Easy 20-Min Black Pepper Beef Udon Recipe
This Easy 20-minute Black Pepper Beef Udon is a quick and flavorful stir-fry dish combining tender ribeye steak, chewy udon noodles, and fresh yu choy sum, all tossed in a deliciously savory black pepper sauce. Perfect for a satisfying weeknight dinner, it uses simple ingredients and a straightforward cooking method to deliver maximum taste in minimal time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Noodles
- 1.10 lb frozen udon noodles (or fresh udon noodles, prepared according to package directions)
Beef
- 1/2 lb ribeye steak, pre-sliced thinly (see notes for slicing tips)
Vegetables
- 2 cups yu choy sum, ends trimmed and cut into 1.5 inch segments (or substitute with bok choy, cabbage, or gai-lan)
- 2 cloves garlic, minced
Sauces & Seasonings
- 2 tsp vegetable oil (or any neutral oil)
- 1 tbsp oyster sauce (or vegetarian stir fry sauce)
- 1 tbsp dark soy sauce
- 1/2 tbsp regular soy sauce
- 1 tbsp Chinese black vinegar (or rice vinegar or apple cider vinegar)
- 2 tsp sesame oil
- 3/4 tsp black pepper
- 1 tsp cornstarch (or potato starch)
- 1/4 cup low-sodium chicken stock (or beef stock)
Instructions
- Soften the Noodles: In a large bowl, soak the frozen udon noodles in hot boiling water for 30 to 60 seconds until they loosen. Immediately drain using a colander and set aside to prevent overcooking.
- Prepare the Black Pepper Sauce: In a small bowl, combine oyster sauce, dark soy sauce, regular soy sauce, Chinese black vinegar, sesame oil, black pepper, cornstarch, and chicken stock. Mix thoroughly and set aside.
- Cook the Garlic: Heat vegetable oil in a large pan over medium heat. Add minced garlic and sauté for about 10 seconds until fragrant to release its aroma and flavor.
- Stir-fry the Beef: Add the thawed, thinly sliced ribeye steak to the pan and stir-fry until it is about 60% cooked through. Remove the beef from the pan and set aside to avoid overcooking while preparing the noodles and vegetables.
- Cook Noodles with Sauce: Increase the heat to medium-high and add the udon noodles along with the prepared black pepper sauce. Stir well to coat the noodles evenly. Cook until the sauce thickens slightly and reduces from its initial runny consistency.
- Add Greens: Toss in the yu choy sum and continue cooking until the greens soften but still retain a bit of crunch, enhancing their fresh texture.
- Combine Beef and Finish: Return the partially cooked beef to the pan and stir-fry everything together for another minute until the beef is fully cooked and all ingredients are heated through. Serve immediately and enjoy!
Notes
- To slice ribeye steak thinly, partially freeze it for 30 minutes to make slicing easier and safer.
- You can substitute yu choy sum with bok choy, cabbage, or gai-lan based on availability and preference.
- For a vegetarian version, replace beef with firm tofu and use vegetarian stir fry sauce instead of oyster sauce.
- If using fresh udon noodles, follow package instructions and adjust soaking time accordingly.
- The black vinegar can be substituted with rice vinegar or apple cider vinegar without major flavor changes.
