Black Pepper Beef Udon (2024)

Ingredients

Please scroll down to below recipe card for exact measurements.

Main Ingredients

• Udon noodles
• Thinly sliced Rib Eye Beef: Get the type meant for "hot pot" or aka "shabu shabu beef". These cook very quickly. Or substitute with normal rib eye steak, freeze it for 45-60 minutes exposed and slice thinly with a sharp knife.
• Leafy Asian Greens: yu choy sum or bok choy
• Garlic: or substitute with white, yellow or red onion.
• Neutral oil

Black Pepper Sauce:

• Oyster sauce: or substitute with vegetarian stir fry sauce
• Dark soy sauce
• Regular soy sauce
• Chinese black vinegar
• Sesame oil
• Black pepper
• Cornstarch or potato starch
• Low Sodium Chicken stock: or substitute with low-sodium beef stock or even cold water will work.

• 1.10 lb udon noodle frozen kind recommended for best results
• ½ lb ribeye steak thinly sliced (See notes on how to cut beef super thinly)
• 2 cups yu choy or bok choy (washed with ends trimmed and cut into 1.5 inch long segments)
• 2 cloves garlic minced
• 2 teaspoon vegetable oil or any neutral oil

Black Pepper Sauce:

• 1 tablespoon oyster sauce or vegetarian stir fry sauce
• 1 tablespoon dark soy sauce
• ½ tablespoon regular soy sauce
• 1 tablespoon Chinese black vinegar or rice vinegar
• 2 teaspoon sesame oil toasted
• ¾ teaspoon black pepper
• 1 teaspoon cornstarch or sub with potato starch
• ¼ cup chicken stock unsalted

• In a large bowl, soak frozen udon noodles in hot boiling water just until loosened, about 1-2 minutes. Do not over soak or they can go soggy. Strain noodles and set aside.

• In a small bowl combine Black Pepper Sauce ingredients as listed above. Set aside.

  See Also

  10-Minute Zaru Soba (Cold Soba Noodles) | Cookerru

• In a wok or large frying pan on medium heat, add vegetable oil or any neutral oil. Once the oil is hot, add minced garlic, and fry for 5 to 10 seconds until fragrant.

• Next add in thinly sliced beef, and stir fry until 60% cooked. Remove and set aside. Note: We don’t want to fully cook the beef as we’ll be stir frying it again later over higher heat.

• 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 wilted.

• Toss in cooked beef and stir fry for another minute. Serve and enjoy!

How do I slice beef thinly?

Freeze your beef exposed to the cold air for 45-60 minutes until the exterior hardens a bit. With a sharp knife, slice your beef against the grain into thin pieces (under ¼-inch thick).

Storage

This dish will last up 4 days in the fridge stored in an airtight container. To reheat, reheat in a pan on medium heat until warm and add 2 tablespoon of water to help loosen the noodles and sauce. Or microwave for 60-90 seconds until warm.