Simple Black Pepper Beef Udon
Tender beef, chewy udon, and black pepper sauce come together in this quick, flavorful stir-fry.
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 loosed-up but not overcooked, of course! Drain and set aside. No overcooking's necessary in this recipe-you want it still to retain just that little bit of bouncy chew!
- Scrape all that dreg into a small bowl with the dark soy, oyster sauce, black pepper, water and potato starch.
- Heat a wok on medium, add oil, and stir-fry garlic and onions until soft. Cook the marinated beef for 2-3 minutes until browned. Then add black pepper sauce. Pour into a pan, stirring over low heat until it thickens and becomes glossy.
- Add the cooked udon and Chinese cabbage to the sauce, stirring to coat. Toss everything together and serve.