Beef and Black Bean Noodles (Takeout Style)
Beef and Black Bean Noodles (Takeout Style)
Ingredients
For the Beef
- 250 grams beef, sliced thinly
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon oil, for marinating
For the Sauce
- 2 tablespoons black bean sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon vinegar
- 1 tablespoon cornstarch, for slurry
- 2 tablespoons water, for slurry
- 1/4 cup water
Other Ingredients
- 250 grams Hokkien noodles, fresh, or similar
- 3 tablespoons oil, for cooking
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 onion, medium, sliced
- 1/2 capsicum, medium, any color, sliced
- 2 stalks spring onion, chopped, for garnish
Instructions
- 1
Place the thinly sliced beef in a medium bowl. Add soy sauce, sugar, and cornstarch. Drizzle with 1 teaspoon of oil. Mix well with your hands to ensure the beef is evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min
- 2
In a separate small bowl, combine black bean sauce, soy sauce, sugar, and vinegar. In another small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add the cornstarch slurry and 1/4 cup of water to the sauce mixture. Mix all sauce ingredients together thoroughly until well combined. Set aside.
⏱️ 5 min
- 3
Bring a pot of water to a rolling boil. Add the fresh noodles and cook according to package directions, typically until al dente, about 1 minute. Drain the noodles thoroughly and set aside.
⏱️ 5 min•🌡️ 100
- 4
Heat a wok or large frying pan over high heat. Add 2 tablespoons of oil. Once the oil is shimmering and hot, add the marinated beef in a single layer, if possible, to avoid overcrowding. Stir-fry for 2-3 minutes until the beef is mostly cooked through and slightly browned. Remove the beef from the wok and set aside, leaving any remaining oil in the pan.
⏱️ 3 min - 5
To the same wok, add the remaining 1 tablespoon of oil if needed. Add the minced garlic and minced ginger. Stir-fry for 30 seconds until fragrant. Add the sliced onion and sliced capsicum. Continue to stir-fry for 2-3 minutes until the vegetables begin to soften but still retain a slight crispness.
⏱️ 3 min
- 6
Return the cooked beef to the wok with the sautéed vegetables. Give the prepared sauce mixture a quick stir, then pour it over the beef and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.
⏱️ 2 min
- 7
Add the cooked and drained noodles to the wok. Using tongs or spatulas, toss everything together until the noodles are well coated with the sauce and heated through. Serve immediately, garnished with chopped spring onion.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Beef and Black Bean Noodles (Takeout Style)
For the Beef
- 250 grams beef, sliced thinly
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon oil, for marinating
For the Sauce
- 2 tablespoons black bean sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon vinegar
- 1 tablespoon cornstarch, for slurry
- 2 tablespoons water, for slurry
- 1/4 cup water
Other Ingredients
- 250 grams Hokkien noodles, fresh, or similar
- 3 tablespoons oil, for cooking
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/2 onion, medium, sliced
- 1/2 capsicum, medium, any color, sliced
- 2 stalks spring onion, chopped, for garnish
Instructions
- 1
Place the thinly sliced beef in a medium bowl. Add soy sauce, sugar, and cornstarch. Drizzle with 1 teaspoon of oil. Mix well with your hands to ensure the beef is evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min - 2
In a separate small bowl, combine black bean sauce, soy sauce, sugar, and vinegar. In another small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add the cornstarch slurry and 1/4 cup of water to the sauce mixture. Mix all sauce ingredients together thoroughly until well combined. Set aside.
⏱️ 5 min - 3
Bring a pot of water to a rolling boil. Add the fresh noodles and cook according to package directions, typically until al dente, about 1 minute. Drain the noodles thoroughly and set aside.
⏱️ 5 min•🌡️ 100 - 4
Heat a wok or large frying pan over high heat. Add 2 tablespoons of oil. Once the oil is shimmering and hot, add the marinated beef in a single layer, if possible, to avoid overcrowding. Stir-fry for 2-3 minutes until the beef is mostly cooked through and slightly browned. Remove the beef from the wok and set aside, leaving any remaining oil in the pan.
⏱️ 3 min - 5
To the same wok, add the remaining 1 tablespoon of oil if needed. Add the minced garlic and minced ginger. Stir-fry for 30 seconds until fragrant. Add the sliced onion and sliced capsicum. Continue to stir-fry for 2-3 minutes until the vegetables begin to soften but still retain a slight crispness.
⏱️ 3 min - 6
Return the cooked beef to the wok with the sautéed vegetables. Give the prepared sauce mixture a quick stir, then pour it over the beef and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.
⏱️ 2 min - 7
Add the cooked and drained noodles to the wok. Using tongs or spatulas, toss everything together until the noodles are well coated with the sauce and heated through. Serve immediately, garnished with chopped spring onion.
⏱️ 2 min