Beef Black Pepper Udon
A quick stir-fry with tender beef, chewy udon noodles, and a rich black pepper sauce, making a flavorful Asian lunch or dinner option that's easy to prepare.
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.