Ingredients
BEEF
- 400–500 g (14 oz–1 lb 2 oz) rump (sirloin) steak, thinly sliced against the grain (can be substituted with sirloin/porterhouse/New York strip, see note 1 for more substitutions)
- ¼ tsp bicarbonate of soda (baking soda) (see note 2 for correct ratios if scaling the recipe up)
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornflour (cornstarch)
- 1 tbsp sesame oil
- ¼ tsp freshly cracked black pepper
BLACK PEPPER SAUCE
- 3 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tsp white sugar
- 1 tbsp freshly cracked black pepper (see note 3 for spice levels)
- ½ cup (125 ml) beef stock
- 1 tsp cornflour (cornstarch) mixed with 1 tbsp water
STIR-FRY
- 2 tbsp neutral oil of choice (I used light olive oil)
- 1 brown onion, cut into thick wedges
- 1 tbsp freshly minced garlic
- 1 bunch choy sum, trimmed and cut into 5 cm (2 in) lengths
- 500 g (1 lb 2 oz) fresh Hokkien (thick egg) noodles (see note 4 for preparation instructions and subs)
TO SERVE
- Extra freshly cracked black pepper (optional)
Instructions
- Marinate the beef – In a large bowl, combine the beef with the bicarbonate of soda, light and dark soy sauces, Shaoxing wine, cornflour, sesame oil and pepper. Toss well to coat and set aside for 15–20 minutes while you prepare the remaining ingredients.
- Make the sauce – In a small bowl, whisk together the oyster sauce, dark soy sauce, sugar, black pepper, beef stock and cornflour/water mix until smooth.
- Stir-fry the beef – Heat a large deep heavy-based pan over high heat. Add 1 tablespoon of the oil and cook half the beef for 1–2 minutes until browned. Transfer to a plate and repeat with the remaining beef and oil.
- Add the vegetables – To the same pan, add the onion and garlic. Cook, stirring for 1 minute until fragrant. Add the choy sum and toss for another 1–2 minutes until just wilted.
- Combine everything – Return the beef to the pan. Add the noodles. Pour in the black pepper sauce and toss using tongs for 2–3 minutes until glossy and heated through.
- Serve – Divide among four bowls and finish with extra cracked black pepper, if using.
Notes
Note 1 – You can also use chuck (braising/casserole) or oyster blade (flat iron/butler’s steak). However, these cuts require a traditional velveting method. If using, sprinkle the beef with 1 teaspoon bicarbonate of soda (bakind soda) per 500 g (1 lb 2 oz). Mix well so the beef is coated, rest for 20 minutes, rinse thoroughly under cold water, then drain and pat dry with a paper towel before combining with the remaining marinade ingredients above.
Note 2 – Bicarbonate of soda (baking soda) ratio: ¼ teaspoon per 500 g (1 lb 2 oz) beef is the magic number for this recipe – tender, never alkaline.
Note 3 – Spice levels: ½ teaspoon pepper = mild, 1 teaspoon = medium, 1 tablespoon = bold. Start small as you can always add extra cracked black pepper to serve at the end.
Note 4 – You can use any noodles of choice. Udon, ramen, thin egg noodles, Hokkien (thick egg) noodles (pictured) or rice noodles. Prepare the noodles as per the packet instructions – just make sure you don’t overcook them so they don’t break up in the stir-fry. A cheat’s way of preparing Hokkien or udon noodles is to pierce the bag in several spots, microwave for 1–2 minutes, then separate the noodles in cold running water. If you choose to use dried noodles, you’ll need roughly 250–300 g (7–101/2 oz) uncooked to serve four.
- Prep Time: 25 minutes (includes marinating time)
- Cook Time: 10 minutes
- Category: Beef
- Method: Stir-fry
- Cuisine: Asian-inspired