Black Pepper Beef Udon Noodles: A Pressure Cooker Adventure
This comforting beef udon noodle recipe uses the speed and flavor-locking power of a pressure cooker to deliver a peppery, savory broth in minutes.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 200 g fresh udon noodles single serve packet is perfect
- 100 g shabu shabu beef thinly sliced
- 0.5 onion sliced thin
- 1 teaspoon minced garlic
- 0.5 teaspoon minced ginger optional
- 0.25 cup dark soy sauce or kicap manis
- 1 teaspoon oyster sauce
- 1 tablespoon tomato paste
- 2 teaspoons black pepper adjust to taste
- 1 cup water
- 1 handful chye sim or leafy greens
- 2 teaspoons cornstarch slurry mixed with water
Instructions
Instructions
- Heat oil in your pressure cooker using sauté mode. Add garlic, ginger, and onions. Cook until fragrant and onions are soft.
- Stir in the thinly sliced beef and cook quickly until browned and just cooked through.
- Add the dark soy sauce, oyster sauce, tomato paste, and black pepper. Mix well.
- Pour in 1 cup of water and let simmer for 3-5 minutes to develop the broth.
- Add the udon noodles and stir to combine everything.
- Lock the lid and cook on high pressure for 3 minutes with quick release.
- Once pressure is released, open the lid and stir in the leafy greens and cornstarch slurry.
- Switch to sauté mode and cook for another 2-3 minutes until sauce thickens and greens soften.
Notes
This dish stores well in the fridge for up to 3 days. For reheating, add a little water or broth and microwave, stirring halfway through.