Black Pepper Beef Udon is a mouthwatering dish that brings together the perfect blend of flavors and textures. The succulent slices of beef, marinated to perfection and stir-fried with an array of colorful vegetables. The vibrant medley of bell peppers, and cabbage adds a delightful crunch to every bite, while the umami-rich black pepper sauce tantalizes your taste buds. The star of this dish is undoubtedly the udon noodles – thick, chewy strands that soak up the savory sauce, ensuring that each mouthful is pure bliss. The combination of tender beef, fresh veggies, and toothsome noodles creates a harmonious balance that will leave you craving for more.

WHAT IS UDON?

Udon is a type of thick, chewy wheat noodle that originates from Japan. These noodles are made from wheat flour, salt, and water and are known for their soft, doughy texture. Udon noodles are typically white and have a neutral flavor, making them a versatile base for a variety of dishes.

Udon noodles can vary in thickness, with some being quite thick and others thinner. They are commonly used in Japanese cuisine and can be served in hot or cold dishes, as well as in soups, stir-fries, and even served with a dipping sauce.

Udon noodles are a popular choice in many Japanese noodle dishes, such as Kitsune Udon (udon with sweet tofu), Tempura Udon (udon with tempura), and Yaki Udon (stir-fried udon). They are loved for their satisfying, chewy texture and their ability to absorb the flavors of the dishes they are cooked with.

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

Beef Beef is a common protein source used in this recipe, providing a rich, meaty flavor to the dish. You can use thinly sliced beef, such as sirloin or flank steak. If you prefer a different protein or are vegetarian/vegan, you can substitute it with tofu, tempeh, seitan, or even mushrooms for a meatless version.

Salt Salt is used to season the beef and udon noodles, enhancing the overall flavor of the dish. You can use sea salt or kosher salt as a substitute.

Corn Starch Cornstarch is used to coat the beef slices, helping to thicken the sauce during cooking and also tenderize the meat. You can substitute cornstarch with potato starch or tapioca starch if needed.

Dark Soy Sauce Dark soy sauce adds a rich, dark color to the dish and contributes to the umami flavor. If you don’t have dark soy sauce, you can use regular soy sauce as a substitute, although it may not provide the same depth of color.

Light Soy Sauce Light soy sauce adds a salty and savory flavor to the udon noodles. You can substitute it with regular soy sauce if needed.

Oyster Sauce Oyster sauce adds a sweet and savory flavor to the stir-fry. If you’re vegetarian or allergic to seafood, you can use a vegetarian oyster sauce or mushroom sauce as a substitute.

Dark Vinegar Dark vinegar is used to add acidity to the dish and balance the flavors. You can substitute it with rice vinegar or balsamic vinegar if needed.

Sugar Sugar is used to add a touch of sweetness to the sauce. You can use granulated sugar or brown sugar as a substitute.

Black Peppercorn Black peppercorns are crushed to add a spicy and aromatic kick to the stir-fry. You can use ground black pepper as a substitute if you don’t have whole peppercorns.

Onion Sliced onions add a mild sweetness and texture to the stir-fry. You can use shallots or scallions as a substitute.

Cooking Oil Cooking oil is used for sautéing the ingredients. You can use vegetable oil, canola oil, peanut oil, or any other cooking oil you prefer.

Red Pepper Sliced red peppers add a vibrant color and a slightly sweet and spicy flavor to the dish. You can use green, yellow, or orange bell peppers as a substitute.

Cabbage Cabbage adds a mild sweetness and crunch to the stir-fry. You can use Napa cabbage or bok choy as a substitute if you prefer a different type of cabbage or leafy green.

