Description
Black Pepper Beef Noodles is a flavorful stir-fry dish featuring tender marinated rump steak, fresh Hokkien noodles, crisp choy sum, and a rich black pepper sauce. This easy-to-make, wholesome meal combines aromatic spices with a perfect balance of salty and savory sauces for a satisfying dinner.
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 (such as 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 soy sauce, dark soy sauce, Shaoxing wine, cornflour, sesame oil, and freshly cracked black pepper. Toss thoroughly to coat the beef evenly. Set aside to marinate for 15-20 minutes to tenderize and infuse 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 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 and briefly cook half of the marinated beef for 1-2 minutes until browned but not fully cooked. Transfer the cooked beef to a plate, then repeat with the remaining beef and the second tablespoon of oil.
- Add the vegetables: Using 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 toss for another 1-2 minutes until just wilted but still vibrant and crunchy.
- Combine everything: Return the cooked beef back into the pan with the vegetables, add the fresh Hokkien noodles, then pour in the black pepper sauce. Toss gently using tongs to combine all ingredients well, cooking for 2-3 minutes until the noodles are glossy and everything is heated through.
- Serve: Divide the black pepper beef noodles evenly among four bowls and garnish with extra freshly cracked black pepper if desired. Serve immediately for best flavor and texture.
Notes
- For beef substitutions, use sirloin, porterhouse, or New York strip steaks sliced thinly against the grain.
- The bicarbonate of soda helps tenderize the beef; adjust quantities proportionally if changing the amount of meat.
- Adjust the amount of black pepper in the sauce to suit your preferred spice level.
- Fresh Hokkien noodles are preferred but can be replaced with dried thick egg noodles prepared according to package instructions.
