Beef Stir Fry Udon Noodles in Black Pepper Sauce is a classic dish in Cantonese Cha Can Ting restaurant - super easy to make. We used a ton of black pepper in this recipe, the flavor really stands out, which pairs perfectly with the tender succulent beef. Udon noodle is slightly bouncy, meaty, and they are packed with flavors. Udon noodles is actually not a native Chinese ingredient, this is another hint that shows you HK is just a cuisine melting pot.
To Marinate the Beef
- 10.5 oz 300 grams of beef
- 1/3 tsp of salt
- 1/3 tsp of baking soda
- 1 tsp of cornstarch
- 1 tbsp of Chinese cooking wine
- 1 tsp of dark soy sauce
To Season the Noodles
- 14 oz 400 grams of wudong noodles (400 grams)
- 1 tbsp of freshly ground black pepper
- 1 tbsp of Soy sauce
- 1 tbsp of Oyster sauce
- 1 tbsp of fish sauce
- 1 tsp of dark soy sauce
For Stir Frying
- 2-4 tbsp of cooking oil
- 1 tbsp of finely minced garlic
- 1 tbsp of finely minced shallot
- 1/2 tbsp of minced ginger
- 8-10 oz of mixed vegetables
- 2 scallions cut into 2 inches long pieces
- Slice the beef into 1/4 of an inch thick slices. I like to use flank steak. Other tender cuts will also work.
- Marinade the beef with salt, cornstarch, Chinese cooking wine, dark soy sauce, and baking soda. Baking soda will break down the meat fibers and tenderize the beef. It will give you that melt in your mouth texture.
- Store bought Udon noodles are thick tightly con-packed in a package. Stir them in boiling water for a couple of minutes or until lossened up. Then immediately place them on a rack. The rest of the heat will evaporate the excess moisture. This is important because you don’t want soggy noodles.
- Season the udon noodles with soy sauce, oyster sauce, fish sauce, dark soy sauce, and black pepper. This recipe uses 1 tbsp of black pepper, which is really strong. If you are serving kids, you can cut it down.
- Turn the heat to high and heat the wok until smoking hot. Add cooking oil and stir the beef for 2 minutes or until the beef reached your desire doneiness. Remove from the wok and set it aside.
- If the wok looks a bit dry, drizzle in a couple more tbsp of oil. Add the minced garlic, shallot, ginger along with the hard vegetables if you have any (such as celery, carrot, snow peas, broccoli). Stir over medium low heat for a few minutes or until the aromatics are slightly golden and the hard vegetables is a bit soft.
- Turn the heat to high and toss in the seasoned Udon noodles. Use a pair of tongs to fluffy them and cook for a couple of minutes.
- Toss in the scallions and leafy vegetables if you have any. Keep stirring until they are welted. Add the beef back to the wok. Keep mixing until everything is well mingled. Turn off the heat and serve.