Easy 20-min. Black Pepper Beef Udon
Chewy udon noodles stir-fried with tender beef and leafy greens in a luscious black pepper soy sauce. This quick and easy black pepper beef udon is ready in 20 minutes and better-than-takeout! Great as a meal or main dish for the family.
- Prep time
- 13 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.10 lb udon noodle (frozen kind (or sub with fresh udon and prepare to package directions))
- 1/2 lb ribeye steak (pre-sliced kind (or see notes on how to cut thinly))
- 2 cups yu choy sum (with ends trimmed & cut into 1.5 inch long segments (or bok choy/cabbage/gai-lan))
- 2 cloves garlic (minced)
- 2 tsp vegetable oil (or any neutral oil)
- 1 tbsp oyster sauce (or vegetarian stir fry sauce)
- 1 tbsp dark soy sauce
- 1/2 tbsp regular soy sauce
- 1 tbsp Chinese black vinegar (or rice vinegar or apple cider vinegar)
- 2 tsp sesame oil
- 3/4 tsp black pepper
- 1 tsp cornstarch (or potato starch)
- 1/4 cup chicken stock (low-sodium (or beef stock))
Instructions
- 1
In a large bowl, soak frozen udon noodles in hot boiling water just until loosened, about 30-60 seconds. Strain immediately in a colander and set aside.
- 2
In a small bowl combine black pepper sauce ingredients as listed above. Set aside.
- 3
Heat vegetable oil in a large pan on medium heat. Fry minced garlic for 10 seconds or until fragrant.
- 4
Next add in thawed thinly sliced beef and stir fry until 60% cooked. Remove from the pan and set aside.
- 5
Increase to medium-high heat, add udon noodles with noodle sauce. Mix well and cook until sauce has slightly thickened and isn’t so runny. Toss in greens and cook until they’re softened.
- 6
Toss in the beef and stir fry for another minute until beef is cooked through. Serve and enjoy!