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Flavorful Beef Black Pepper Udon

Beef Black Pepper Udon

A savory and satisfying stir-fry featuring tender beef, chewy udon noodles, and crisp vegetables, all coated in a rich and peppery sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Beef & Marinade
  • 400 g beef sirloin or rump steak very thinly sliced against the grain
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1 tbsp cornflour
  • 1/2 tsp bicarbonate of soda optional, but ensures tender beef
For the Black Pepper Sauce
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp runny honey or maple syrup
  • 2 tbsp Chinese Shaoxing wine or dry sherry
  • 1 tbsp freshly cracked coarse black pepper use a pepper mill on its widest setting
  • 120 ml water
For the Stir-Fry
  • 2 tbsp vegetable or rapeseed oil divided
  • 600 g frozen udon noodles usually 3 individual packs
  • 1 medium onion sliced
  • 2 cloves garlic finely minced
  • 2 cm piece of ginger finely minced
  • 1 large red bell pepper deseeded and sliced
  • 2 heads of pak choi leaves separated and washed
  • 3 spring onions sliced into 2cm lengths, for garnish
  • 1 tsp toasted sesame seeds for garnish

Method
 

  1. Marinate the Beef: In a medium bowl, combine the thinly sliced beef with 1 tbsp light soy sauce, sesame oil, cornflour, and the bicarbonate of soda (if using). Mix well until every piece is coated. Set aside to marinate for at least 15 minutes at room temperature.
  2. Prepare the Sauce & Noodles: While the beef marinates, whisk together all the sauce ingredients in a small bowl or jug: light and dark soy sauce, oyster sauce, honey, Shaoxing wine, black pepper, and water. Set aside. Cook the udon noodles according to the package instructions (this usually just involves boiling for 2-3 minutes). Drain and rinse briefly with cold water to stop them from sticking.
  3. Sear the Beef: Heat 1 tbsp of oil in a large wok or frying pan over a high heat until it's almost smoking. Add half of the beef in a single layer. Let it sear for 1-2 minutes without moving it to get a good brown crust, then toss and cook for another minute until just cooked through. Remove the beef from the wok and set aside on a plate. Repeat with the remaining beef. I find that cooking in batches is essential for getting that perfect sear.
  4. Sauté the Aromatics: Reduce the heat to medium-high. Add the remaining 1 tbsp of oil to the wok. Add the sliced onion and stir-fry for 2-3 minutes until it begins to soften. Then, add the minced garlic and ginger and cook for another minute until fragrant.
  5. Cook the Vegetables: Add the sliced red pepper to the wok and stir-fry for 3-4 minutes until it's crisp-tender. Add the pak choi stems first and cook for a minute, then add the leaves and cook for another minute until they have just wilted.
  6. Combine Everything: Return the seared beef to the wok. Add the cooked udon noodles. Give the black pepper sauce a final stir and pour it all over everything in the wok.
  7. Finish the Dish: Gently toss everything together for 1-2 minutes, ensuring the noodles and beef are fully coated in the sauce. The sauce will bubble and thicken, clinging beautifully to all the ingredients.
  8. Serve Immediately: Turn off the heat. Divide the Beef Black Pepper Udon between bowls. Garnish generously with the sliced spring onions and a sprinkle of toasted sesame seeds.

Notes

For the best texture, serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.