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Simple Black Pepper Beef Udon

Simple Black Pepper Beef Udon
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★★★★★

4.9 from 13 reviews

Simple Black Pepper Beef Udon is a quick and flavorful stir-fry dish that combines tender marinated beef slices with chewy udon noodles and fresh Chinese cabbage, all coated in a rich, peppery dark soy sauce. This recipe is perfect for a hearty, comforting meal with an Asian twist that can be prepared in under 30 minutes.

Ingredients

Scale

Marinade

  • 1 tbsp garlic, minced
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp oyster sauce
  • 1 tsp corn starch or potato starch mixed with water (for slurry)
  • 1 tsp Chinese white rice vinegar

Main Ingredients

  • 200 g fresh beef, thinly sliced
  • 2 packs udon noodles
  • Chinese cabbage (about 2 cups, chopped) or any leafy green of choice
  • 1 white onion, sliced
  • 1 clove garlic, minced
  • 3 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp fresh ground black pepper
  • 3 tbsp water
  • 1/2 tsp potato starch
  • Salt to taste
  • Sugar to taste
  • Vegetable oil (for stir-frying, about 2 tbsp)

Instructions

  1. Prepare the beef marinade: In a bowl, whisk together the minced garlic, sesame oil, soy sauce, oyster sauce, Chinese white rice vinegar, and the cornstarch slurry. Add the thinly sliced beef and coat all pieces thoroughly. Let it sit for 10 minutes to absorb the flavors and tenderize as you prepare other ingredients.
  2. Cook the udon noodles: Bring a large pot of water to boil. Cook the udon noodles for 1 to 2 minutes until they loosen up but are still chewy. Avoid overcooking to retain their texture. Drain and set aside.
  3. Prepare the black pepper sauce: In a small bowl, combine dark soy sauce, oyster sauce, fresh ground black pepper, water, and potato starch to create a smooth sauce mixture. Set aside.
  4. Stir-fry aromatics and beef: Heat about 2 tablespoons of vegetable oil in a wok or large skillet over medium heat. Add the minced garlic and sliced onions, stir-frying until soft and fragrant. Add the marinated beef and cook for 2-3 minutes until browned and just cooked through.
  5. Combine beef with sauce: Pour the prepared black pepper sauce into the wok. Stir continuously over low heat until the sauce thickens and becomes glossy, coating the beef nicely.
  6. Add noodles and greens: Toss in the cooked udon noodles and chopped Chinese cabbage. Stir well so that everything is evenly coated in the pepper sauce. Cook for another 1-2 minutes until the cabbage softens slightly and flavors meld together. Adjust seasoning with salt and sugar if needed.
  7. Serve: Remove from heat and serve immediately while hot for the best flavor and texture.

Notes

  • Use fresh or frozen udon noodles for ease, avoid dried noodles as they require different cooking time.
  • The potato starch slurry is important to achieve a glossy and thick sauce consistency.
  • Adjust black pepper quantity according to your spice preference.
  • Chinese cabbage can be substituted with bok choy or spinach as alternatives.
  • For a more tender beef, ensure thin slicing and marinating time is followed.
  • This recipe can be made gluten-free by using gluten-free soy sauce and oyster sauce alternatives.

Nutrition

Keywords: Black Pepper Beef Udon, Stir-fry Udon, Asian Beef Noodles, Easy Udon Recipes, Quick Dinner, Pepper Sauce Beef

Find it online: https://platedandproud.com/simple-black-pepper-beef-udon/