Beef Black Pepper Udon (Printable Version)

Tender beef meets peppery udon noodles with fresh greens for a quick, bold-flavored main dish everyone will enjoy.

# Ingredients:

→ Proteins

01 - 150 grams thinly sliced beef (ribeye or sirloin), chilled

→ Noodles

02 - 200 grams vacuum-packed or frozen udon noodles

→ Vegetables

03 - 100 grams Chinese cabbage or leafy greens (bok choy, napa cabbage, or spinach), chopped
04 - 80 grams white onion, thinly sliced

→ Marinade

05 - 1 teaspoon potato starch or corn starch
06 - 1 teaspoon soy sauce (traditional)
07 - 1 teaspoon Asian white rice vinegar
08 - 1 teaspoon oyster sauce
09 - 1 teaspoon sesame oil
10 - 1 garlic clove, finely chopped

→ Sauce

11 - 1 tablespoon oyster sauce
12 - 1 tablespoon dark soy sauce
13 - 120 milliliters water
14 - 1 tablespoon potato starch or corn starch, dissolved in water
15 - 2 teaspoons freshly ground black pepper

→ Seasonings

16 - 1/2 teaspoon sugar (white or light brown)
17 - Salt, to taste

# Steps:

01 - Combine thinly sliced beef with garlic, sesame oil, soy sauce, rice vinegar, oyster sauce, and 1 teaspoon of starch slurry. Mix thoroughly to coat and let marinate for 10 minutes.
02 - Bring a pot of water to a boil. Add udon noodles and stir gently for 1 to 2 minutes until loosened. Drain immediately and rinse under cold water to prevent sticking and retain chewiness.
03 - Whisk together 1 tablespoon potato starch dissolved in water, oyster sauce, dark soy sauce, freshly ground black pepper, and sugar until smooth. Set aside.
04 - Heat a tablespoon of oil in a pan over medium-high heat. Add sliced onion and garlic; cook until fragrant and softened, about 2 to 3 minutes. Spread marinated beef evenly in the pan and cook without overcrowding until browned.
05 - Pour the black pepper sauce mixture around the pan. Stir gently over low heat until the sauce thickens and becomes glossy.
06 - Add drained udon noodles and chopped greens to the pan. Toss quickly to coat everything evenly with sauce and wilt the greens slightly while preserving some crunch. Cook for approximately 1 minute.

# Notes:

01 - Rinsing the noodles in cold water after boiling stops further cooking and preserves their springy texture.
02 - Let the sauce thicken before adding noodles to ensure the sauce adheres evenly.
03 - Thinly slicing chilled or slightly frozen beef makes cutting easier and results in tender pieces after cooking.

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