Description
Black Pepper Beef Noodles is a flavorful stir-fried dish featuring tender marinated rump steak, fresh Hokkien noodles, and crisp choy sum, all tossed in a rich, savory black pepper sauce. This quick and easy Asian-inspired recipe combines bold soy and oyster sauce flavors with the spicy warmth of freshly cracked black pepper, perfect for a satisfying weeknight dinner.
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 (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 for garnish)
Instructions
- Marinate the beef: In a large bowl, combine the thinly sliced rump steak with bicarbonate of soda, light and dark soy sauces, Shaoxing wine, cornflour, sesame oil, and freshly cracked black pepper. Toss thoroughly to coat the meat evenly and let it rest for 15–20 minutes to tenderize and absorb the flavors.
- Prepare the sauce: In a small bowl, whisk together the oyster sauce, dark soy sauce, sugar, black pepper, beef stock, and the cornflour-water mixture until the sauce is smooth and well combined.
- 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 beef for 1–2 minutes until nicely browned but not fully cooked through. Remove and transfer to a plate. Repeat with the remaining beef and second tablespoon of oil.
- Cook the vegetables: Using the same pan, add the onion wedges and minced garlic. Stir-fry for about 1 minute until fragrant and slightly softened. Add the choy sum and toss for another 1–2 minutes just until wilted but still bright and crisp.
- Combine beef and noodles: Return the cooked beef to the pan with the vegetables. Add the fresh Hokkien noodles, then pour over the prepared black pepper sauce. Using tongs or chopsticks, toss everything together for 2–3 minutes so the noodles become glossy and heated through, allowing the sauce to coat all ingredients evenly.
- Serve: Divide the black pepper beef noodles evenly among four bowls. Finish with extra freshly cracked black pepper if desired, and serve immediately while hot.
Notes
- Beef cuts such as sirloin, porterhouse, or New York strip can be substituted for rump steak to suit preference.
- Bicarbonate of soda helps tenderize the beef. Be careful with the quantity and adjust proportionally if scaling the recipe.
- Adjust the amount of freshly cracked black pepper to control the spice level of the dish.
- Fresh Hokkien noodles are preferred; if unavailable, substitute with fresh thick egg noodles or dried noodles prepared according to package instructions.
