Black pepper beef with rice noodles

This black pepper beef with rice noodles is a classic Chinese dish and is one of the most requested staff meals at the restaurants executive chef Trisha Greentree has worked at, so you know it’s good!

Credit: Jiwon Kim

• serves

  4

• prep

  30 minutes

• cook

  15 minutes

• difficulty

  Easy

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The Long or the Short of It: Noodles or Rice

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cooking • 

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 600 g beef tri-tip rump, sliced
• Oil, for drizzling
• Salt
• 10 g bicarb soda
• 75 ml sesame oil
• 6 garlic cloves, finely chopped
• 1 small bunch coriander, leaves picked, roots finely sliced
• 50 g crushed ginger
• 15 g ground black pepper
• 75 ml Shaoxing wine
• 75 ml chicken stock
• 75 ml oyster sauce
• 2 tsp fish sauce
• 1 tbsp brown rice vinegar
• 20 g raw sugar
• 1 tbsp arrowroot or kuzu

For the steamer

• 100 g snow peas, trimmed
• 100 g gai lan
• 1 kg fresh rice noodles (wide, flat)

Marinating time: 10 minutes

Instructions

1. In a large mixing bowl, combine the beef, a drizzle of oil, a generous pinch of salt and the bicarb soda. Mix well to combine and refrigerate until needed.
   
2. Prepare a bamboo steamer set over a large frying pan or wok of simmering water. Fill the steamer with the rice noodles and vegetables, then steam for 5 minutes. Cover and keep warm.
   
3. In a large frying pan or wok, sear the sliced beef in batches until cooked through. Transfer the cooked beef to a clean medium bowl. Return the pan to the heat with the sesame oil and stir-fry the garlic, coriander (reserve some sprigs to serve!), ginger and the black pepper. Add the Shaoxing wine to the pan and cook for 2 minutes, followed by the chicken stock, oyster sauce, fish sauce, brown rice vinegar and sugar. Taste the sauce and adjust the seasoning to your liking.
   
4. Pour off any resting juices from the beef into a small bowl and combine with the arrowroot flour to form a slurry. Return the beef to the pan with the slurry and toss to combine.
   
5. Divide the rice noodles and vegetables between plates and top with the black pepper beef. Sprinkle with coriander leaves and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Long or the Short of It: Noodles or Rice

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G