Description
A quick and delicious dish featuring savory beef and fresh vegetables with chewy udon noodles, perfect for busy weeknights.
Ingredients
Scale
- 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
Instructions
- 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.
- In a large pot of boiling water, cook the udon noodles for 1-2 minutes until slightly chewy. Drain and set aside.
- In a small bowl, combine any remaining marinade with dark soy sauce, oyster sauce, black pepper, water, and potato starch.
- 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.
- Pour in the black pepper sauce mixture, stirring over low heat until it thickens and becomes glossy.
- 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