Wok-Fired Black Pepper Beef Noodles
Dim Sim LimWok-Fired Black Pepper Beef Noodles
Ingredients
For the Beef Marinade
- 1 1/2 pounds beef flank steak, sliced against the grain into 1/4-inch thick pieces
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon black pepper, freshly cracked
- 1 teaspoon sesame oil
For the Black Pepper Sauce
- 2 tablespoons oyster sauce, Lee Kum Kee brand, of course!
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, the good stuff, 'Yum Yum'!
- 1 1/2 teaspoons freshly cracked black pepper, don't be shy!
- 1/4 cup water
- 1 teaspoon cornstarch
For the Noodles & Vegetables
- 1 1/2 pounds fresh Shanghai noodles, or other thick fresh egg noodles
- 1/4 cup vegetable oil, plus more for wok
- 4 garlic, cloves, minced with a cleaver
- 1 tablespoon ginger, minced with a cleaver
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1/2 yellow onion, sliced
- 3 green onions, sliced into 1-inch pieces, white and green parts separated
- 1 to 2 fresh red chilies, sliced, for a kick! (optional)
- as needed crispy chili oil, for serving
Instructions
- 1
First, let's get that beef ready! In a bowl, combine the sliced beef flank steak with light soy sauce, dark soy sauce, Chinese cooking wine, cornstarch, baking soda, black pepper, and sesame oil. Mix it all up with your hands, really get in there! Set aside to marinate for at least 15 minutes. This is how we get that tender, velvet texture, baby!
⏱️ 15 min
- 2
While the beef is doing its thing, let's build that killer black pepper sauce. In a small bowl, whisk together the oyster sauce (Lee Kum Kee, of course!), light soy sauce, dark soy sauce, Chinese cooking wine, granulated sugar, chicken powder, MSG (the 'Yum Yum'!), and the generous amount of freshly cracked black pepper. In a separate tiny bowl, mix the cornstarch with the water to create a slurry. Set both aside.
⏱️ 5 min
- 3
Now, let's get those noodles ready for the wok! Bring a large pot of water to a rolling boil. Add the fresh Shanghai noodles and cook according to package directions until al dente. Drain them well and toss with 1 tablespoon of vegetable oil to prevent sticking. Boom! Ready for action.
⏱️ 5 min
- 4
Time to fire up the wok! Heat your wok over high heat until it's smoking. Add 2 tablespoons of vegetable oil, swirl it around to coat the entire surface. This is where the magic happens, the 'wok hei'!
⏱️ 1 min
- 5
Add the marinated beef to the scorching hot wok in a single layer. Let it sear for 1-2 minutes without moving, then stir-fry vigorously until browned and mostly cooked through. Don't overcrowd the wok; cook in batches if necessary. Remove the cooked beef from the wok and set aside.
⏱️ 3 min
- 6
Add another tablespoon of vegetable oil to the wok if needed. Toss in the minced garlic, minced ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Woo! Smell that aroma!
⏱️ 1 min
- 7
Add the sliced red bell pepper, green bell pepper, and yellow onion to the wok. Stir-fry for 2-3 minutes until they start to soften but still have a nice crunch. We want that texture contrast!
⏱️ 3 min
- 8
Return the cooked beef to the wok. Add the cooked Shanghai noodles and the sliced fresh red chilies (if using). Pour in the black pepper sauce mixture. Toss everything together vigorously, ensuring the noodles and beef are evenly coated with that glorious sauce. Get those arms working!
⏱️ 2 min
- 9
Give the cornstarch slurry a quick whisk and pour it into the wok. Continue to toss and stir-fry for another 1-2 minutes until the sauce thickens and coats everything beautifully. Add the green parts of the green onions and give one final, dramatic toss. Bangali fish all fire!
