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Recipe 2: Black Pepper Beef Noodles

Black Pepper Beef Noodles

 
Prep Time 20 mins Cook Time 10 mins Total Time 30 mins
 
 
Beef chow mein made with spaghettini, a humble and easy homemade chow mein noodle with beef.
Course: Main Course
Cuisine: Chinese
Servings: 3 servings
Calories: 338 kcal
Author: Elaine
 
Ingredients
  • 150 g beef steak of any cut, thinly sliced
Beef marinating
  • 1/4 tsp. salt
  • 1 tbsp. Chinese cooking wine Shaoxing wine
  • 1 tbsp. corn starch
  • 1/2 tbsp. light soy sauce
Sauce
  • 2 tsp. sugar
  • 1 tbsp. light soy sauce
  • 1 tsp. dark soy sauce
  • 1/2 tbsp. oyster sauce
  • tbsp. fresh grounded black pepper
  • 1 tsp. sesame oil
Other ingredients
  • 2 servings egg noodles or spaghetti
  • 2 garlic cloves
  • 1 thumb ginger ,sliced
  • 2 green peppers , shredded
  • freshly ground black pepper to taste
  • 1/2 red onion , shredded
  • sesame oil for coating the noodles
  • 3 tbsp. vegetable cooking oil
Instructions
 
Cook the noodles

  1. Read the directions on the package firstly and cook the noodle with 1 or 2 minutes less than suggested. Once cooked, drain and then drizzle sesame oil, mix well to separate the noodles.

Fry it up

  1. Cut beef into shreds. Add a small pinch of salt, cooking wine and then 1 tablespoon of the sauce. Mix well and then add starch.

  2. Add cooking oil in a large pan until the oil can evenly cover the bottom of the pan. spread the beef strips in. Let them stay for around 10 seconds and gently stir them several times until the beef strips change color. Transfer the beef out and leave around 1 tablespoon of the oil in.

  3. Fry garlic and ginger until aromatic. Fry green peppers and red onion until slightly soft. Place the noodles in. Add the sauce and return the beef.

     

    Cook’s Note about making tender beef slices

    1.  Mix oil before frying the beef can protect our sauces and starch.
    2. After spreading the beef strips to the pan, let them stay for around several seconds until the starch finish gelatinization, otherwise the marinating tissues might be separated from the meat. In addition, be gentle and quick in the whole process.
    3. The beef strips should be added at the very last of the noodle stir fry process, extra movement can cause the falling of the marinating coating and thus making the beef strips losing the tender juice texture.

    (Courtesy of www.chinasichuanfood.com)