Description
Black Pepper Beef Noodles is a flavorful stir-fried dish featuring tender marinated rump steak, fresh Hokkien noodles, crisp choy sum, and a savory black pepper sauce. This quick and satisfying recipe balances the bold heat of cracked black pepper with the umami richness of oyster and soy sauces, making it a perfect weeknight meal for four.
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 and Vegetables
- 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 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. Set aside 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 smooth. This sauce will add a glossy, flavorful coating to the dish.
- 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 stir-fry half of the marinated beef for 1–2 minutes until browned but still tender. Remove the beef and place it on a plate. Repeat with the remaining beef and 1 tablespoon of oil.
- Add the vegetables – Using the same pan, add the onion wedges and the minced garlic. Stir-fry for about 1 minute until fragrant. Then add the chopped choy sum and toss for 1–2 minutes until just wilted but still vibrant.
- Combine everything – Return the cooked beef to the pan followed by the fresh Hokkien noodles. Pour in the prepared black pepper sauce and toss everything using tongs for 2–3 minutes until the noodles are glossy, heated through, and fully coated with the sauce.
- Serve – Divide the black pepper beef noodles evenly among four bowls. Optionally, garnish with extra freshly cracked black pepper for an added kick and serve immediately.
Notes
- You can substitute rump steak with sirloin, porterhouse, or New York strip for similar tenderness and flavor.
- Bicarbonate of soda tenderizes the beef; adjust the quantity proportionally if scaling the recipe.
- The amount of freshly cracked black pepper can be adjusted to your preferred spice level.
- For the noodles, fresh Hokkien or thick egg noodles work best; if unavailable, substitute with fresh or dried thick wheat noodles prepared according to package instructions.
