Description
This Black Pepper Beef Noodles recipe features tender marinated rump steak stir-fried to perfection and tossed with fresh Hokkien noodles, crisp choy sum, and a savory black pepper sauce. The dish balances aromatic garlic, a hint of sweetness, and bold peppery spice for a rich, satisfying meal that’s ready in just 35 minutes. Perfect for an easy yet impressive weeknight dinner that highlights classic Asian flavors.
Ingredients
Scale
Beef Marinade
- 400–500 g (14 oz–1 lb 2 oz) rump (sirloin) steak, thinly sliced against the grain (can substitute 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 & 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 for garnish)
Instructions
- Marinate the beef – In a large bowl, combine the thinly sliced beef with bicarbonate of soda, light soy sauce, dark soy sauce, Shaoxing wine, cornflour, sesame oil, and freshly cracked black pepper. Toss thoroughly to ensure each slice is well coated. Set the beef aside to marinate for 15–20 minutes while you prepare other ingredients.
- Make the sauce – In a small bowl, whisk together the 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 the neutral oil and stir-fry half of the marinated beef for 1 to 2 minutes until browned but still tender. Remove the beef and transfer it to a plate. Repeat the process with the remaining beef and the remaining oil.
- Add the vegetables – In the same pan, add the onion wedges and minced garlic. Stir-fry for about 1 minute until fragrant. Then add the choy sum and toss for another 1 to 2 minutes until the choy sum is just wilted but still vibrant green.
- Combine everything – Return all the cooked beef to the pan along with the fresh Hokkien noodles. Pour in the prepared black pepper sauce. Using tongs, toss everything together gently but thoroughly for 2 to 3 minutes, until the noodles are glossy and heated through, and all ingredients are evenly coated with the sauce.
- Serve – Divide the black pepper beef noodles among four bowls. Finish with extra freshly cracked black pepper if desired, and serve immediately for best flavor and texture.
Notes
- You can substitute rump steak with sirloin, porterhouse, or New York strip for equally tender results.
- The bicarbonate of soda helps tenderize the beef; if scaling the recipe up, adjust ratios accordingly to avoid over-tenderizing.
- Adjust freshly cracked black pepper to taste to control the spice level of the dish.
- If fresh Hokkien noodles are unavailable, dried thick egg noodles or udon can be used but may need pre-cooking according to package instructions.
