evenly coated. Set aside.
2. Clean the mushrooms and cut them into slices. Wash and core the pepper and cut into thin strips. Peel the carrot and cut into thin slices. Peel the garlic and cut into thin slices as well. Peel the ginger and dice finely. Cut the spring onion into rings. Set all aside.
3. Add water to a medium-sized pot and bring to a boil. Add the pre-cooked udon noodles and cook for 3 minutes. Drain and set aside.
4. Add some sesame oil to a wok or large frying pan and heat up. Fry the meat until nicely browned from all sides. Take out and set aside in a bowl. Add some more sesame oil, add the mushrooms and fry for a minute or so. Add the carrot slices and fry as well for some time. Add the pepper, garlic, and ginger and mix well. Let cook until slightly browned. Add the meat back to the wok/pan, add the water, soy sauce, and hoisin sauce and mix until well combined. Let the sauce cook for a moment, then add the udon noodles and mix with everything. Sprinkle the spring onion and sesame seeds on top and serve.


Enjoy cooking!

Keywords: stir-fry, udon, pasta, beef, asian, dinner, lunch, vegetables

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