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Blackstone Steak Udon

Blackstone Steak Udon Recipe

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 10 minutes
30 minutes
Total Time: 50 minutes
Servings: 6 Servings

Description

Blackstone Steak Udon is a quick griddle stir fry of seared steak, chewy udon noodles, and crisp vegetables tossed in a savory soy-ginger sauce. It's hibachi-style flavor at home in about 35 minutes.

Ingredients 

  • 2 pounds steak, sirloin, ribeye, or your choice, thinly sliced
  • 1 package udon noodles
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cup bell peppers, sliced
  • 1 cup onions, sliced
  • 1 cup mushrooms, sliced
  • 2 tablespoons cooking oil, for the griddle
  • 2 teaspoons green onions, for garnish
  • 2 teaspoons sesame seeds, for garnish (optional)
  • 1 teaspoon chili flakes, optional

Instructions

  • Slice the steak into thin strips against the grain.
  • If using dried udon noodles, cook them to al dente per the package instructions, drain, and set aside. For pre-cooked udon, set aside.
  • In a bowl, whisk together the soy sauce, oyster sauce, and sesame oil. Marinate the steak strips in half of this mixture for at least 30 minutes; reserve the other half for the noodles.
  • Heat your Blackstone griddle to medium-high and lightly oil the surface.
  • Spread the marinated steak in a single layer and sear until cooked to your preference. Remove and set aside.
  • Add a little more oil, then stir-fry the bell peppers, onions, and mushrooms until tender-crisp. Add the garlic and ginger and stir for about 30 seconds, until fragrant.
  • Add the udon noodles and the reserved sauce. Toss and cook until the noodles are heated through and lightly charred.
  • Return the steak to the griddle with the noodles and vegetables. Toss everything together until well combined and coated in sauce.
  • Garnish with green onions, sesame seeds, and chili flakes. Serve hot off the griddle.

Equipment

  • Blackstone Griddle
  • Two griddle spatulas
  • Cooking Oil

Notes

  • Slice against the grain (and freeze the steak 10–15 minutes first) for clean, tender strips.
  • Cook in stages — steak, then vegetables, then noodles — to keep everything seared instead of steamed.
  • Adjust the sauce to taste; add more soy or a splash of mirin for a sweeter balance.
  • Storage: Refrigerate up to 3–4 days; reheat on the griddle or skillet with a splash of water.

Nutrition

Serving: 1ServingCalories: 674kcalCarbohydrates: 57gProtein: 44gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.02gCholesterol: 92mgSodium: 1697mgPotassium: 591mgFiber: 6gSugar: 10gVitamin A: 906IUVitamin C: 35mgCalcium: 33mgIron: 3mg