Black Pepper Udon Beef (Printable Version)
Tender beef and thick udon mingle in a punchy pepper sauce with crisp veggies for a colorful, satisfying bowl.
# Everything You’ll Need:
→ Udon and Vegetables
01 -
Salt, as you like
02 -
Sugar, as you like
03 -
1 white onion, sliced thin
04 -
1 tablespoon garlic, chopped
05 -
Chinese cabbage, cut up
06 -
2 packs udon noodles
→ Beef
07 -
200 grams beef, sliced thin
→ Beef Marinade
08 -
1 teaspoon Chinese rice vinegar
09 -
1 teaspoon corn or potato starch (mixed with a splash of water)
10 -
1 tablespoon soy sauce
11 -
1 teaspoon oyster sauce
12 -
1 teaspoon sesame oil
13 -
1 clove garlic, chopped up
→ Black Pepper Sauce
14 -
3 tablespoons water
15 -
2 teaspoons fresh cracked black pepper
16 -
3 tablespoons dark soy sauce
17 -
1 tablespoon oyster sauce
18 -
1/2 teaspoon potato starch
# Steps to Cook:
01 -
Add the noodles and chopped cabbage to your wok. Toss them around to get everything nicely coated in the sauce. Sprinkle in some salt and sugar if you want. Give everything a good mix and eat right away.
02 -
Go ahead and add your black pepper sauce to the beef in the wok. Keep it on low heat. Stir it a bit until the sauce gets sticky and shiny looking.
03 -
Warm up your wok using medium heat, then add some oil. Toss in chopped garlic and onions, cook until they get soft. Now, tip in the marinated beef and stir-fry for a few minutes till it looks browned.
04 -
Just grab a small bowl and stir together dark soy, oyster sauce, lots of pepper, water, and potato starch so it blends nicely.
05 -
Get a big pot of water bubbling. Drop in udon noodles and cook only a minute or two, just till they’re loose but still have a springy feel. Drain and leave aside.
06 -
Toss chopped garlic, sesame oil, soy, oyster sauce, vinegar, and the starch mix in a bowl. Add your beef and stir so every piece is well coated. Let it sit about 10 minutes.
# Extra Suggestions:
01 -
If you cook udon too long, they’ll turn mushy. Keep them a little chewy for best texture.
02 -
Coating beef in a starch slurry makes the meat softer and velvety, which is what you want for stir-fry.