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
Scale
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.
