Description
Quick and simple Beef Black Pepper Udon that hits all the right notes with garlicky beef and chewy udon noodles.
Ingredients
- 7 oz beef (ribeye or flank steak), thinly sliced
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tsp oyster sauce
- 1 tsp cornstarch mixed with water (slurry)
- 1 tsp Chinese white vinegar
- 2 packs udon noodles
- 1 white onion, sliced
- 1 tbsp garlic, minced
- Chinese cabbage or bok choy, chopped
- 1 bell pepper, sliced (optional)
- Salt to taste
- Sugar to taste
- 3 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 2 tsp freshly ground black pepper
- 3 tbsp water
- 1/2 tsp potato starch or cornstarch
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Instructions
- 1. In a bowl, whisk together the minced garlic, sesame oil, soy sauce, oyster sauce, vinegar, and cornstarch slurry. Add the thinly sliced beef and toss to coat. Allow the beef to marinate for 10 minutes while you prepare the other ingredients.
- 2. In a small bowl, mix the dark soy sauce, oyster sauce, black pepper, water, and potato starch. Set this aside for later.
- 3. Bring a pot of water to a boil and cook the udon noodles for 1 to 2 minutes until they are loosened but still slightly firm. Drain the noodles and set them aside.
- 4. Heat oil in a wok over medium-high heat. Add the garlic and onions and stir-fry until softened, about 2 to 3 minutes. If using, add the cabbage and bell pepper and cook for an additional 2 minutes.
- 5. Push the vegetables to the side of the wok. Add the marinated beef to the empty space and stir-fry for 2 to 3 minutes until browned and cooked through.
- 6. Pour the black pepper sauce into the wok and stir until it thickens and becomes glossy. Add the cooked udon noodles and toss everything together until the noodles are well coated. Taste and adjust salt or sugar if needed.
- 7. Remove from heat and serve immediately, garnished with green onions if desired.