Description
A quick and authentic beef black pepper udon recipe ready in just 25 minutes. Thick, chewy udon noodles tossed with tender marinated beef, crisp vegetables, and a bold glossy black pepper sauce.
Ingredients
Scale
- 2 packs udon noodles (fresh or frozen)
- Chinese cabbage (or bok choy, napa cabbage, or spinach)
- 1 tablespoon garlic, minced
- 1 white onion, sliced
- Salt and sugar to taste
- 200g fresh beef, thinly sliced
Aromatic Beef Marinade:
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon cornstarch slurry
- 1 teaspoon Chinese white rice vinegar
Bold Black Pepper Sauce:
- 3 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons freshly ground black pepper
- 3 tablespoons water
- ½ teaspoon potato starch
Instructions
- Whisk garlic, sesame oil, soy sauce, oyster sauce, vinegar, and cornstarch slurry. Coat sliced beef and marinate 10 minutes.
- Cook udon noodles in boiling water 1–2 minutes until chewy. Drain and set aside.
- Mix dark soy sauce, oyster sauce, black pepper, water, and potato starch until smooth.
- Heat wok over medium-high. Stir-fry garlic and onion 1 minute. Add beef in single layer, cook 2–3 minutes, then stir another minute.
- Pour sauce into wok, stir until thick and glossy. Add udon noodles and cabbage, tossing to coat evenly. Adjust seasoning with salt and sugar.
Notes
Do not overcook udon noodles; they should remain chewy. Freshly ground black pepper is essential for bold flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 6g
- Sodium: 1240mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 45mg
Keywords: beef black pepper udon, udon noodles, stir-fry, quick Asian recipe, Japanese noodles