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Pepper steak with Udon noodles


  • Soak the shiitakes in hot water for 30-45 mins. Then drain and slice, discarding the stalks. Set aside.
  • Pepper the steaks really well and grill to the desired degree. Set aside to rest for a few minutes before slicing.
  • At the same time, soak the noodles in boiling water until separated. Drain well.
  • Heat a little oil in a wok (or large non-stick pan) and briefly saute the garlic, celery and red onion. Add the shiitakes with 2-3 spring onions cut into lengths. Toss for a few minutes and then add stock and oyster sauce. Mix well and briefly cook, before tossing in the noodles.
  • To serve, mound a generous amount of the noodles in individual bowls and top with the steak and spring onions sliced on the diagonal.


  • 6 shiitake mushrooms
  • 1-2 porterhouse or rump steaks, trimmed of all fat & sinew 
  • ground pepper medley
  • 1 packet udon noodles
  • vegetable oil
  • 2 large garlic cloves, crushed
  • 2 celery stalks, sliced
  • ¼ red onion, finely chopped
  • 4-5 spring (green) onions
  • ¼-½ cup chicken stock
  • 2 tbsp oyster sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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