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
Scale
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.
