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Heat a pan over medium-high heat with a bit of oil. Add the thinly sliced beef and brown until about 80% of the way through. Add the light soy sauce and sugar, then remove from the heat once the beef is finished cooking.
Bring a pot of water to a boil and add the udon. Cook until the noodles are all separated, then rinse and drain.
For the broth, combine the water, dashi powder, light soy sauce, sugar, and mirin in a pot and bring to a rolling boil, then remove from the heat.
Place the noodles in a bowl and top with the broth and the beef. Optionally garnish with fish cake and scallions.