Black Pepper Beef with Udon Noodles 黑椒牛肉烏冬麵

A Hong Kong-style noodle dish featuring tender beef strips coated in a rich black pepper sauce served over chewy udon noodles. The dish combines umami-packed beef with the distinctive peppery heat and smooth, filling texture of thick Japanese udon noodles, creating a satisfying and warming meal.

Nutrition (per serving)

Ingredients

• 300g Beef sirloin
• 400g Fresh udon noodles
• 1tbsp Black peppercorns
• 3 cloves Garlic
• 2 slices Ginger
• 0.5 medium Onion
• 1 medium Red bell pepper
• 3 stalks Spring onion
• 3tbsp Soy sauce
• 1tbsp Oyster sauce
• 1tbsp Dark soy sauce
• 0.5tbsp Sugar
• 150ml Beef stock
• 2tbsp Vegetable oil
• 1tbsp Cornstarch
• 2tbsp Water
• 1tsp Sesame oil
• 1tbsp White sesame seeds

Steps

1. Toast the black peppercorns in a dry pan over medium heat for 1 minute, then coarsely crush them with the side of a knife. Set aside.
2. Mix soy sauce, oyster sauce, dark soy sauce, sugar, and beef stock in a bowl. Set aside as sauce base.
3. Mix cornstarch with water to create a slurry. Set aside.
4. Boil water in a large pot. Add udon noodles and cook according to package directions, about 2-3 minutes. Drain and set aside.
5. Heat vegetable oil in a wok or large frying pan over high heat. When hot, add beef slices and stir-fry for 2-3 minutes until browned. Remove beef and set aside.
6. In the same wok, add garlic and ginger, stir-fry for 30 seconds until fragrant.
7. Add onion and bell pepper slices, stir-fry for 2 minutes until slightly softened.
8. Pour in the sauce base and bring to a simmer. Add the crushed black pepper and stir well.
9. Return the beef to the wok and stir to coat with sauce. Simmer for 1 minute.
10. Add the cornstarch slurry slowly while stirring until sauce thickens, about 30 seconds.
11. Divide cooked udon noodles between two bowls. Pour the black pepper beef and sauce over the noodles.
12. Drizzle sesame oil over each bowl, then sprinkle spring onion and white sesame seeds as garnish. Serve immediately.

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