Beef Black Pepper Udon (Print-Friendly Version)
Juicy beef and chewy udon mingle in a tangy black pepper sauce with crisp greens for a vibrant dish.
# What You Need:
→ Udon and Vegetables
01 -
2 packs udon noodles
02 -
Chinese cabbage, chopped
03 -
1 tablespoon garlic, minced
04 -
1 white onion, thinly sliced
05 -
Salt, to taste
06 -
Sugar, to taste
→ Beef
07 -
200 grams fresh beef, thinly sliced
→ Beef Marinade
08 -
1 clove garlic, minced
09 -
1 teaspoon sesame oil
10 -
1 tablespoon soy sauce
11 -
1 teaspoon oyster sauce
12 -
1 teaspoon corn starch or potato starch, mixed with water to form a slurry
13 -
1 teaspoon Chinese white rice vinegar
→ Black Pepper Sauce
14 -
3 tablespoons dark soy sauce
15 -
1 tablespoon oyster sauce
16 -
2 teaspoons freshly ground black pepper
17 -
3 tablespoons water
18 -
1/2 teaspoon potato starch
# How to Make It:
01 -
Combine minced garlic, sesame oil, soy sauce, oyster sauce, rice vinegar, and starch slurry in a bowl. Add sliced beef, coat thoroughly, and marinate for 10 minutes.
02 -
Bring a large pot of water to a boil. Add udon noodles and cook for 1–2 minutes until barely loosened but still chewy. Drain and set aside.
03 -
In a small bowl, mix dark soy sauce, oyster sauce, freshly ground black pepper, water, and potato starch until smooth.
04 -
Heat a wok over medium heat and add oil. Sauté minced garlic and onions until soft. Add the marinated beef and stir-fry for 2–3 minutes until browned.
05 -
Pour the black pepper sauce into the wok with the beef. Stir over low heat until sauce thickens and develops a glossy appearance.
06 -
Add the cooked udon noodles and chopped Chinese cabbage. Stir to coat everything evenly with the sauce. Season with salt and sugar to taste. Toss well and serve immediately.
# Important Notes:
01 -
Do not overcook udon noodles to ensure they retain a chewy texture.
02 -
Marinating beef with a starch slurry helps achieve a more tender, velvety bite.