Beef and Black Pepper Noodles
Beef and Black Pepper Noodles
Ingredients
For the Marinade
- 1/2 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon shaoxing wine
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon cornstarch
For the Stir-fry
- 1 tablespoon oil
- 1/2 cup onion, sliced
- 1/2 cup bell pepper, sliced
- 1/2 cup mushrooms, sliced
- 2 tablespoons black pepper
- 1/2 cup beef broth
- 1 pound fresh chow mein noodles
Instructions
- 1
Thinly slice the flank steak against the grain. In a bowl, combine the sliced beef with soy sauce, dark soy sauce, oyster sauce, shaoxing wine, sesame oil, sugar, and cornstarch. Mix all ingredients thoroughly to ensure the beef is evenly coated. Allow the beef to marinate for 15 minutes.
⏱️ 5 min
- 2
Bring a pot of water to a rolling boil. Add the fresh chow mein noodles to the boiling water and cook for 30 seconds. Drain the noodles immediately and rinse them under cold water to prevent them from sticking together.
⏱️ 2 min
- 3
Heat oil in a wok or large pan over high heat until shimmering. Add the marinated beef to the hot pan and stir-fry for approximately 2-3 minutes, or until it is seared and browned. Remove the seared beef from the pan and set it aside.
⏱️ 3 min
- 4
In the same pan, add the sliced onion and stir-fry for 1 minute. Add the sliced bell pepper and sliced mushrooms to the pan. Continue to stir-fry for an additional 2 minutes, or until the vegetables are tender-crisp.
⏱️ 3 min
- 5
Return the seared beef to the pan with the vegetables. Add the black pepper and beef broth to the mixture. Finally, add the cooked fresh chow mein noodles to the pan. Toss all the ingredients together thoroughly for 1-2 minutes until everything is well combined and heated through.
⏱️ 2 min
- 6
Serve the beef and black pepper noodles immediately.
Kitchen Tools
Nutrition Facts (per serving)
Beef and Black Pepper Noodles
For the Marinade
- 1/2 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon shaoxing wine
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon cornstarch
For the Stir-fry
- 1 tablespoon oil
- 1/2 cup onion, sliced
- 1/2 cup bell pepper, sliced
- 1/2 cup mushrooms, sliced
- 2 tablespoons black pepper
- 1/2 cup beef broth
- 1 pound fresh chow mein noodles
Instructions
- 1
Thinly slice the flank steak against the grain. In a bowl, combine the sliced beef with soy sauce, dark soy sauce, oyster sauce, shaoxing wine, sesame oil, sugar, and cornstarch. Mix all ingredients thoroughly to ensure the beef is evenly coated. Allow the beef to marinate for 15 minutes.
⏱️ 5 min - 2
Bring a pot of water to a rolling boil. Add the fresh chow mein noodles to the boiling water and cook for 30 seconds. Drain the noodles immediately and rinse them under cold water to prevent them from sticking together.
⏱️ 2 min - 3
Heat oil in a wok or large pan over high heat until shimmering. Add the marinated beef to the hot pan and stir-fry for approximately 2-3 minutes, or until it is seared and browned. Remove the seared beef from the pan and set it aside.
⏱️ 3 min - 4
In the same pan, add the sliced onion and stir-fry for 1 minute. Add the sliced bell pepper and sliced mushrooms to the pan. Continue to stir-fry for an additional 2 minutes, or until the vegetables are tender-crisp.
⏱️ 3 min - 5
Return the seared beef to the pan with the vegetables. Add the black pepper and beef broth to the mixture. Finally, add the cooked fresh chow mein noodles to the pan. Toss all the ingredients together thoroughly for 1-2 minutes until everything is well combined and heated through.
⏱️ 2 min - 6
Serve the beef and black pepper noodles immediately.