Description
This Black Pepper Beef Noodles recipe features tender rump steak marinated and stir-fried to perfection with fresh choy sum and thick Hokkien noodles. The dish is coated in a flavorful black pepper sauce with a perfect balance of soy, oyster sauce, and a hint of sweetness, making it a hearty and satisfying Asian-inspired meal ready in just 35 minutes.
Ingredients
Scale
Beef Marinade
- 400–500 g (14 oz–1 lb 2 oz) rump (sirloin) steak, thinly sliced against the grain (can be substituted with sirloin/porterhouse/New York strip)
- 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 rump steak with bicarbonate of soda, light and dark soy sauces, Shaoxing wine, cornflour, sesame oil, and freshly cracked black pepper. Toss thoroughly to coat the beef evenly. Set aside and let it marinate for 15 to 20 minutes to tenderize and absorb the flavors while you prepare the remaining ingredients.
- Make the sauce – In a small bowl, whisk together the oyster sauce, dark soy sauce, white sugar, freshly cracked black pepper, beef stock, and the cornflour-water mixture until you achieve a smooth, well-blended sauce ready to thicken the stir-fry.
- Stir-fry the beef – Heat a large deep heavy-based pan or wok over high heat. Add 1 tablespoon of neutral oil and cook half of the marinated beef for about 1 to 2 minutes until browned and just cooked through. Remove the beef from the pan and transfer it to a plate. Repeat this step with the remaining beef and oil to avoid overcrowding and ensure even searing.
- Add the vegetables – In the same pan, add the onion wedges and minced garlic. Stir-fry for about 1 minute until fragrant and slightly softened. Add the chopped choy sum and toss for an additional 1 to 2 minutes until the leaves are just wilted but still bright and crisp.
- Combine everything – Return the browned beef to the pan with the vegetables. Add the fresh Hokkien noodles and pour in the prepared black pepper sauce. Using tongs, toss everything together continuously for 2 to 3 minutes until the noodles are glossy, fully coated, and heated through.
- Serve – Divide the black pepper beef noodles evenly among four bowls. Finish with extra freshly cracked black pepper if desired for an added peppery kick. Serve immediately and enjoy a warm, flavorful meal.
Notes
- Steak substitutions: You can use sirloin, porterhouse, or New York strip if rump is unavailable; just slice thinly against the grain for tenderness.
- Bicarbonate of soda helps tenderize beef; keeping to ¼ tsp per 400-500 g beef ensures meat remains tender without becoming mushy.
- Adjust freshly cracked black pepper quantity to your spice preference; use less for milder heat or more for an intense pepper flavor.
- For noodles: Fresh Hokkien noodles work best; if unavailable, substitute with fresh or dried thick egg noodles, cooking according to package instructions before adding.
