Simple Black Pepper Beef Udon
Who doesn’t love those speedy, tasty dinners? Then, this Simple Black Pepper Beef Udon is one of your treasures. Tender marinated beef matches really well with chewy udon noodles, and the black pepper sauce gives it the perfect finish.
Equipment
- Wok - Traditional optional
- Wok - Modern optional
- Large Skillet optional
Ingredients
- 2 packs udon noodles
- Chinese cabbage or whatever 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 fresh ground black pepper
- 3 tbsp water
- 1/2 tsp potato starch
Instructions
- Whisk minced garlic, sesame oil, soy sauce, oyster sauce, vinegar, and cornstarch slurry in a bowl.
- Coat thinly sliced beef and let it sit for 10 minutes while prepping other ingredients. The beef will absorb the flavors and become tender.
- In a large pot of boiling water, cook the udon noodles for 1-2 minutes, until slightly loosened-up but not overcooked. Drain and set aside. Be careful not to overcook-you want it to retain just that little bit of bouncy chew!
- Heat a wok on medium, add oil, and stir-fry garlic and onions until soft (move them to a bowl and set aside).
- Cook the marinated beef for 2-3 minutes until browned. Scrape all the browned bits off the bottom of the pan (you want to incorporate those into the black pepper sauce.
- Add black pepper sauce into the pan with the meat, stirring over low heat until it thickens and becomes glossy.
- Lastly, add the cooked udon and Chinese cabbage to the sauce, stirring to coat. Toss everything together and serve.
Tried this recipe?Let us know how it was!
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