If you have a craving for something full of mouthwatering, bold flavors, this Black Pepper Beef Noodles Recipe is about to become your new go-to dinner. Tender, thinly sliced beef is perfectly marinated and stir-fried, then tossed with fresh thick egg noodles and crisp choy sum, all enveloped in a glossy, fiery black pepper sauce that hits just the right balance of savory, slightly sweet, and peppery heat. Each bite delivers the kind of comfort and satisfaction that makes homemade feel like dining out at your favorite Asian restaurant, without the wait. Trust me, once you try this, it’ll be an instant classic in your recipe collection.
Ingredients You’ll Need
These ingredients are easy to find but each one plays a crucial role in crafting the perfect texture, flavor, and color combination that makes this Black Pepper Beef Noodles Recipe so special.
- 400–500 g rump (sirloin) steak: Thinly sliced against the grain for tender, flavorful beef that cooks quickly and stays juicy.
- ¼ tsp bicarbonate of soda (baking soda): A secret to tenderizing the beef, making each bite wonderfully soft.
- 1 tbsp light soy sauce: Adds saltiness and a hint of umami, crucial for the marinade and sauce.
- 1 tbsp dark soy sauce: Gives a deep color and rich flavor to the beef and sauce.
- 1 tbsp Shaoxing wine: This aromatic cooking wine adds complexity and lifts the flavor of the beef.
- 1 tbsp cornflour (cornstarch): Helps thicken the sauce and binds marinade juices to the beef.
- 1 tbsp sesame oil: Imparts a toasty, nutty aroma that complements the beef beautifully.
- ¼ tsp freshly cracked black pepper: Adds a subtle peppery kick right in the marinade.
- 3 tbsp oyster sauce: Provides luxurious depth, enhancing the savory backbone of the sauce.
- 1 tsp white sugar: Balances the savoriness and spices in the sauce with a touch of sweetness.
- 1 tbsp freshly cracked black pepper: This extra pepper amps up the heat and aroma, making this dish wonderfully bold.
- ½ cup (125 ml) beef stock: Enriches the sauce, giving it that silky, hearty body.
- 1 tsp cornflour mixed with 1 tbsp water: Last-minute thickener to get that luscious glossy finish on the sauce.
- 2 tbsp neutral oil: For stir-frying, light olive oil works wonderfully without overpowering the other flavors.
- 1 brown onion, cut into thick wedges: Adds natural sweetness and texture contrast.
- 1 tbsp freshly minced garlic: Essential aromatics build a fragrant base and layer of flavor.
- 1 bunch choy sum, trimmed and cut: This crisp Asian green adds freshness and a vibrant color pop.
- 500 g fresh Hokkien (thick egg) noodles: The chewy, silky noodles carry the sauce beautifully—fresh is key but dry egg noodles can work too.
- Extra freshly cracked black pepper (optional): To sprinkle on top for an extra punch of spice and aroma when serving.
How to Make Black Pepper Beef Noodles Recipe
Step 1: Marinate the Beef
Begin by combining the thinly sliced beef with bicarbonate of soda, light and dark soy sauces, Shaoxing wine, cornflour, sesame oil, and a touch of freshly cracked black pepper. Toss everything together in a large bowl so each piece is well coated. This step is crucial since the marinade tenderizes the beef and infuses it with layers of savory flavor. Let it rest for 15 to 20 minutes while you prep the veggies and sauce; this little wait makes a huge difference in the final texture and taste.
Step 2: Prepare the Sauce
Whisk together oyster sauce, dark soy sauce, sugar, freshly cracked black pepper, beef stock, and the cornflour-water mixture in a small bowl. This sauce is the heart of the dish and will coat the noodles and beef in a glossy, punchy coating bursting with umami and pepper heat. Mixing the cornflour slurry separately ensures a smooth, thick finish once added to the pan later.
