Description
Tender slices of beef, springy udon noodles, and a glossy black-pepper sauce come together in a speedy stir-fry that tastes like takeout but finishes way faster.
Ingredients
Scale
- 2 packs udon noodles (fresh is ideal; dried works)
- 200 g thinly sliced beef (ribeye, flank, or sirloin)
- 1 tbsp minced garlic (plus 1 clove for the marinade)
- 1 white onion, thinly sliced
- Chinese cabbage or any leafy green you like (bok choy, spinach)
- Salt and a pinch of sugar, to taste
Beef marinade
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tsp oyster sauce (use vegetarian oyster sauce for a meatless version)
- 1 tsp Chinese white rice vinegar
- 1 tsp cornstarch (mixed with a little water to make a slurry)
Black pepper sauce
- 3 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tsp freshly ground black pepper (bump this up if you like heat)
- 3 tbsp water
- 1/2 tsp potato starch (or cornstarch) to thicken
Instructions
- Marinate the beef. Whisk garlic, sesame oil, soy, oyster sauce, vinegar, and the cornstarch slurry. Toss the sliced beef in the mix and let it sit for about 10 minutes while you prep everything else. Tip: longer = more tender.
- Mix the sauce. In a small bowl, combine dark soy, oyster sauce, black pepper, water, and potato starch. Give it a quick stir and set aside.
- Cook the udon. Boil according to package directions — usually 1–2 minutes for fresh udon. Drain and set aside. You want bounce, not mush. Don’t overcook the noodles.
- Sear the beef. Heat a large wok or skillet over medium-high. Add 1 tbsp oil and sear the marinated beef until browned but still juicy, about 2–3 minutes. Remove and rest. Cook it fast and hot.
- Aromatics next. Add another tablespoon of oil to the pan, toss in the garlic and sliced onion, and stir until fragrant and softened.
- Combine & finish. Return the beef and udon to the pan. Pour in the black pepper sauce and add the Chinese cabbage. Toss everything vigorously so the sauce thickens and clings to the noodles. Give it one last taste and adjust salt or sugar if needed. Serve immediately.
Notes
- Pro tips — small moves, better results
- Freeze beef slightly for 20–30 minutes before slicing; it makes thin slicing much easier.
- Freshly grind your pepper for real punch. Preground stuff just ain’t the same.
- Don’t overcrowd the pan; if you do, the beef will steam instead of sear.
- Want it healthier (Plats Healthy)? Use leaner beef, double the greens, and skip extra oil.
- Swaps & extras
- Vegetarian? Use firm tofu or a medley of mushrooms and swap in vegetarian oyster sauce.
- No udon? Rice noodles, soba, or even spaghetti will work in a pinch.
- Craving heat? Add chili flakes, sambal, or a drizzle of chili oil at the end.
- Storage & reheating
- Store leftovers in an airtight box for up to 2 days. Reheat gently in a pan with a splash of water or a drop of sesame oil to revive the noodles’ texture. Avoid the microwave if you can — it ruins the chew.
- Final bite
- This Black Pepper Beef Udon is quick, bold, and flexible — a genuine weeknight winner. Who says fast dinner can’t be delicious? Try it tonight and watch it disappear.