Description
This Quick and Flavorful Beef Black Pepper Udon is your answer to fast, satisfying weeknight dinners. Packed with tender beef, chewy noodles, and a bold black pepper sauce, it’s a one-pan meal that comes together in 20 minutes flat!
Ingredients
Scale
- 1 pound thinly sliced beef (sirloin or ribeye)
- 2 packages (14-16 oz each) fresh or frozen udon noodles
- 3 tablespoons vegetable oil, divided
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly ground black pepper
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 green onions, sliced diagonally
- Optional: 1 cup sliced mushrooms
Instructions
- Cook udon noodles according to package instructions. Drain, rinse with cold water, and toss with a bit of oil to prevent sticking.
- Slice beef into thin strips and toss with 1 tablespoon soy sauce and a pinch of black pepper. Set aside.
- In a small bowl, mix remaining 2 tablespoons soy sauce, oyster sauce, sugar, and 2 teaspoons black pepper.
- Heat 2 tablespoons oil in a large wok or skillet. Sear beef in batches for 1-2 minutes. Remove and set aside.
- Add remaining oil to the pan. Sauté onion for 2 minutes, then add garlic and mushrooms. Cook for another minute.
- Add noodles and sauce to the pan. Toss to coat. Add beef and half the green onions. Stir for 30 seconds.
- Serve hot, garnished with remaining green onions and extra black pepper.
Notes
Substitute tofu or seitan for a vegetarian version. Use tamari and gluten-free noodles to make it gluten-free. Partially freeze beef for easier slicing. Great for meal prep—keeps well in the fridge or freezer.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 890mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg