Description
This Black Pepper Beef Noodles recipe features tender sirloin steak sliced thin against the grain, marinated for maximum flavor, then stir-fried with aromatic garlic, crisp choy sum, and thick fresh Hokkien noodles. A savory, glossy black pepper sauce made from oyster sauce, soy, beef stock, and cracked black pepper ties the dish together, creating a deliciously easy-to-make Asian-inspired meal 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 (can be substituted 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 Ingredients
- 2 tbsp neutral oil of choice (light olive oil recommended)
- 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 and dark soy sauces, Shaoxing wine, cornflour, sesame oil, and freshly cracked black pepper. Toss well to coat all pieces evenly. Let the beef marinate for 15–20 minutes, allowing the meat to tenderize and absorb the flavors.
- Make the sauce – While the beef marinates, whisk together oyster sauce, dark soy sauce, white sugar, freshly cracked black pepper, beef stock, and the cornflour-water mixture in a small bowl until smooth and well combined. Set aside.
- Stir-fry the beef – Heat a large deep heavy-based pan or wok over high heat. Add 1 tablespoon of oil, then cook half of the beef for about 1–2 minutes until browned and just cooked through. Remove and transfer 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 about 1 minute until fragrant. Add the choy sum and toss for another 1–2 minutes until the greens are just wilted but still vibrant.
- Combine everything – Return the cooked beef to the pan along with the fresh Hokkien noodles. Pour in the prepared black pepper sauce. Using tongs, toss everything together thoroughly for 2–3 minutes until the noodles are glossy and heated through.
- Serve – Divide the beef noodles evenly among four bowls. Finish with extra freshly cracked black pepper if desired for an added kick. Enjoy immediately while hot.
Notes
- Beef substitution: You can substitute rump steak with sirloin, porterhouse, or New York strip based on availability and preference.
- Bicarbonate of soda ratio: Adjust the amount if scaling recipe to ensure the beef remains tender but not mushy; generally maintain a proportionate amount relative to beef weight.
- Black pepper spice level: Adjust the freshly cracked black pepper quantity according to your taste preference, from mild to very spicy.
- Noodle preparation: Use fresh Hokkien thick egg noodles for authentic taste. If using dried noodles, cook according to package instructions and drain well before adding to stir-fry.
- Oil choice: Neutral oils like light olive, vegetable, or canola oil work best for high heat stir-frying without overpowering the dish’s flavors.
