Simple Black Pepper Beef Udon

Why Make This Recipe

Simple Black Pepper Beef Udon is a delicious and quick dish that brings the flavors of savory beef and fresh vegetables together with chewy udon noodles. It’s perfect for a busy weeknight dinner or a weekend treat when you want something tasty without spending too much time in the kitchen. This recipe is also versatile; you can easily tweak it to suit your taste or use different vegetables.

How to Make Simple Black Pepper Beef Udon

Ingredients:

• 2 packs udon noodles
• Chinese cabbage (or any leafy green)
• 2 tbsp garlic, minced
• 1 white onion, sliced
• Salt to taste
• Sugar to taste
• 200 g fresh beef, thinly sliced
• 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
• 3 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 2 tsp fresh ground black pepper
• 3 tbsp water
• 1/2 tsp potato starch

Directions:

1. In a bowl, whisk together minced garlic, sesame oil, soy sauce, oyster sauce, vinegar, and cornstarch slurry. Coat the thinly sliced beef with this mixture and let it sit for 10 minutes while you prep the other ingredients. This step helps the beef absorb the flavors and become tender.

2. In a large pot of boiling water, cook the udon noodles for 1-2 minutes until they are slightly loosed up but still chewy. Don’t overcook! Drain the noodles and set them aside.

3. In a small bowl, combine any remaining marinade with dark soy sauce, oyster sauce, black pepper, water, and potato starch.

4. Heat a wok over medium heat, add oil, and stir-fry garlic and onions until they become soft. Next, add the marinated beef to the wok and cook for 2-3 minutes until it browns. Then pour in the black pepper sauce mixture. Stir over low heat until it thickens and becomes glossy.

5. Add the cooked udon and Chinese cabbage to the wok, stirring well to coat everything in the sauce. Toss everything together and serve.

How to Serve Simple Black Pepper Beef Udon

Serve the Simple Black Pepper Beef Udon hot. You can garnish it with more fresh ground black pepper or some sliced green onions for a bit of color and extra flavor. This dish goes great with chopsticks but feel free to use a fork if you prefer!

How to Store Simple Black Pepper Beef Udon

If you have leftovers, store them in an airtight container in the fridge. The dish can last for about 2-3 days. When you’re ready to eat, simply reheat it on the stove or in the microwave until warmed through.

Tips to Make Simple Black Pepper Beef Udon

1. Make sure not to overcook the udon noodles; they should remain slightly firm.
2. Use a good quality beef for the best flavor; flank steak or sirloin works well.
3. Feel free to add any other vegetables you enjoy, like bell peppers or carrots.

Variation

You can switch the beef for chicken or tofu if you’re looking for a different protein option. Adjust the marinating time as needed for tofu, and ensure it’s pressed to remove excess moisture.

FAQs

1. Can I make this dish vegetarian?
Yes! Substitute the beef with tofu and use vegetable broth instead of meat-based sauces.

2. What if I can’t find udon noodles?
You can use other types of noodles like soba or ramen, but keep in mind that the cooking times might differ.

3. Can I make this recipe spicier?
Absolutely! Add red pepper flakes or Sriracha to the sauce for an extra kick.

Simple Black Pepper Beef Udon

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• Author: admin
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A quick and delicious dish featuring savory beef and fresh vegetables with chewy udon noodles, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 2 packs udon noodles
• Chinese cabbage (or any leafy green)
• 2 tbsp garlic, minced
• 1 white onion, sliced
• Salt to taste
• Sugar to taste
• 200 g fresh beef, thinly sliced
• 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
• 3 tbsp dark soy sauce
• 2 tsp fresh ground black pepper
• 3 tbsp water
• 1/2 tsp potato starch

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Instructions

1. In a bowl, whisk together minced garlic, sesame oil, soy sauce, oyster sauce, vinegar, and cornstarch slurry. Coat the thinly sliced beef with this mixture and let it sit for 10 minutes.
2. In a large pot of boiling water, cook the udon noodles for 1-2 minutes until slightly chewy. Drain and set aside.
3. In a small bowl, combine any remaining marinade with dark soy sauce, oyster sauce, black pepper, water, and potato starch.
4. Heat a wok over medium heat and stir-fry garlic and onions until soft. Add the marinated beef and cook for 2-3 minutes until browned.
5. Pour in the black pepper sauce mixture, stirring over low heat until it thickens and becomes glossy.
6. Add the cooked udon and Chinese cabbage, stir well to coat in the sauce, and serve hot.

Notes

Add additional vegetables like bell peppers or carrots for variation. Garnish with fresh ground black pepper or sliced green onions if desired.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 900mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg

Keywords: beef, udon, quick dinner, Asian cuisine, black pepper