Black pepper beef noodles

This is a must note one-pan-dinner, with tender strips of beef and vegetables, tossed in black pepper sauce. Add a bird's eye chilli for extra spice!

• serves

  4

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

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One PAN Dinner

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Ingredients

• 500 g beef topside or rump, sliced
• 1 tsp bicarbonate of soda
• 1 kg Hokkien noodles
• 4 tbsp vegetable oil
• 5 garlic cloves, roughly chopped
• 1 tsp grated ginger
• 1 green capsicum, seeded and thinly sliced
• 6 thick spring onions, sliced on a steep diagonal
• 1 bunch choy sum, cut into 5 cm lengths                                
• 1 bird’s eye chilli, sliced (optional)

Marinade

• 1 tsp sesame oil
• 2 tsp cornstarch
• ½ tsp ground black pepper               
• 1 tsp dark soy sauce
• 1 tbsp Shaoxing wine

Black pepper sauce

• 1 tbsp coarsely ground black pepper
• 3 tbsp oyster sauce        
• 2 tbsp dark soy sauce         
• 1 tsp caster sugar

Standing time: 15 minutes

Instructions

1. Place the sliced beef, bicarbonate of soda and 250 ml (1 cup) cold water in a bowl and stir to combine well. Stand for 15 minutes.
2. Meanwhile, for the marinade, place all the ingredients in a large bowl and stir to combine well.
3. For the black pepper sauce, place all the ingredients in a bowl and stir to combine.
4. Rinse the beef well, massaging it under running water for 1 -2 minutes, then drain. Add the beef to the marinade and stir to combine.
5. Poke a few holes in the bag of noodles and microwave for 4 minutes or until softened. Massage the bag to separate the noodles.
6. Heat a wok or wide frying pan over high heat and add the oil. Fry the beef in 2 - 3 batches until browned, then remove from the wok. (If the wok is very dirty, wash out the wok, return it to the heat and add more oil before continuing to the next step.)
7. Add the garlic and ginger and fry for about 1 minute or until fragrant. Add the capsicum, spring onion and choy sum and toss for 1 - 2 minutes or until the vegetables have just softened. Add the noodles and black pepper sauce and return the beef to the wok. Toss for 2 - 3 minutes or until the noodles are soft and hot, adding a little water or stock as needed (about ½ cup in total) to moisten the wok while frying. Transfer to a serving plate and scatter with the chilli, if using.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

One PAN Dinner

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG