Description
This Black Pepper Beef Noodles recipe features tender marinated rump steak stir-fried and combined with fresh Hokkien noodles and crisp choy sum, all coated in a flavorful, glossy black pepper sauce. A quick and satisfying dish with savory, spicy, and umami notes, perfect for a hearty weeknight meal ready in just 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 (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 garnish)
Instructions
- Marinate the beef – In a large bowl, combine the thinly sliced beef with bicarbonate of soda, light soy sauce, dark soy sauce, Shaoxing wine, cornflour, sesame oil, and freshly cracked black pepper. Toss everything well to ensure an even coat. Set aside and let it marinate for 15 to 20 minutes to tenderize and flavor the meat while preparing the other ingredients.
- 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 you have a smooth, well-blended sauce.
- Stir-fry the beef – Heat a large deep heavy-based pan over high heat. Add 1 tablespoon of the neutral oil and stir-fry half the marinated beef for 1 to 2 minutes or until browned but still tender. Remove the cooked beef to a plate. Repeat the process with the remaining oil and beef.
- Add the vegetables – Using the same pan, add the onion wedges and minced garlic. Stir-fry for about 1 minute until fragrant. Then add the choy sum and toss for another 1 to 2 minutes, cooking until the greens are just wilted but still vibrant.
- Combine everything – Return the cooked beef to the pan with the vegetables. Add the fresh Hokkien noodles, then pour the black pepper sauce over everything. Toss well using tongs for 2 to 3 minutes until the noodles are glossy, the sauce is evenly distributed, and the dish is heated through.
- Serve – Divide the Black Pepper Beef Noodles among four bowls. Finish with extra freshly cracked black pepper if desired and serve immediately for the best flavor and texture.
Notes
- Substitutions for the beef include sirloin, porterhouse, or New York strip steak.
- Adjust bicarbonate of soda quantity accordingly if scaling the recipe up to maintain tenderness without making the beef mushy.
- Black pepper quantity can be adjusted based on desired spice level—add more for a spicier kick.
- If fresh Hokkien noodles are unavailable, substitute with fresh udon or thick egg noodles. Rehydrate dried noodles as per package instructions before use.
