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Black Pepper Beef Udon

Savory Black Pepper Beef Udon Ready in Just 20 Minutes

This quick and savory Black Pepper Beef Udon is a flavorful stir-fry perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 300 g Udon Noodles Fresh udon provides the best texture; rice noodles or spaghetti work as suitable substitutes.
For the Vegetables
  • 200 g Chinese Cabbage Adds crunch and nutrients; bok choy or spinach can be great replacements.
  • 1 tbsp Garlic Fresh garlic enhances aroma and flavor; avoid jarred options for the best taste.
  • 1 White Onion Sweetens the dish; yellow onion or shallots can be used for a milder bite.
For the Marinade
  • 200 g Fresh Beef Flank steak or ribeye are excellent choices for their tenderness.
  • 1 clove Garlic Intensifies flavor in the marinade.
  • 1 tsp Sesame Oil Infuses nuttiness; if needed, vegetable oil can stand in.
  • 1 tbsp Soy Sauce Provides a savory umami depth.
  • 1 tsp Oyster Sauce Adds sweet and savory notes; use mushroom sauce for a vegetarian alternative.
  • 1 tsp Corn Starch This combination thickens the marinade beautifully.
  • 1 tsp Chinese White Rice Vinegar Introduces a zesty element; apple cider vinegar works too.
For the Black Pepper Sauce
  • 3 tbsp Dark Soy Sauce Deepens color and flavor; regular soy sauce is a handy substitute.
  • 1 tbsp Oyster Sauce Enhances overall richness.
  • 2 tsp Fresh Ground Black Pepper The star flavor component; adjust to taste to control spiciness.
  • 3 tbsp Water Needed to achieve smooth sauce consistency.
  • 1/2 tsp Potato Starch Helps thicken the sauce for that perfect cling to the noodles.

Equipment

  • Wok
  • pot
  • Colander
  • medium bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine minced garlic, sesame oil, soy sauce, oyster sauce, rice vinegar, and a mix of cornstarch and water. Add thinly sliced beef and marinate for about 10 minutes.
  2. Bring a pot of water to a boil, then add udon noodles and cook for 1-2 minutes. Drain and rinse with cold water.
  3. Heat a wok over medium-high heat, add cooking oil, then stir-fry minced garlic and sliced onion for 2-3 minutes until onion is translucent. Add Chinese cabbage and stir-fry until wilted, then set aside.
  4. In the same wok, add the marinated beef and stir-fry for 2-3 minutes until browned. Remove and let rest.
  5. For the black pepper sauce, use the wok to combine dark soy sauce, oyster sauce, black pepper, water, and potato starch. Cook over low heat until thickened.
  6. Return noodles, cooked beef, and wilted cabbage to the wok with the sauce. Toss together for 1-2 minutes until coated and heated through.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 65gProtein: 36gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 50IUVitamin C: 45mgCalcium: 5mgIron: 15mg

Notes

Allow the beef to marinate for at least 30 minutes for best flavor. Cook udon noodles quickly to retain chewiness. Stir-fry over high heat to keep ingredients crisp.

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