Step 3: Stir-Fry the Beef
Heat a large, heavy-bottomed deep pan over high heat. Add one tablespoon of oil and quickly stir-fry half the marinated beef for 1 to 2 minutes until just browned but still succulent. Remove it to a plate, then repeat with the remaining beef and oil. Cooking the beef in batches keeps the pan hot and prevents overcrowding, which means your beef will sear beautifully rather than steam.
Step 4: Cook the Vegetables
In the same pan, toss in the onion wedges and minced garlic. Stir-fry for just a minute until the aroma fills your kitchen and the onion softens slightly. Then add the choy sum, tossing it for another 1 to 2 minutes until it wilts but still retains a satisfying crunch and bright green color. This freshness provides a wonderful contrast to the rich beef.
Step 5: Combine All Ingredients
Return the cooked beef back into the pan, followed by the fresh Hokkien noodles. Pour over the prepared black pepper sauce and use tongs to gently toss everything for 2 to 3 minutes until the noodles are glossy and have soaked up all the delicious sauce flavors. This final toss brings all the components together in perfect harmony.
Step 6: Serve and Enjoy
Divide your Black Pepper Beef Noodles evenly between four bowls and optionally sprinkle extra freshly cracked black pepper on top for that extra vibrant punch. Serve it immediately while hot, and get ready to wow your taste buds or delighted guests with this flavorful, satisfying dish.
How to Serve Black Pepper Beef Noodles Recipe
Garnishes
Freshly cracked black pepper is a must for garnish, enhancing the bold flavor and inviting aroma of the dish. For an extra touch of freshness, you can add a sprinkle of chopped spring onions or a few sprigs of cilantro. A light drizzle of toasted sesame oil over the top can deepen the aroma and round out the flavors beautifully.
Side Dishes
While the Black Pepper Beef Noodles are robust and satisfying on their own, pairing them with simple sides can elevate the meal. Consider serving with steamed or pan-fried dumplings for a fun textural contrast. A crisp cucumber salad with a light vinegar dressing can also provide a refreshing counterbalance to the intensity of the noodles.
Creative Ways to Present
For a stylish dinner, serve the noodles in individual shallow bowls with the beef and choy sum artfully arranged on top. Add a wedge of lime on the side to squeeze over for a bright zing, and scatter some toasted sesame seeds for crunch and visual appeal. Another idea is to wrap small portions in lettuce leaves for a hands-on finger food experience, perfect for casual gatherings or sharing plates.
Make Ahead and Storage
Storing Leftovers
Leftover Black Pepper Beef Noodles can be stored in an airtight container in the refrigerator for up to 2 days. Because the noodles soak in the sauce, they’ll taste even better after resting overnight as flavors meld together. Just keep in mind that the choy sum may soften further, so if you prefer firmer greens, add fresh ones during reheating.
Freezing
Freezing is generally not recommended for this recipe because fresh noodles and vegetables lose their texture when frozen and thawed. If you do want to freeze leftovers, separate the beef and sauce from the noodles, freeze them individually in airtight containers, and reheat separately for better results.
Reheating
To reheat, gently warm the beef and sauce in a pan over medium heat, adding a splash of beef stock or water to loosen the sauce if it has thickened. Toss in the noodles and cook for a couple more minutes until heated through. Adding a fresh handful of choy sum or other greens at this stage will brighten the dish back up and restore some crunch.
FAQs
Can I use a different cut of beef?
Absolutely! While rump or sirloin steak is recommended for its tenderness and flavor, you can also use porterhouse or New York strip. The key is to slice the beef thinly against the grain to ensure it’s tender and cooks quickly.
What if I can’t find fresh Hokkien noodles?
If fresh Hokkien noodles aren’t available, you can substitute with dried egg noodles or even udon noodles. Just make sure to cook them according to package instructions before tossing them into the stir-fry.
How spicy is this dish? Can I adjust the pepper level?
The dish has a lively peppery kick mostly from the freshly cracked black pepper, which can be quite bold depending on your preference. You can easily adjust the amount of black pepper in the marinade and sauce to make it milder or hotter.
Is there a vegetarian alternative to this recipe?
