Description
This Black Pepper Beef Noodles recipe is a flavorful and hearty Asian-inspired stir-fry featuring tender marinated rump steak, fresh Hokkien noodles, crisp choy sum, and a rich black pepper sauce. Perfect for a quick and satisfying weeknight dinner, it combines the boldness of freshly cracked black pepper with the umami depth of soy and oyster sauces.
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, or 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
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
Vegetables & Noodles
- 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 serving)
Instructions
- Marinate the beef – In a large bowl, combine the thinly sliced rump steak with bicarbonate of soda, light soy sauce, dark soy sauce, Shaoxing wine, cornflour, sesame oil, and freshly cracked black pepper. Toss well to coat. Set aside for 15–20 minutes to tenderize and infuse flavors while you prepare 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 mixed with water 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 neutral oil. Stir-fry half of the marinated beef for 1–2 minutes until browned but still tender. Remove to a plate. Repeat with the remaining beef and another tablespoon of oil.
- Add the vegetables – In the same pan, add the onion wedges and minced garlic. Stir-fry for 1 minute until fragrant. Add the chopped choy sum and toss for another 1–2 minutes until the greens are just wilted but still crisp.
- Combine everything – Return the cooked beef to the pan along with the fresh Hokkien noodles. Pour in the prepared black pepper sauce and toss everything together using tongs for 2–3 minutes, allowing the noodles to absorb the sauce and everything to heat through, resulting in a glossy finish.
- Serve – Divide the black pepper beef noodles evenly among four bowls. Finish with extra freshly cracked black pepper, if desired, for additional spice and aroma. Serve immediately.
Notes
- For beef substitutions, sirloin, porterhouse, or New York strip can be used instead of rump or sirloin steak.
- Bicarbonate of soda helps tenderize the meat; adjust the ratio accordingly if scaling the recipe up.
- The amount of freshly cracked black pepper can be adjusted to your preferred spice level.
- Fresh Hokkien noodles are recommended for texture and flavor; dried or other thick egg noodles can be used but may require different preparation.
