Black Pepper Beef Udon
Equipment
Ingredients
Beef & Marinade
- 6 oz thinly sliced beef, see note 1
- 1 tbsp cornstarch
- 1 tbsp shaoxing wine, see note 2
- 1 tbsp soy sauce
Stir Fry
- ½ small onion, thinly sliced
- 1 tsp ginger, thinly sliced
- 3 cloves garlic, minced
- 2 scallions, whites and greens separated
- 1 cup shredded cabbage
- 1 pack fresh udon noodles, or frozen
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp black pepper
Instructions
- Marinate your sliced beef in 1 tbsp soy sauce, 1 tbsp shaoxing wine, and 1 tbsp cornstarch for 15 minutes.
- While the beef rests, prep your veggies: slice 1/2 an onion, 1 tsp ginger, mince 3 cloves garlic, and separate the white and green parts of 2 scallions. You’ll also want 1 cup of shredded cabbage.
- In a bowl, mix 1 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 1 tsp black pepper. Set aside.
- Boil your udon noodles for about 2 minutes or 1 minute before al dente, then drain and set aside.
- Oil your pan and brown the beef on high heat for about 2 minutes. Remove and set to the side.
- In the same pan, add your sliced onions, scallion whites, ginger, and garlic and sauté for 1 minute.
- Add your shredded cabbage and cook for another minute until it starts to wilt.
- Now toss in your noodles, beef, scallion greens, and the sauce. Stir-fry everything until the sauce thickens and coats your noodles, about 2 more minutes.
- Finally, serve it in a bowl. You can optionally top it with more black pepper
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why You’ll Crave This Black Pepper Beef Udon On Repeat
There’s something about the combination of beef and black pepper that never fails, and this Black Pepper Beef Udon delivers all the takeout-style flavor in a fast, weeknight-friendly format. The tender beef soaks up a savory marinade, the veggies add crunch and color, and the noodles tie everything together in a glossy, peppery sauce that clings to every strand.
It’s Fast, Filling, And Flavor-Packed
This dish isn’t just about flavor, it’s about efficiency. From fridge to table in about 30 minutes, it makes the most of pantry staples and one pack of fresh udon noodles. Plus, the use of just one pan means less cleanup, which is always a win. It’s one of those meals you can throw together when you’re hungry, tired, and need something cozy but doesn’t compromise on flavors.
Ingredients To Make Black Pepper Beef Udon
Beef & Marinade
- 6 oz thinly sliced beef (ribeye or sirloin works great)
- 1 tbsp cornstarch
- 1 tbsp shaoxing wine
- 1 tbsp soy sauce
Stir Fry
- ½ small onion, thinly sliced
- 1 tsp ginger, thinly sliced
- 3 cloves garlic, minced
- 2 scallions, whites and greens separated
- 1 cup shredded cabbage
- 1 pack fresh udon noodles
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp black pepper
How To Make Black Pepper Beef Udon
Marinate your beef with soy sauce, shaoxing wine, and cornstarch. Let it rest for 15 minutes while you prep your veggies and boil your udon noodles for 1–2 minutes, just until slightly undercooked. Drain and set aside.
Slice your onion, ginger, garlic, and separate your scallions. In a small bowl, combine the sauce ingredients and set aside.
Heat a pan over high heat and sear the beef for about 2 minutes until browned. Remove and set aside. In the same pan, sauté your onions, scallion whites, ginger, and garlic for 1 minute.
Add the shredded cabbage and stir until wilted. Toss in the noodles, cooked beef, scallion greens, and prepared sauce. Stir-fry for 2 more minutes until the sauce coats everything evenly. Serve hot and top with extra black pepper if you like it punchier.
Tips And Variations
Want it with even more sauce? Add 1–2 tbsp of water or beef broth when adding the sauce to loosen things up.
Not into cabbage? Swap in bok choy, spinach, or even bell peppers.
Use frozen udon if that’s all you’ve got! Just be sure to boil it slightly to loosen before stir-frying.
You can make it spicy by adding a dash of chili flakes or a spoonful of chili crisp at the end.
Double the batch for meal prep! It reheats well and tastes even better the next day, my partner can attest.
Frequently Asked Questions
Can I use dry udon noodles instead of fresh?
You can, but the texture won’t be quite the same. Fresh or frozen udon has a chewier, bouncier texture that really shines in stir-fries. If using dry, cook until just underdone and rinse under cold water before stir-frying.
Can I make this vegetarian?
Yes! Swap the beef for mushrooms or tofu, and use vegetarian oyster sauce. It’s still delicious with the same punchy black pepper sauce.
Is Shaoxing Wine necessary?
It adds depth, but you can sub dry sherry or even skip it in a pinch. Just add an extra dash of soy sauce if you omit it.
How spicy is this dish?
Not spicy at all by default. But you can easily make it spicier with chili flakes, chili crisp, or sliced fresh chilies.
What’s the best pan to use?
A nonstick skillet or wok works best for even heat and fast stir-frying without sticking.
Try These Next
Try my Chicken Lo Mein for a takeout-style classic.
Make my XXL Taiwanese Fried Chicken if you want another dish to serve with this!
Or check out Spicy Chewy Noodles if you’re craving something refreshing with a kick.
