Description
A quick and flavorful Simple Black Pepper Beef Udon recipe featuring tender marinated beef, fresh vegetables, and chewy udon noodles tossed in a savory black pepper sauce. Perfect for a satisfying meal ready in just 20 minutes.
Ingredients
Scale
Udon and Vegetables
- 2 packs udon noodles
- Chinese cabbage or leafy greens of choice, to taste
- 1 white onion, sliced
- 1 tbsp garlic, minced (divided: 1 tbsp for marinade, 1 clove for stir-fry)
Beef and Marinade
- 200 g fresh beef, thinly sliced
- 1 tbsp soy sauce
- 1 tsp oyster sauce
- 1 tsp sesame oil
- 1 tsp Chinese white rice vinegar
- 1 tsp corn starch or potato starch + water (for slurry)
Sauce and Seasoning
- 3 tbsp dark soy sauce
- 2 tsp fresh ground black pepper
- 3 tbsp water
- Salt to taste
- Sugar to taste
- 1/2 tsp potato starch
Instructions
- Marinate the Beef: In a mixing bowl, combine 1 tbsp minced garlic, sesame oil, soy sauce, oyster sauce, rice vinegar, and the cornstarch slurry. Coat the thinly sliced beef thoroughly and let it marinate for about 10 minutes to absorb all the flavors.
- Cook the Udon: Bring a pot of water to a boil, then add the udon noodles. Boil for 1-2 minutes until they are slightly tender but still chewy. Drain the noodles and set them aside while you prepare the stir-fry.
- Prepare the Sauce: In a separate bowl, mix the remaining marinade ingredients including dark soy sauce, 2 tsp freshly ground black pepper, water, salt, sugar, and 1/2 tsp potato starch. This will form the savory black pepper sauce for the dish.
- Stir-fry the Aromatics and Beef: Heat oil in a wok or large skillet over medium-high heat. Sauté the 1 clove minced garlic and sliced white onions until softened and fragrant. Add the marinated beef and stir-fry for 2-3 minutes until the beef is browned and cooked through.
- Cook with Sauce: Pour the prepared sauce mixture into the wok with the beef and continue to cook, stirring frequently, until the sauce thickens and coats the beef evenly.
- Combine with Udon and Vegetables: Add the cooked udon noodles and Chinese cabbage or preferred leafy greens to the wok. Toss everything gently to coat the noodles and vegetables evenly with the flavorful black pepper sauce. Cook for an additional 1-2 minutes until the cabbage wilts slightly and everything is heated through.
Notes
- Use fresh thinly sliced beef for the best texture and flavor.
- You can substitute Chinese cabbage with bok choy, spinach, or other leafy greens of choice.
- Adjust the level of black pepper according to your spice preference.
- Marinating the beef at least 10 minutes enhances tenderness and flavor absorption.
- Dark soy sauce adds color and depth, but can be substituted with regular soy sauce if unavailable.
