Description
This Black Pepper Beef Noodles recipe features tender, marinated rump steak stir-fried with fresh Hokkien noodles and choy sum, all coated in a rich, glossy black pepper sauce. Perfect for a quick yet flavorful weeknight meal, it combines the bold flavors of soy, oyster sauce, and freshly cracked black pepper for a satisfying Asian-inspired dish.
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
Other Ingredients
- 2 tbsp neutral oil of choice (e.g., 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)
Instructions
- Marinate the beef – In a large bowl, combine the rump steak slices with bicarbonate of soda, light and dark soy sauces, Shaoxing wine, cornflour, sesame oil, and ¼ tsp freshly cracked black pepper. Toss thoroughly to coat and allow to marinate for 15–20 minutes 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-water mixture until smooth and set aside.
- Stir-fry the beef – Heat a large deep heavy-based pan or wok over high heat. Add 1 tablespoon of neutral oil and stir-fry half the marinated beef for 1–2 minutes until browned but still tender. Remove to a plate and repeat with the remaining beef and remaining oil.
- Add the vegetables – In the same pan, add the onion wedges and minced garlic. Cook, stirring frequently, for about 1 minute until fragrant. Add the chopped choy sum and toss for another 1–2 minutes until just wilted but still crisp.
- Combine everything – Return the cooked beef to the pan along with the fresh Hokkien noodles. Pour the prepared black pepper sauce over and toss everything together using tongs for 2–3 minutes until noodles are glossy and the dish is heated through.
- Serve – Divide the black pepper beef noodles evenly among four bowls. Finish with extra freshly cracked black pepper to taste, if desired, and serve immediately.
Notes
- If substituting beef cuts, sirloin, porterhouse, or New York strip steak work well.
- Adjust bicarbonate of soda amounts when scaling the recipe to ensure tenderness without altering texture negatively.
- Adjust freshly cracked black pepper amount to your spice preference for more or less heat.
- If fresh Hokkien noodles are unavailable, dried thick egg noodles or other fresh egg noodles can be used, but adjust cooking time accordingly.
