Easy 20-min. Black Pepper Beef Udon

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Easy 20-min. Black Pepper Beef Udon

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.

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 (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!

Notes

How to 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).

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