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Black pepper beef udon with tender beef, chewy noodles, vegetables, and savory pepper sauce.
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Black Pepper Beef Udon

Tender beef, chewy udon noodles, and crisp vegetables come together in a rich black pepper sauce. This easy Black Pepper Beef Udon is filled with savory flavor and just the right amount of peppery heat. It is a quick and satisfying noodle dinner that is ready in only 20 minutes.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: Asian, Japanese-Inspired
Keyword: beef stir fry, beef udon noodles, Black Pepper Beef Udon, black pepper noodles, quick noodle dinner
Cooking Method: Stovetop
Diet: Dairy-Free
Servings: 2
Calories: 2026kcal
Author: MelanieCooks.com

Ingredients

  • 2 packages udon noodles
  • 200 grams fresh beef thinly sliced
  • Chinese cabbage or another leafy green, to taste
  • 1 tbsp garlic minced
  • 1 white onion sliced
  • 2 tbsp cooking oil divided
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1 clove garlic minced
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 2 tsp oyster sauce divided
  • 1 tsp Chinese white rice vinegar
  • 1 tsp cornstarch or potato starch, mixed with water to make a slurry
  • 3 tbsp dark soy sauce
  • 2 tsp freshly ground black pepper
  • 3 tbsp water
  • 1/2 tsp potato starch

Instructions

  • Add the minced garlic clove, sesame oil, soy sauce, 1 teaspoon oyster sauce, Chinese white rice vinegar, and starch slurry to a small bowl. Mix well.
  • Add the thinly sliced beef to the marinade. Toss until coated and let it sit for about 10 minutes.
  • In another bowl, combine the dark soy sauce, remaining 1 teaspoon oyster sauce, black pepper, water, and 1/2 teaspoon potato starch. Stir until smooth.
  • Bring a large pot of water to a boil. Add the udon noodles and cook for 1 to 2 minutes, just until loosened.
  • Drain the noodles and set them aside. Do not overcook them.
  • Heat 1 tablespoon of cooking oil in a wok or large frying pan over medium heat.
  • Add the marinated beef and cook for 2 to 3 minutes, stirring frequently, until browned. Transfer the beef to a plate.
  • Add the remaining tablespoon of oil, 1 tablespoon minced garlic, and sliced onion to the same pan. Stir-fry until fragrant and slightly softened.
  • Return the beef to the pan. Add the noodles, prepared black pepper sauce, Chinese cabbage, salt, and sugar.
  • Toss everything together until evenly coated and heated through. Serve immediately.

Notes

  • Slice the beef very thinly so it cooks quickly and stays tender.
  • Do not overcook the udon because the noodles cook again when tossed with the sauce.

Nutrition

Calories: 2026kcal | Carbohydrates: 318g | Protein: 90g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 7974mg | Potassium: 484mg | Fiber: 27g | Sugar: 45g | Vitamin A: 13IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 3mg