Black Pepper Beef Udon
A peppery stir-fry with snappy beans. A reliable 30 minute noodle dinner.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 2
- Level
- Easy
Photo: Cats Coming / Pexels
This noodle dish is flexible, fast and very forgiving for new cooks. Frozen udon is surprisingly close to fresh; it cooks in about a minute straight from the freezer. Partially freezing beef for 30 minutes makes paper-thin slicing easy. Double the recipe for a crowd; the method scales easily.
Method
Heat the oil in a large skillet over high heat and stir-fry the beef for 3 to 4 minutes until browned, adding the black pepper generously.
Add the green beans and cook 2 minutes more until crisp-tender.
Drop the udon blocks into boiling water and cook until they separate and are heated through, about 60 to 90 seconds.
Add the noodles to the pan with the soy sauce, oyster sauce and mirin, tossing for 2 minutes until glossy and lightly charred in spots.
Serve hot.
Chef's note
Keep dashi in the freezer in portions for fast noodle nights.
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