Creado con IA
Black Pepper Beef Udon Stir-Fry
30 min 685 kcal por ración Fácil
Ingredientes
4 Raciones
- Cooked udon noodles800 g
- Flank steak, thinly sliced600 g
- Beef stock120 ml
- Dark soy sauce2 tbsp
- Oyster sauce2 tbsp
- Chinese rice wine1 tbsp
- Cornflour2 tsp
- Ground black pepper2 tsp
- Salt0,5 tsp
- Vegetable oil2 tbsp
- Onion, sliced200 g
- Bell peppers, sliced300 g
- Garlic, minced12 g
- Fresh ginger, minced10 g
Preparación
- 1
Place the thinly sliced flank steak in a bowl. Add the Chinese rice wine, cornflour, salt, and 1 teaspoon of the ground black pepper. Mix thoroughly until the beef is evenly coated, then set aside to marinate for 15 minutes.
- 2
In a small bowl, whisk together the beef stock, dark soy sauce, oyster sauce, and the remaining 1 teaspoon of ground black pepper. Set the sauce aside.
- 3
If the cooked udon noodles are clumped together, rinse them briefly under warm water and gently separate the strands. Drain thoroughly.
- 4
Heat 1 tablespoon of vegetable oil in a large wok or heavy frying pan over high heat. Add the beef in a single layer and sear for 1–2 minutes before stir-frying until browned but still slightly pink in the center. Transfer the beef to a plate.
- 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced onion and bell peppers, then stir-fry over high heat for 2–3 minutes, keeping the vegetables slightly crisp.
- 6
Add the minced garlic and ginger. Stir-fry for about 30 seconds, just until fragrant.
- 7
Add the drained udon noodles and prepared sauce to the wok. Toss continuously for 1–2 minutes until the noodles are evenly coated and the sauce begins to thicken.
