I’m sharing my bold beef black pepper udon as part of my Asian Noodle Recipes, pairing pepper-crusted beef with thick udon for a surprising weeknight twist.
I love a dish that hits fast and loud, and this Quick And Flavorful Beef Black Pepper Udon does that without fuss. With chewy udon noodles and thinly sliced beef, it feels almost too simple for how addictive it is.
I keep it in my Asian Noodle Recipes stash for nights when i want something punchy, not boring. There’s a kind of satisfying gloss and snap that makes you reach for another forkful, and honestly you’ll wanna tell someone about it.
It’s the sort of Asian Inspired Recipes find that drags you back to the stove again and again.
Ingredients
- Thick udon noodles give carbs and chew, filling comfort food, soaks up sauce well.
- Lean beef slices bring protein and iron, juicy bites that balance rich flavors.
- Soy sauce is a salty umami backbone, adds depth and savory balance without sweetness.
- Lots of cracked black pepper give heat and pungency, really wakes the dish.
- Garlic and ginger are an aromatic duo, garlic for bite, ginger for brightness.
- Sesame oil small drizzle adds toasted aroma and richness, so use sparingly though.
- Mushrooms add earthy umami and texture, they soak up sauce and taste great.
- Green onions give fresh bite and color, little crunch and oniony lift at the end.
Ingredient Quantities
- 12 oz (340 g) fresh or frozen udon noodles
- 8 oz (225 g) thinly sliced beef (flank, sirloin or ribeye)
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp mirin or dry sake
- 1 tsp granulated sugar
- 1 1/2 tsp freshly cracked black pepper
- 1/2 tsp cornstarch
- 2 tbsp water
- 2 tbsp vegetable oil or other neutral oil
- 1 tbsp sesame oil
- 2 green onions, thinly sliced
- 4 oz (115 g) mushrooms like shiitake or cremini, sliced (optional)
- 1/4 cup beef broth or water 60 ml (optional)
- 1 tbsp toasted sesame seeds (optional)
- Salt to taste
How to Make this
1. Prep: loosen 12 oz udon according to package (if frozen, dunk in hot water for a minute then drain), toss with a little oil so they don’t stick. Slice 8 oz beef very thin against the grain. Mix the beef with 1 tbsp soy and 1/2 tsp freshly cracked black pepper and a pinch of salt, let sit 10 minutes.
2. Make the sauce and slurry: in a bowl mix 2 tbsp soy, 1 tbsp oyster sauce, 1 tbsp mirin or sake, 1 tsp granulated sugar, 1 tsp grated ginger, 1 tsp freshly cracked black pepper and 1/4 cup beef broth or water (60 ml) if using. In a separate small cup mix 1/2 tsp cornstarch with 2 tbsp water and set aside.
3. Heat a large skillet or wok over high heat until very hot, add 2 tbsp vegetable oil. Work fast, add the marinated beef in a single layer and sear 30 to 60 seconds per side until browned but still a bit pink in the middle, remove beef to a plate. Don’t crowd the pan or the meat will steam.
4. If needed add a bit more oil, then add the thinly sliced onion and 4 oz sliced mushrooms. Stir fry 2 to 3 minutes until they start to soften.
5. Push the veggies to the side, add minced 3 cloves garlic and 1 tsp grated ginger, stir 20 to 30 seconds until fragrant but not burned.
6. Add the udon and pour the sauce over everything, toss and stir to combine so the noodles pick up the sauce, 1 to 2 minutes. Return the beef to the pan and toss again.
7. Give the cornstarch slurry a quick stir and pour it in, cook while tossing until the sauce thickens and clings to the noodles, about 30 to 60 seconds. Turn off the heat and drizzle 1 tbsp toasted sesame oil, toss in 2 thinly sliced green onions. Taste and adjust salt if needed.
8. Serve right away topped with 1 tbsp toasted sesame seeds if you like, and an extra crack of black pepper. Quick tip: high heat and fast stirring is the trick, don’t overcook the udon or the beef or everything gets tough.
Equipment Needed
1. Large skillet or wok (12-inch) for searing and stir frying
2. Chefs knife, sharp, for slicing beef and veg
3. Cutting board, roomy
4. Medium mixing bowl for the sauce and to marinate the beef
5. Small ramekin or cup for the cornstarch slurry
6. Measuring spoons and a 1/4 cup measure
7. Tongs or a sturdy spatula to toss noodles and flip beef
8. Colander or strainer to drain or dunk the udon
9. Microplane or fine grater for ginger and a spoon for stirring
10. Plate for resting the seared beef and a small whisk or spoon for mixing
FAQ
Quick And Flavorful Beef Black Pepper Udon Recipe Substitutions and Variations
- Udon noodles: swap with thick spaghetti, fresh soba, or wide rice noodles. If using spaghetti, toss with a bit of oil so it wont stick and undercook by about a minute so it finishes in the sauce.
- Thinly sliced beef: use thin chicken thighs, pork loin slices, or firm tofu for a vegetarian version. Chicken and pork cook faster so watch the pan, tofu benefits from a quick sear and extra soy.
