Description
A savory and satisfying dish, combining tender udon noodles with seasoned beef, vegetables, and a peppery sauce, perfect for a quick and flavorful meal.
Ingredients
Units
Scale
- 2 cups udon noodles
- 1 tablespoon vegetable oil
- 1/2 lb (225g) beef sirloin or ribeye, thinly sliced
- 1/2 onion, thinly sliced
- 1/2 bell pepper, sliced
- 1/2 cup corn kernels (fresh or frozen)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon black pepper (adjust to taste)
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 2 green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Cook the udon noodles according to package instructions. Drain and set aside.
- In a large pan or skillet, heat vegetable oil over medium-high heat.
- Add the beef slices and cook for 2-3 minutes, or until browned. Remove the beef and set aside.
- In the same pan, add the onion, bell pepper, and corn. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
- Add the cooked udon noodles to the pan, followed by the soy sauce, oyster sauce, black pepper, sesame oil, and garlic powder. Toss everything together until well combined and heated through.
- Return the beef to the pan and stir to mix with the noodles and vegetables.
- Cook for an additional 1-2 minutes until everything is hot and the flavors are well blended.
- Serve the Pepper Lunch with Udon in bowls and garnish with chopped green onions and sesame seeds, if desired.
Notes
- If you prefer a spicier dish, you can add chili flakes or a dash of hot sauce.
- For a vegetarian version, you can substitute the beef with tofu or additional vegetables.
- This dish can also be made with chicken or pork for different variations.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 40mg