Steak Udon – Simple Blackstone Hibachi Style Noodles Recipe

Steak Udon is a savory Japanese-inspired noodle dish packed with tender beef, thick udon noodles, and flavorful sauce. This quick griddle recipe combines bold umami flavors with fresh vegetables and juicy steak for a satisfying meal. If you enjoy restaurant-style Hibachi Style Noodles at home, this dish delivers the same rich taste in only about 20 minutes. With a hot griddle and simple ingredients, you can create a delicious bowl of Steak Udon that feels both comforting and exciting.

Story 

The first time I made Steak Udon on a griddle, I wanted to recreate the flavor of hibachi noodles served at Japanese steakhouses. Those noodles always arrive glossy, savory, and loaded with grilled aroma. With a hot Blackstone griddle, I discovered that Steak Udon comes together quickly and develops the same smoky flavor that makes hibachi meals memorable.

Steak Udon works especially well with sliced New York strip because the beef cooks quickly while staying tender. The noodles absorb the rich sauce, and the vegetables add color and freshness. When the griddle stays hot, the ingredients caramelize slightly, which gives this Steak Udon dish its irresistible depth of flavor.

Another reason I keep returning to Steak Udon is the balance of textures. The chewy udon noodles mix with crisp vegetables and juicy beef, while the sauce coats everything evenly. Whether you prepare it for a weeknight dinner or a casual gathering, Steak Udon always feels satisfying and impressive.

Finally, cooking Steak Udon on a flat-top griddle makes the entire process simple. Everything cooks in one place, and the noodles soak up the sauce perfectly while the steak stays tender. The result tastes very close to a classic Japanese Griddle Recipe, yet it remains easy enough for any home cook to make confidently.

Ingredients

• 1 New York strip steak, sliced against the grain

• ¼ cup Bachan’s Japanese BBQ sauce (for marinade)

• 1 tablespoon miso

• 2 tablespoons soy sauce

• 3 tablespoons Bachan’s Japanese BBQ sauce

• 2 tablespoons sambal oelek (or 1–2 teaspoons sriracha)

• 2 tablespoons butter

• 1 tablespoon sesame oil

• 1 small yellow onion, sliced

• 1 teaspoon minced garlic

• 1 cup sliced yellow bell pepper

• 3 cups Chinese broccoli

• 1 pound udon noodles

• ¼ cup water

• 2 tablespoons sesame seeds

Step-by-Step Instructions

Preparing the Ingredients

Start by slicing the New York strip steak thinly against the grain. Place the steak slices into a resealable bag with ¼ cup of Bachan’s Japanese BBQ sauce and let the meat marinate for about 30 minutes. This step helps the Steak Udon develop deep savory flavor while keeping the beef tender.

Meanwhile, mix the udon sauce in a small bowl. Combine miso, soy sauce, Bachan’s Japanese BBQ sauce, and sambal oelek. Stir until smooth and set aside. Prepare the vegetables by slicing the onion and bell pepper, mincing the garlic, and rinsing the Chinese broccoli.

Cooking Instructions

Preheat your griddle to medium heat. Melt the butter and drizzle in the sesame oil. Add the onion, garlic, bell peppers, and Chinese broccoli to the hot surface and cook until lightly browned and tender but still crisp. Move the vegetables to a cooler part of the griddle.

Next, place the marinated steak and its sauce onto the hot griddle. Cook the beef for about 2–3 minutes per side until browned and cooked through. Move the steak to the side with the vegetables over lower heat.

Add the udon noodles directly to the griddle and stir gently. Pour the water over the noodles, cover briefly, and allow them to steam for a minute or two. Use tongs to loosen and separate the noodles, then mix them with the steak and vegetables.

Finally, drizzle the prepared sauce over everything. Stir continuously until the sauce coats the noodles and begins to bubble. Once heated through, sprinkle sesame seeds on top and serve hot for a flavorful Beef Udon Stir Fry.

Tips for Perfect Results

Common Mistakes to Avoid

One common mistake when cooking Steak Udon is overcrowding the griddle. When too many ingredients cook in one spot, the food steams instead of browning. Keep ingredients spread out so the steak and vegetables develop flavor.

Another issue happens when noodles are added without loosening them. Udon noodles often come tightly packed, so letting them steam briefly helps separate them easily. Skipping this step can lead to clumps.

Lastly, avoid cooking the steak for too long. Thin slices cook quickly, and overcooking can make them tough. A few minutes on each side keeps the meat tender and juicy.

Pro Tips for Better Flavor

For richer flavor, allow the steak to marinate the full 30 minutes. The sauce penetrates the meat and creates a stronger savory base for the dish.

