Description
This Black Pepper Beef Noodles recipe features tender, marinated rump steak stir-fried with fresh vegetables and thick Hokkien noodles, all tossed in a fragrant, savory black pepper sauce. Ready in just 35 minutes, it’s a perfect weeknight meal packed with umami-rich flavors and a comforting blend of textures.
Ingredients
Scale
Beef Marinade
- 400–500 g (14 oz–1 lb 2 oz) rump (sirloin) steak, thinly sliced against the grain (can substitute 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
- 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 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 thoroughly to coat the beef evenly. Set aside and allow it to marinate for 15–20 minutes to tenderize and absorb flavor.
- 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-water mixture until completely smooth. Set aside.
- Stir-fry the beef: Heat a large deep heavy-based pan or wok over high heat. Add 1 tablespoon of the neutral oil and stir-fry half the marinated beef for 1–2 minutes or until browned. Remove and transfer to a plate. Repeat with the remaining beef and oil, cooking quickly to keep the meat tender.
- Add the vegetables: In the same pan, add the onion wedges and minced garlic. Stir-fry for about 1 minute until fragrant. Add the choy sum and toss for 1–2 minutes more, just until the greens are wilted but still crisp.
- Combine everything: Return the cooked beef to the pan. Add the fresh Hokkien noodles, then pour over the prepared black pepper sauce. Toss everything together using tongs or a spatula for 2–3 minutes until the noodles are glossy, heated through, and well coated with the sauce.
- Serve: Divide the black pepper beef noodles evenly among four bowls. Finish with extra freshly cracked black pepper if desired for an added kick. Serve immediately and enjoy this hearty and flavorful dish.
Notes
- Beef substitutions: Sirloin, porterhouse, or New York strip are good alternatives if rump steak is not available.
- Bicarbonate of soda helps tenderize the beef; use the ratio carefully for larger quantities to avoid altering the texture.
- Adjust freshly cracked black pepper quantities to taste depending on preferred spice level.
- For the fresh Hokkien noodles, blanch them briefly in hot water if they are stiff or refrigerated before adding to the stir-fry.
