Description
A flavorful and quick stir-fry dish featuring tender rump beef slices tossed with fresh Hokkien noodles, vibrant choy sum, and a savory black pepper sauce. This Black Pepper Beef Noodles recipe combines the umami richness of oyster and soy sauces with the bold heat of cracked black pepper for a satisfying 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 (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, for finishing)
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 thoroughly to evenly coat the beef and let it rest for 15–20 minutes to tenderize and absorb flavors.
- Prepare 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 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 quickly stir-fry half the marinated beef for 1–2 minutes until browned but not overcooked. Remove to a plate and repeat with the remaining beef and remaining oil.
- Cook the vegetables: Using the same pan, add the onion wedges and minced garlic, stir-frying for about 1 minute until fragrant and starting to soften. Add the chopped choy sum and toss for another 1–2 minutes until it is just wilted but still crisp.
- Combine beef and noodles: Return all the cooked beef to the pan with the vegetables. Add the fresh Hokkien noodles, then pour over the prepared black pepper sauce. Using tongs, toss everything together thoroughly for 2–3 minutes until the noodles are glossy, coated, and heated through evenly.
- Serve: Divide the black pepper beef noodles among four bowls and finish with extra freshly cracked black pepper if desired for an added kick.
Notes
- You can substitute rump steak with sirloin, porterhouse, or New York strip steaks.
- When scaling up the recipe, adjust bicarbonate of soda proportionally to avoid over-tenderizing the meat.
- The amount of black pepper can be adjusted to your spice preference; increase for more heat.
- Fresh Hokkien noodles can be used as is or gently rinsed and drained before cooking. If unavailable, thick egg noodles or udon noodles are suitable alternatives.