RECIPES TIPS

  • Prep Ahead: Before you start cooking, have all your ingredients prepped and ready. This includes slicing the beef, chopping vegetables, and mixing sauces. This will make the cooking process smoother and more efficient.
  • Thinly Slice the Beef: For tender and quick-cooking beef, slice it thinly against the grain. This will ensure that the beef cooks evenly and stays tender.
  • Don’t Overcrowd the Pan: When stir-frying, it’s essential not to overcrowd the pan. Cook ingredients in batches if necessary to avoid steaming instead of stir-frying. Overcrowding can lead to soggy vegetables and less-than-ideal browning.
  • Maintain the Crunch: Udon noodles and vegetables should retain some crunch for texture. Be mindful not to overcook them. They should be tender but not mushy.
  • Adjust Spice Level: Black peppercorns provide heat to the dish. Adjust the amount of black peppercorns to your preferred level of spiciness. You can start with less and add more during cooking if desired.
  • Taste and Adjust: As you cook, taste the dish and adjust the seasoning if necessary. You can add more soy sauce, salt, or sugar to balance the flavors to your liking.
  • Serve Hot: This stir-fry is best enjoyed hot and fresh from the pan. Serve it immediately to savor the flavors and textures at their best.
  • Customize Vegetables: Feel free to customize the vegetable selection based on your preferences or what’s available. You can add or substitute with vegetables like broccoli, snap peas, or baby corn.
  • Garnish Creatively: Garnish your dish with fresh herbs like cilantro or green onions for a burst of color and freshness. You can also add toasted sesame seeds for extra flavor and texture.

STEP BY STEP INSTRUCTIONS

Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!

  1. Begin by preparing the beef. Slice the beef thinly and place it in a bowl. Add ¼ tsp of salt, ½ tsp of cornstarch, and 1 tsp of light soy sauce to the beef. Mix well to coat the beef in the seasonings. Set aside and allow it to marinate while you prepare the other ingredients.
  2. Soak the udon noodles with hot water for a few minutes until loosen up. Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
  3. In a separate bowl, combine the light soy sauce, dark soy sauce, oyster sauce, dark vinegar, a pinch of salt, and 1 tsp of sugar. Mix well to create the sauce. Set aside.
  4. Place the black peppercorns in a mortar and crush them to release their flavor. Alternatively, you can use ground black pepper.
  5. Heat a wok or a large skillet over high heat. Add 30 g of cooking oil and heat until it starts to shimmer.
  6. Add the sliced onion to the hot oil and stir-fry for about 2 minutes or until the onions begin to soften.
  7. Add the marinated beef to the wok and stir-fry for about 2-3 minutes, or until the beef is browned and cooked through. Remove the beef and onions from the wok and set them aside.
  8. In the same wok, add the sliced red pepper and cabbage. Stir-fry for about 2-3 minutes, or until the vegetables are tender-crisp.
  9. Return the cooked beef and onions to the wok with the vegetables.
  10. Add the cooked udon noodles to the wok and pour the prepared sauce over the ingredients.
  11. Sprinkle the crushed black peppercorns over everything in the wok.
  12. Stir-fry all the ingredients together for another 2-3 minutes, ensuring everything is well coated in the sauce and heated through.
  13. Taste the dish and adjust the seasoning if needed. You can add more soy sauce, salt, or sugar to balance the flavors.
  14. Once everything is heated through and well combined, remove the wok from the heat.
  15. Serve your Black Pepper Beef Udon Stir-Fry hot and enjoy!

WHAT ELSE TO SERVE WITH ?

Black Pepper Beef Udon Stir-Fry is a complete meal on its own, but you can enhance the dining experience by serving it with some additional sides or accompaniments. Here are some ideas:

  • Steamed Vegetables: Serve the stir-fry with a side of steamed broccoli, snow peas, or bok choy. Steamed vegetables add freshness and balance to the meal.
  • Spring Rolls: Crispy spring rolls filled with vegetables or shrimp make a delightful appetizer or side dish. Serve them with a dipping sauce like sweet chili sauce or soy sauce.
  • Cucumber Salad: A refreshing cucumber salad with a dressing made from rice vinegar, soy sauce, and sesame oil complements the savory flavors of the stir-fry.
  • Fried Rice: Prepare a simple vegetable or egg fried rice to serve alongside the udon stir-fry. It’s a great way to use up leftover rice and adds an extra layer of texture to the meal.
  • Kimchi: If you enjoy Korean flavors, a side of kimchi can provide a tangy and spicy contrast to the dish. It’s a great option if you like a bit of heat.
  • Miso Soup: A bowl of miso soup with tofu and seaweed is a comforting and traditional side dish that pairs well with Asian stir-fry dishes.
  • Fresh Fruit: Finish your meal with a platter of fresh fruit, such as sliced oranges, pineapple, or watermelon, for a sweet and refreshing dessert.
  • Green Salad: A simple green salad with a sesame ginger dressing can add a light and healthy element to the meal.

