Ingredients
Main Ingredients
- 1.10 lb frozen udon noodles (or fresh udon noodles, prepared according to package directions)
- ½ lb ribeye steak, thinly sliced
- 2 cups yu choy sum, ends trimmed and cut into 1.5 inch segments (or bok choy, cabbage, or gai-lan)
- 2 cloves garlic, minced
- 2 teaspoons vegetable oil (or any neutral oil)
Black Pepper Sauce
- 1 tablespoon oyster sauce (or vegetarian stir-fry sauce)
- 1 tablespoon dark soy sauce
- ½ tablespoon regular soy sauce
- 1 tablespoon Chinese black vinegar (or rice vinegar or apple cider vinegar)
- 2 teaspoons sesame oil
- ¾ teaspoon black pepper
- 1 teaspoon cornstarch (or potato starch)
- ¼ cup low-sodium chicken stock (or beef stock)
Instructions
- Soften the Udon Noodles: Soak the frozen udon noodles in hot boiling water for 30-60 seconds until they loosen up. Immediately strain the noodles in a colander and set aside to drain.
- Prepare Black Pepper Sauce: In a small bowl, mix together oyster sauce, dark soy sauce, regular soy sauce, black vinegar, sesame oil, black pepper, cornstarch, and chicken stock until well combined. Set aside.
- Cook Garlic and Beef: Heat vegetable oil in a large pan over medium heat. Fry the minced garlic for about 10 seconds until fragrant. Add the thinly sliced beef and stir-fry until about 60% cooked through. Remove the beef from the pan and set aside.
- Cook Noodles and Greens: Increase the heat to medium-high. Add the drained udon noodles and pour in the prepared black pepper sauce. Stir well and cook until the sauce thickens slightly and is no longer too runny. Add the yu choy sum (or your chosen leafy greens) and stir-fry until the greens soften.
- Combine and Finish: Return the partially cooked beef to the pan. Stir-fry everything together for another minute until the beef is fully cooked and heated through. Serve immediately and enjoy!
Notes
- If using fresh udon noodles, cook according to package instructions before stir-frying.
- To slice ribeye thinly, freeze the steak for about 30 minutes to firm it up, then slice across the grain as thinly as possible.
- Vegetarian stir-fry sauce can be substituted for oyster sauce for a vegetarian-friendly version.
- You can swap yu choy sum with bok choy, napa cabbage, or gai-lan depending on availability.
- Adjust black pepper quantity to your preferred spiciness level.
- Prep Time: 13 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese, Japanese