- Oyster sauce: replace with hoisin for a sweeter umami, or 1 tbsp soy sauce plus 1 tsp mushroom soy or vegetarian stir fry sauce for a meatless option. Add a pinch of sugar if it tastes flat.
- Mirin or dry sake: sub with dry sherry, 1 tbsp rice vinegar plus 1 tsp sugar, or a mild white wine. Mirin is sweeter so adjust sweetness to taste.
Pro Tips
– Slice the beef extra thin and dry it really well before cooking, a quick 10-15 minute chill in the freezer makes slicing way easier and stops the meat from steaming in the pan, dont skip that step.
– Get your pan screaming hot and cook in very small batches so you get a quick sear, otherwise the meat and noodles will just steam and turn mushy.
– Keep the cornstarch slurry well mixed and pour it into the pan at the very end, a little goes a long way so add more only after it has thickened if you want it saucier.
– Finish off away from the heat with the sesame oil and a tiny splash of rice vinegar or lime to brighten the whole dish, trust me it lifts the flavors and makes it feel fresher.
Quick And Flavorful Beef Black Pepper Udon Recipe
I’m sharing my bold beef black pepper udon as part of my Asian Noodle Recipes, pairing pepper-crusted beef with thick udon for a surprising weeknight twist.
2
servings
769
kcal
Equipment: 1. Large skillet or wok (12-inch) for searing and stir frying
2. Chefs knife, sharp, for slicing beef and veg
3. Cutting board, roomy
4. Medium mixing bowl for the sauce and to marinate the beef
5. Small ramekin or cup for the cornstarch slurry
6. Measuring spoons and a 1/4 cup measure
7. Tongs or a sturdy spatula to toss noodles and flip beef
8. Colander or strainer to drain or dunk the udon
9. Microplane or fine grater for ginger and a spoon for stirring
10. Plate for resting the seared beef and a small whisk or spoon for mixing
Ingredients
12 oz (340 g) fresh or frozen udon noodles
8 oz (225 g) thinly sliced beef (flank, sirloin or ribeye)
1 small yellow onion, thinly sliced
3 cloves garlic, minced
1 tsp grated fresh ginger
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp mirin or dry sake
1 tsp granulated sugar
1 1/2 tsp freshly cracked black pepper
1/2 tsp cornstarch
2 tbsp water
2 tbsp vegetable oil or other neutral oil
1 tbsp sesame oil
2 green onions, thinly sliced
4 oz (115 g) mushrooms like shiitake or cremini, sliced (optional)
1/4 cup beef broth or water 60 ml (optional)
1 tbsp toasted sesame seeds (optional)
Salt to taste
Directions
- Prep: loosen 12 oz udon according to package (if frozen, dunk in hot water for a minute then drain), toss with a little oil so they don't stick. Slice 8 oz beef very thin against the grain. Mix the beef with 1 tbsp soy and 1/2 tsp freshly cracked black pepper and a pinch of salt, let sit 10 minutes.
- Make the sauce and slurry: in a bowl mix 2 tbsp soy, 1 tbsp oyster sauce, 1 tbsp mirin or sake, 1 tsp granulated sugar, 1 tsp grated ginger, 1 tsp freshly cracked black pepper and 1/4 cup beef broth or water (60 ml) if using. In a separate small cup mix 1/2 tsp cornstarch with 2 tbsp water and set aside.
- Heat a large skillet or wok over high heat until very hot, add 2 tbsp vegetable oil. Work fast, add the marinated beef in a single layer and sear 30 to 60 seconds per side until browned but still a bit pink in the middle, remove beef to a plate. Don't crowd the pan or the meat will steam.
- If needed add a bit more oil, then add the thinly sliced onion and 4 oz sliced mushrooms. Stir fry 2 to 3 minutes until they start to soften.
- Push the veggies to the side, add minced 3 cloves garlic and 1 tsp grated ginger, stir 20 to 30 seconds until fragrant but not burned.
- Add the udon and pour the sauce over everything, toss and stir to combine so the noodles pick up the sauce, 1 to 2 minutes. Return the beef to the pan and toss again.
- Give the cornstarch slurry a quick stir and pour it in, cook while tossing until the sauce thickens and clings to the noodles, about 30 to 60 seconds. Turn off the heat and drizzle 1 tbsp toasted sesame oil, toss in 2 thinly sliced green onions. Taste and adjust salt if needed.
- Serve right away topped with 1 tbsp toasted sesame seeds if you like, and an extra crack of black pepper. Quick tip: high heat and fast stirring is the trick, don't overcook the udon or the beef or everything gets tough.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 498g
- Total number of serves: 2
- Calories: 769kcal
- Fat: 46.5g
- Saturated Fat: 12.5g
- Trans Fat: 0.25g
- Polyunsaturated: 10g
- Monounsaturated: 17.5g
- Cholesterol: 90mg
- Sodium: 1600mg
- Potassium: 840mg
- Carbohydrates: 55.5g
- Fiber: 4g
- Sugar: 6.5g
- Protein: 39.5g
- Vitamin A: 100IU
- Vitamin C: 5mg
- Calcium: 60mg
- Iron: 4.3mg
