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Close-up of a one-pan dinner with beef, noodles, and green vegetables in a dark bowl.

One-Pan Black Pepper Beef and Noodles

This one-pan black pepper beef and noodles recipe is perfect for busy weeknights. It's quick to make, packed with flavor, and results in minimal cleanup.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian-inspired
Calories: 757
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 400–500 g rump steak thinly sliced against the grain
  • 1/4 tsp bicarbonate of soda baking soda
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp cornflour cornstarch
  • 1 tbsp sesame oil
  • 1/4 tsp freshly cracked black pepper
For the Black Pepper Sauce
  • 3 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tsp white sugar
  • 1 tbsp freshly cracked black pepper
  • 1/2 cup beef stock 125 ml
  • 1 tsp cornflour mixed with 1 tbsp water
For the Stir-Fry
  • 2 tbsp neutral oil of choice
  • 1 brown onion cut into thick wedges
  • 1 tbsp freshly minced garlic
  • 1 bunch choy sum trimmed and cut into 5 cm lengths
  • 500 g fresh Hokkien noodles thick egg noodles
To Serve
  • Extra freshly cracked black pepper optional

Equipment

  • large bowl
  • Small bowl
  • Large deep heavy-based pan
  • Tongs

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve. Divide among four bowls and finish with extra cracked black pepper, if using.

Nutrition

Calories: 757kcalCarbohydrates: 105.8gProtein: 39.9gFat: 18.6gSaturated Fat: 4gCholesterol: 60mgSodium: 1624.7mgFiber: 5.2gSugar: 7.1g

Notes

You can substitute the rump steak with sirloin, porterhouse, or New York strip. For chuck or oyster blade steak, use the traditional velveting method: sprinkle beef with 1 teaspoon bicarbonate of soda per 500 g, mix, rest for 20 minutes, rinse thoroughly under cold water, drain, pat dry, then combine with marinade ingredients. The bicarbonate of soda ratio is 1/4 teaspoon per 500 g beef for tender results. Spice levels can be adjusted: 1/2 teaspoon pepper for mild, 1 teaspoon for medium, and 1 tablespoon for bold. You can use any noodles like udon, ramen, thin egg noodles, or rice noodles. Prepare noodles according to package directions, ensuring they are not overcooked. A quick method for Hokkien or udon noodles is to pierce the bag, microwave for 1-2 minutes, then separate under cold running water. If using dried noodles, approximately 250-300 g uncooked will serve four.

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