⏱️ 2 min
- 10
Serve immediately in large bowls. Drizzle with extra crispy chili oil for that extra kick and visual appeal. Now we serve! This is 10 out of 10, holy cow!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWok-Fired Black Pepper Beef Noodles
For the Beef Marinade
- 1 1/2 pounds beef flank steak, sliced against the grain into 1/4-inch thick pieces
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon black pepper, freshly cracked
- 1 teaspoon sesame oil
For the Black Pepper Sauce
- 2 tablespoons oyster sauce, Lee Kum Kee brand, of course!
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, the good stuff, 'Yum Yum'!
- 1 1/2 teaspoons freshly cracked black pepper, don't be shy!
- 1/4 cup water
- 1 teaspoon cornstarch
For the Noodles & Vegetables
- 1 1/2 pounds fresh Shanghai noodles, or other thick fresh egg noodles
- 1/4 cup vegetable oil, plus more for wok
- 4 garlic, cloves, minced with a cleaver
- 1 tablespoon ginger, minced with a cleaver
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1/2 yellow onion, sliced
- 3 green onions, sliced into 1-inch pieces, white and green parts separated
- 1 to 2 fresh red chilies, sliced, for a kick! (optional)
- as needed crispy chili oil, for serving
Instructions
- 1
First, let's get that beef ready! In a bowl, combine the sliced beef flank steak with light soy sauce, dark soy sauce, Chinese cooking wine, cornstarch, baking soda, black pepper, and sesame oil. Mix it all up with your hands, really get in there! Set aside to marinate for at least 15 minutes. This is how we get that tender, velvet texture, baby!
⏱️ 15 min - 2
While the beef is doing its thing, let's build that killer black pepper sauce. In a small bowl, whisk together the oyster sauce (Lee Kum Kee, of course!), light soy sauce, dark soy sauce, Chinese cooking wine, granulated sugar, chicken powder, MSG (the 'Yum Yum'!), and the generous amount of freshly cracked black pepper. In a separate tiny bowl, mix the cornstarch with the water to create a slurry. Set both aside.
⏱️ 5 min - 3
Now, let's get those noodles ready for the wok! Bring a large pot of water to a rolling boil. Add the fresh Shanghai noodles and cook according to package directions until al dente. Drain them well and toss with 1 tablespoon of vegetable oil to prevent sticking. Boom! Ready for action.
⏱️ 5 min - 4
Time to fire up the wok! Heat your wok over high heat until it's smoking. Add 2 tablespoons of vegetable oil, swirl it around to coat the entire surface. This is where the magic happens, the 'wok hei'!
⏱️ 1 min - 5
Add the marinated beef to the scorching hot wok in a single layer. Let it sear for 1-2 minutes without moving, then stir-fry vigorously until browned and mostly cooked through. Don't overcrowd the wok; cook in batches if necessary. Remove the cooked beef from the wok and set aside.
⏱️ 3 min - 6
Add another tablespoon of vegetable oil to the wok if needed. Toss in the minced garlic, minced ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Woo! Smell that aroma!
⏱️ 1 min - 7
Add the sliced red bell pepper, green bell pepper, and yellow onion to the wok. Stir-fry for 2-3 minutes until they start to soften but still have a nice crunch. We want that texture contrast!
⏱️ 3 min - 8
Return the cooked beef to the wok. Add the cooked Shanghai noodles and the sliced fresh red chilies (if using). Pour in the black pepper sauce mixture. Toss everything together vigorously, ensuring the noodles and beef are evenly coated with that glorious sauce. Get those arms working!
⏱️ 2 min - 9
Give the cornstarch slurry a quick whisk and pour it into the wok. Continue to toss and stir-fry for another 1-2 minutes until the sauce thickens and coats everything beautifully. Add the green parts of the green onions and give one final, dramatic toss. Bangali fish all fire!
⏱️ 2 min - 10
Serve immediately in large bowls. Drizzle with extra crispy chili oil for that extra kick and visual appeal. Now we serve! This is 10 out of 10, holy cow!
⏱️ 1 min