If you’re craving a dish that combines tender, juicy beef with the bold kick of pepper and comforting noodles, look no further than this Black Pepper Beef Noodles Recipe. It’s a deliciously satisfying meal that’s bursting with flavor, effortlessly bringing together fresh ingredients and savory sauces for a bowl that’s as beautiful as it is tasty. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe hits all the right notes with its perfect balance of heat, umami, and texture.
Ingredients You’ll Need
The beauty of this Black Pepper Beef Noodles Recipe lies in its straightforward yet vibrant ingredients. Each component plays a vital role in creating the classic taste, texture, and color that make this dish memorable and irresistible.
- 400–500 g rump (sirloin) steak, thinly sliced against the grain: Choosing the right cut makes the beef tender and flavorful.
- ¼ tsp bicarbonate of soda (baking soda): A clever tip to tenderize the beef and keep it wonderfully juicy.
- 1 tbsp light soy sauce: Adds depth and a touch of saltiness to the marinade.
- 1 tbsp dark soy sauce: Brings rich color and concentrated flavor to the dish.
- 1 tbsp Shaoxing wine: Gives a subtle complexity and aromatic lift to the beef.
- 1 tbsp cornflour (cornstarch): Helps lock in moisture and slightly thickens the sauce later.
- 1 tbsp sesame oil: Provides a lovely nutty aroma and enhances the marinade’s taste.
- ¼ tsp freshly cracked black pepper: Starts building that signature black pepper heat.
- 3 tbsp oyster sauce: A savory, slightly sweet backbone for the sauce.
- 1 tbsp dark soy sauce: Doubles down on the robust seasoning of the sauce.
- 1 tsp white sugar: Balances the savory with a hint of sweetness.
- 1 tbsp freshly cracked black pepper: The star spice, delivering a lively punch.
- ½ cup (125 ml) beef stock: Adds richness and body to the silky sauce.
- 1 tsp cornflour mixed with 1 tbsp water: Creates a smooth sauce consistency when added.
- 2 tbsp neutral oil (like light olive oil): Perfect for stir-frying without overpowering flavors.
- 1 brown onion, cut into thick wedges: Adds sweetness and texture to the stir-fry.
- 1 tbsp freshly minced garlic: Brings inviting fragrance and depth.
- 1 bunch choy sum, trimmed and cut into 5 cm (2 in) lengths: Adds fresh green crunch and vibrant color.
- 500 g fresh Hokkien (thick egg) noodles: Soft, chewy noodles soak up the sauce perfectly for a luscious finish.
- Extra freshly cracked black pepper (optional): For those who love an extra peppery kick on top.
How to Make Black Pepper Beef Noodles Recipe
Step 1: Marinate the Beef
Start by combining thinly sliced beef with bicarbonate of soda, both light and dark soy sauces, Shaoxing wine, cornflour, sesame oil, and a touch of black pepper. Toss everything well so that each slice gets fully coated. This step is crucial—it tenderizes the beef, infuses it with savory undertones, and prepares it to cook up juicy and flavorful. Let it rest for 15 to 20 minutes while you prepare the rest.
Step 2: Prepare the Black Pepper Sauce
In a small bowl, whisk together oyster sauce, dark soy sauce, white sugar, plenty of freshly cracked black pepper, beef stock, and the cornflour-water mixture until smooth. This sauce marries the elements of heat, sweetness, and umami, ensuring every strand of noodle and slice of beef is perfectly coated with that irresistible glossy finish.
Step 3: Stir-Fry the Beef
Heat a large deep pan or wok on high heat and add about a tablespoon of neutral oil. Stir-fry half the marinated beef for 1 to 2 minutes until it’s beautifully browned but still tender. Remove it onto a plate, then repeat with the remaining beef and oil. Cooking the beef in batches ensures even searing without crowding the pan.
