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Beef Black Pepper Udon

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This quick and easy Beef Black Pepper Udon features tender beef, chewy udon noodles, and a bold, peppery sauce—all ready in just 20 minutes. Perfect for busy weeknights or when you crave Asian takeout flavors at home.

Ingredients

Scale
  • 8 oz (225g) beef sirloin or ribeye, thinly sliced
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tsp toasted sesame oil
  • 14 oz (400g) fresh udon noodles (or 7 oz/200g dried udon, cooked per package)
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 2 tsp freshly ground black pepper (mix of coarse and fine grinds)
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • 2 tbsp water
  • 1 medium yellow onion, sliced
  • 2–3 cloves garlic, minced
  • 1/2 red bell pepper, sliced thin (optional)
  • 2 green onions, sliced (for garnish)
  • 1–2 tbsp neutral oil (canola or grapeseed)
  • Extra black pepper for finishing
  • Optional: toasted sesame seeds, chili flakes, or sliced chili for topping

Instructions

  1. In a bowl, combine sliced beef with soy sauce, cornstarch, and sesame oil. Toss to coat and set aside to marinate.
  2. If using fresh udon, rinse in hot water to separate. For dried, cook in boiling water per package instructions, then drain and rinse under cold water. Set aside.
  3. Heat 1 tbsp oil in a wok or large skillet over high heat. Add marinated beef in a single layer, sear for 30-40 seconds, then stir-fry for another minute until just browned. Remove beef to a plate.
  4. In the same pan, add more oil if needed. Add sliced onion and bell pepper, stir-fry until just softened. Add minced garlic and cook for 30 seconds until fragrant.
  5. In a small bowl, whisk together oyster sauce, dark soy sauce, black pepper, light soy sauce, sugar, and water.
  6. Add drained udon noodles to the pan with veggies. Pour sauce over top and toss to coat. Return beef to the pan and stir-fry everything together for 2-3 minutes until noodles are glossy and heated through. Toss in green onions and extra black pepper if desired.
  7. Divide noodles and beef between bowls. Top with sesame seeds, extra green onions, and chili if desired. Serve immediately.

Notes

Prep all ingredients before cooking for efficiency. Use a very hot pan for best flavor and texture. Adjust black pepper and soy sauce to taste. For gluten-free, use tamari and rice noodles. Leftovers keep for up to 3 days in the fridge; reheat with a splash of water.

Nutrition

Keywords: beef black pepper udon, Asian noodles, stir fry, quick dinner, easy udon recipe, beef noodles, weeknight dinner, one pan meal, takeout at home, pepper sauce noodles

Find it online: https://bitefuljoy.com/beef-black-pepper-udon-recipe-easy-20-minute-asian-noodles/