Description
This Black Pepper Beef Noodles recipe is a quick and flavorful stir-fry dish featuring tender marinated rump steak pieces, fresh Hokkien noodles, and crisp choy sum, all coated in a savory black pepper sauce for a satisfying and aromatic meal perfect for weeknight dinners.
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 (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 everything together thoroughly to coat the meat evenly. Let the marinade rest for 15–20 minutes while preparing other ingredients to tenderize and infuse flavor.
- 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 mixed with water until smooth and well combined. This sauce will provide a rich, glossy coating for the noodles and beef.
- Stir-fry the beef – Heat a large deep heavy-based pan or wok over high heat. Add 1 tablespoon of the neutral oil and quickly cook half the marinated beef for 1–2 minutes until browned but still tender. Remove the cooked beef to a plate and repeat with the remaining beef and oil to avoid overcrowding and ensure even cooking.
- Add the vegetables – In the same pan, add the brown onion wedges and minced garlic. Stir-fry for about 1 minute until fragrant and the onion starts to soften. Toss in the trimmed choy sum and cook for another 1–2 minutes, just until the greens are wilted but still crisp and vibrant.
- Combine everything – Return the cooked beef to the pan. Add the fresh Hokkien noodles and pour over the prepared black pepper sauce. Using tongs, toss everything together continuously for 2–3 minutes to ensure the noodles are evenly coated, glossy, and heated through.
- Serve – Divide the black pepper beef noodles among four bowls. Sprinkle with extra freshly cracked black pepper if desired for an added kick and enjoy immediately.
Notes
- Beef substitutions: You can substitute rump steak with sirloin, porterhouse, or New York strip steak as alternatives.
- Adjust bicarbonate of soda carefully: Use the ratio provided to tenderize the meat properly without affecting texture negatively.
- Black pepper spice levels: Increase or decrease the amount of freshly cracked black pepper to suit your preferred heat intensity.
- Fresh noodle preparation: If using fresh Hokkien noodles, rinse them under warm water and separate strands before stir-frying to prevent clumping.
