Description
Discover your new favorite weeknight indulgence with this Beef Black Pepper Udon! This dish combines succulent beef, chewy udon noodles, and a rich black pepper sauce for a satisfying meal.
Ingredients
Scale
- Sirloin, flank steak, or skirt steak (thinly sliced)
- 1 tablespoon soy sauce (for marinating beef)
- 1 teaspoon cornstarch (for marinating beef)
- 1 teaspoon oil (for marinating beef)
- Fresh or frozen udon noodles
- 2 tablespoons soy sauce (for sauce)
- 1 tablespoon oyster sauce or mushroom stir-fry sauce
- 1 teaspoon sugar or preferred sweetener
- 1 tablespoon non-alcoholic mirin substitute (1 tablespoon rice vinegar + ½ teaspoon sugar)
- ½ teaspoon cornstarch (for sauce)
- 3 tablespoons water or beef broth
- 2–3 tablespoons black peppercorns (freshly ground)
- 1 tablespoon cooking oil (for stir-frying)
- Fresh garlic (minced)
- Fresh ginger (minced)
- Sliced onions (yellow or red)
- Sliced bell peppers (red, green, or yellow)
- Snap peas, baby bok choy, or sliced carrots (optional additions)
Instructions
- Slice the beef against the grain into very thin strips, about ¼ inch thick.
- In a medium bowl, combine the sliced beef with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1 teaspoon of oil. Mix well and let it sit at room temperature for at least 15-20 minutes.
- Bring a pot of water to a boil. Add the udon noodles and cook according to package directions until just tender (al dente). Drain and set aside.
- Slice the onion and bell peppers into thin strips. Mince the garlic and ginger.
- In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, 1 tablespoon of non-alcoholic mirin substitute, ½ teaspoon of cornstarch, and 3 tablespoons of water or beef broth. Whisk until smooth.
- Freshly grind about 2-3 tablespoons of black peppercorns.
- Heat 1 tablespoon of cooking oil in a large wok or skillet over high heat.
- Add the marinated beef in a single layer to the hot pan and cook for 1-2 minutes per side until browned. Remove the beef and set aside.
- If needed, add another teaspoon of oil to the pan. Add minced garlic and ginger and stir-fry for about 30 seconds.
- Add sliced onions and bell peppers to the pan and stir-fry for 2-3 minutes until tender-crisp.
- Return the seared beef to the pan along with the cooked udon noodles.
- Pour the prepared sauce over the noodles, beef, and vegetables. Sprinkle in most of the freshly ground black pepper.
- Toss everything together vigorously to coat in the sauce and cook for 1-2 minutes until the sauce thickens.
- Taste and adjust seasoning if necessary.
- Transfer to serving bowls and garnish with chopped green onions and sesame seeds.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Freshly ground black pepper is crucial for this dish. Don't overcrowd the pan while cooking to ensure proper searing. You can customize the vegetables based on your preference.