Beef Black Pepper Udon is a simple and tasty dish that brings together tender slices of beef, thick chewy udon noodles, and a bold black pepper sauce. The peppery kick really stands out and pairs perfectly with the smooth noodles, making every bite full of flavor and texture.
I love how quick and fuss-free this recipe is to make on a busy weeknight. The sauce comes together fast with just a few pantry staples, and the beef cooks in no time. I usually toss in some veggies like bell peppers or green onions to add freshness and color, but the star is definitely that peppery sauce that gives the dish a little edge.
One of my favorite ways to enjoy this is straight from the pan with a sprinkle of sesame seeds and a side of steamed greens. It’s the kind of meal that feels comforting yet exciting because of the black pepper’s punch. Whenever I make this, people always ask for seconds—it’s a real crowd-pleaser!
Key Ingredients & Substitutions
Udon noodles: Thick and chewy, udon noodles are perfect here. If you can’t find them, try thick spaghetti or linguine as a substitute. Just cook them al dente for the best texture.
Beef: Thinly sliced sirloin or flank steak works great because they cook quickly and stay tender. For a budget option, you can use thinly sliced chuck or even beef strips from the store.
Black pepper: Freshly ground black pepper is a must for that strong peppery flavor. Feel free to adjust the amount to your taste. For a smoky twist, add a pinch of white pepper too.
Sauces: Soy sauce and oyster sauce form the savory base. If you’re vegetarian, swap oyster sauce for mushroom sauce or a soy-based alternative.
How Do You Keep the Beef Tender and Juicy?
Cooking beef quickly is key to keeping it tender. Here’s how to do it right:
- Slice the beef thinly against the grain to reduce toughness.
- Heat your pan or wok until very hot before adding the oil and beef.
- Cook the beef in batches if needed to avoid crowding. Overcrowding can steam the meat instead of searing it.
- Stir-fry the beef fast, just until browned but still pink inside, about 2-3 minutes.
- Remove the beef from the pan before cooking vegetables, then add it back later to finish.
This simple method helps your beef stay tender and juicy, perfectly complementing the chewy udon noodles and peppery sauce.
Equipment You’ll Need
- Wok or large frying pan – I prefer this because it heats evenly and lets me stir everything quickly.
- Large pot – for boiling the udon noodles; it’s easy to handle and saves space.
- Cooking tongs or spatula – makes tossing and mixing the noodles and beef simple and mess-free.
- Measuring spoons and cups – keeps the sauce ingredients accurate.
- Small bowl – for mixing the sauce ingredients before cooking.
Flavor Variations & Add-Ins
- Swap beef for thinly sliced chicken or pork for a different protein.
- Add sliced mushrooms or snap peas for extra veggies and texture.
- Use dark soy sauce combined with a dash of hoisin for a sweeter, richer flavor.
- Spice it up with a dash of chili oil or red pepper flakes for extra heat.
Beef Black Pepper Udon
Ingredients You’ll Need:
Main Ingredients:
- 200g udon noodles (fresh or frozen)
- 200g beef sirloin or flank steak, thinly sliced
- 1 tablespoon vegetable oil
Vegetables and Aromatics:
- 3 garlic cloves, minced
- 1 small red chili, sliced (optional, for heat)
- 1/2 green bell pepper, sliced
- 2 spring onions, sliced diagonally
Sauces & Seasonings:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce (for color)
- 1 teaspoon sugar
- 1 ½ teaspoons freshly ground black pepper (adjust to taste)
- 100ml beef broth or water
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds (for garnish)
Time You’ll Need:
This recipe takes about 15 minutes to prepare and cook, making it great for a quick dinner. The process includes boiling the noodles, stir-frying the beef and vegetables, and mixing everything with the savory pepper sauce.
Step-by-Step Instructions:
1. Prepare the Noodles:
Bring a pot of water to boil and blanch the udon noodles for 1-2 minutes until they loosen up. Drain and set aside while you get ready for the stir-fry.
2. Make the Sauce:
In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, sugar, beef broth (or water), and freshly ground black pepper. Set this flavorful mixture aside.
3. Cook the Aromatics and Beef:
Heat the vegetable oil in a large pan or wok over medium-high heat. Stir-fry the minced garlic and sliced red chili for about 30 seconds until fragrant. Add the beef slices and cook quickly for 2-3 minutes, until just browned but still tender. Remove the beef and set aside.
4. Cook the Vegetables:
In the same pan, add the sliced green bell pepper. Stir-fry for about 1 minute until the peppers are slightly softened but still crisp.
5. Combine and Finish:
Return the beef to the pan and add the cooked udon noodles. Pour the sauce over everything and toss it all together on medium heat. Let the sauce coat the noodles and beef well, heating through for 2-3 minutes.
6. Add Final Touches and Serve:
Stir in the sliced spring onions and drizzle the sesame oil. Toss briefly once more. Plate your Beef Black Pepper Udon, then sprinkle with toasted sesame seeds and additional black pepper if you like. Serve immediately while warm and enjoy!
Can I Use Frozen Udon Noodles?
Yes! Just make sure to thaw them slightly if needed and blanch in boiling water for 1-2 minutes to loosen before cooking.
What Can I Substitute for Beef Broth?
If you don’t have beef broth, water works fine. You can also use vegetable broth for a lighter flavor.
How Spicy Is This Dish?
The heat level depends on the red chili and how much black pepper you add. You can omit the chili or reduce black pepper for a milder taste.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or broth to loosen the sauce.
