Black pepper beef is one of those enduring dishes that's on every Chinese takeaway menu. This dish is super easy and really quick to bring together at home with just a few ingredients. Beef and black pepper are bold flavours and the combination will make your mouth water and your taste buds tingle.
I'm using our Woh Hup Black Pepper sauce to make this delicious dish.Our friend and Master Chef winner Ping Coombes is the UK ambassador for Woh Hup sauces and has given me the original recipe for this dish.
This dish also works really well by substituting chicken thighs for the beef or served with rice.
Recipe for Chinese Black Pepper Beef Noodles
450g beef steak, sliced into 1cm strips
3 sweet peppers (any combination of red, green and yellow), cut into rough 1'' squares
2 medium white onions, thickly sliced
3 cloves of garlic, finely chopped
3 spring onions, cut into 3 pieces and sliced lengthways
200g Broccoli, cut into small florets
1 tablespoon Pearl River Bridge light soy sauce
½ tablespoon corn flour
150g Woh Hup Black Pepper Sauce
1 tablespoon oyster sauce
3 tablespoons water
3-4 tablespoon Fussel's rapeseed oil
4 Sau Tao fine egg noodle nests
2 teaspoons toasted sesame seeds
1. Cut the beef into 1cm strips, add 1 tablespoon of light soy sauce and the corn flour. Set aside for 10 minutes whilst you prepare everything else.
2. Dice up the peppers, slice the onions, chop the garlic, floret the broccoli and slice the spring onions.
3. Bring a large pot of water to the boil, ready to cook the noodles.
4. To make the sauce, mix together the Woh Hup Black Pepper Sauce with the oyster sauce and the water, set to one side.
5. Heat a wok to a high temperature until smoking, add a couple of tablespoons of oil and fry the beef for 1-2 minutes. Only move the beef a couple of times whilst cooking it, you want the meat to be nicely browned without over cooking it. Once cooked, remove from the pan and set to one side.
6. Keeping the wok on the heat, add another tablespoon of oil and add in the broccoli. Stir fry this for 2 minutes then add in 3 or 4 tablespoons of water. The wok will hiss and sizzle and the steam created will help cook the broccoli. Keep cooking for another minute until the broccoli stalks are tender and they have charred slightly. Remove from the pan and set aside in a bowl.
7. With the wok still on the heat, add 1 more tablespoon of oil and fry the peppers and onions. Again, you want to develop some charring so keep the heat going. After a couple of minutes add in the butter and garlic and keep cooking for a further minute.
8. Now mix the broccoli back in, add the black pepper sauce and the seared beef. Mix together and cook for 1 minute then turn off the heat.
9. Cook the noodles for 2 minutes in the boiling water, drain.
10. Pile each plate with noodles, top with the black pepper beef, the sliced spring onions and a scatter of sesame seeds.
Enjoy! And foodies don't forget to tag us in your social posts and leave a review below when you cook this at home. Ben
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I keep reaching for our delicious Pickled Lemon Paste. It's intense lemon flavour provides a great lift to so many dishes whether it's a stew, sauce, dressing or marinade. This little salad is really quick and simple to prepare. The liquorice flavour of fennel is perfectly suited to carrying strong flavours...
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