Description
A quick and satisfying stir-fried udon dish with tender beef, vegetables, and a flavorful black pepper sauce, perfect for weeknight dinners.
Ingredients
Scale
- 2 packs udon noodles
- 200 g fresh beef, thinly sliced
- 1 tablespoon minced garlic
- 1 clove minced garlic (for marinating)
- 1 white onion, sliced
- 1 tablespoon soy sauce (for marinating)
- 1 teaspoon oyster sauce (for marinating)
- 1 teaspoon sesame oil
- 1 teaspoon Chinese white rice vinegar
- 1 teaspoon cornstarch or potato starch plus water for slurry
- 3 tablespoons dark soy sauce (for sauce)
- 1 tablespoon oyster sauce (for sauce)
- 2 teaspoons freshly ground black pepper
- 3 tablespoons water
- 1/2 teaspoon potato starch (for sauce)
- Chinese cabbage or other leafy greens
- Salt and sugar to taste
Instructions
- Prepare the Marinade: Whisk together minced garlic, sesame oil, soy sauce, oyster sauce, rice vinegar, and cornstarch slurry. Marinate sliced beef for 10 minutes.
- Cook the Udon Noodles: Boil water, cook udon noodles for 1-2 minutes until slightly softened, drain, and set aside.
- Prepare the Black Pepper Sauce: Combine browned bits from the marinade with dark soy sauce, oyster sauce, black pepper, water, and potato starch in a bowl.
- Stir-fry the Ingredients: Heat oil in a wok, sauté minced garlic and sliced onions for 2-3 minutes, add marinated beef, and cook until browned. Pour in the black pepper sauce and stir until thickened.
- Combine with Udon and Serve: Add cooked udon and Chinese cabbage to the wok, toss gently until well coated, and serve hot.
Notes
For added crunch, garnish with sesame seeds or sliced green onions, and serve with pickled vegetables or a light miso soup on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
Keywords: beef udon, black pepper, stir-fry