Description
This hearty and flavorful Black Pepper Beef Udon is a quick, satisfying stir-fry loaded with tender marinated beef, chewy udon noodles, and crisp Chinese cabbage, all enveloped in a rich, peppery sauce. Perfect for lunch or dinner, it comes together in just 20 minutes and packs an irresistible savory punch.
Ingredients
Main Ingredients
- 2 packs udon noodles
- Chinese cabbage (or substitute with any leafy green)
- 1 tbsp garlic, minced
- 1 white onion, sliced
- Salt, to taste
- Sugar, to taste
- 200 g fresh beef, thinly sliced
Marinated Beef Ingredients
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tsp oyster sauce
- 1 tsp corn starch or potato starch + water (for slurry)
- 1 tsp Chinese white rice vinegar
Black Pepper Sauce
- 3 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tsp freshly ground black pepper
- 3 tbsp water
- 1/2 tsp potato starch
Instructions
- Marinate the Beef: In a medium bowl, whisk together the minced garlic, sesame oil, soy sauce, oyster sauce, rice vinegar, and the cornstarch slurry. Add the thinly sliced beef and toss to coat thoroughly. Let it marinate for about 10 minutes while you prepare the other ingredients. This step both flavors and tenderizes the beef.
- Prepare the Udon Noodles: Bring a large pot of water to a boil. Add the udon noodles and cook for 1-2 minutes, just until they separate and become bouncy. Avoid overcooking, as the goal is perfectly chewy noodles. Drain and set aside.
- Mix the Black Pepper Sauce: In a small bowl, combine the dark soy sauce, oyster sauce, freshly ground black pepper, water, and potato starch. Stir until the mixture is smooth and well combined, forming a glossy sauce base.
- Stir-Fry the Beef: Heat a wok or large skillet over medium heat and add a splash of oil. Sauté the minced garlic and sliced onions until softened and fragrant. Add the marinated beef and stir-fry for 2-3 minutes, or until just browned.
- Make the Sauce: Pour the prepared black pepper sauce over the beef and stir well. Cook on low heat, stirring, until the sauce thickens and turns glossy, coating the beef and aromatics.
- Combine and Serve: Add the drained udon noodles and Chinese cabbage to the wok. Toss everything together until the noodles and vegetables are evenly coated in the peppery sauce and heated through. Taste and season with additional salt and sugar if needed. Serve hot.
Notes
- Swap Chinese cabbage for bok choy, spinach, or any leafy greens on hand.
- For extra vegetables, add bell peppers, mushrooms, or snap peas during the stir-fry.
- Use fresh, thick udon noodles for the best texture.
- Adjust black pepper to taste for a milder or spicier sauce.
- This dish is best enjoyed immediately but can be reheated gently on the stovetop with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. half the recipe)
- Calories: 520
- Sugar: 6g
- Sodium: 1780mg
- Fat: 16g
- Saturated Fat: 4.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 51mg
