If you love bold flavors and comforting textures, then this Black Pepper Beef Noodles Recipe is going to be your new favorite meal to whip up on a busy night. Tender slices of marinated rump steak mingle with fresh Hokkien noodles, crisp choy sum, and a delectably peppery sauce that brings everything together in a harmonious, mouthwatering way. Whether you’re craving a hearty dinner or a dish that impresses without fuss, this recipe delivers an unbeatable balance of savory, spicy, and satisfying.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each item here plays a simple but vital role in building the layers of taste, texture, and color that make this dish irresistible. From the tender beef to the lively black pepper sauce, everything is straightforward but essential.
- 400–500 g rump (sirloin) steak, thinly sliced against the grain: Ensures tender, juicy beef that cooks quickly and absorbs marinade flavor beautifully.
- ¼ tsp bicarbonate of soda (baking soda): A clever tip to tenderize the beef before cooking.
- 1 tbsp light soy sauce: Adds umami and a subtle saltiness for depth.
- 1 tbsp dark soy sauce: Brings rich color and a slightly sweet, robust flavor.
- 1 tbsp Shaoxing wine: Injects a touch of aromatic complexity and helps tenderize meat.
- 1 tbsp cornflour (cornstarch): Helps create a silky sauce that clings perfectly to the ingredients.
- 1 tbsp sesame oil: Infuses a delightful nutty aroma.
- ¼ tsp freshly cracked black pepper: Adds sharpness to the marinade, teasing the palate.
- 3 tbsp oyster sauce: Boosts the savory depth with its rich, slightly sweet essence.
- 1 tbsp dark soy sauce: Used in the sauce for an extra punch of flavor and color.
- 1 tsp white sugar: Balances the salty and spicy notes in the sauce.
- 1 tbsp freshly cracked black pepper: The star of the sauce, delivering bold peppery heat.
- ½ cup (125 ml) beef stock: Provides liquid richness that ties the sauce together.
- 1 tsp cornflour mixed with 1 tbsp water: Thickens the sauce to a luscious consistency.
- 2 tbsp neutral oil (like light olive oil): For stir-frying without overpowering the flavors.
- 1 brown onion, cut into thick wedges: Offers a sweet crunch and aromatic base.
- 1 tbsp freshly minced garlic: Brings fragrant warmth and depth.
- 1 bunch choy sum, trimmed and cut into 5 cm (2 in) lengths: Adds fresh green crunch and bright contrast.
- 500 g fresh Hokkien (thick egg) noodles: Chewy, springy noodles that soak up all those wonderful juices.
- Extra freshly cracked black pepper (optional): To finish with an extra kick of spice and aroma.
How to Make Black Pepper Beef Noodles Recipe
Step 1: Marinate the Beef
Start by tossing the thinly sliced rump steak with bicarbonate of soda, light and dark soy sauces, Shaoxing wine, cornflour, sesame oil, and freshly cracked black pepper. This marinade not only tenderizes your beef but drapes each slice in a layer of savory, peppery goodness. Let it rest for 15 to 20 minutes, giving the flavors time to soak in deeply while you prep other ingredients.
Step 2: Prepare the Black Pepper Sauce
While the beef marinates, whisk together oyster sauce, dark soy sauce, sugar, black pepper, beef stock, and the cornflour-water mixture. This rich sauce is the soul of the dish, bringing a luscious, glossy coating to the noodles and beef that’s bursting with peppery heat balanced by savory-sweet undertones.
Step 3: Stir-Fry the Beef
Heat a heavy-based pan or wok over high heat and add 1 tablespoon of your neutral oil. Quickly sear half the beef for 1 to 2 minutes until it develops a golden, caramelized edge—this quick, high-heat cooking locks in juices and flavor. Remove the beef and repeat with the remaining portion and oil. You’ll notice the beef looks perfectly cooked but still tender and juicy.
Step 4: Sauté the Vegetables
Using the same pan, add the onion wedges and minced garlic. Stir-fry for about a minute until fragrant and slightly softened, creating a fragrant base. Toss in the choy sum and cook for another 1 to 2 minutes until it just wilts, preserving its fresh crunch and vibrant green color that adds a lovely contrast to the dish.
Step 5: Bring It All Together
Return the cooked beef to the pan along with the freshly cooked noodles. Pour over your prepared black pepper sauce and use tongs to toss everything together for 2 to 3 minutes. This step ensures every noodle strand is coated in the silky, spicy sauce and the beef and veggies mingle perfectly, creating a glossy, irresistible finish.
Step 6: Serve Warm
Divide the Black Pepper Beef Noodles into four bowls and, if you like, finish with an extra sprinkle of freshly cracked black pepper on top. This final flourish not only adds an extra burst of aroma but also enhances the lively heat that makes this dish such a standout.
How to Serve Black Pepper Beef Noodles Recipe
Garnishes
For a beautiful presentation and an added layer of flavor, try sprinkling a handful of chopped spring onions or fresh coriander over the noodles. A squeeze of lime juice can also brighten the robust black pepper sauce, and a scattering of toasted sesame seeds adds a delightful crunch and subtle nuttiness.
