Description
This Black Pepper Beef Noodles recipe features tender, marinated rump steak stir-fried with fresh choy sum, onions, and a savory black pepper sauce, all tossed with thick, chewy Hokkien noodles. Perfectly balanced with soy, oyster sauce, and a fragrant kick of cracked black pepper, this dish comes together quickly for a satisfying and flavorful weeknight meal.
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 and Vegetables
- 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)
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 coat the meat thoroughly and set aside for 15–20 minutes to tenderize and absorb the flavors while you prepare 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 well combined. This sauce will give the dish its signature glossy texture and savory taste.
- Stir-fry the beef – Heat a large, deep, heavy-based pan or wok over high heat. Add 1 tablespoon of the neutral oil and cook half of the marinated beef for 1–2 minutes or until browned but still tender. Transfer the beef to a plate and repeat the process with the remaining beef and oil to avoid overcrowding the pan and to achieve a good sear.
- Add the vegetables – In the same pan, add the onion wedges and minced garlic. Stir-fry for about 1 minute until fragrant. Add the chopped choy sum and continue tossing for another 1–2 minutes until just wilted but still vibrant and crisp.
- Combine everything – Return all the cooked beef to the pan, add the fresh Hokkien noodles, and pour in the prepared black pepper sauce. Toss everything together vigorously using tongs for 2–3 minutes to coat the noodles and ingredients evenly while heating through and developing a glossy finish.
- Serve – Divide the hot black pepper beef noodles among four bowls and garnish with extra freshly cracked black pepper if desired. Serve immediately for the best texture and flavor.
Notes
- For beef substitutions, sirloin, porterhouse, or New York strip steak can be used based on availability.
- Adjust baking soda quantity if scaling the recipe to avoid overwhelming the meat texture.
- The amount of black pepper can be increased or reduced according to preferred spice tolerance.
- Fresh Hokkien noodles are preferred, but dried or fresh udon can substitute; blanch before use if needed.
