Beef Stir Fry Udon Noodles in Black Pepper Sauce (黑椒牛肉炒乌冬面)
This quick and flavorful stir fry packs juicy marinated beef, chewy udon noodles, and bold black pepper sauce into one fast and satisfying meal.
Equipment
- 1 Wok or large skillet carbon steel preferred
Ingredients
Main ingredients
- 300 g Beef thinly sliced against grain
- ⅓ teaspoon Salt
- ⅓ teaspoon Baking soda
- 1 teaspoon Cornstarch for thickening sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon Dark soy sauce
- 400 g Udon noodles cooked and drained
- 1 tablespoon Freshly ground black pepper
- 1 tablespoon Soy sauce
- 1 tablespoon Oyster sauce
- 1 tablespoon Fish sauce
- 2-4 tablespoon Cooking oil for frying
- Garlic minced
- Shallot minced
- Ginger minced
- 8-10 oz Mixed vegetables your choice, for crunch
- 2 Scallions cut into 2-inch pieces
- Sesame seeds optional, for garnish
Instructions
Instructions
- Thinly slice the beef against the grain and place in a bowl.
- Add salt, baking soda, cornstarch, cooking wine, and dark soy sauce to beef. Mix well and let marinate for 15 minutes.
- Cook udon noodles according to package instructions, then drain and set aside.
- Heat 1 tablespoon oil in a wok or skillet over medium-high heat, stir-fry marinated beef until almost cooked, remove and set aside.
- In same wok, add more oil if needed. Stir-fry minced garlic, shallot, and ginger until fragrant.
- Add in black pepper, soy sauce, oyster sauce, and fish sauce. Stir well to form sauce.
- Add cooked noodles to wok and toss to coat in sauce.
- Return beef to wok and stir-fry everything together for 2-3 more minutes until hot.
- Garnish with chopped scallions and sesame seeds if desired. Serve immediately.
Notes
Feel free to add extra veggies, use pre-sliced beef, or jarred aromatics to speed up prep. Stores well in fridge or freezer for easy leftovers.