Black Pepper Beef Udon. Bouncy chewy udon noodles with tender beef and leafy greens coated in a luscious black pepper soy sauce. A classic dish that is so simple and easy to make at home in less than 20 minutes! Great for the whole family.
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​What is Black Pepper Beef Udon?
Black Pepper Beef Udon Noodles is a Japanese-inspired dish made of chewy udon noodles, tender steak, leafy greens such stir fried in a garlicky black pepper sauce. The natural flavor from the beef and black pepper sauce compliment each other so well. This Asian dish is also so easy to whip up! This noodle dish is especially convenient for me on those busy weeknights when I need a filling, delicious and fast mea. The thinly cut rib eye beef is such a life saver because it's one less step in this recipe.
Ingredients
Please scroll down to below recipe card for exact measurements.
Main Ingredients
- Udon noodles
- Thinly sliced Rib Eye Beef: Get the type meant for "hot pot" or aka "shabu shabu beef". These cook very quickly. Or substitute with normal rib eye steak, freeze it for 45-60 minutes exposed and slice thinly with a sharp knife.
- Leafy Asian Greens: yu choy sum or bok choy
- Garlic: or substitute with white, yellow or red onion.
- Neutral oil
Black Pepper Sauce:
- Oyster sauce: or substitute with vegetarian stir fry sauce
- Dark soy sauce
- Regular soy sauce
- Chinese black vinegar
- Sesame oil
- Black pepper
- Cornstarch or potato starch
- Low Sodium Chicken stock: or substitute with low-sodium beef stock or even cold water will work.
​How to Make Black Pepper Beef Udon
Soak & Strain Frozen Udon Noodles
In a large bowl, soak frozen udon noodles in hot boiling water just until loosened, about 1-2 minutes. Do not over soak or they can go soggy. Strain noodles and set aside.
Make Black Pepper Sauce
In a small bowl combine Black Pepper Sauce ingredients as listed above. Set aside.
Fry Garlic
In a wok or large frying pan on medium heat, add vegetable oil or any neutral oil. Once the oil is hot, add minced garlic, and fry for 5 to 10 seconds until fragrant.
Fry Beef until 60% Cooked
Next add in thinly sliced beef and stir fry until 60% cooked. Remove and set aside. Note: We don’t want to fully cook the beef as we’ll be stir frying it again later over higher heat.
Toss Noodles & Sauce
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
Add in greens and cook until they’re wilted.
Mix in Beef
Toss in cooked beef and stir fry for another minute. Serve and enjoy!
Other Udon Noodle recipes you may enjoy!
- Garlic Shrimp Udon Noodles
- Mushroom Udon Noodles
- Creamy Mushroom Udon Noodles
- 10-min. Garlic Chili Udon Noodles
- Udon Carbonara
📖 Recipe
Easy 20-min. Black Pepper Beef Udon
Ingredients
- 1.10 lb udon noodle frozen kind recommended for best results
- ½ lb ribeye steak thinly sliced (See notes on how to cut beef super thinly)
- 2 cups yu choy or bok choy (washed with ends trimmed and cut into 1.5 inch long segments)
- 2 cloves garlic minced
- 2 teaspoon vegetable oil or any neutral oil
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
- 2 teaspoon sesame oil toasted
- ¾ teaspoon black pepper
- 1 teaspoon cornstarch or sub with potato starch
- ¼ cup chicken stock unsalted
Instructions
- In a large bowl, soak frozen udon noodles in hot boiling water just until loosened, about 1-2 minutes. Do not over soak or they can go soggy. Strain noodles and set aside.
- In a small bowl combine Black Pepper Sauce ingredients as listed above. Set aside.
- In a wok or large frying pan on medium heat, add vegetable oil or any neutral oil. Once the oil is hot, add minced garlic, and fry for 5 to 10 seconds until fragrant.
- Next add in thinly sliced beef, and stir fry until 60% cooked. Remove and set aside. Note: We don’t want to fully cook the beef as we’ll be stir frying it again later over higher heat.
- 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 wilted.
- Toss in cooked beef and stir fry for another minute. Serve and enjoy!
Heidi | The Frugal Girls
Those gorgeous udon noodles make this dish, so I really appreciated your tip for how to avoid overcooking the noodles!
Katherine | Love In My Oven
These thick saucy noodles look so good Christie! I can just imagine how delicious this dish is!!
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! 🙂
Kelsey
Would this work/taste good with boneless chicken thighs?
Christie Lai
Hi Kelsey, yes it would taste good with that substitution. Enjoy!