Brown’s Bites

Black Pepper Beef Noodles

Name: Black Pepper Beef Noodles
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: 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, see note 1 for more substitutions); ¼ tsp bicarbonate of soda (baking soda) (see note 2 for correct ratios if scaling the recipe up); 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; 3 tbsp oyster sauce; 1 tbsp dark soy sauce; 1 tsp white sugar; 1 tbsp freshly cracked black pepper (see note 3 for spice levels); ½ cup (125 ml) beef stock; 1 tsp cornflour (cornstarch) mixed with 1 tbsp water; 2 tbsp neutral oil of choice (I used 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 (see note 4 for preparation instructions and subs); Extra freshly cracked black pepper (optional)

4 servings

portionen

25 minutes

aktive zeit

35 minutes

gesamtzeit

Kochen beginnen

Zutaten

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, see note 1 for more substitutions)

¼ tsp bicarbonate of soda (baking soda) (see note 2 for correct ratios if scaling the recipe up)

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

3 tbsp oyster sauce

1 tbsp dark soy sauce

1 tsp white sugar

1 tbsp freshly cracked black pepper (see note 3 for spice levels)

½ cup (125 ml) beef stock

1 tsp cornflour (cornstarch) mixed with 1 tbsp water

2 tbsp neutral oil of choice (I used 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 (see note 4 for preparation instructions and subs)

Extra freshly cracked black pepper (optional)

Anweisungen

Marinate the beef –

In a large bowl, combine the beef with the bicarbonate of soda, light and dark soy sauces, Shaoxing wine, cornflour, sesame oil and pepper. Toss well to coat and set aside for 15–20 minutes while you prepare the remaining ingredients.

Make the sauce –

In a small bowl, whisk together the oyster sauce, dark soy sauce, sugar, black pepper, beef stock and cornflour/water mix until smooth.

Stir-fry the beef –

Heat a large deep heavy-based pan over high heat. Add 1 tablespoon of the oil and cook half the beef for 1–2 minutes until browned. Transfer to a plate and repeat with the remaining beef and oil.

Add the vegetables –

To the same pan, add the onion and garlic. Cook, stirring, for 1 minute until fragrant. Add the choy sum and toss for another 1–2 minutes until just wilted.

Combine everything –

Return the beef to the pan. Add the noodles. Pour in the black pepper sauce and toss using tongs for 2–3 minutes until glossy and heated through.

Serve –

Divide among four bowls and finish with extra cracked black pepper, if using.

Nährwertangaben

Portionsgröße

Standard Bowl

Kalorien

757

Gesamtfett

18.6 g

Gesättigtes Fett

4 g

Ungesättigtes Fett

Transfett

0 g

Cholesterin

60 mg

Natrium

1624.7 mg

Gesamtkohlenhydrate

105.8 g

Ballaststoffe

5.2 g

Zucker insgesamt

7.1 g

Eiweiß

39.9 g