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Black Pepper Beef Udon Recipe: Better Than Takeout, Ready in 20 Minutes

Black Pepper Beef Udon served in a glossy noodle bowl, a cozy Beef Recipes idea for a fast and flavorful dinner.
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This Black Pepper Beef Udon is a quick stir-fried noodle dish with tender marinated beef, chewy udon, crisp vegetables, and a rich black pepper sauce. It is savory, comforting, and ready fast enough for a busy weeknight.

Ingredients

Scale

Main dish

  • 2 packs udon noodles
  • 200 g fresh beef, thinly sliced
  • 1 tbsp garlic, minced
  • 1 white onion, sliced
  • Chinese cabbage or another leafy green, as needed
  • Salt, to taste
  • Sugar, to taste

Marinated beef

  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp oyster sauce
  • 1 tsp Chinese white rice vinegar
  • 1 tsp cornstarch or potato starch mixed with a little water to make a slurry

Black pepper sauce

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

Instructions

  1. In a small bowl, combine the minced garlic, sesame oil, soy sauce, oyster sauce, Chinese white rice vinegar, and the cornstarch slurry for the marinade. Add the thinly sliced beef and toss thoroughly so each piece is coated. Let the beef sit for about 10 minutes while you prepare the remaining ingredients. This short rest helps the flavor soak in and also makes the beef more tender in the finished Black Pepper Beef Udon.
  2. In a separate bowl, mix the dark soy sauce, oyster sauce, freshly ground black pepper, water, and potato starch until the sauce looks smooth and evenly combined. Set it aside nearby so it is ready to go once the beef and vegetables are cooked.
  3. Bring a large pot of water to a boil and cook the udon noodles for 1 to 2 minutes, just long enough for them to loosen up. Do not overcook them, since you want the noodles to keep their springy, chewy texture. Drain them well and set them aside for later.
  4. Place a wok or large skillet over medium-high heat and let it get hot. Add a little oil, then put in the marinated beef in a single layer. Cook the beef until browned, which should take about 2 to 3 minutes. Stir or flip as needed, but do not leave it in the pan too long, because beef cooks quickly and can turn tough if overdone. Once browned, remove the beef from the pan and set it aside.
  5. Using the same pan, add a little more oil if needed, then add the minced garlic and sliced onion. Stir-fry until the garlic becomes fragrant and the onion starts to soften. Add the Chinese cabbage or leafy greens and keep stir-frying until the vegetables are just tender but still have a little bite.
  6. Add the cooked udon noodles and the browned beef back into the pan. Pour in the black pepper sauce and toss everything together so the noodles, beef, and vegetables get evenly coated. Stir-fry until the sauce thickens slightly and clings to everything in the pan. Taste and adjust with salt and a small pinch of sugar if needed.
  7. Once everything is hot and glossy, remove the pan from the heat and serve immediately. Enjoy Black Pepper Beef Udon while the noodles are still chewy and the sauce is rich and peppery.

Notes

For the best texture, marinate the beef for at least 30 minutes if time allows. A longer marinade gives you softer, more flavorful beef and makes the final bowl even better.

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