Enjoy the comforting blend of tender beef, chewy udon noodles, and a robust black pepper sauce in this delightful Asian stir-fry. This dish brings together textures and flavors that create a perfectly balanced meal ready in just 20 minutes.
Whether you need a quick lunch or a satisfying dinner, this beef black pepper udon charms with its savory marinade, aromatic garlic, and a slight kick from freshly ground black pepper. The addition of crisp Chinese cabbage adds freshness and color to the plate.
- Ready in just 20 minutes, perfect for busy weeknights.
- The tender beef soaks in a flavorful marinade making it juicy and delicious.
- Udon noodles offer a satisfying chewy texture that pairs beautifully with the black pepper sauce.
- Includes wholesome Chinese cabbage for a nutritious boost and crunch.
Ingredients
- Udon Noodles: Two packs of fresh or frozen udon, quick-cooking for a chewy texture important in stir-fries.
- Chinese Cabbage: Crisp leafy greens adding freshness and mild flavor to balance the rich sauce.
- Garlic (minced): Adds aromatic pungency essential for a savory flavor base in the stir-fry.
- White Onion (sliced): Provides sweetness and depth when cooked until soft and translucent.
- Salt: Season to taste, enhances all the other flavors in the dish.
- Sugar: Balances the savory and spicy notes for a well-rounded flavor.
- Fresh Beef (200 g, thinly sliced): Quick cooking lean beef thinly sliced for tenderness and fast marinating.
- Marinated Beef Ingredients: Garlic (1 clove, minced): Infuses the beef with aromatic depth.
- Sesame Oil (1 tsp): Adds a nutty, fragrant undertone to the beef marinade.
- Soy Sauce (1 tbsp): Delivers salty umami essential in Asian cooking.
- Oyster Sauce (1 tsp): Provides a sweet and savory flavor to enrich the beef marinade.
- Cornstarch Slurry (1 tsp cornstarch + water): Helps tenderize the beef and create a glossy sauce texture.
- Chinese White Rice Vinegar (1 tsp): Adds a slight tanginess to balance richness.
- Black Pepper Sauce Ingredients: Dark Soy Sauce (3 tbsp): Deep umami flavor and dark color to the sauce.
- Oyster Sauce (1 tbsp): Enhances savory depth and richness.
- Fresh Ground Black Pepper (2 tsp): Gives a spicy punch and aroma that defines the dish.
- Water (3 tbsp): Adjusts sauce consistency for proper coating of noodles and beef.
- Potato Starch (1/2 tsp): Thickens the black pepper sauce for a glossy finish.
Instructions
- Marinate the Beef
Whisk minced garlic, sesame oil, soy sauce, oyster sauce, rice vinegar, and the cornstarch slurry in a bowl. Coat thinly sliced beef evenly and let it sit for 10 minutes. This allows the beef to absorb flavors and enhances tenderness through the starch.
- Cook Udon Noodles
Bring a large pot of water to a boil and cook the udon noodles for 1-2 minutes just to loosen them up. Avoid overcooking to maintain a pleasantly chewy texture essential for stir-frying. Drain and set aside.
- Prepare the Black Pepper Sauce
Combine dark soy sauce, oyster sauce, freshly ground black pepper, water, and potato starch in a small bowl. This mixture will form a thick, glossy sauce that ties the dish together with its rich and peppery flavor.
- Stir-Fry Aromatics and Beef
Heat a wok over medium heat and add oil. Stir-fry the minced garlic and sliced onion until soft and fragrant, about 2-3 minutes. Add the marinated beef, cooking until it browns and firms up, about 2-3 minutes, locking in the savory marinade flavors.
- Add and Thicken Black Pepper Sauce
Pour the prepared black pepper sauce into the wok, stirring continuously over low heat until the sauce thickens and becomes glossy. This coating helps evenly distribute the flavor and creates an appetizing texture.
- Combine Noodles and Vegetables
Add the cooked udon noodles along with chopped Chinese cabbage to the wok. Toss thoroughly so the noodles and cabbage are coated evenly with the rich black pepper sauce. The cabbage adds a crisp freshness that balances the bold beef and sauce.
