Description
A comforting, flavorful dish combining marinated beef with chewy udon noodles, enhanced with black pepper sauce.
Ingredients
Scale
- 2 packs udon noodles
- 1 tablespoon minced garlic
- 1 white onion, sliced
- Salt to taste
- Sugar to taste
- 200 g fresh beef, thinly sliced
- 1 clove minced garlic (for marinating)
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce (for marinating)
- 1 teaspoon oyster sauce (for marinating)
- 1 teaspoon Chinese white rice vinegar
- 1 teaspoon cornstarch or potato starch plus water (for marinating)
- 3 tablespoons dark soy sauce (for black pepper sauce)
- 1 tablespoon oyster sauce (for black pepper sauce)
- 2 teaspoons freshly ground black pepper
- 3 tablespoons water (for black pepper sauce)
- 1/2 teaspoon potato starch (for black pepper sauce)
- Chinese cabbage or other leafy greens (optional)
Instructions
- Prepare the marinade by whisking together minced garlic, sesame oil, soy sauce, oyster sauce, rice vinegar, and cornstarch slurry. Coat the beef slices and let marinate for 10 minutes.
- Cook udon noodles in a large pot of boiling water for 1-2 minutes until slightly loosened. Drain and set aside.
- In a hot wok, add oil, minced garlic, and sliced onion, stirring until translucent. Add marinated beef and cook for 2-3 minutes until browned.
- For the black pepper sauce, mix dark soy sauce, oyster sauce, black pepper, and water in a bowl, then add to the wok. Stir until the sauce thickens.
- Add cooked udon noodles and optional greens to the wok, tossing everything together until well-coated with sauce. Serve hot.
Notes
For added flavor, garnish with green onions or sesame seeds. Customize the recipe by adding your choice of vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 50mg
Keywords: black pepper beef, udon noodles, Asian recipe, stir-fry, quick dinner