Black Pepper Beef Noodles
Black Pepper Beef Noodles
Ingredients
For the Stir-fry
- 2 tablespoons oil, for cooking, plus more as needed
- 1 pound beef, marinated and sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1/2 cup green onions, chopped, divided
- 2 cloves garlic, minced
- 1 tablespoon black pepper, freshly ground, plus more to taste
- 1/4 cup Chinese cooking wine, divided
- 2 tablespoons dark soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons cornstarch slurry, (1 tablespoon cornstarch mixed with 1 tablespoon water)
- 12 ounces yellow stir-fry noodles, cooked according to package directions
- 1 teaspoon sesame oil
Instructions
- 1
Heat a wok over high heat until it is very hot, almost smoking.
⏱️ 2 min
- 2
Add 2 tablespoons of oil to the hot wok. Once the oil is shimmering, add the marinated beef slices in a single layer. Cook the beef until it is almost done, about 2-3 minutes, stirring occasionally.
⏱️ 3 min
- 3
Add the sliced red bell pepper, sliced onion, and half of the chopped green onions to the wok with the beef. Stir-fry for 1-2 minutes until the vegetables are slightly tender-crisp.
⏱️ 2 min
- 4
Using a perforated wok insert or a slotted spoon, strain the cooked beef and vegetables from the oil, allowing the oil to drain back into the wok. Set the beef and vegetables aside in a bowl.
⏱️ 1 min
- 5
Add the minced garlic to the oil remaining in the wok. Sauté for about 30 seconds until fragrant.
⏱️ 1 min
- 6
Pour the freshly ground black pepper over the garlic in the wok and stir for 15-30 seconds to toast the pepper.
⏱️ 1 min
- 7
Deglaze the wok by pouring 2 tablespoons of Chinese cooking wine into it, scraping up any browned bits from the bottom. Then, add the dark soy sauce and oyster sauce, stirring to combine.
⏱️ 1 min
- 8
Add the cornstarch slurry to the wok, stirring continuously until the sauce thickens to a nice and velvety consistency.
⏱️ 1 min
- 9
Add the cooked noodles to the wok with the thickened sauce, tossing to coat evenly.
⏱️ 1 min
- 10
Return the previously cooked beef and vegetables to the wok with the noodles.
⏱️ 1 min
- 11
Stir-fry all the ingredients together over high heat for 1-2 minutes. While stir-frying, drizzle in the sesame oil and the remaining 2 tablespoons of Chinese cooking wine.
⏱️ 2 min
- 12
Transfer the black pepper beef noodles to a serving plate.
⏱️ 1 min
- 13
Garnish with the remaining fresh chopped green onions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Stir-fry
- 2 tablespoons oil, for cooking, plus more as needed
- 1 pound beef, marinated and sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1/2 cup green onions, chopped, divided
- 2 cloves garlic, minced
- 1 tablespoon black pepper, freshly ground, plus more to taste
- 1/4 cup Chinese cooking wine, divided
- 2 tablespoons dark soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons cornstarch slurry, (1 tablespoon cornstarch mixed with 1 tablespoon water)
- 12 ounces yellow stir-fry noodles, cooked according to package directions
- 1 teaspoon sesame oil
Instructions
- 1
Heat a wok over high heat until it is very hot, almost smoking.
⏱️ 2 min - 2
Add 2 tablespoons of oil to the hot wok. Once the oil is shimmering, add the marinated beef slices in a single layer. Cook the beef until it is almost done, about 2-3 minutes, stirring occasionally.
⏱️ 3 min - 3
Add the sliced red bell pepper, sliced onion, and half of the chopped green onions to the wok with the beef. Stir-fry for 1-2 minutes until the vegetables are slightly tender-crisp.
⏱️ 2 min - 4
Using a perforated wok insert or a slotted spoon, strain the cooked beef and vegetables from the oil, allowing the oil to drain back into the wok. Set the beef and vegetables aside in a bowl.
⏱️ 1 min - 5
Add the minced garlic to the oil remaining in the wok. Sauté for about 30 seconds until fragrant.
⏱️ 1 min - 6
Pour the freshly ground black pepper over the garlic in the wok and stir for 15-30 seconds to toast the pepper.
⏱️ 1 min - 7
Deglaze the wok by pouring 2 tablespoons of Chinese cooking wine into it, scraping up any browned bits from the bottom. Then, add the dark soy sauce and oyster sauce, stirring to combine.
⏱️ 1 min - 8
Add the cornstarch slurry to the wok, stirring continuously until the sauce thickens to a nice and velvety consistency.
⏱️ 1 min - 9
Add the cooked noodles to the wok with the thickened sauce, tossing to coat evenly.
⏱️ 1 min - 10
Return the previously cooked beef and vegetables to the wok with the noodles.
⏱️ 1 min - 11
Stir-fry all the ingredients together over high heat for 1-2 minutes. While stir-frying, drizzle in the sesame oil and the remaining 2 tablespoons of Chinese cooking wine.
⏱️ 2 min - 12
Transfer the black pepper beef noodles to a serving plate.
⏱️ 1 min - 13
Garnish with the remaining fresh chopped green onions before serving.
⏱️ 1 min