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Beef and Noodles with Black Pepper Sauce

Chinese style black pepper sauce tossed over noodles with tender beef.
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Beef and Noodles with Black Pepper Sauce
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Servings: 4
Total Time: 30 minutes
Recipe by: Rae

Ingredients

Marinade:
1 TBSP soy sauce
1 TBSP cornstarch
1 tsp salt
1/4 tsp black pepper
1/4 tsp honey
1 1/2 tsp sherry wine
1 tsp sesame oil
8 oz beef sirloin steak, sliced into thin strips*
Sauce:
1 TBSP chopped ginger
1 TBSP chopped garlic
6 TBSP soy sauce
3 TBSP rice wine
2 TBSP honey
Stir Fry:
1 TBSP peanut oil
1 tsp black peppercorns, smashed with mortar and pestle
3 cups chopped kale or other leafy green
1 cup sliced yellow onion
1 lb thin noodles**
Garnish:
freshly ground black pepper
1 tsp sesame seeds
1 tsp sesame oil

Directions

1. In a small bowl stir the ingredients for the marinade: soy sauce, cornstarch, salt, black pepper, honey, sherry wine, sesame oil and add the beef. Toss to coat and allow to sit for 15 minutes.

2. In a second bowl combine the ingredients for the sauce and set aside: ginger, garlic, soy sauce, rice wine, honey.

3. Cook the noodles 1 minute less than package instructions and then rinse in cool water.

4. Heat a wok or large skillet over high heat and add the peanut oil and peppercorns, once the oil starts to lightly smoke and peppercorns start to sputter add the beef. Stir the beef rapidly and often until it is almost cooked through (about 2 minutes). Add the kale , and onions and stir fry for another minute or two until the onion starts to soften. Add the black pepper sauce and bring to a boil. Add the noodles and toss to coat stir fry until the noodles absorb all the sauce, 1 to 2 minutes.

5. Plate the noodles and garnish with fresh ground black pepper, sesame seeds, and drizzle with the sesame oil. Serve immediately.

Notes & Tips

* Place the steak in the freezer for 20 minutes, once partially frozen it will slice much cleaner and easier.

** Any long thin noodle you like will do: udon, rice, spaghetti, etc.




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