Using sesame oil with butter creates a balanced flavor profile. Butter adds richness, while sesame oil gives Steak Udon its signature nutty aroma.

Finally, keep the sauce ready before cooking begins. Since the entire dish cooks quickly, having everything prepared helps you maintain the perfect timing on the griddle.

Serving and Storage

How to Serve

Serve Steak Udon immediately while the noodles remain glossy and hot. A sprinkle of sesame seeds adds texture and visual appeal. Many people enjoy pairing Steak Udon with grilled vegetables, steamed rice, or a light salad.

For extra flavor, you can add sliced green onions or a drizzle of chili sauce on top. The combination of tender steak and savory noodles makes this dish perfect for both casual dinners and weekend gatherings.

How to Store Leftovers

Store leftover Steak Udon in an airtight container in the refrigerator for up to three days. When reheating, place the noodles in a skillet or griddle with a small splash of water to restore moisture.

Heat gently while stirring so the noodles separate and warm evenly. This method keeps the texture close to freshly cooked Steak Udon.

Conclusion

Steak Udon brings together tender beef, chewy noodles, and bold Japanese-inspired sauce in a quick and satisfying meal. Cooking everything on a griddle gives the dish rich flavor and a slight char that makes every bite delicious. With simple preparation and fast cooking time, this recipe delivers restaurant-style noodles at home. Once you try this Steak Udon, it may become one of your favorite quick meals to prepare.

Discover more delicious recipes by following me on Facebook and Pinterest.

Frequently Asked Questions

Can I use a different cut of beef for Steak Udon?

Yes, several cuts work well in Steak Udon. Ribeye, sirloin, or flank steak all cook quickly and provide good flavor. The key is slicing the beef thinly against the grain so it stays tender during cooking.

Do I need a Blackstone griddle to make Steak Udon?

No, you can also cook Steak Udon in a large skillet or wok. However, a flat-top griddle provides more cooking space and allows ingredients to brown nicely, which adds extra flavor.

Can I make Steak Udon less spicy?

Absolutely. Simply reduce the amount of sambal oelek or substitute it with a small amount of sriracha. You can even omit the chili sauce entirely if you prefer a milder flavor.

Steak Udon

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lily Thompson
• Total Time: 20 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

Savory steak udon made on a hot griddle with tender sliced beef, thick udon noodles, and a rich Japanese-inspired sauce with vegetables and sesame seeds.

---

Ingredients

Scale 1x2x3x

• 1 New York strip steak, sliced against the grain
• ¼ cup Bachan’s Japanese BBQ sauce (for marinade)
• 1 tablespoon miso
• 2 tablespoons soy sauce
• 3 tablespoons Bachan’s Japanese BBQ sauce
• 2 tablespoons sambal oelek (or 1–2 teaspoons sriracha)
• 2 tablespoons butter
• 1 tablespoon sesame oil
• 1 small yellow onion, sliced
• 1 teaspoon minced garlic
• 1 cup sliced yellow bell pepper
• 3 cups Chinese broccoli
• 1 pound udon noodles
• ¼ cup water
• 2 tablespoons sesame seeds

Cook Mode Prevent your screen from going dark

---

Instructions

1. Slice the New York strip steak against the grain and marinate it in ¼ cup Bachan’s Japanese BBQ sauce for about 30 minutes.
2. Mix miso, soy sauce, Bachan’s Japanese BBQ sauce, and sambal oelek in a bowl to create the udon sauce and set aside.
3. Preheat a griddle to medium heat. Melt butter and add sesame oil, onion, garlic, bell peppers, and Chinese broccoli.
4. Cook vegetables until lightly browned and tender crisp, then move them to a cooler area of the griddle.
5. Add the marinated steak and marinade to the hot griddle and cook for 2–3 minutes per side.
6. Move the cooked steak to the side with the vegetables over lower heat.
7. Add udon noodles to the griddle and stir gently, then drizzle water over them.
8. Cover briefly and allow the noodles to steam for 1–2 minutes, then loosen them with tongs.
9. Mix the noodles with the steak and vegetables.
10. Pour the prepared udon sauce over everything and stir until hot and evenly coated.
11. Garnish with sesame seeds and serve hot.

Notes

1. Slice the steak thinly against the grain for the most tender texture.
2. Steam the udon briefly before mixing so the noodles separate easily.
3. Adjust sambal or sriracha to control the spice level.
4. Serve immediately for the best texture and flavor.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Griddle
• Cuisine: Japanese

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 8g
• Sodium: 980mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 70mg