Gluten Free Black Pepper Beef & Broccoli Udon!
This recipe is a play on classic beef and brocolli- only with bolder flavors and delicious chewy noodles instead of rice!! This is a fantastic week night dinner that will give you some really yummy leftover to eat for lunch or dinner the next day or two.
When I stumbled across gluten free udon noodles on Amazon I had to create a fun new recipe to make with them!
IF you don’t need to be gluten free any brand of udon noodles will work- just follow the directions on the package to prepare them. There is definitely a difference in texture depending on the brand and if its a dried noodle or not. But- they will all taste great in this recipe.
If you don’t want to order special noodles feel free to sub in gluten free fettuccini, spaghetti or rice noodles!
The flavor of this sauce is fantastic. I like black pepper- but never enough to consider it might be worthy of being the star ingredient in a sauce recipe. But I promise you- it combines so wonderfully with the oyster sauce and brown sugar! The flavor is more complex than you might expect. Its the perfect umami balance of sweet and salty with just the right amount of sour from the rice vinegar.
Speaking of the Oyster Sauce.. we do NOT eat any seafood in our home. So, I honestly do not even know what regular oyster sauce tastes like on its own. I swapped in Luckys Brand Organic Gluten Free/Vegan Oyster flavored sauce and loved how it tasted. I imagine regular gluten free oyster sauce will work great too.. but its possible the flavor will be a smidge different than how mine turned out.
If you would like to make this dish entirely vegan- the steak can be omitted. If you still want a protein source extra firm tofu could be used instead or any other vegan meatt sub of your choice.
Gluten Free Black Pepper Beef & Broccoli Udon!
Ingredients
- 3 Tbsp Fresh Minced Garlic
- 6 Tbsp Gluten Free Soy Sauce or Coconut Aminos
- 1/4 Cup Gluten Free Oyster Sauce (I used Luckys Brand organic Oyster flavored sauce which is vegan). *The flavor may vary some depending on the brand you use.
- 1/4 Cup Brown Sugar
- 2 Tsp Rice Vinegar
- 1 Tbsp Sesame Oil
- Optional: 1-2 Tsp Chili Oil. (It adds a nice little kick without being too spicy)
- 1/2- 3/4 Tsp Black Pepper (to taste)
- 8-12 ounces of Cooked Gluten Free Udon Noodles - rinsed in cold water.
- 2 heads of Broccoli chopped into bite sized pieces
- 1 lb Thinly Sliced Steak Towel Dried tossed with 2 Tsp Starch. (Tapioca, Cornstarch, Potato or Arrowroot starch)
- 2 Tbsp Mild Flavored oil to cook steak
Instructions
- Cook Noodles according to the package directions. Run them under cold water and set aside.
- Chop the broccoli and set aside.
- Cut the beef into bite sized pieces- use a paper towel to wipe off excess liquid and toss in starch. Set aside.
- Whisk together all of the sauce ingredients in a bowl.
- Add a large wok the 3 Tbsp of oil and heat over medium high heat for 5 minutes. Add in the beef and toss in oil for 4-5 minutes. Add in the broccoli and stir fry for 2-3 minutes. Add the noodles to the pot and then pour in all of the sauce.
- Toss everything together until the noodles absorb the sauce & the broccoli is JUST cooked - with a little bit of crunchy texture remanning. Serve hot. Store leftovers in sealed container for 3-4 days.