Description
A flavorful and hearty Black Pepper Beef Noodles recipe featuring tender marinated rump steak stir-fried with fragrant black pepper sauce, fresh choy sum, and thick Hokkien noodles. Perfect for a quick and satisfying Asian-inspired meal ready in 35 minutes.
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 (light olive oil recommended)
- 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 garnish)
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 ¼ tsp black pepper. Toss well to coat the beef evenly. Let it sit for 15–20 minutes to tenderize and absorb the flavors.
- Prepare the sauce: In a small bowl, whisk together oyster sauce, dark soy sauce, white sugar, 1 tbsp freshly cracked black pepper, beef stock, and the cornflour-water mixture until smooth. Set aside.
- Stir-fry the beef: Heat a large deep heavy-based pan over high heat. Add 1 tablespoon of neutral oil. Cook half the beef for 1–2 minutes until browned but not fully cooked. Transfer to a plate. Repeat with remaining beef and oil.
- Add the vegetables: To the same pan, add the onion wedges and minced garlic. Stir-fry for about 1 minute until fragrant. Add choy sum and toss for 1–2 minutes until just wilted but still crisp.
- Combine beef and noodles: Return the browned beef to the pan. Add the fresh Hokkien noodles. Pour over the prepared black pepper sauce. Toss everything using tongs for 2–3 minutes until the noodles are glossy, fully coated with sauce, and heated through.
- Serve: Divide the Black Pepper Beef Noodles among four bowls. Garnish with extra freshly cracked black pepper if desired. Serve hot and enjoy.
Notes
- The recipe uses rump steak for tenderness, but sirloin, porterhouse, or New York strip can be substituted.
- Bicarbonate of soda helps tenderize the beef; use the proportions carefully if scaling the recipe.
- The amount of black pepper can be adjusted to suit preferred spice levels.
- Fresh Hokkien noodles are ideal, but dried noodles or spaghetti can be used if fresh noodles are unavailable; cook accordingly.
