Black Pepper Beef Udon Recipe

Introduction

Black Pepper Beef Udon is a flavorful and comforting dish that combines tender slices of beef with chewy udon noodles and vibrant Chinese cabbage. The rich black pepper sauce adds a bold kick, making this a perfect meal for any day of the week.

Ingredients

• 2 packs udon noodles
• Chinese cabbage (or any leafy green), amount as desired
• 1 tbsp garlic, minced
• 1 white onion, sliced
• Salt to taste
• Sugar to taste
• 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 + water (for slurry)
• 1 tsp Chinese white rice vinegar
• 3 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 2 tsp fresh ground black pepper
• 3 tbsp water
• 1/2 tsp potato starch

Instructions

1. Step 1: In a bowl, whisk together 1 tbsp minced garlic, 1 tsp sesame oil, 1 tbsp soy sauce, 1 tsp oyster sauce, 1 tsp rice vinegar, and the cornstarch slurry made by mixing 1 tsp starch with a little water. Add the thinly sliced beef and coat well. Let it marinate for 10 minutes to tenderize and absorb the flavors while you prepare other ingredients.
2. Step 2: Bring a large pot of water to a boil. Cook the udon noodles for 1-2 minutes until just loosened but still firm to the bite. Drain and set aside. Avoid overcooking to maintain their chewy texture.
3. Step 3: In a small bowl, combine dark soy sauce, oyster sauce, fresh ground black pepper, 3 tbsp water, and 1/2 tsp potato starch. Stir well to create the black pepper sauce mixture.
4. Step 4: Heat a wok or large pan over medium heat and add a little oil. Stir-fry the minced garlic and sliced onion until soft and fragrant. Add the marinated beef and cook for 2-3 minutes until browned.
5. Step 5: Pour the black pepper sauce mixture into the pan with the beef. Stir continuously over low heat until the sauce thickens and becomes glossy.
6. Step 6: Add the cooked udon noodles and Chinese cabbage to the pan. Toss everything together to coat the noodles and cabbage evenly with the sauce. Cook briefly until the cabbage is slightly wilted.
7. Step 7: Taste and adjust seasoning with salt or sugar if needed. Serve hot and enjoy your flavorful Black Pepper Beef Udon.

Tips & Variations

• For extra flavor, marinate the beef for up to 30 minutes if time allows.
• You can substitute Chinese cabbage with bok choy, spinach, or kale depending on availability.
• Adjust black pepper quantity to suit your spice preference.
• Use fresh udon noodles if possible for a better texture; dried noodles work as well but may need slightly longer cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water to loosen the sauce and avoid drying out the noodles.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen beef for this recipe?

Yes, you can use frozen beef as long as it is fully thawed before marinating and cooking. Thin slices work best for quick cooking and tenderness.

Is there a vegetarian alternative for this dish?

To make a vegetarian version, replace beef with firm tofu or mushrooms and use vegetarian oyster sauce or soy sauce as a substitute. The black pepper sauce combination still works well with these ingredients.

Black Pepper Beef Udon Recipe

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★★★★★

4.8 from 92 reviews

This Black Pepper Beef Udon recipe features tender slices of beef marinated in a flavorful blend of garlic, soy sauces, and black pepper, stir-fried with fresh Chinese cabbage and chewy udon noodles. The savory black pepper sauce is glossy and slightly thickened, creating a perfect balance of rich umami and peppery spice. This quick and satisfying dish is ideal for a comforting weeknight meal.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2–3 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Beef Marinade

• 200 g fresh beef, thinly sliced
• 1 tbsp 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

Sauce

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

Other Ingredients

• 2 packs udon noodles
• Chinese cabbage (or any leafy green, quantity to preference)
• 1 white onion, sliced
• 1 clove garlic, minced
• Salt to taste
• Sugar to taste
• Cooking oil (for stir-frying, about 1-2 tbsp)

Instructions

1. Prepare the beef marinade: In a bowl, whisk together the minced garlic, sesame oil, soy sauce, oyster sauce, Chinese white rice vinegar, and cornstarch slurry. Coat the thinly sliced beef evenly with this marinade and let it sit for 10 minutes. This step allows the beef to absorb the flavors and become tender.
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 just loosened but still chewy. Do not overcook. Drain the noodles and set them aside.
3. Prepare the black pepper sauce: Scrape any remaining marinade dregs into a small bowl. Add dark soy sauce, oyster sauce, freshly ground black pepper, water, and potato starch. Mix well to combine.
4. Stir-fry aromatics and beef: Heat a wok or large skillet over medium heat with a bit of cooking oil. Stir-fry minced garlic and sliced onions until softened and fragrant. Add the marinated beef and stir-fry for 2-3 minutes until browned.
5. Add and thicken the sauce: Pour the prepared black pepper sauce over the beef in the pan. Stir continuously over low heat until the sauce thickens and becomes glossy.
6. Combine and serve: Add the cooked udon noodles and Chinese cabbage to the pan. Toss everything together well to coat the noodles and vegetables evenly with the sauce. Cook for an additional 1-2 minutes until the cabbage is tender-crisp. Season with salt and sugar to taste, then serve hot.

Notes

• Do not overcook the udon noodles; they should remain slightly chewy to provide a pleasant texture contrast.
• You can substitute Chinese cabbage with other leafy greens like bok choy or spinach based on availability.
• Adjust the amount of black pepper to suit your spice preference.
• Marinating the beef ensures tenderness and a deep infusion of flavor.
• If you prefer a thicker sauce, add a little more starch slurry gradually while cooking the sauce.

Keywords: Black Pepper Beef Udon, stir-fry beef udon recipe, Chinese beef udon, quick beef noodle stir-fry