Blackstone Steak Udon
Our Blackstone Steak Udon plays on our Brown Butter Miso Udon recipe, but includes some tender steak slices marinated in Bachan's. It was so incredible! You have to try this!
Blackstone Steak Udon
I'm slightly obsessed at the moment with fresh udon noodles. You can combine them with about any combination of meat and vegetables plus some flavorful Asian-inspired sauce, and you've got yourself an amazingly easy and delicious meal.
I could happily eat a variation of stir fry every day of my life. It hits our table often, and lately, I've been on a total udon kick since finding a local grocery store that carries great fresh udon.
Udon is a type of thick noodle traditionally made in Japan. Fresh udon noodles are often preferred for their superior texture and flavor compared to dried or pre-packaged versions. Fresh udon has a uniquely soft and chewy texture that's unlike most other noodle types.
Udon is so versatile, and can be used in a variety of dishes. They're often served in a hot soy-based broth as a noodle soup, with various toppings like green onions, tempura, and tofu. They can also be used in stir-fry dishes, chilled and served with a dipping sauce, or in a curry udon dish.
More Blackstone Recipes here!
Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- New York Strip
- Bachan's Japanese BBQ Sauce
- Miso
- Soy sauce
- Sambal Oelek
- Butter
- Sesame oil
- Yellow onion
- Garlic
- Yellow bell pepper
- Chinese broccoli
- Udon noodles
- Sesame seeds
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How to Make This Recipe
This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
- Marinate - Slice your steak and marinate it in some Bachan's for at least 30 minutes.
- Mix - Mix up your udon sauce and set aside.
- Preheat - Fire up the griddle and let it preheat over medium heat.
- Cook - Cook the vegetables. Cook the steak. Push them aside to a cooler part of the griddle. Put more oil down and cook the udon. Steam it with the water.
Mix the udon with all the other ingredients. Drizzle the udon sauce over and stir until combined and coats the noodles. - Garnish and enjoy - Sprinkle with sesame seeds and enjoy!
Blackstone Chicken and Pea Pods
Recipe FAQ
This dish makes great leftovers! Just store it for up to 2-3 days in the refrigerator, covered. Reheat in the microwave until it is steaming hot, and serve with some extra Bachan's on the side.
This recipe is very versatile. You could throw in some shrimp and make it a surf & turf udon. I am also a big fan of using spinach and red bell peppers in this dish. Use extra Sriracha to turn the heat up, or less of the Sambal if you can't handle the heat.
Sure! I love udon, but if you can't find fresh udon, fresh yakisoba noodles also work really well for this type of dish.
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More Great Recipes
- Our whole collection of Blackstone Fried Rice Recipes is here to make sure your dinner is DONE!
- Smoked Beef Pancit Bihon uses some leftover smoked beef roast to take your pancit to the next level!
- This delicious and flavorful Chicken and Eggplant Stir Fry needs to hit your kitchen STAT!
- Our unique and spicy Traeger Chicken Wings with Spicy Miso is a great way to use miso, which is a popular Japanese ingredient. So much umami, you don't need any dipping sauce with these wings!
- I LOVE Gochujang. If you haven't experimented with this bold and spicy Korean staple yet, get some and make this easy Smoked Gochujang Pork Tenderloin!
- If you have super fresh sushi-grade salmon, a Salmon Miso Poke Bowl is a fantastic lunch!
- Get smoking with our Smoked Chinese BBQ Pork recipe! All the flavors you're familiar with, but none of the fake food color nonsense.
- A Togarashi Salmon Rice Noodle Bowl is the perfect way to use up that fresh salmon you've got in the fridge!
- Traeger Grilled Steak Kabobs skewer tender chunks of steak with all of your favorite vegetables.
- Our Grilled Beef Bulgogi is one of my favorite Korean take-out dishes, made right at home!
- Our easy grilled Traeger Chicken Teriyaki uses my favorite teriyaki rub for one of the easiest dinners ever!
Blackstone Steak Udon
Fire up your gas griddle and get out the fresh udon noodles because today we're going to make a delicious savory steak udon on the Blackstone!
Ingredients
Meat
- 1 New York Strip, sliced against the grain
- ¼ cup Bachan's Japanese BBQ Sauce
Udon Sauce
- 1 tablespoon miso
- 2 tablespoons soy sauce
- 3 tablespoons Bachan's Japanese BBQ Sauce
- 2 tablespoons Sambal Oelek (or 1-2 teaspoons Sriracha)
Udon
- 2 tablespoons butter
- 1 tablespoon sesame oil
- 1 small yellow onion, sliced
- 1 teaspoon garlic
- 1 cup sliced yellow bell pepper
- 3 cups Chinese broccoli
- 1 pound udon noodles
- ¼ cup water
- 2 tablespoons sesame seeds
Instructions
- Take your sliced steak and put it in a baggie with the ¼ cup of Bachan's BBQ Sauce. Let it marinate for 30 minutes.
- In a small bowl, make the Udon sauce by mixing together the miso, soy sauce, Bachan's, and sambal. Set aside.
- Preheat your griddle to medium heat. Melt your butter and add the sesame oil along with the onion, garlic, bell peppers, and Chinese broccoli.
- Cook the vegetables until they are lightly browned and tender crisp. Move aside to a part of the griddle on low heat.
- Add your steak and the extra Bachan's sauce it was marinating in to the griddle along with a little more oil. Let it cook on both sides for 2-3 minutes. Push to the side over low heat with the vegetables.
- Add your udon noodles to the griddle. Stir, and drizzle the water over the noodles.
- Cover, and let the udon steam for a minute or two before using a set of tongs and breaking them up and mixing them in with the rest of the ingredients.
- Drizzle the udon sauce over the noodles and vegetables and stir until it is hot, bubbling, and soaked into the noodles.
- Garnish with sesame seeds and serve hot!
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 236Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 21mgSodium: 758mgCarbohydrates: 26gFiber: 3gSugar: 8gProtein: 8g
Nutrition data provided here is only an estimate.
Loved the meal and it was great. My only question is the Udon noodles didn’t feel cooked with just 2tbps of water. We even added more and it still felt like it took forever for them to cook. Should we have cooked them ahead of time?
It depends on the udon, for sure. We buy fresh noodles and have found that stir-frying with water does the job well. They are supposed to have some "bite" to them. The brand you buy may need a bit more time/moisture, though. For fresh noodles, a 5-minute soak in hot water will probably do the trick.