Chewy udon noodles stir-fried with tender beef and leafy greens in a luscious black pepper soy sauce. This quick and easy black pepper beef udon is ready in 20 minutes and better-than-takeout! Great as a meal or main dish for the family.
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Black pepper beef udon is a Japanese-inspired dish made of chewy udon noodles, tender rib eye beef, and yu choy sum stir fried in a garlicky black pepper sauce.
The natural flavor from the rib eye beef and black pepper sauce compliment each other so well! You'll be wanting seconds and thirds.
The best part about this simple noodle dish is it's convenient on those busy weeknights because it requires minimal ingredients and it's made in one pan!
The thinly cut rib eye beef is the key ingredient that cuts down on preparation and cooking time and you can find this ingredient at most Asian grocery stores in the frozen section.
But if you're not a fan of beef, feel free to refer to the Substitutes below for more protein ideas!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Frozen Udon Noodles: these are thick wheat flour noodles that most Asian markets sell in the frozen section or substitute with freshly made udon noodles or even lo mein noodles and prepare according to package directions.
- Thinly-sliced Rib Eye Beef: also known as "hot pot style beef" or "shabu shabu beef" and it's sold at the Asian grocery store in the frozen section. Or substitute with normal rib eye steak, chicken, or pork shoulder, freeze it for 45-60 minutes exposed and slice thinly with a sharp knife against the grain.
- Yu Choy Sum: most Asian markets will sell this leafy Asian green with a flat tender stalk and green leaves. Or substitute with chopped bok choy, cabbage, baby gai-lan, carrots, broccoli, snap or snow peas, or bell peppers.
- Fresh Garlic: if you're allergic to garlic, substitute with ¼ small onion.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Black Pepper Sauce
- Oyster sauce: this is a thick brown sauce made of oysters that adds a lot of umami flavor. Or substitute with vegetarian stir-fry sauce.
- Dark soy sauce: this is thicker and darker than regular soy sauce. I like using the brand by Pearl River Bridge.
- Regular soy sauce: or substitute with low sodium soy sauce, light soy sauce, coconut aminos or tamari sauce.
- Chinese Black Vinegar: a black mild vinegar made of fermented black glutinous rice and used in Chinese cuisine. Or substitute with rice vinegar or apple cider vinegar. Do not use balsamic vinegar.
- Sesame Oil: for that nutty flavor. If you're allergic to sesame, omit it.
- Black Pepper
- Cornstarch: or substitute with potato starch.
- Low Sodium Chicken Stock: or substitute with low-sodium beef stock or even cold water will work.
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check online stores, like Amazon.
Expert Tips
- Don't over soak the frozen udon noodles or they will become soggy when you stir fry them later.
- Prepare the black pepper sauce in advance before you cook as the cooking process is fast.
- Don't fully cook the beef in the initial stir fry because they are thinly cut and will cook through in the second stir fry.
- Don't over cook the greens and just cook until they have wilted a bit.
- Don't over stir fry the noodles with the other components, or they will become soggy. Once the noodles are incorporated with the beef, remove it off heat.
Instructions
Below are step-by-step instructions on how to make black pepper beef udon:
- In a large bowl, soak frozen udon noodles in hot boiling water just until loosened, about 30-60 seconds. Strain immediately in a colander and set aside.
- In a small bowl combine black pepper sauce ingredients as listed above. Set aside.
- Heat vegetable oil in a large pan on medium heat. Fry minced garlic for 10 seconds or until fragrant.
- Next add in thawed thinly sliced beef and stir fry until 60% cooked. Remove from the pan and set aside.
- Increase to medium-high heat, add udon noodles with noodle sauce. Mix well and cook until sauce has slightly thickened and isn’t so runny. Toss in greens and cook until they’re softened.
- Toss in the beef and stir fry for another minute until beef is cooked through. Serve and enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing this black pepper beef udon because the vegetables will become soggy.
Pairing Suggestions
Black pepper beef udon serves well with:
- starters like miso soup, or salad with Japanese ginger salad dressing or korokke.
- seafood dishes like shrimp tempura, panko shrimp or ebi mayo.
- protein dishes like ramen eggs, air fryer chicken katsu, chicken katsu or tonkatsu, fish katsu bites, teriyaki tofu, teriyaki chicken, or ginger miso salmon.
- rice dishes like oyakodon, katsudon, or omurice
- noodle dishes like ramen, yaki udon, creamy mushroom udon, udon carbonara, or garlic shrimp udon noodles
FAQ
Black pepper beef udon can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat with a couple tablespoons of water to loosen the noodles.
Udon noodles are not gluten-free because they're made of wheat flour, which contains gluten. However, some brands sell gluten-free udon noodles if you search online.
📖 Recipe
Easy 20-min. Black Pepper Beef Udon
Ingredients
- 1.10 lb udon noodle frozen kind (or sub with fresh udon and prepare to package directions)
- ½ lb ribeye steak pre-sliced kind (or see notes on how to cut thinly)
- 2 cups yu choy sum with ends trimmed & cut into 1.5 inch long segments (or bok choy/cabbage/gai-lan)
- 2 cloves garlic minced
- 2 teaspoon vegetable oil or any neutral oil
For the Black Pepper Sauce
- 1 tablespoon oyster sauce or vegetarian stir fry sauce
- 1 tablespoon dark soy sauce
- ½ tablespoon regular soy sauce
- 1 tablespoon Chinese black vinegar or rice vinegar or apple cider vinegar
- 2 teaspoon sesame oil
- ¾ teaspoon black pepper
- 1 teaspoon cornstarch or potato starch
- ¼ cup chicken stock low-sodium (or beef stock)
Instructions
- In a large bowl, soak frozen udon noodles in hot boiling water just until loosened, about 30-60 seconds. Strain immediately in a colander and set aside.
- In a small bowl combine black pepper sauce ingredients as listed above. Set aside.
- Heat vegetable oil in a large pan on medium heat. Fry minced garlic for 10 seconds or until fragrant.
- Next add in thawed thinly sliced beef and stir fry until 60% cooked. Remove from the pan and set aside.
- Increase to medium-high heat, add udon noodles with noodle sauce. Mix well and cook until sauce has slightly thickened and isn’t so runny. Toss in greens and cook until they’re softened.
- Toss in the beef and stir fry for another minute until beef is cooked through. Serve and enjoy!
Kelsey
Would this work/taste good with boneless chicken thighs?
Christie Lai
Hi Kelsey, yes it would taste good with that substitution. Enjoy!
Jennifer Scherping
The black pepper beef udon was quick to cook and the flavours were simple but combined beautifully. I made the udon in a pasta maker which only added about 10 minutes. I will make this again and toss in a bit more bok choi because it's delicious. Thanks for sharing the recipe.
christieathome
I am so happy to read this! Glad you enjoyed my recipe and thanks again for making it! 🙂
Katherine | Love In My Oven
These thick saucy noodles look so good Christie! I can just imagine how delicious this dish is!!
Heidi | The Frugal Girls
Those gorgeous udon noodles make this dish, so I really appreciated your tip for how to avoid overcooking the noodles!