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
Scale
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.
