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Simple Black Pepper Beef Udon Recipe

Simple Black Pepper Beef Udon Recipe
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★★★★★

5.1 from 28 reviews

This Simple Black Pepper Beef Udon is a quick and flavorful dish combining tender marinated beef, chewy udon noodles, and crisp Chinese cabbage in a rich black pepper sauce. Perfect for a satisfying weeknight dinner, this recipe balances savory, spicy, and umami flavors with a glossy, thick sauce that clings to every bite.

Ingredients

Scale

Noodles & Vegetables

  • 2 packs udon noodles
  • Chinese cabbage (or any leafy green), chopped, about 1 cup
  • 1 white onion, sliced
  • 1 tbsp garlic, minced (divided into 1 tbsp + 1 clove)

Beef Marinade

  • 200 g fresh beef, thinly sliced
  • 1 tbsp soy sauce
  • 1 tsp oyster sauce
  • 1 tsp sesame oil
  • 1 tbsp garlic, minced
  • 1 tsp corn starch or potato starch mixed with water (for slurry)
  • 1 tsp Chinese white rice vinegar

Black Pepper Sauce

  • 3 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp fresh ground black pepper
  • 3 tbsp water
  • 1/2 tsp potato starch

Seasoning

  • Salt to taste
  • Sugar to taste

Instructions

  1. Marinate the Beef: Whisk together 1 tbsp minced garlic, 1 tsp sesame oil, 1 tbsp soy sauce, 1 tsp oyster sauce, 1 tsp Chinese white rice vinegar, and the cornstarch slurry in a bowl. Add the thinly sliced beef, coating it well in the marinade. Let it sit for 10 minutes to absorb the flavors and tenderize.
  2. Cook the Udon Noodles: Bring a large pot of water to a boil. Add the udon noodles and cook for 1-2 minutes until slightly loosened but not overcooked—they should retain a lovely chewy texture. Drain and set aside.
  3. Prepare Black Pepper Sauce: In a small bowl, combine the dark soy sauce, 1 tbsp oyster sauce, fresh ground black pepper, water, and 1/2 tsp potato starch. Stir well to mix and set aside.
  4. Stir-fry Aromatics and Beef: Heat a wok or large pan over medium heat and add 1 tbsp oil (vegetable or canola). Stir-fry the minced garlic and sliced onions until soft and fragrant. Add the marinated beef and cook for 2-3 minutes until the beef is browned on all sides.
  5. Thicken the Sauce: Pour the black pepper sauce mixture into the wok with the beef. Lower the heat and stir gently until the sauce thickens and becomes glossy, coating the beef evenly.
  6. Combine Ingredients: Add the cooked udon noodles and chopped Chinese cabbage to the wok. Toss everything together carefully to coat the noodles and vegetables with the black pepper sauce. Adjust seasoning with salt and sugar to taste.
  7. Serve Immediately: Transfer the black pepper beef udon to serving plates or bowls while hot, and enjoy this comforting and flavorful dish.

Notes

  • Use fresh, thinly sliced beef for the best texture and flavor.
  • Do not overcook udon noodles; they should remain slightly firm and chewy.
  • You can substitute Chinese cabbage with bok choy, napa cabbage, or spinach.
  • Adjust the amount of black pepper depending on your spice preference.
  • If you cannot find fresh udon noodles, dried or frozen versions can be used but adjust cooking times accordingly.
  • For gluten-free options, use gluten-free soy sauce and substitute oyster sauce with a suitable alternative.
  • The cornstarch slurry is key to achieving the shiny, thick sauce coating the beef and noodles.

Nutrition

Keywords: black pepper beef, udon noodles, stir-fry, Asian noodles, quick dinner, beef udon, Chinese cabbage, black pepper sauce

Find it online: https://cheframi.com/simple-black-pepper-beef-udon-recipe-2/