Beef Black Pepper Udon (Printable Version)
Tender beef and chewy udon in a bold black pepper sauce for a quick, savory meal.
# Everything You’ll Need:
→ Noodles and Vegetables
01 -
2 packs udon noodles
02 -
1 cup Chinese cabbage, chopped
→ Marinated Beef
03 -
7 oz fresh beef, thinly sliced
04 -
1 tbsp garlic, minced
05 -
1 tsp sesame oil
06 -
1 tbsp soy sauce
07 -
1 tsp oyster sauce
08 -
1 tsp cornstarch mixed with 1 tbsp water (slurry)
09 -
1 tsp Chinese white rice vinegar
→ Black Pepper Sauce
10 -
3 tbsp dark soy sauce
11 -
1 tbsp oyster sauce
12 -
2 tsp freshly ground black pepper
13 -
3 tbsp water
14 -
½ tsp potato starch
→ Aromatics and Seasoning
15 -
1 tbsp garlic, minced
16 -
1 white onion, sliced
17 -
Salt, to taste
18 -
Sugar, to taste
# Steps to Cook:
01 -
In a bowl, whisk together 1 tbsp minced garlic, sesame oil, soy sauce, oyster sauce, rice vinegar, and cornstarch slurry. Coat the thinly sliced beef and let it rest for 10 minutes to tenderize and absorb flavors.
02 -
Boil udon noodles in a large pot of water for 1-2 minutes until loosened but still chewy. Drain and set aside to prevent overcooking.
03 -
Combine dark soy sauce, oyster sauce, freshly ground black pepper, water, and potato starch in a small bowl. Stir well to integrate.
04 -
Heat oil in a wok over medium heat. Sauté minced garlic and sliced onions until softened. Add marinated beef and cook for 2-3 minutes until browned.
05 -
Pour the black pepper sauce mixture into the wok. Stir continuously over low heat until the sauce thickens and gains a glossy appearance.
06 -
Add cooked udon noodles and chopped Chinese cabbage to the sauce. Toss thoroughly to coat all ingredients evenly. Season with salt and sugar to taste, then serve immediately.
# Extra Suggestions:
01 -
Avoid overcooking udon noodles to maintain their characteristic chewy texture.