Takeout-Style Beef and Black Pepper Noodles
Takeout-Style Beef and Black Pepper Noodles
Ingredients
For the Beef Marinade
- 1 pound beef sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon Chinese cooking wine
For the Noodles and Vegetables
- 1 pound fresh egg noodles, cooked according to package directions
- 4 ounces Chinese broccoli, cut into 2-inch pieces
- 3 spring onions, sliced into 2-inch pieces
For the Sauce and Stir-fry
- 3 tablespoons vegetable oil, divided
- 2 slices ginger
- 2 cloves garlic, minced
- 1 1/2 teaspoons black pepper, freshly ground
- 1/2 cup chicken stock
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Yum Yum seasoning
- 1/4 teaspoon white pepper
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon potato starch
- 2 tablespoons water, for slurry
- 1 teaspoon sesame oil, for finishing
- 1 tablespoon Chinese cooking wine, for finishing
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, 1 teaspoon of sesame oil, and 1 tablespoon of Chinese cooking wine. Mix well to coat the beef evenly. Let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min
- 2
While the beef is marinating, cook the fresh egg noodles according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 3
Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of vegetable oil. Carefully add the marinated beef in a single layer, ensuring not to overcrowd the wok. Stir-fry for 2-3 minutes, moving the beef around constantly until it is browned and cooked through. Remove the cooked beef from the wok and set aside, draining any excess oil.
⏱️ 5 min
- 4
To the same wok (with residual oil), add the remaining 1 tablespoon of vegetable oil. Add the 2 slices of ginger, minced garlic, and freshly ground black pepper. Stir-fry for 30 seconds to 1 minute until fragrant.
⏱️ 1 min
- 5
Add the chicken stock, chicken powder, Yum Yum seasoning, white pepper, dark soy sauce, and oyster sauce to the wok. Bring the sauce to a simmer.
⏱️ 2 min
- 6
In a small bowl, whisk together the potato starch and 2 tablespoons of water to create a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 1 min
- 7
Return the cooked beef to the wok with the sauce. Add the cooked noodles and Chinese broccoli. Turn the heat to maximum.
⏱️ 1 min
- 8
Vigorously stir-fry and toss all ingredients for 2-3 minutes, ensuring the noodles and vegetables are coated in the sauce and heated through. The Chinese broccoli should be tender-crisp.
⏱️ 3 min
- 9
Add the sliced spring onions. Continue to stir-fry and toss for another 30 seconds.
⏱️ 1 min
- 10
Finish the dish by drizzling in 1 teaspoon of sesame oil and 1 tablespoon of Chinese cooking wine. Give a final quick stir-fry and toss to ensure all ingredients are well mixed and infused with the finishing flavors.
⏱️ 1 min
- 11
Serve the Beef and Black Pepper Noodles hot immediately.
Kitchen Tools
Nutrition Facts (per serving)
For the Beef Marinade
- 1 pound beef sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon Chinese cooking wine
For the Noodles and Vegetables
- 1 pound fresh egg noodles, cooked according to package directions
- 4 ounces Chinese broccoli, cut into 2-inch pieces
- 3 spring onions, sliced into 2-inch pieces
For the Sauce and Stir-fry
- 3 tablespoons vegetable oil, divided
- 2 slices ginger
- 2 cloves garlic, minced
- 1 1/2 teaspoons black pepper, freshly ground
- 1/2 cup chicken stock
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Yum Yum seasoning
- 1/4 teaspoon white pepper
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon potato starch
- 2 tablespoons water, for slurry
- 1 teaspoon sesame oil, for finishing
- 1 tablespoon Chinese cooking wine, for finishing
Instructions
- 1
In a medium bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, 1 teaspoon of sesame oil, and 1 tablespoon of Chinese cooking wine. Mix well to coat the beef evenly. Let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 5 min - 2
While the beef is marinating, cook the fresh egg noodles according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 3
Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of vegetable oil. Carefully add the marinated beef in a single layer, ensuring not to overcrowd the wok. Stir-fry for 2-3 minutes, moving the beef around constantly until it is browned and cooked through. Remove the cooked beef from the wok and set aside, draining any excess oil.
⏱️ 5 min - 4
To the same wok (with residual oil), add the remaining 1 tablespoon of vegetable oil. Add the 2 slices of ginger, minced garlic, and freshly ground black pepper. Stir-fry for 30 seconds to 1 minute until fragrant.
⏱️ 1 min - 5
Add the chicken stock, chicken powder, Yum Yum seasoning, white pepper, dark soy sauce, and oyster sauce to the wok. Bring the sauce to a simmer.
⏱️ 2 min - 6
In a small bowl, whisk together the potato starch and 2 tablespoons of water to create a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 1 min - 7
Return the cooked beef to the wok with the sauce. Add the cooked noodles and Chinese broccoli. Turn the heat to maximum.
⏱️ 1 min - 8
Vigorously stir-fry and toss all ingredients for 2-3 minutes, ensuring the noodles and vegetables are coated in the sauce and heated through. The Chinese broccoli should be tender-crisp.
⏱️ 3 min - 9
Add the sliced spring onions. Continue to stir-fry and toss for another 30 seconds.
⏱️ 1 min - 10
Finish the dish by drizzling in 1 teaspoon of sesame oil and 1 tablespoon of Chinese cooking wine. Give a final quick stir-fry and toss to ensure all ingredients are well mixed and infused with the finishing flavors.
⏱️ 1 min - 11
Serve the Beef and Black Pepper Noodles hot immediately.