Step 4: Cook the Vegetables
Using the same pan, toss in the thick wedges of brown onion and the freshly minced garlic. Stir and cook just until fragrant, about one minute. Then add the choy sum and stir for another 1 to 2 minutes, letting the greens wilt but remain crisp and bright. This quick cooking keeps the vegetables refreshing and full of natural flavor.
Step 5: Bring Everything Together
Return the cooked beef to the pan and add the fresh Hokkien noodles. Pour the black pepper sauce over the top, then toss everything together energetically with tongs for 2 to 3 minutes. This final cooking step heats all the ingredients through, coats them in the silky sauce, and blends the flavors into a harmonious bowl that’s ready to enjoy.
Step 6: Serve and Garnish
Divide this luscious stir-fry into four bowls and finish with an optional sprinkle of extra freshly cracked black pepper if you love a bit of extra zing. This finishing touch lifts the dish and makes every bite exciting. Serve hot, and prepare to get rave reviews!
How to Serve Black Pepper Beef Noodles Recipe
Garnishes
While the noodles are fantastic as is, adding a few garnishes can really elevate the experience. Think crisp fried shallots for crunch, chopped spring onions for freshness, or even a few sprigs of coriander. A light drizzle of toasted sesame oil right before serving also adds a lovely nutty aroma.
Side Dishes
This dish shines wonderfully on its own, but pairing it with simple sides can round out a meal. Consider serving it alongside steamed dumplings, a delicate cucumber salad to contrast the bold pepper flavors, or pickled vegetables to offer a crisp, tangy balance.
Creative Ways to Present
For a fun twist, serve the Black Pepper Beef Noodles in individual shallow bowls topped with a soft-boiled egg and chili slices for extra color and texture. You can also jazz it up by tossing in roasted peanuts or placing a stack of crispy wonton chips on the side for dipping into the sauce.
Make Ahead and Storage
Storing Leftovers
Leftover Black Pepper Beef Noodles can be stored in an airtight container in the refrigerator for up to 3 days. Because the dish has both beef and delicate noodles, it’s best to cool it quickly and store separately if possible to maintain texture.
Freezing
Freezing is not recommended for this Black Pepper Beef Noodles Recipe as the noodles may become mushy once thawed. However, you could freeze the beef and sauce components separately and prepare fresh noodles when ready to eat.
Reheating
When reheating, use a skillet over medium heat rather than a microwave to gently revive the noodles and beef without drying them out. Add a splash of beef stock or water to loosen the sauce, and stir frequently until warmed through and glossy again.
FAQs
Can I substitute the beef with another protein?
Absolutely! While rump or sirloin steak is preferred for tenderness, you can use sirloin, porterhouse, or New York strip as alternatives. For a twist, chicken breast or tofu can work, but adjust cooking times accordingly.
What kind of noodles work best?
Fresh Hokkien noodles are ideal in this recipe because of their thick, chewy texture that absorbs the sauce beautifully. If you can’t find fresh, thick egg noodles or even a sturdy wheat noodle can substitute nicely.
How spicy is this dish?
The black pepper adds a moderate kick that warms the palate without overwhelming it. You can adjust the quantity of freshly cracked black pepper to match your preference—from mild warmth to bold heat.
Is bicarbonate of soda really necessary?
Though it may seem unusual, bicarbonate of soda tenderizes the beef quickly, giving the slices a melt-in-your-mouth texture. It’s a small but important step for the perfect bite.
Can I prepare parts of this recipe ahead of time?
You can marinate the beef up to a day ahead to deepen the flavors and save time on cooking day. Just cover and refrigerate the marinated beef until ready to use.
Final Thoughts
There is something incredibly satisfying about making and sharing this Black Pepper Beef Noodles Recipe. It’s a wonderful combination of bold peppery heat, tender beef, and perfectly sauced noodles that feels like a warm hug in every bite. I encourage you to dive in, savor the process, and enjoy this dish as much as I do—your taste buds will thank you!
Print
Black Pepper Beef Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Chinese
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
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.
