Servings: 4
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Skill Level: Easy
Ingredient List
Prepare your kitchen with:
- 500 grams of beef (choose either topside or r.ump), finely sliced
- 1 teaspoon of baking soda
- 1 kilogram of Hokkien noodles, fresh
- 4 tablespoons of vegetable oil
- 5 garlic cloves, roughly minced
- 1 teaspoon of ginger, freshly grated
- 1 green bell pepper, thinly sliced
- 6 spring onions, sliced diagonally
- A bunch of choy sum, cut into 5 cm lengths
- 1 bird’s eye chili, finely sliced (optional for added spice)
Marinade Ingredients:
- 1 teaspoon of sesame oil
- 2 teaspoons of cornstarch
- ½ teaspoon of ground black pepper
- 1 teaspoon of dark soy sauce
- 1 tablespoon of Shaoxing wine
Black Pepper Sauce Composition:
- 1 tablespoon of roughly ground black pepper
- 3 tablespoons of oyster sauce
- 2 tablespoons of dark soy sauce
- 1 teaspoon of caster sugar
Cooking Directions
- Beef Tenderizing: Combine beef slices with baking soda and cold water in a bowl. Let stand for 15 minutes to soften the beef, then rinse thoroughly under cold water and drain.
- Marinating the Beef: In a mixing bowl, blend all the marinade components. Coat the drained beef thoroughly and set aside for marinating.
- Sauce Preparation: Whisk all black pepper sauce components in a separate bowl until integrated and set aside.
- Noodle Softening: Place the noodles in a microwavable bag, make a few perforations, and microwave for 4 minutes, or until they are soft. Work the bag to loosen the noodles.
- Stir-Frying: Heat vegetable oil in a large wok or frying pan over a high flame. Sear the marinated beef in portions until browned, then set aside. If necessary, clean the wok before the next steps.
- Vegetables and Final Assembly: Sauté the minced garlic and grated ginger until they emit a fragrant aroma. Add the bell pepper, spring onions, and choy sum, sautéing until just tender. Reintroduce the beef to the pan, include the noodles and prepared black pepper sauce, and stir-fry for 2-3 minutes until the ingredients are well combined and heated thoroughly. Adjust moisture with a bit of water or stock if it appears dry.
- Serving: Plate the stir-fry and, if desired, top with slices of bird’s eye chili for an extra kick.
Chef’s Tips for Masterful Stir-Frying
- Consistent High Heat: Keep the stove at a high setting to ensure the ingredients sear quickly and retain their texture.
- Preparation Efficiency: Chop all components in advance since stir-frying is a swift process.
- Texture Contrast: Introduce elements like toasted peanuts or sesame seeds for a delightful crunch against the soft noodles and succulent beef.
Nutritional Insights
This dish is nutritionally balanced with proteins, vegetables, and carbohydrates, making it a well-rounded meal. Those watching their sodium intake may opt for low-sodium soy sauce. Choy sum enriches the dish with vitamins A and C, boosting both eye health and immune system efficacy.
Relish in the preparation of this classic dish reimagined, and delight in each flavorful and comforting bite.