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Quick Savory Black Pepper Beef Udon Noodles

black pepper beef udon noodles - featured image
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Tender beef, chewy udon noodles, and a glossy, peppery sauce come together in under 20 minutes for a weeknight dinner that feels like takeout but is made at home.

Ingredients

Scale
  • 8 oz (225 g) beef flank steak or sirloin, sliced thin against the grain
  • 2 packs (about 14 oz / 400 g total) udon noodles, refrigerated or frozen
  • 2 tablespoons (28 g) unsalted butter, divided
  • 3 tablespoons (45 ml) soy sauce (regular or low-sodium)
  • 1 tablespoon (15 ml) dark soy sauce (optional)
  • 1½ teaspoons (3 g) freshly cracked black pepper, divided
  • 4 cloves garlic, minced
  • 1 teaspoon (4 g) brown sugar
  • 4 scallions, sliced (white and green parts separated)
  • 1 teaspoon (5 ml) sesame oil
  • Optional: toasted sesame seeds and extra cracked pepper for garnish

Instructions

  1. Prep the beef: Place flank steak in the freezer for 15 minutes to firm up, then slice across the grain into ¼-inch thick strips. Season lightly with salt and a few cracks of pepper. Set aside.
  2. Make the sauce: In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon dark soy sauce (if using), 1 teaspoon brown sugar, and ½ teaspoon of the freshly cracked black pepper. Stir until sugar dissolves. Set near the stove.
  3. Cook the noodles: Bring a pot of water to a boil. Cook udon noodles according to package directions (usually 2-3 minutes for refrigerated). Drain well, rinse briefly under cold water, and toss with a drizzle of sesame oil to prevent sticking. Set aside.
  4. Heat the wok: Place a large wok or heavy-bottomed skillet over high heat. Add 1 tablespoon of the butter. Wait until melted and just starting to brown (about 30 seconds).
  5. Sear the beef: Add sliced beef in a single layer. Do not touch for 45 seconds. Flip and cook another 30 seconds until browned outside but still pink inside. Transfer to a plate. Do not wipe the pan clean.
  6. Aromatics: Reduce heat to medium-high. Add remaining 1 tablespoon butter. Add minced garlic and white parts of scallions. Stir for 20 seconds until fragrant.
  7. Add the noodles: Add cooked udon noodles to the wok. Toss with garlic butter for about 1 minute, picking up browned bits from the beef.
  8. Pour the sauce: Stir the sauce (sugar settles at bottom), then pour over noodles. Toss for 30 seconds until sauce coats noodles evenly and starts reducing.
  9. Return the beef: Add seared beef and any juices back to the wok. Toss for 30 seconds to warm through.
  10. Final crack: Sprinkle remaining 1 teaspoon freshly cracked black pepper over everything. Toss once more. Taste and adjust seasoning if needed.
  11. Finish and serve: Drizzle with sesame oil, toss in green scallion slices, and give one last toss. Serve immediately in warm bowls. Garnish with sesame seeds and extra pepper if desired.

Notes

High heat is essential for a good sear. Do not overcrowd the pan; cook beef in batches if doubling. Freshly cracked black pepper is non-negotiable for the best flavor. Have all ingredients prepped before starting to cook. The dish is best served immediately but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a hot wok or skillet with a splash of water or soy sauce.

Nutrition

Keywords: black pepper beef udon noodles, quick stir fry, weeknight dinner, beef udon, easy noodle recipe

Find it online: https://emacrave.com/quick-savory-black-pepper-beef-udon-noodles/