Spicy Beef Black Pepper Udon is a must-try dish!
This Black Pepper Beef Udon is a bold and savory stir fry featuring tender marinated beef, chewy udon noodles, crisp vegetables, and a glossy black pepper sauce. It’s a quick weeknight dinner with serious takeout-style flavor—all in one wok!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 to 3 servings 1x
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian Fusion
Ingredients
2 packs udon noodles (preferably fresh, or dried and cooked as instructed)
200 grams thinly sliced beef (ribeye or flank steak works well)
1 clove garlic, minced
1 white onion, thinly sliced
1 to 2 cups chopped Chinese cabbage or substitute with bok choy, spinach, or broccoli
Salt, to taste
Sugar, to taste
For the beef marinade:
1 clove garlic, minced
1 teaspoon sesame oil
1 tablespoon soy sauce
1 teaspoon oyster sauce
1 teaspoon Chinese white vinegar
1 teaspoon cornstarch mixed with a splash of water (slurry)
For the black pepper sauce:
3 tablespoons dark soy sauce
1 tablespoon oyster sauce
2 teaspoons freshly ground black pepper (adjust for spice level)
3 tablespoons water
½ teaspoon potato starch
Instructions
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In a mixing bowl, whisk together the marinade ingredients. Add the thinly sliced beef and let marinate for at least 10 minutes. For extra flavor and tenderness, marinate up to 30 minutes.
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Boil udon noodles until just loosened but still chewy, about 1 to 2 minutes. Drain and set aside.
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Heat oil in a large wok or skillet over medium heat. Sauté the garlic and onion until fragrant and softened. Add the chopped Chinese cabbage or greens, stir-fry until wilted. Lightly season with salt and sugar. Remove from pan and set aside.
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In the same pan, sear the marinated beef on medium-high heat for 2 to 3 minutes until just browned. Do not overcook. Remove and set aside.
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In a small bowl, mix the black pepper sauce ingredients until combined. Pour the sauce into the same pan and cook on low heat until slightly thickened and glossy.
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Return the beef and udon noodles to the pan. Toss everything together until well coated in sauce. Add the vegetables back in and mix thoroughly. Serve hot.
Notes
Use fresh udon noodles for the best texture, but frozen or shelf-stable works well too. For extra heat, add more freshly ground black pepper or a pinch of chili flakes. You can substitute Chinese cabbage with other quick-cooking greens like spinach or napa cabbage. Adjust saltiness by using low-sodium soy sauce or reducing oyster sauce.