Description
This Black Pepper Beef Noodles recipe is a delicious stir-fried dish featuring tender thinly sliced rump steak marinated for flavor, cooked with fresh vegetables and Hokkien noodles, and perfectly coated in a glossy, savory, and aromatic black pepper sauce. It’s a quick and satisfying Asian-inspired meal ideal for weeknights or special occasions.
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 Ingredients
- 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, for serving)
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 thoroughly to coat all pieces evenly. Set aside for 15–20 minutes to allow the flavors to penetrate and tenderize the meat.
- Make the sauce: In a small bowl, whisk together oyster sauce, dark soy sauce, sugar, freshly cracked black pepper, beef stock, and the cornflour and water mixture until the sauce is smooth and well combined.
- 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. Stir-fry for 1–2 minutes until the beef is browned and cooked through. Remove and transfer to a plate. Repeat the process with the remaining beef and another tablespoon of oil.
- Add the vegetables: Using the same pan, add the brown onion wedges and freshly minced garlic. Stir-fry for about 1 minute until fragrant. Add the choy sum and continue to toss for 1–2 minutes until just wilted but still crisp.
- Combine everything: Return the cooked beef to the pan with the vegetables. Add the fresh Hokkien noodles and pour over the prepared black pepper sauce. Toss everything together using tongs or a spatula for 2–3 minutes until the noodles are glossy, well coated, and heated through.
- Serve: Divide the Black Pepper Beef Noodles evenly among four bowls. Optionally sprinkle extra freshly cracked black pepper on top for an added kick. Serve immediately while hot.
Notes
- You can substitute rump steak with sirloin, porterhouse, or New York strip if preferred.
- The bicarbonate of soda tenderizes the beef; adjust the quantity proportionally if scaling the recipe.
- Adjust the amount of freshly cracked black pepper in the sauce to suit your spice level preference.
- For the noodles, fresh Hokkien (thick egg) noodles are ideal. Fresh or dried substitutes can be used, but adjust cooking times accordingly.