Remember to choose sides that complement the flavors and textures of the Black Pepper Beef Udon Stir-Fry while balancing the meal with a variety of tastes and ingredients.

MADE AHEAD INSTRUCTIONS

While Black Pepper Beef Udon Stir-Fry is best enjoyed fresh, you can prepare some elements ahead of time to streamline the cooking process. Here are some “Made Ahead” instructions:

Marinate the Beef: You can marinate the beef slices with salt, cornstarch, and soy sauce in advance. Store the marinated beef in an airtight container in the refrigerator for up to 24 hours. This allows the flavors to penetrate the meat, and you can quickly cook it when you’re ready to make the stir-fry.

Prepare the Sauce: Mix the light soy sauce, dark soy sauce, oyster sauce, dark vinegar, salt, and sugar to make the sauce. Store it in an airtight container in the refrigerator for up to a week. Having the sauce ready will save you time when cooking the stir-fry.

Prep Vegetables: You can slice the onions, red peppers, and dried mushrooms in advance. Store them separately in airtight containers or zip-top bags in the refrigerator until you’re ready to stir-fry.

With these prepared elements, you can significantly reduce the cooking time when you decide to make the Black Pepper Beef Udon Stir-Fry. Remember to keep the ingredients stored properly in the refrigerator and follow food safety guidelines.

STORAGE & REHEATING

Storage:

  1. Allow the stir-fry to cool down to room temperature. Do not leave it out at room temperature for more than two hours.
  2. Transfer any leftover stir-fry to an airtight container. It’s essential to store it in the refrigerator promptly.
  3. Label the container with the date to help you keep track of its freshness.
  4. Store the stir-fry in the refrigerator for up to 3-4 days.

Reheating:

  1. To reheat the stir-fry, you have a few options:

Stovetop: Heat a non-stick skillet or wok over medium-high heat. Add a small amount of oil to prevent sticking. Once the oil is hot, add the refrigerated stir-fry and stir-fry it for a few minutes until it’s heated through. Be sure to stir frequently to ensure even heating.

Microwave: Transfer a portion of the stir-fry to a microwave-safe dish. Cover it loosely with a microwave-safe lid or microwave-safe plastic wrap. Reheat in the microwave in 30-second intervals, stirring in between until it reaches your desired temperature. Be cautious not to overheat, as this can make the noodles mushy.

Once the stir-fry is thoroughly reheated, serve it immediately.

Note: Reheating may cause the udon noodles to lose some of their original texture, but the flavors will still be delicious.

Always ensure that the stir-fry reaches a safe internal temperature when reheating to prevent any foodborne illnesses. Avoid reheating the dish multiple times, as it can affect its quality.

RECIPES FAQS

Can I use other types of noodles?

Yes, you can use different types of noodles like soba, rice noodles, or even egg noodles if you prefer. Just adjust the cooking time according to the package instructions for your chosen noodles.

Can I make it vegetarian or vegan?

Absolutely! You can substitute the beef with tofu or seitan for a vegetarian or vegan version. Also, ensure that you use vegan-friendly oyster sauce or a suitable alternative.

What can I do if it’s too spicy?

Adjust the amount of black peppercorns or omit them if you prefer a milder flavor.

Can I prepare this dish in advance for meal prep?

While the stir-fry is best enjoyed fresh, you can prepare some components in advance, as mentioned in the “Made Ahead Instructions” section earlier. This can help save time when you’re ready to cook.

What other vegetables can I add?

Feel free to add or substitute with vegetables of your choice. Bell peppers, snap peas, broccoli, or baby corn are all great options.

Can I freeze leftovers?

