Description
A savory and peppery Black Pepper Udon with tender slices of ribeye beef and fresh baby spinach, tossed in a rich soy-based sauce. This quick and comforting stir-fry takes just 20 minutes to prepare and is perfect for a satisfying weeknight dinner.
Ingredients
Sauce Ingredients
- 4 tablespoons low sodium soy sauce
- ½ tablespoon dark soy sauce
- 4 tablespoons dark brown sugar
- 1½ teaspoons coarse black pepper (or more to taste)
- 1 teaspoon cornstarch
- ¼ cup chicken broth (or any broth of choice)
- 1 tablespoon oyster sauce
Main Ingredients
- 4 packets frozen udon noodles (250 grams per packet)
- 1 tablespoon oil
- 1 pound thinly sliced ribeye beef (or any thinly sliced beef)
- 8 ounces baby spinach
Instructions
- Prepare the sauce: In a bowl, combine the low sodium soy sauce, dark soy sauce, dark brown sugar, coarse black pepper, cornstarch, and chicken broth. Stir well until the sugar and cornstarch are dissolved.
- Cook the udon noodles: Bring a pot of water to a boil. Add the frozen udon noodles and cook according to the package instructions, typically about 1 minute. Drain the noodles and set them aside.
- Sauté the beef: Heat oil in a large skillet over medium-high heat. Add the thinly sliced ribeye beef and sauté until it is halfway cooked, about 2-3 minutes.
- Add noodles and sauce: Stir the sauce mixture again to recombine. Add the cooked udon noodles and sauce to the skillet with the beef. Toss everything together to coat the noodles and beef evenly.
- Cook until thickened: Continue to cook for 2 to 3 minutes, stirring frequently, until the sauce thickens and clings nicely to the noodles and beef.
- Add spinach and oyster sauce: Toss in the baby spinach and stir until it wilts and combines with the noodles. Drizzle the oyster sauce over the mixture and toss to combine thoroughly.
- Serve: Serve the Black Pepper Udon with Beef hot, optionally garnished with toasted sesame seeds and chopped green onions for extra flavor and presentation.
Notes
- Adjust black pepper quantity to your spice preference; this dish is designed to be pepper-forward.
- Using thinly sliced ribeye helps the beef cook quickly and remain tender.
- If you prefer a vegetarian version, substitute beef with firm tofu and use vegetable broth.
- Frozen udon noodles cook very quickly; do not overcook to maintain the perfect chewy texture.
- Oyster sauce adds a depth of umami but can be omitted or replaced with mushroom sauce for dietary restrictions.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese Fusion
