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Spicy Black Pepper Beef

Inspired by a recent visit to a Chinese restaurant, spicy black pepper beef is a tasty Chinese classic. Quick and easy to recreate at home.
Prep Time30 mins
Cook Time10 mins
Course: Fake away, Main Course
Cuisine: Chinese
Keyword: Beef, Chinese, Fake away dinner, Family favourites, Mid week meal, Noodles, Wok
Servings: 4 people


  • 400 g Beef Scotch fillet or Flank steak
  • 1 teaspoon Bi carb soda
  • 200 ml Sparkling water

Beef Marinade

  • 2 teaspoon Shaoxing wine
  • 2 teaspoon Light soy sauce
  • 2 tsp Sesmae oil
  • 2 teaspoon Fresh ginger Minced

Black Pepper Sauce

  • 8 grams Black pepper corns
  • 3 cloves Garlic
  • 6 tablespoon Oyster sauce
  • 3 teaspoon Light soy sauce
  • ½ teaspoon White sugar
  • 2 teaspoon Cornflour
  • 60 ml Water
  • 3 tablespoon Canola oil
  • 1 Red onion cut into wedges
  • 1 Green capsicum cut into chunks
  • 1 Red capsicum cut into chunks
  • 3 sticks Spring onions cut into 3cm pieces
  • 2 ptk Hokkien noodles


To Prepare The Beef

  • Slice the beef into finger size strips, removing any fat or sinue. Place the beef into a bowl and add the bi carb soda and sparkling water.
  • Give it a good mix and leave in the fridge for 15 minutes. The bi carb soda will help tenderise the beef.
  • After 15 minutes, strain off the water and then marinade the meat in a bowl with the shaoxing wine, soy, sesame oil and ginger for a further 15 minutes.

To Prepare Your Sauce

  • Using a morter and pestle add the pepper corns and crush, then add the garlic cloves and grind into a paste. Set aside.
  • In a seperate bowl mix together the oyster sauce, soy, sugar, water and corn flour and mix well.

To Cook

  • Remove your hokkien noodles from the packets and place into a bowl, bring a jug water to the boil and pour over your noodles to heat.
  • Heat a large wok or fry pan to a high heat, add a little canola oil and then add your marinated beef, stir fry until brown and remove onto a plate.
    Don't over load the pan with to much beef, you can cook in a couple of batches if needed.
  • Clean the wok then return to a high heat, add a little canola oil and then add the black pepper and garlic paste, quickly fry for a minute then add the red onion, capsicums and spring onion. Stir fry until you just color the vegetables, you want to keep then crisp and crunchy. Strain the water off the hokkien noodles and add to the wok.
  • Add the seared beef and any juices from the plate back into the wok with the vegetables, add the bowl of sauce ingredients and toss until glazed and the sauce has thickened.
  • Soon onto your serving dish, sprinkle over a little for ground black pepper for a little more heat.