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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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/black-pepper-beef-udon-recipe/