Blackstone Steak Udon

Blackstone Steak Udon turns your flat-top griddle into a hibachi-style noodle station — tender strips of seared steak, chewy udon noodles, and crisp vegetables all tossed together in a glossy soy-and-ginger sauce. It comes together in about 35 minutes and tastes like takeout, only better.

The wide, screaming-hot surface of a Blackstone is built for exactly this kind of cooking. You get a real sear on the steak, a smoky char on the noodles, and crisp-tender veggies — all at once, with room to spread everything out so nothing steams or clumps. If you love a good Blackstone Chicken Stir Fry, this steak udon noodles version belongs in your weeknight rotation.

Why You’ll Love This Recipe

• Faster than delivery. Prep and cook in about 35 minutes, start to finish.
• Restaurant flavor at home. High griddle heat gives the steak a hibachi-style sear you can’t get in a crowded pan.
• One surface, full meal. Protein, noodles, and vegetables all cook on the griddle together.
• Endlessly flexible. Swap the protein, change the veggies, or dial the heat up or down.
• Great for leftovers. It reheats beautifully for next-day lunches.

What Is Steak Udon

Steak udon is a fusion noodle dish that pairs tender, savory steak with udon — the thick, chewy wheat noodles popular in Japanese cooking. The steak is sliced thin and quickly seared, then tossed with the noodles and a sauce built on soy, oyster sauce, and sesame oil. Vegetables like onions, mushrooms, and bell peppers add color, crunch, and freshness.

Cooked on a griddle, the dish is essentially a steak yaki udon — “yaki” meaning grilled or stir-fried. The mild, springy noodles soak up the savory-sweet sauce, while the high heat gives everything a light char and a deep, smoky umami flavor.

Can You Cook Steak Udon on a Blackstone Griddle?

Absolutely — and the Blackstone is arguably the best tool for it. The large, even, high-heat surface lets you sear the steak hard on one zone while stir-frying noodles and vegetables on another, so nothing overcrowds and everything keeps its texture. That separation of heat zones is the secret to griddle udon that’s seared and smoky instead of soggy.

Ingredients You’ll Need

The full ingredient amounts and step-by-step directions are in the printable recipe card at the bottom of the post, along with nutrition info.

• Steak (sirloin or ribeye): A tender cut that sears fast and slices clean. Sirloin is budget-friendly; ribeye is richer.
• Udon noodles: Thick, chewy wheat noodles. Fresh or frozen give the best texture; dried works too.
• Soy sauce: The savory, umami backbone of the sauce.
• Oyster sauce: Adds body and a touch of sweetness.
• Sesame oil: A nutty finish that ties the dish together.
• Garlic: Fresh minced garlic for aromatic depth.
• Fresh ginger: Bright and slightly spicy; balances the rich steak.
• Bell peppers: Color, crunch, and a little sweetness.
• Onions: Sweet and savory once they hit the griddle.
• Mushrooms: Earthy and meaty; they soak up the sauce.
• Green onions: A fresh, oniony garnish.
• Cooking oil: A high-smoke-point oil (avocado or canola) for the griddle.
• Sesame seeds (optional): A nutty crunch and a pretty finish.
• Chili flakes (optional): For a little heat.

How to Make Blackstone Steak Udon

Step 1: Prep the ingredients. Slice the steak thin against the grain. Cook the udon noodles per the package (or set aside if using pre-cooked), and slice the peppers, onions, and mushrooms.

Step 2: Marinate the steak. Whisk together the soy sauce, oyster sauce, and sesame oil. Toss the steak strips in half the mixture and let them marinate at least 30 minutes (reserve the other half for the noodles).

Step 3: Preheat the griddle. Heat your Blackstone to medium-high and oil the surface lightly.

Step 4: Sear the steak. Spread the steak in a single layer and sear until just cooked to your liking. Remove and set aside.

Step 5: Stir-fry the vegetables. Add a little more oil, then cook the bell peppers, onions, and mushrooms until tender-crisp. Add the garlic and ginger and stir for about 30 seconds, until fragrant.

Step 6: Griddle the noodles. Add the udon and the reserved sauce. Toss and cook until the noodles are hot and lightly charred.

Step 7: Combine and finish. Return the steak to the griddle, toss everything together until evenly coated, then garnish with green onions, sesame seeds, and chili flakes. Serve hot off the griddle.

Pro Tips

• Slice against the grain. It shortens the muscle fibers, so every bite is tender. Freezing the steak 10–15 minutes first makes thin, clean slices much easier.
• Bring the steak to room temperature before it hits the griddle for an even sear.
• Cook in zones, in stages. Steak first, then veggies, then noodles — overcrowding is what makes griddle udon steam instead of char.
• Don’t skimp on preheat. A fully hot griddle is what delivers the sear and the smoky flavor.
• Season boldly. High heat mellows flavors, so be generous with the sauce.
• Keep it moving. Two spatulas and constant tossing prevent sticking and burning.
• Rest the steak a few minutes before tossing it back in to keep it juicy.

Variations & Substitutions

• Protein swaps: Chicken, pork, shrimp, or thinly sliced flank steak all work. For vegetarian, use firm tofu.
• Noodle swaps: No udon? Use yakisoba, lo mein, ramen, or rice noodles.
• Vegetable add-ins: Broccoli, snap peas, carrots, bok choy, or cabbage are all great.
• Sauce upgrades: Stir in hoisin, teriyaki, or a spoon of chili crisp. A splash of mirin or a pinch of brown sugar adds a sweeter, more authentic yaki udon balance.
• Gluten-free: Use tamari or a gluten-free soy sauce, gluten-free oyster sauce, and rice noodles.

What to Serve With Steak Udon

This is a full meal on its own, but it’s lovely alongside a simple cucumber salad, edamame, miso soup, or Blackstone Green Beans for an easy griddle dinner spread.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Reheat: Warm in a hot skillet or on the griddle with a splash of water or a drizzle of sesame oil until steaming. The microwave works in a pinch — heat in short bursts so the steak doesn’t toughen.
• Freezing: Not recommended; the noodles turn mushy once thawed.

FAQs

What’s the best steak for steak udon on a Blackstone? Tender cuts like sirloin, ribeye, or flank steak. They cook fast on high heat and slice clean against the grain.

How do I keep the steak from getting tough? Slice it thin against the grain, don’t overcook it (it keeps cooking after it leaves the griddle), and let it rest before serving.

Can I use dried udon noodles? Yes. Cook them just to al dente per the package before they go on the griddle so they don’t turn mushy.

How hot should the griddle be? Medium-high — hot enough to sear the steak and char the noodles without scorching the vegetables.

How long should I marinate the steak? At least 30 minutes. A few hours or overnight deepens the flavor even more.

Can I prep ahead? Yes — marinate the steak and chop the vegetables in advance so the actual cooking goes fast.

What other sauces can I add? Hoisin, teriyaki, chili sauce, or chili crisp all work well in addition to the soy and oyster sauce.

More Blackstone Griddle Recipes

• Blackstone Sirloin Steak Recipe
• Blackstone Chicken Stir Fry
• Blackstone Pork Chops
• Blackstone Green Beans
• Blackstone Griddle Frozen French Fries