Beef Udon With Black Pepper Sauce
These black pepper beef udon noodles are the perfect marriage of two take out favourites - black pepper beef, and stir fried udon. Packed with juicy, tender steak, crisp vegetables, and a savory, peppery sauce, these noodles are hard to resist. Bring your takeout favourites home in 20 minutes!
If you are a fan of quick and easy stir fry recipes, try our 20 minute peanut noodles, korean chicken bowls, or even our spicy chilli garlic noodles.
Jump to:
- Ingredients
- Instructions
- Expert Tip
- Substitutions
- Variations
- Equipment
- Storage
- Black Pepper Beef Udon Noodles
Ingredients
- Striploin steak
- Soy sauce
- Oyster sauce
- Black vinegar
- Water
- Black pepper
- Ginger powder
- Fresh garlic
- Thai chilli
- Brown sugar
- Red onion
- Broccoli florets
- Red and green bell pepper
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Collecting all your ingredients -This will make cookingso much easier. Gather all the spices you will need, and keep them nearby.
Slicing your steak -Slice your steak into thin strips, against the grain. This means you are slicing in the opposite direction of the natural lines in the steak.
Chop the vegetables - Thinly slice the red onions into half moons, thinly slice the bell peppers in matchsticks, and cut the broccoli florets into bite-sized pieces.
Sear the steak - Heat up a skillet over medium-high heat. Sear the steak in olive oil. You do not want to cook the steak through. Remove from the pan and set aside while it is still very rare. This will happen quickly.
Mix the sauce - Mix together the ingredients for the sauce, and set aside.
Saute the vegetables - In the same skillet, add a drizzle more olive oil. Saute the onions and peppers until brown. Add the broccoli and saute for another 2 minutes.
Cook the noodles - Add the noodles on top of the vegetables, and pour the sauce on top. Toss the noodles, and cover for 5 minutes to allow the noodles to steam, and the sauce to thicken.
Add the steak - Uncover the noodles, and add the steak to the pan. Toss the noodles to cover the steak. Turn the heat off. The steak will continue to cook with the residual heat.
Expert Tip
Freeze the steak for 15-20 minutes to make it easier to slice thinly!
Substitutions
- Striploin steak - Feel free to use any cut of meat you have on hand. You can also use chicken, if you prefer.
- Soy sauce - You can use tamari, coconut aminos or dark soy sauce if you have it on hand.
- Black vinegar - Substitute with rice wine vinegar if you do not have black vinegar on hand.
- Brown sugar - You can use honey in place of brown sugar.
- Ginger powder - If you have fresh ginger on hand, you may use that instead.
- Vegetarian - Use tofu instead of beef, and substitute vegetarian oyster sauce for regular oyster sauce.
Variations
- Mild - omit the black pepper and Thai red chilli from the sauce to make this a milder dish.
- Pescatarian - instead of beef, use shrimp as your protein for a pescatarian-friendly meal.
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Large skillet
Storage
These noodles keep well in the fridge for 2-3 days. Store in an airtight container.
You can either reheat in the microwave, or on the stove in a skillet.
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- 14 oz Udon noodles
- 1 Striploin steak thinly sliced, against the grain
- ½ Red onion thinly sliced
- ½ Red bell pepper thinly sliced
- ½ Green bell pepper thinly sliced
- 1 cup Broccoli florets bite-sized pieces
For the Sauce
- ¼ cup Soy sauce
- ¼ cup Water
- 1 Thai red chilli finely chopped
- ¼ cup Oyster sauce
- 1 tablespoon Black vinegar
- 1 tablespoon Brown sugar
- 1 tablespoon Fresh garlic finely minced
- 1 teaspoon Ground ginger
- 2 teaspoon Black pepper
-
Sear the steak - Heat up a skillet over medium-high heat. Sear the steak in olive oil. You do not want to cook the steak through. Remove from the pan and set aside while it is still very rare. This will happen quickly.
1 Striploin steak
-
Mix the sauce - Mix together the ingredients for the sauce, and set aside.
¼ cup Soy sauce, ¼ cup Water, 1 Thai red chilli, ¼ cup Oyster sauce, 1 tablespoon Black vinegar, 1 tablespoon Brown sugar, 1 tablespoon Fresh garlic, 1 teaspoon Ground ginger, 2 teaspoon Black pepper
-
Saute the vegetables - In the same skillet, add a drizzle more olive oil. Saute the onions and peppers until brown. Add the broccoli and saute for another 2 minutes.
½ Red onion, ½ Red bell pepper, ½ Green bell pepper, 1 cup Broccoli florets
-
Cook the noodles - Add the noodles on top of the vegetables, and pour the sauce on top. Toss the noodles, and cover for 5 minutes to allow the noodles to steam, and the sauce to thicken.
14 oz Udon noodles
-
Add the steak - Uncover the noodles, and add the steak to the pan. Toss the noodles to cover the steak. Turn the heat off. The steak will continue to cook with the residual heat.
-
Large skillet
Freeze the steak for 15-20 minutes to make it easier to slice thinly.
Slice your steak into thin strips, against the grain. This means you are slicing in the opposite direction of the natural lines in the steak.
Calories: 1051 kcal | Carbohydrates: 156 g | Protein: 59 g | Fat: 23 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Cholesterol: 90 mg | Sodium: 4876 mg | Potassium: 799 mg | Fiber: 15 g | Sugar: 28 g | Vitamin A: 1355 IU | Vitamin C: 109 mg | Calcium: 98 mg | Iron: 4 mg
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Source: https://thesassyfoodie.com/black-pepper-beef-udon/
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