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Easy Black Pepper Beef Udon (Better Than Takeout in 20 Minutes)

Easy Black Pepper Beef Udon (Better Than Takeout in 20 Minutes)
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This Easy Black Pepper Beef Udon is a fast, satisfying stir-fry made with tender beef, chewy udon noodles, and a bold black pepper sauce. Everything comes together in one pan in just 20 minutes, making it perfect for busy weeknights when you want something comforting but full of flavor.

Ingredients

Scale

  • 2 packs udon noodles

  • Chinese cabbage (or any leafy green), chopped

  • 1 tablespoon garlic, minced

  • 1 white onion, sliced

  • Salt, to taste

  • Sugar, to taste

  • 200 g fresh beef, thinly sliced

  • Oil, for cooking

Beef Marinade

  • 1 clove garlic, minced

  • 1 teaspoon sesame oil

  • 1 tablespoon soy sauce

  • 1 teaspoon oyster sauce

  • 1 teaspoon cornstarch or potato starch mixed with a little water (slurry)

  • 1 teaspoon Chinese white rice vinegar

Black Pepper Sauce

  • 3 tablespoons dark soy sauce

  • 1 tablespoon oyster sauce

  • 2 teaspoons freshly ground black pepper

  • 3 tablespoons water

  • ½ teaspoon potato starch

Instructions

  1. Marinate the Beef
    In a small bowl, mix garlic, sesame oil, soy sauce, oyster sauce, rice vinegar, and the starch slurry. Add the sliced beef and toss to coat evenly. Let it marinate for about 10 minutes.

  2. Prepare the Sauce
    In another small bowl, mix dark soy sauce, oyster sauce, black pepper, water, and potato starch. Set aside.

  3. Cook the Udon
    Bring a pot of water to a boil and cook the udon noodles for 1–2 minutes, just until loosened. Drain and set aside. Do not overcook—you want them chewy.

  4. Cook the Beef
    Heat a wok or large pan over medium heat with 1 tablespoon oil. Add the marinated beef and stir-fry for 2–3 minutes until just browned. Remove from the pan and set aside.

  5. Stir-Fry the Aromatics
    In the same pan, add another tablespoon of oil. Add garlic and onion and stir-fry until fragrant and slightly softened.

  6. Combine Everything
    Add the udon noodles, cooked beef, black pepper sauce, and Chinese cabbage. Toss everything well so the noodles and beef are fully coated in the sauce. Cook for 1–2 minutes until the cabbage wilts slightly.

  7. Serve
    Taste and adjust seasoning with salt or sugar if needed. Serve hot.

Notes

  • Slice beef thinly: This keeps it tender and quick-cooking.

  • Don’t overcook udon: Slightly undercooked noodles absorb sauce better.

  • Fresh black pepper matters: It gives the dish its signature bold flavor.

  • Vegetable swaps: Bok choy, spinach, or napa cabbage all work well.

Find it online: https://biteseason.com/easy-black-pepper-beef-udon-better-than-takeout-in-20-minutes/