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Quick and Flavorful Beef Black Pepper Udon

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Skip takeout! This explosive Beef Black Pepper Udon uses high heat for tender beef and thick, chewy noodles, finished with savory soy. Full instructions and nutritional facts inside.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 oz thinly sliced beef (sirloin or flank steak)
  • 2 packs (7 oz each) pre-cooked or frozen Udon noodles
  • 1 small yellow onion, thinly sliced
  • 2 tablespoons cooking oil (e.g., canola or peanut oil)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (or dark soy sauce for color)
  • 2 teaspoons coarsely ground black pepper (plus extra for garnish)
  • 3 cloves garlic, minced

Instructions

  1. Step 1: Prepare the Udon noodles according to the package directions (usually soaking in hot water or brief boiling). Drain immediately, rinse quickly with cold water to prevent sticking, and set aside.
  2. Step 2: Heat the cooking oil in a large wok or skillet over high heat. Add the thinly sliced beef and stir-fry rapidly for 1 to 2 minutes until browned but not fully cooked. Remove the beef from the wok and set it aside, leaving the remaining oil in the pan.
  3. Step 3: Add the sliced onion and minced garlic to the hot wok and stir-fry for about 1 minute until the garlic is fragrant and the onions begin to soften.
  4. Step 4: Return the seared beef to the wok. Add the drained Udon noodles, soy sauce, oyster sauce, and 2 teaspoons of black pepper. Toss the ingredients vigorously to ensure the sauce and pepper evenly coat the beef and noodles.
  5. Step 5: Continue stir-frying for 2-3 minutes until the noodles are thoroughly heated through and the sauce has reduced slightly and clings to the ingredients. Serve immediately, garnished with an extra pinch of coarse black pepper if desired.

Notes

  • If you plan to store leftovers, be aware that Udon noodles rapidly absorb the sauce, so enjoy them within 48 hours and expect a softer texture.
  • To restore the best texture when reheating, toss the leftovers quickly in a lightly oiled, hot skillet over medium-high heat instead of using a microwave, which can make the noodles rubbery.
  • Balance the rich flavor of the black pepper sauce by serving this dish alongside a handful of lightly steamed greens, like bok choy, or a wedge of lime for brightness.
  • For the deepest flavor, maximize the pepper's pungency by using freshly and coarsely ground black pepper, and consider adding a quick pinch right at the end of the stir-fry.
  • Author: Maya Rose
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Method: Stovetop
  • Cuisine: American

Find it online: https://cookfluent.com/quick-and-flavorful-beef-black-pepper-udon/

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