While it’s possible to freeze the stir-fry, the quality of the noodles may change upon thawing. If you decide to freeze it, allow it to cool completely, place it in an airtight container, and store it in the freezer for up to 2-3 months. Thaw in the refrigerator before reheating.

Can I use ground black pepper instead of whole peppercorns?

Yes, you can use ground black pepper instead of whole peppercorns. Start with a smaller amount and adjust to your taste since ground pepper can be more potent.

Can I adjust the portion size of the recipes?

You can adjust the recipe by clicking the serving size in the recipe in recipes card to your liking!
If you can find the exact portion that you like, you can, also, adjust this in manual mode. Make sure that the cooking times and temperatures have been adjusted for different quantities of ingredients. Even preparation time (such as for cutting) may be different than in the original recipe. Please do not pass the max line indicated inside of the mixing bowl. The capacity of the mixing bowl is 2.2 liters.

This recipes is compatible with which model of Thermomix®?

This recipes suitable for TM31 / TM5 / TM6

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RECIPES VIDEO

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RECIPES CARD

Black Pepper Beef Udon

CategoryDifficultyBeginner

Black Pepper Beef Udon. It's the ultimate comfort food with a twist – tender beef, stir-fried veggies, and udon noodles, all jazzed up with a zesty black pepper kick. This dish is a flavor explosion that'll make your taste buds do a happy dance. So, grab your chopsticks and get ready for a tasty dish.

Prep Time15 minsCook Time15 minsTotal Time30 mins

Yields2 Servings

Beef Marinate
 150 g beef
 ¼ tsp salt
 ½ tsp corn starch
 1 tsp light soy sauce
Udon Marinate
 300 g udon
 25 g light soy sauce
 10 g dark soy sauce
 30 g oyster sauce
 3 g dark vinegar
For Stir Fry
 8 g black peppercorn
 60 g onion, sliced
 30 g cooking oil
 60 g red pepper, sliced
 60 g cabbage
 1 pinch salt
 1 tsp sugar

1

Marinade the beef with salt, cornstarch, and light soy sauce. Set them aside. In another bowl, use boiling water to soak the udon noodles for a few minutes until the noodles loose, then drain them. Place a large bowl on the mixing bowl lid, and weigh in light soy sauce, dark soy sauce, and oyster sauce. Mix well. Set aside.

2

Place the black peppercorn into Thermomix mixing bowl to crush 2 sec | Turbo | 3 times.

3

Add in cooking oil and onion slices to sauté 4 min | 120°C | ⤺ Speed 1.

4

Add beef fillet and red pepper to sauté 4 min | 120°C | ⤺ Speed spoon.

5

Add the reserved udon noodles, cabbage, salt and sugar then cook 5 min | 120°C | ⤺ Speed spoon. Serve hot.

Ingredients

Beef Marinate
 150 g beef
 ¼ tsp salt
 ½ tsp corn starch
 1 tsp light soy sauce
Udon Marinate
 300 g udon
 25 g light soy sauce
 10 g dark soy sauce
 30 g oyster sauce
 3 g dark vinegar
For Stir Fry
 8 g black peppercorn
 60 g onion, sliced
 30 g cooking oil
 60 g red pepper, sliced
 60 g cabbage
 1 pinch salt
 1 tsp sugar

Directions

1

Marinade the beef with salt, cornstarch, and light soy sauce. Set them aside. In another bowl, use boiling water to soak the udon noodles for a few minutes until the noodles loose, then drain them. Place a large bowl on the mixing bowl lid, and weigh in light soy sauce, dark soy sauce, and oyster sauce. Mix well. Set aside.

2

Place the black peppercorn into Thermomix mixing bowl to crush 2 sec | Turbo | 3 times.

3

Add in cooking oil and onion slices to sauté 4 min | 120°C | ⤺ Speed 1.

4

Add beef fillet and red pepper to sauté 4 min | 120°C | ⤺ Speed spoon.

5

Add the reserved udon noodles, cabbage, salt and sugar then cook 5 min | 120°C | ⤺ Speed spoon. Serve hot.

Black Pepper Beef Udon

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