Sesame Ginger Beef Udon Bowls

Asian-Style Beef & Veggie Noodle Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple Flank steak and veggie noodle bowl with ginger sesame sauce.


Units Scale

Sesame Ginger Sauce:

  • 1 1/3 cups unsalted beef stock
  • 1/3 cup low sodium soy sauce
  • 1/4 cup dark brown sugar
  • 3 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha
  • 3-4 cloves garlic, peeled and minced
  • 1-inch piece ginger, peeled and minced
  • 1/2 tablespoon cornstarch

Noodle Bowls:

  • 6-ounces udon or brown rice noodles
  • 2 tablespoons oil, divided
  • 3 cups broccoli florets
  • 2 medium bell peppers, seeded and sliced
  • 1 cup shelled edamame
  • 1-pound beef Flank Steak, thinly sliced across the grain, patted dry with a paper towel (most flank steaks will weigh about 1 1/2-2 pounds)
  • 3 medium green onions, trimmed and thinly sliced


  1. In a small bowl, whisk together the beef stock, soy sauce, brown sugar, vinegar, sesame oil, Sriracha, garlic and ginger until combined. Whisk in the cornstarch until dissolved. Set aside.
  2. Cook the noodles according to package directions. Drain.
  3. In a large wok or skillet, heat ½ tablespoon oil to medium-high. Add the broccoli, bell peppers and edamame and sauté 2-3 minutes or until slightly soft, tossing occasionally. Remove from the pan and set aside. Add the remaining ½ tablespoon oil to the hot wok or skillet and add the slices of beef. Cook 1-2 minutes, flipping each slice once, until just browned on the edges. Add the vegetables back to the pan and stir in the sauce until starting to thicken. Add the cooked noodles and toss until combined.
  4. Serve in bowls and spoon excess sauce over the top. Garnish with chopped green onion.


Storage Tip: If you have excess Flank steak, store it in an airtight container in the freezer for up to 2 months.

Cooking Tip: Feel free to season the beef and vegetables with salt and black pepper, if desired. The soy sauce provides a bit of sodium, just as a caution if you're sodium-sensitive.