If you have a craving for something incredibly flavorful, comforting, and just a little bit spicy, this Black Pepper Beef Noodles Recipe is exactly what you need. It brings together tender, marinated beef slices coated in a bold black pepper sauce, paired with soft, chewy Hokkien noodles and crisp, vibrant greens. The mix of deep umami from oyster sauce, the gentle sweetness, and the punch of freshly cracked pepper makes this dish a guaranteed crowd-pleaser and a wonderful way to elevate your weeknight dinners or impress friends at your next cozy gathering.
Ingredients You’ll Need
The beauty of this Black Pepper Beef Noodles Recipe lies in the simplicity and quality of each ingredient. Each component plays a crucial role, from the tender beef marinated to perfection to the fresh choy sum that adds a pop of color and crunch. Together, these carefully chosen ingredients create a harmonious balance of texture, taste, and aroma.
- 400–500 g rump (sirloin) steak, thinly sliced: Thin slices ensure quick cooking and maximum tenderness for the beef.
- ¼ tsp bicarbonate of soda (baking soda): This tenderizes the meat for a silky texture.
- 1 tbsp light soy sauce: Adds saltiness and subtle depth to the marinade.
- 1 tbsp dark soy sauce: Provides rich color and an earthy sweetness.
- 1 tbsp Shaoxing wine: Brings a fragrant complexity to the beef.
- 1 tbsp cornflour (cornstarch): Helps keep the beef juicy and thickens the sauce later.
- 1 tbsp sesame oil: Infuses a nutty aroma, enhancing the overall flavor.
- ¼ tsp freshly cracked black pepper: Adds the essential kick during marination.
- 3 tbsp oyster sauce: Delivers that signature umami punch we love in Asian-inspired dishes.
- 1 tbsp dark soy sauce: Balances the sauce with additional color and mild sweetness.
- 1 tsp white sugar: Softens the sauce, balancing out the pepper’s heat.
- 1 tbsp freshly cracked black pepper: The star seasoning, giving the dish its bold, sharp character.
- ½ cup beef stock: Builds a rich, savory sauce base that ties everything together.
- 1 tsp cornflour mixed with 1 tbsp water: Thickens the sauce to a glossy finish.
- 2 tbsp neutral oil (like light olive oil): Perfect for stir-frying without overpowering flavors.
- 1 brown onion, thickly wedged: Adds sweetness and texture when cooked.
- 1 tbsp freshly minced garlic: Offers a fragrant punch to the vegetable mix.
- 1 bunch choy sum, trimmed and cut: A fresh green that brightens the dish with mild bitterness and crunch.
- 500 g fresh Hokkien (thick egg) noodles: The chewy noodle that soaks up every bit of sauce beautifully.
- Extra freshly cracked black pepper (optional): For that added peppery finish when serving.
How to Make Black Pepper Beef Noodles Recipe
Step 1: Marinate the Beef
Start by tossing your thinly sliced rump steak in the bicarbonate of soda along with light and dark soy sauces, Shaoxing wine, cornflour, sesame oil, and a nice crack of black pepper. This simple marinade does wonders, tenderizing the meat while laying down layers of savory flavor. Let it rest for 15 to 20 minutes; this little wait makes a world of difference in texture and taste.
Step 2: Prepare the Sauce
While the beef marinates, whisk together oyster sauce, dark soy sauce, white sugar, freshly cracked black pepper, beef stock, and the cornflour-water slurry in a small bowl until silky smooth. This sauce is what will give your noodles that irresistible glossy coating and punchy pepper bite.
Step 3: Stir-Fry the Beef
Heat a heavy-based pan or wok on high heat, adding a tablespoon of neutral oil. Quickly fry half the beef mixture for about 1 to 2 minutes until it’s just browned but not overcooked—remember, you want tender strips that are juicy and flavorful. Remove the cooked beef to a plate and repeat with the remaining beef and oil.
Step 4: Cook the Vegetables
In the same pan, toss in your onion wedges and minced garlic. Stir for about a minute until fragrant and softening. Then add the choy sum and stir-fry for another 1 to 2 minutes until it’s just wilted but still vibrant and crisp. These fresh veggies add a wonderful texture contrast and a splash of color every plate needs.
Step 5: Combine and Finish
Return the cooked beef to the pan with the vegetables, then add your fresh Hokkien noodles. Pour over the prepared black pepper sauce and toss everything together with tongs, making sure the noodles get evenly coated in that wonderful peppery umami goodness. Cook for 2 to 3 minutes until heated through and the sauce has thickened to a perfect gloss.
Step 6: Serve
Divide your delicious Black Pepper Beef Noodles between four bowls and, if you like, add a fresh grinding of black pepper on top for an extra kick. Now you’re ready to enjoy a dish packed full of texture, spice, and comforting flavors.
How to Serve Black Pepper Beef Noodles Recipe
Garnishes
Freshly cracked black pepper on top takes this dish to the next level, offering a fragrant burst right before you dive in. For a hint of freshness, a sprinkle of chopped spring onions or a few coriander leaves can brighten the palate. A wedge of lime on the side is also a fantastic addition if you prefer a touch of citrusy zest.
