Classic Black Pepper Beef Udon

A quick, savory stir-fry featuring tender beef, crisp bell peppers, and chewy udon noodles glazed in a rich, peppery sauce.

Ingredients

• 300 g udon noodles
• 200 g beef sirloin
• 1/2 green bell pepper
• 1/2 red bell pepper
• 1/2 red onion
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp cracked black pepper
• 1 tsp cornstarch
• 2 tbsp olive oil

Instructions

1. 1Cut the beef into strips

   

   Place the beef on a stable wooden cutting board and slice it against the grain into uniform, bite-sized strips. Consistent sizing ensures that the beef cooks evenly during the stir-fry process.

   Tip: Chilling the beef for 15-20 minutes in the freezer before slicing makes it much easier to achieve clean, uniform strips.
2. 2Season the beef

   

   In a mixing bowl, combine the beef strips with soy sauce, dark soy sauce, a pinch of salt, freshly cracked black pepper, a tablespoon of cornstarch, and a splash of olive oil. These ingredients will tenderize the meat and build the foundation of flavor.

   Tip: The cornstarch creates a protective barrier that locks in juices, keeping the beef tender while searing.
3. 3Marinate the beef

   

   Put on a clean food-safe glove and thoroughly massage the seasonings into the beef strips. Ensure every piece is evenly coated, then set the bowl aside to marinate while you prepare the remaining ingredients.

   Tip: Marinating for at least 15 minutes allows the flavors to penetrate the surface of the meat.
4. 4Prep the vegetables

   

   On a clean wooden cutting board, slice the green bell pepper, red bell pepper, and purple onion into thin, uniform strips. Keeping the vegetable strips a similar size to the beef ensures everything cooks at the same rate.

   Tip: Remove the seeds and white pith from the peppers before slicing to avoid any bitterness.
5. 5Prepare the stir-fry sauce

   

   In a small metal bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, sugar, cracked black pepper, cornstarch, and a little water. Whisk until the cornstarch is fully dissolved and the sauce is smooth.

   Tip: Always stir the sauce again right before adding it to the pan, as cornstarch tends to settle at the bottom.
6. 6Sear the beef

   

   Heat a small amount of oil in a skillet over high heat. Add the marinated beef strips in a single layer and sear until browned on all sides. Once the beef reaches a nice brown color, remove it from the pan and set aside temporarily.

   Tip: Do not overcrowd the pan; sear in batches if necessary to ensure the meat browns rather than steams.
7. 7Sauté the vegetables

   

   Add the sliced red onion, red bell pepper, and green bell pepper strips into the pan. Sauté over medium-high heat until the vegetables are softened and slightly charred, releasing their sweetness.

   Tip: Keep the heat high to get a nice sear on the peppers and onions without overcooking them into mush.
8. 8Combine beef and noodles

   

   Add the pre-boiled udon noodles and the previously cooked beef strips into the pan with the sautéed vegetables. Stir-fry briefly to combine all the ingredients.

   Tip: Ensure your noodles are well-drained before adding them to the pan to avoid a watery sauce.
9. 9Add the sauce

   

   Pour the prepared black pepper sauce evenly over the noodles, beef, and vegetables. Ensure the sauce covers all the ingredients to allow for uniform flavoring.

   Tip: Pouring in a circular motion helps distribute the sauce more easily across the pan.
10. 10Toss and serve

    

    Using tongs, toss the noodles, beef, and vegetables together until everything is well coated with the sauce. Continue tossing for another minute or two until the sauce has thickened and glazed the noodles beautifully.

    Tip: Be gentle when tossing to keep the udon noodles intact and prevent them from breaking.

Storage & Reheating

Burn It Off

Frequently Asked Questions