Black Pepper Beef Udon Noodles
These black pepper beef udon noodles are the perfect marriage of two take out favourites - black pepper beef, and stir fried udon. Packed with juicy, tender steak, crisp vegetables, and a savory, peppery sauce, these noodles are hard to resist. Bring your takeout favourites home in 20 minutes!
Servings: 2 Servings
- 14 oz Udon noodles
- 1 Striploin steak thinly sliced, against the grain
- ½ Red onion thinly sliced
- ½ Red bell pepper thinly sliced
- ½ Green bell pepper thinly sliced
- 1 cup Broccoli florets bite-sized pieces
For the Sauce
- ¼ cup Soy sauce
- ¼ cup Water
- 1 Thai red chilli finely chopped
- ¼ cup Oyster sauce
- 1 tablespoon Black vinegar
- 1 tablespoon Brown sugar
- 1 tablespoon Fresh garlic finely minced
- 1 teaspoon Ground ginger
- 2 teaspoon Black pepper
Sear the steak - Heat up a skillet over medium-high heat. Sear the steak in olive oil. You do not want to cook the steak through. Remove from the pan and set aside while it is still very rare. This will happen quickly.
1 Striploin steak
Mix the sauce - Mix together the ingredients for the sauce, and set aside.
¼ cup Soy sauce, ¼ cup Water, 1 Thai red chilli, ¼ cup Oyster sauce, 1 tablespoon Black vinegar, 1 tablespoon Brown sugar, 1 tablespoon Fresh garlic, 1 teaspoon Ground ginger, 2 teaspoon Black pepper
Saute the vegetables - In the same skillet, add a drizzle more olive oil. Saute the onions and peppers until brown. Add the broccoli and saute for another 2 minutes.
½ Red onion, ½ Red bell pepper, ½ Green bell pepper, 1 cup Broccoli florets
Cook the noodles - Add the noodles on top of the vegetables, and pour the sauce on top. Toss the noodles, and cover for 5 minutes to allow the noodles to steam, and the sauce to thicken.
14 oz Udon noodles
Add the steak - Uncover the noodles, and add the steak to the pan. Toss the noodles to cover the steak. Turn the heat off. The steak will continue to cook with the residual heat.
Freeze the steak for 15-20 minutes to make it easier to slice thinly.
Slice your steak into thin strips, against the grain. This means you are slicing in the opposite direction of the natural lines in the steak.
Calories: 1051kcal | Carbohydrates: 156g | Protein: 59g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 90mg | Sodium: 4876mg | Potassium: 799mg | Fiber: 15g | Sugar: 28g | Vitamin A: 1355IU | Vitamin C: 109mg | Calcium: 98mg | Iron: 4mg