Beef & Broccoli Udon

When it comes to comfort food, few dishes can compete with the hearty, satisfying flavors of Beef and Broccoli.

My recipe is a fusion of ground beef, crisp broccoli, and chewy udon noodles to create a meal that is both nourishing and deeply satisfying. Whether you’re a fan of Asian cuisine or simply looking for a new go-to dinner option, this dish is sure to become a favorite in your culinary repertoire.

What ties this dish together is the sauce—a blend of soy sauce, garlic, ginger, and a touch of sweetness. This umami-rich mixture coats the noodles, beef, and broccoli, infusing every bite with a delicious depth of flavor. The sauce can be easily adjusted to suit your taste preferences, whether you prefer it sweeter, spicier, or saltier.

Versatility and Variations

One of the best aspects of this dish is its versatility. You can easily customize it to suit your preferences or what you have on hand. Here are a few ideas:

Vegetarian Option: Replace ground beef with tofu or tempeh for a vegetarian version.
Add More Vegetables: Include other veggies like bell peppers, snap peas, or carrots for added color and nutrition.
Different Proteins: Substitute ground beef with ground turkey, chicken, or pork for a different flavor profile.
Spice It Up: Add a touch of sriracha, chili oil, or fresh chili peppers for a spicy kick.

Udon Noodles

Udon noodles are thick, chewy Japanese wheat noodles known for their hearty texture and versatility. They are traditionally served in hot soups, stir-fries, or cold dishes, and come in three main forms: fresh, frozen, and dried.

Fresh udon noodles are soft, with a smooth texture, and provide the best overall experience for dishes like udon soup, where the noodles can absorb the broth–although making udon from scratch at home is quite difficult.

Frozen udon noodles are pre-cooked and then frozen, maintaining much of the fresh noodle’s texture and taste when reheated. Dried udon noodles, while convenient and shelf-stable, tend to be a bit firmer and less chewy compared to fresh or frozen noodles.

When making curry udon, frozen udon is often the best choice. It has a great balance of convenience and texture, and when heated, it retains its chewiness.

My favorite brand, Sanuki or Shirakiku, is known for producing high-quality udon with a satisfying chew, making it ideal for this dish.

Beef and Broccoli Udon

Author: kyriethefoodie
Total Time: 10 minutes

Print Recipe

Description

Ground beef and broccoli udon noodles combine tender beef, crisp broccoli, and chewy udon noodles in a savory, flavorful sauce, creating a hearty and satisfying meal.

Ingredients

Units Scale

2 servings udon noodles
1/2 lb ground beef
2 cups broccoli florets

For the Sauce:

1/4 cup soy sauce
2 tablespoon oyster sauce
1 teaspoon honey
1 tablespoon brown sugar
1 teaspoon sesame oil
Black pepper to taste
2 cloves garlic, minced
1 teaspoon ginger, minced

Garnish (optional):

Sliced green onions
Toasted sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

Cook the udon noodles according to the package instructions. Drain and set aside.
Bring a pot of water to a boil and blanch the broccoli florets for 2-3 minutes until they are tender but still crisp. Drain and add to a large pan.
To the same pan, add your garlic, ginger, and ground beef, and cook until the beef is brown.
Add in your soy sauce, oyster sauce, honey, brown sugar), sesame oil, and black pepper. Stir until ground beef and broccoli are coated.
Add the cooked udon noodles to the pan. Toss everything together until evenly coated and heated through. Garnish with sliced green onions and sesame seeds.

Prep Time: 2 minutes
Cook Time: 8 minutes

Nutrition

Serving Size: 2