Black Pepper Beef Noodles
Serves: 4
Tender and juicy black pepper beef cooked in a deliciously savoury sauce and served with your favourite noodles. Recipe with step-by-step photos.
Ingredients
For the Beef Marinade
- 400-500 g (1 lb) beef sirloin, or beef rump, thinly sliced
- ¼ teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 1 teaspoon black pepper, freshly cracked
- 1 tablespoon cornflour, (US: cornstarch)
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing cooking wine
For the Black Pepper Sauce
- 125 ml (½ cup) water
- ½ teaspoon chicken stock powder, or ½ chicken stock cube
- 3 tablespoons oyster sauce
- 2 teaspoons dark soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornflour, (US: cornstarch)
- 2-4 teaspoons black pepper, freshly cracked (to taste)
For the Stir-Fry
- 900 g (2 lb) udon noodles, or thick egg noodles (see Kitchen Notes)
- 2 tablespoons sunflower oil
- 1 onion, thickly sliced
- 2 garlic cloves, finely chopped
- 2 stalks celery, sliced on a diagonal
- 300 g (½ lb) asparagus, trimmed and chopped
- 125 ml (½ cup) hot water, as needed
- red chillies, sliced (optional)
- coriander, (cilantro), chopped
Instructions
To Make the Beef Marinade
- Thinly slice the beef with a sharp knife.
- Place the beef into a large bowl.
- Add all of the ingredients for the marinade to the beef.
- Use a spoon or chopsticks to thoroughly mix everything together.
- Set aside to marinate for about 10 minutes while you prepare the rest of the recipe.
To Make the Black Pepper Sauce
- Place all of the ingredients into a large bowl or measuring jug.
- Whisk to combine.
To Prepare the Noodles
- If you are using frozen noodles, blanch them briefly in boiling water to separate the strands.
- If you are using vacuum-sealed noodles, pierce the bag with a knife, and then microwave the noodles in short bursts until they are just warmed through and softened.
- If you are using fresh noodles, microwave the noodles in short bursts until they are just warmed through and softened.
To Make the Stir-Fry
- Heat a large wok or non-stick pan over medium-high heat.
- Add a few tablespoons of oil.
- Wait a few seconds for the oil to heat up.
- Sear the beef in batches until they are browned. They do not need to be fully cooked through at this stage.
- Set the beef aside on a large plate or bowl.
- Add more oil to the pan if needed.
- Add the onions, garlic, celery and asparagus.
- Toss everything together and cook for a few minutes until the vegetables start to soften.
- Add the prepared noodles, together with all of the sauce.
- Give everything a good mix and make sure all of the noodles are coated in the sauce.
- As everything starts to simmer and the sauce thickens, add more hot water as needed to create a thick sauce or gravy. Keep tossing the noodles to ensure that they are evenly cooked.
- Return the beef to the pan and stir through the noodles.
- If you like extra spice, mix through the red chillies just before serving.
- Serve immediately.
Kitchen Notes
- OVEN & STOVE TEMPERATURES
All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.