While the beef is the star here, you could replace it with firm tofu or seitan for a vegetarian twist. Just adjust the marinade and use vegetable stock in the sauce to keep the depth of flavor.
Why use bicarbonate of soda in the marinade?
Bicarbonate of soda helps tenderize the beef by breaking down proteins, resulting in a softer texture that is perfect for quick stir-fries like this. Just be careful to use the right amount to avoid any off flavors.
Final Thoughts
I can’t recommend making this Black Pepper Beef Noodles Recipe enough. It’s the kind of dish that feels indulgent yet comes together with surprisingly simple ingredients and straightforward steps. Whether you’re cooking for yourself, family, or friends, this recipe promises a vibrant, satisfying meal brimming with flavor and texture. So gather your ingredients, get that pan sizzling, and enjoy the incredible magic of homemade black pepper beef noodles!
Print
Black Pepper Beef Noodles Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Description
A flavorful and quick-to-make Black Pepper Beef Noodles recipe featuring tender marinated rump steak stir-fried with fresh vegetables and thick Hokkien noodles, all coated in a savory black pepper sauce.
Ingredients
Beef Marinade
- 400–500 g (14 oz–1 lb 2 oz) rump (sirloin) steak, thinly sliced against the grain
- ¼ tsp bicarbonate of soda (baking soda)
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornflour (cornstarch)
- 1 tbsp sesame oil
- ¼ tsp freshly cracked black pepper
Sauce
- 3 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tsp white sugar
- 1 tbsp freshly cracked black pepper
- ½ cup (125 ml) beef stock
- 1 tsp cornflour (cornstarch) mixed with 1 tbsp water
Stir-fry
- 2 tbsp neutral oil of choice (light olive oil recommended)
- 1 brown onion, cut into thick wedges
- 1 tbsp freshly minced garlic
- 1 bunch choy sum, trimmed and cut into 5 cm (2 in) lengths
- 500 g (1 lb 2 oz) fresh Hokkien (thick egg) noodles
- Extra freshly cracked black pepper (optional, for garnish)
Instructions
- Marinate the beef – In a large bowl, combine the thinly sliced rump steak with bicarbonate of soda, light and dark soy sauces, Shaoxing wine, cornflour, sesame oil, and ¼ tsp freshly cracked black pepper. Toss well to coat all pieces evenly. Set aside and let it marinate for 15–20 minutes to tenderize and allow flavors to develop.
- Make the sauce – In a small bowl, whisk together oyster sauce, dark soy sauce, white sugar, freshly cracked black pepper, beef stock, and the cornflour-water mixture until the sauce is smooth and well combined. Set this aside for later use.
- Stir-fry the beef – Heat a large, deep, heavy-based pan or wok over high heat. Add 1 tablespoon of neutral oil, then add half of the marinated beef. Cook for 1–2 minutes until the beef is nicely browned. Remove and transfer to a plate. Repeat with remaining beef and another tablespoon of oil.
- Add the vegetables – In the same pan, add the onion wedges and minced garlic. Stir-fry for about 1 minute until fragrant. Then add the chopped choy sum and stir-fry for another 1–2 minutes until just wilted but still vibrant in color.
- Combine everything – Return the cooked beef to the pan with the vegetables. Add the fresh Hokkien noodles, then pour the prepared black pepper sauce over the entire mixture. Using tongs, toss everything together for 2–3 minutes so the noodles and all ingredients are evenly coated, glossy, and heated through.
- Serve – Divide the Black Pepper Beef Noodles among four bowls. Finish by sprinkling extra freshly cracked black pepper over each serving if desired. Serve immediately while hot.
Notes
- Substitutions for the beef can include sirloin, porterhouse, or New York strip steaks depending on availability and preference.
- Bicarbonate of soda helps tenderize the meat but should be used sparingly; adjust amounts proportionally if increasing servings.
- Adjust freshly cracked black pepper according to preferred spice level, adding more for a punchier taste.
- If using dried noodles, soak or blanch according to package instructions before adding to the stir-fry.
