Description
This Black Pepper Beef Noodles recipe features tender, marinated rump steak stir-fried with fresh Hokkien noodles and vibrant choy sum, all coated in a rich, savory black pepper sauce. Ready in just 35 minutes, this flavorful Asian-inspired dish combines the boldness of cracked black pepper with a perfect balance of umami from soy sauces and oyster sauce, creating a satisfying and hearty meal.
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, or 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 and Vegetables
- 2 tbsp neutral oil (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 well to coat the meat evenly. Allow it to marinate for 15–20 minutes to tenderize and infuse flavor while you prepare the other 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 smooth and well combined. Set aside.
- 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 the marinated beef for 1–2 minutes, stirring constantly to brown the beef quickly without overcooking. Once browned, transfer the beef to a plate. Repeat the process with the remaining beef and oil.
- Add the vegetables – In the same pan, add the remaining oil if needed, then toss in the onion wedges and minced garlic. Stir-fry for about 1 minute until fragrant and slightly softened. Add the choy sum and continue to stir-fry for another 1–2 minutes until the greens are just wilted but still vibrant.
- Combine everything – Return the cooked beef to the pan with the vegetables. Add the fresh Hokkien noodles. Pour the prepared black pepper sauce over the ingredients. Toss everything together using tongs or chopsticks for 2–3 minutes until the noodles are heated through, the sauce is glossy, and everything is well coated.
- Serve – Divide the Black Pepper Beef Noodles among four serving bowls. Finish with extra freshly cracked black pepper to taste, if desired. Serve immediately and enjoy a flavorful, comforting meal.
Notes
- Beef substitution: You can substitute rump steak with sirloin, porterhouse, or New York strip if preferred.
- Baking soda ratio: Use only ¼ tsp bicarbonate of soda for this amount of beef to avoid over-tenderizing. Adjust carefully if scaling the recipe up.
- Black pepper level: Adjust the amount of freshly cracked black pepper to suit your spice tolerance; the recipe uses both a small amount for the marinade and a larger amount in the sauce.
- Noodle preparation: If using dried noodles instead of fresh Hokkien noodles, cook according to package instructions, then drain and rinse before stir-frying.