Side Dishes
This dish pairs wonderfully with light, refreshing sides. Think crisp cucumber salad dressed in rice vinegar or a simple steamed bok choy with a drizzle of sesame oil. These sides balance the hearty, peppery noodles, creating a meal that feels both satisfying and well-rounded.
Creative Ways to Present
Try serving your Black Pepper Beef Noodles in individual hot stone bowls or on rustic wooden platters to elevate the dining experience. Adding edible flowers or microgreens as a garnish can make the dish feel special for dinner parties or casual celebrations. For a fun twist, toss the noodles with a fried egg on top for an extra layer of richness.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, place them in an airtight container and refrigerate for up to 2 days. The noodles will soak up the sauce some more, so reheating gently is key to keeping the beef tender and the veggies crisp rather than mushy.
Freezing
While this dish is best enjoyed fresh, you can freeze the beef and vegetable mixture (without noodles) for up to a month. Cool completely before packing into freezer-safe containers. Noodles freeze poorly as they tend to become too soft and lose their bounce.
Reheating
When reheating, gently warm the beef and vegetable mixture in a skillet with a splash of beef stock or water to loosen the sauce. Add freshly cooked or rehydrated noodles last to avoid overcooking. Finish with a sprinkle of fresh black pepper for that signature kick.
FAQs
Can I use a different cut of beef for this Black Pepper Beef Noodles Recipe?
Absolutely! While rump steak is recommended for its tenderness and flavor, sirloin, porterhouse, or New York strip are excellent alternatives. Just remember to slice the beef thinly against the grain for the best texture.
How spicy is the Black Pepper Beef Noodles Recipe?
The dish has a prominent black pepper heat that’s warming but not overwhelming. You can adjust the amount of freshly cracked black pepper in both the marinade and sauce to suit your preferred spice level.
What noodles work best if I can’t find fresh Hokkien noodles?
If fresh Hokkien noodles aren’t available, dried thick egg noodles or even fresh udon can be good substitutes. Just make sure to cook them according to package instructions and toss with a little oil before adding to the stir-fry to prevent sticking.
Is there a vegetarian version of this dish?
You could swap the beef for firm tofu or sliced shiitake mushrooms and use vegetable stock in the sauce. While it won’t have the same meaty richness, the bold black pepper sauce will still shine through beautifully.
Can I prepare this recipe in advance for a dinner party?
Yes! Marinate the beef and prepare the sauce ahead of time. You can also pre-cut the vegetables. When your guests arrive, stir-fry everything quickly to serve piping hot and fresh, impressing with your efficiency and flavor.
Final Thoughts
This Black Pepper Beef Noodles Recipe is a true treasure—easy enough for a weeknight dinner but flavorful enough to feel special anytime. It’s the kind of dish that fills your kitchen with irresistible aromas and leaves everyone at the table asking for seconds. Give it a go; your taste buds will thank you!
Print
Black Pepper Beef Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
A flavorful and hearty Black Pepper Beef Noodles dish featuring tender marinated rump steak stir-fried with fresh vegetables and thick Hokkien noodles in a savory black pepper sauce. This quick and easy stir-fry meal brings the perfect balance of spice, umami, and satisfying textures to your dinner table in just 35 minutes.
Ingredients
Beef Marinade
- 400–500 g (14 oz–1 lb 2 oz) rump (sirloin) steak, thinly sliced against the grain (can be substituted with sirloin/porterhouse/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 Ingredients
- 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)
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 well to evenly coat the meat and set aside for 15–20 minutes to tenderize and infuse flavor.
- 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 and well combined, creating the signature black pepper sauce.
- 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 of the marinated beef for 1–2 minutes until browned but still tender. Transfer cooked beef to a plate and repeat with remaining beef and oil.
- Add the vegetables – Using the same pan, add the onion wedges and minced garlic, stirring continuously for about 1 minute until fragrant. Add the choy sum and toss for an additional 1–2 minutes until just wilted but still crisp.
- Combine everything – Return the cooked beef to the pan, add the fresh Hokkien noodles, then pour in the prepared black pepper sauce. Toss everything together using tongs or chopsticks to coat evenly and let the noodles heat through and become glossy, about 2–3 minutes.
- Serve – Divide the Black Pepper Beef Noodles among four bowls and garnish with extra freshly cracked black pepper if desired. Serve immediately for best taste and texture.
Notes
- For beef substitutions, sirloin, porterhouse, or New York strip steak can be used instead of rump.
- Bicarbonate of soda helps tenderize the beef; adjust ratio accordingly if scaling the recipe.
- The amount of freshly cracked black pepper can be adjusted for spice preference.
- If fresh Hokkien noodles are unavailable, dried thick egg noodles or fresh udon can be used as alternatives. Rehydrate or blanch accordingly before use.
- Use a neutral oil with a high smoke point, like light olive oil or vegetable oil, for stir-frying.
