Easy 20-min. Black Pepper Beef Udon

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!

5 from 4 votes

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Prep Time 13

Cook Time 7

Total Time 20

Course Main Course

Cuisine Asian, Chinese, Japanese

Servings

Calories per serving 589 kcal

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!

Notes

How do I slice beef thinly?

Freeze your beef exposed to the cold air for 45-60 minutes until the exterior hardens a bit. With a sharp knife, slice your beef against the grain into thin pieces (under ¼-inch thick).

Storage

This dish will last up 4 days in the fridge stored in an airtight container. To reheat, reheat in a pan on medium heat until warm and add 2 tablespoon of water to help loosen the noodles and sauce. Or microwave for 60-90 seconds until warm.

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