- Serve Hot
Remove from heat and transfer to serving plates immediately. Enjoy your quick and flavorful beef black pepper udon while warm for the best texture and taste.
- Do not overcook the udon noodles; a slight chewiness enhances the dish’s texture beautifully.
- Freshly ground black pepper is key to achieving the distinct spicy aroma and flavor in this dish.
- If fresh udon is unavailable, frozen or dried udon can be used but adjust cooking time accordingly.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of water to loosen the sauce if needed.
Serving Suggestions
This dish pairs wonderfully with a light Asian cucumber salad or steamed edamame. For a beverage, try jasmine tea or a crisp lager to complement the peppery sauce.
- Use thinly sliced beef from tender cuts like sirloin or ribeye for the best texture.
- Marinating beef with cornstarch slurry helps retain moisture and creates a velvety sauce.
- Adjust the amount of black pepper to your spice preference; freshly cracked black pepper is ideal for maximum aroma.
FAQs
- Can I use other types of noodles?
Yes, while udon is preferred for its chewy texture, thick rice noodles or lo mein can be alternatives but may slightly change the dish’s character.
- What substitutes can I use for Chinese cabbage?
Napa cabbage, bok choy, or even spinach work well as they provide a similar mild and fresh crunch.
- Is oyster sauce necessary?
Oyster sauce adds sweetness and umami depth; fish sauce or mushroom soy sauce can be used as substitutes for a different but tasty flavor.
- How can I make this dish vegetarian?
Replace beef with firm tofu or mushrooms and use vegetarian oyster sauce to maintain the rich umami flavor.
- Can I prepare this dish in advance?
It’s best served fresh for optimal texture. However, you can prep the marinade and sauce ahead, then quickly stir-fry when ready.
- Why does the beef have a glossy coating?
The cornstarch slurry in the marinade and sauce creates a silky, glossy texture that locks in juices and allows the sauce to cling to the ingredients.
- What if I don’t have potato starch?
Cornstarch can be used instead of potato starch for thickening with similar results.
Beef Black Pepper Udon
Equipment
- 1 wok or large pan for stir-frying
- 1 large pot for boiling udon noodles
- 1 mixing bowl for marinating beef and mixing sauce
- 1 small bowl for preparing black pepper sauce slurry
Ingredients
- 2 packs udon noodles
- 1 cup Chinese cabbage or other leafy greens chopped
- 1 tbsp garlic minced
- 1 white onion sliced
- Salt to taste
- Sugar to taste
- 7 oz 200 g fresh beef, thinly sliced
- 1 clove garlic minced
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tsp oyster sauce
- 1 tsp corn starch or potato starch mixed with water for slurry
- 1 tsp Chinese white rice vinegar
- 3 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tsp freshly ground black pepper
- 3 tbsp water
- 1/2 tsp potato starch
Instructions
- In a bowl, whisk together minced garlic, sesame oil, soy sauce, oyster sauce, white rice vinegar, and cornstarch slurry.
- Coat the thinly sliced beef with the marinade and let sit for 10 minutes.
- Boil udon noodles in a large pot for 1 to 2 minutes until slightly loosened, then drain and set aside.
- In a small bowl, combine dark soy sauce, oyster sauce, fresh ground black pepper, water, and potato starch to create the black pepper sauce.
- Heat oil in a wok over medium heat and stir-fry garlic and onions until softened.
- Add the marinated beef to the wok and cook for 2 to 3 minutes until browned.
- Pour in the black pepper sauce and stir over low heat until the sauce thickens and becomes glossy.
- Add cooked udon noodles and Chinese cabbage to the wok, stirring to coat everything evenly with the sauce.
- Toss together and serve immediately.
Notes
- Use fresh beef for the best texture and flavor.
- Do not overcook udon noodles to retain their chewy texture.
- Adjust black pepper quantity to taste for more or less heat.
- Store leftovers in an airtight container refrigerated up to 2 days.