Side Dishes
This Black Pepper Beef Noodles Recipe stands wonderfully on its own but pairs beautifully with light Asian-inspired sides. Think crisp cucumber salad with rice vinegar dressing, steamed dumplings, or even a simple bowl of miso soup to complement the bold flavors without overpowering them.
Creative Ways to Present
To elevate your presentation, serve the noodles in deep, rustic bowls that showcase the colors and textures. Adding a sprinkle of toasted sesame seeds or thinly sliced red chili can bring a pop of color and texture. For an interactive meal night, consider serving the components separately and let guests build their own bowls to suit personal taste.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge. The beef and noodles hold their flavor well and can be enjoyed cold or reheated within 2 to 3 days. The sauce thickens upon chilling, so a quick toss in a hot pan with a splash of water or broth will revive its sauciness.
Freezing
While best enjoyed fresh, you can freeze the cooked beef and vegetables separately from the noodles and sauce for up to a month. Freeze in portion-sized containers or bags and thaw overnight in the fridge to maintain quality. Avoid freezing the sauce mixed in with the noodles for best texture.
Reheating
Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. Stir frequently until heated through and glossy once more. Avoid microwaving as it can dry out the beef and make noodles rubbery.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While rump or sirloin is recommended for tenderness and flavor, cuts like porterhouse or New York strip also work wonderfully. The key is to slice the beef thinly against the grain for a tender bite.
What can I substitute for Hokkien noodles?
If you can’t find fresh Hokkien noodles, thick egg noodles, udon, or even spaghetti can be great alternatives. Just be sure to cook according to package instructions and toss them well in the sauce for best results.
How spicy is the Black Pepper Beef Noodles Recipe?
The spiciness mainly comes from freshly cracked black pepper, which adds a warming sharpness rather than intense heat. You can adjust the amount of black pepper to suit your spice preference, making it as mild or as punchy as you like.
Is Shaoxing wine necessary? Can I skip it?
Shao xing wine adds a subtle depth and aroma but isn’t absolutely mandatory. If you don’t have it, dry sherry or a splash of rice vinegar can be substituted. The dish will still taste fantastic without it.
Can I prepare this dish vegetarian?
While this recipe is beef-based, for a vegetarian version, swap beef with firm tofu or mushrooms, and use vegetable stock instead of beef stock. Adjust sauces to taste for a delicious meat-free alternative.
Final Thoughts
This Black Pepper Beef Noodles Recipe is one of those dishes that never fails to bring comfort and joy to the table with its perfect balance of bold peppery flavor and tender beef nestled among delicious noodles. It’s a fantastic recipe to keep in your rotation for those times you want something nourishing yet exciting. I hope you give it a try and enjoy every tasty bite as much as I do!
Print
Black Pepper Beef Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Black Pepper Beef Noodles recipe features tender thinly sliced rump steak marinated with soy sauces, Shaoxing wine, and black pepper, then stir-fried to perfection with vegetables and fresh Hokkien noodles. Tossed in a rich black pepper sauce, this hearty and flavorful dish is ready in just 35 minutes, making it a perfect weeknight dinner option that is both satisfying and easy to prepare.
Ingredients
Beef and 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 (e.g., light olive oil)
- 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)
Instructions
- Marinate the beef: In a large bowl, combine the thinly sliced beef with bicarbonate of soda, light and dark soy sauces, Shaoxing wine, cornflour, sesame oil, and freshly cracked black pepper. Toss well ensuring all the beef slices are coated thoroughly. Set aside and allow to marinate for 15–20 minutes to tenderize and absorb the flavors.
- 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 smooth. This will create a rich and glossy black pepper sauce to coat the noodles and beef.
- Stir-fry the beef: Heat a large deep heavy-based pan over high heat. Add 1 tablespoon of the neutral oil and stir-fry half of the marinated beef for 1–2 minutes until browned but still tender. Remove the beef and transfer it to a plate. Repeat with the remaining beef and oil, ensuring all beef is cooked but not overdone.
- Add the vegetables: Using the same pan, add the remaining oil if needed, then sauté the onion wedges and minced garlic for about 1 minute until aromatic. Add the choy sum and toss for an additional 1–2 minutes until it just wilts, retaining a bright green color and crunch.
- Combine everything: Return the cooked beef to the pan. Add the fresh Hokkien noodles, then pour over the prepared black pepper sauce. Using tongs, toss everything together for 2–3 minutes over high heat until the sauce is glossy, the noodles are heated through, and all ingredients are well combined.
- Serve: Divide the black pepper beef noodles evenly among four bowls. Finish with an optional sprinkle of extra freshly cracked black pepper to enhance the spice and aroma. Serve immediately for the best taste and texture.
Notes
- If you substitute the rump steak, sirloin, porterhouse, or New York strip steak are great alternatives that maintain a tender texture.
- The bicarbonate of soda helps tenderize the beef quickly; be sure to use the right amount when scaling up the recipe to prevent a soapy taste.
- Adjust the quantity of freshly cracked black pepper to control the spice level according to your preference.
- If fresh Hokkien noodles are unavailable, fresh egg noodles or thick wheat noodles can be used as substitutes. Prepare them by briefly blanching in hot water to loosen before stir-frying.
