Black pepper beef noodles | The Cook Up with Adam Liaw

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are low-carb, while spaghetti is budget-friendly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and canola oil is more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water with seasoning is cost-effective.

Place the sliced beef, bicarbonate of soda and 250 ml (1 cup) cold water in a bowl and stir to combine well. Stand for 15 minutes.

Meanwhile, for the marinade, place all the ingredients in a large bowl and stir to combine well.

For the black pepper sauce, place all the ingredients in a bowl and stir to combine.

Rinse the beef well, massaging it under running water for 1 -2 minutes, then drain. Add the beef to the marinade and stir to combine.

Poke a few holes in the bag of noodles and microwave for 4 minutes or until softened. Massage the bag to separate the noodles.

Heat a wok or wide frying pan over high heat and add the oil. Fry the beef in 2 - 3 batches until browned, then remove from the wok.

Add the garlic and ginger and fry for about 1 minute or until fragrant. Add the capsicum, spring onion and choy sum and toss for 1 - 2 minutes or until the vegetables have just softened. Add the noodles and black pepper sauce and return the beef to the wok. Toss for 2 - 3 minutes or until the noodles are soft and hot, adding a little water or stock as needed (about ½ cup in total) to moisten the wok while frying. Transfer to a serving plate and scatter with the chilli, if using.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens