Black Pepper Beef with Noodles and Vegetables Stir Fry

This post contains affiliate links which we are compensated for if a purchase is made. Using links costs you nothing and helps to support the ongoing creation of content. • Jump to Recipe

Black Pepper Beef with Noodles & Vegetables Stir Fry

Here is quick and easy recipe featuring a delicious combination of tender beef, hearty vegetables, and thick yellow Asian noodles, tossed in a peppery sweet and savory brown sauce.

Freshly ground black pepper is added at the end to provide a wonderful finishing flavor and aroma that adds a gentle heat without being too spicy.

What You Will Need

To make this black pepper beef noodle dish, you will need the following ingredients:

Beef — You can use premium steak cuts such as sirloin (also called New York strip or porterhouse), tenderloin, and flank steaks. They are the most tender cuts for a stir fry. However, these can get expensive.

Fortunately, you can also use cheaper beef cuts for this recipe. Because we are using a restaurant hack of adding baking soda to the marinade to tenderize the beef, we can use economical cuts such as beef chuck roast or or rump roast. The tougher the cut, the longer it sits in the baking soda marinade.

Beef Marinade — The beef slices are lightly marinated in a mixture of light soy sauce, baking soda, water, egg and corn starch.

Stir Fry Brown Sauce — This brown sauce is a mixture of light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, water and corn starch.

Ingredients for brown sauce: dark soy sauce, sesame oil, oyster sauce, light soy sauce, sugar and corn starch

Oil — We will deep fry the beef slices first before adding it to the stir fry. This provides a crispy crust and juicy interior.

I’m using vegetable oil. Vegetable oil can withstand the intense heat of deep frying without imparting any unwanted flavors.

You can also use other neutral oils with high smoke points, such as canola oil, peanut oil, or grapeseed oil.

Noodles — I using chow mien/Shanghai noodles. These noodles are typically available in the refrigerated section of Asian supermarkets. They are pre-cooked, so all you need to do is blanch them in hot water to separate the strands.

If you can't find these noodles, substitute with ramen noodles, egg noodles, udon noodles, or even pasta. Follow the package instructions for cooking the noodles and set them aside until ready to use.

Vegetables — I’m using bell peppers for a medley of colors. You can also use broccoli, red/green cabbage, baby corn, green beans, bok choy, and bamboo shoots.

Aromatics — One small yellow onion. It will be pan fried with a small amount of vegetable oil first to bring out its aroma.

Freshly Ground Black Pepper — The finishing touch to this culinary masterpiece is a generous sprinkle of freshly ground black pepper. Whole peppercorns, freshly milled, impart a warm heat that’s not too spicy like red chilies.

To preserve its delicate aroma and prevent it from burning, we'll add it just before serving. Of course, you can use the pre-ground black pepper. It’s all good.

How to Make It

Step 1: Prepare Beef

Trim offany large areas of fat. Slice the beef against the grain into ⅛" thick bite-size pieces.

In a medium bowl, mix beef with soy sauce, baking soda, water, egg and corn starch. Marinate for at least 15 minutes.

If using beef chuck roast, which is a tougher cut, marinate for at least one hour.

Step 2: Make Sauce

In a small bowl, mix together sauce ingredients until corn starch is completely dissolved.

Step 3: Boil Noodles

Begin boiling water for the noodles and cook them according to package instructions.

Step 4: Deep Fry Beef

In a large wok, add a generous amount of oil (about ½” high) and heat on medium-high. Drop beef into the hot oil and fry for about 2 minutes, making sure to toss for even cooking.

You may need to do this in batches to prevent overcrowding that could drop the temperature.

Transfer beef to plate lined with paper towels to absorb excess oil. Drain oil from the skillet, leaving a thin layer behind. Heat the oil on medium-high. Add yellow onions. Saute until fragrant (about 1 minute).

Step 5: Add Vegetables and Beef

Add bell peppers (or your vegetables of choice) and cook for 1-2 minutes or until softened. Return fried beef to the wok.

Step 6: Add Sauce

Add the sauce. Cook until the sauce thickens (about 1 minute). Garnish with freshly cracked black pepper. Add as much as you like or until you start coughing uncontrollably.

Storage & Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze leftovers in an airtight container or resealable bag with excess air removed. Leftovers can be frozen for up to 3 months.

To reheat, place the stir-fry on a microwave-safe plate and heat until warmed through. For even heating, stir or toss the noodles and beef intermittently.

Pro Tips

Be sure to slice the meat against the grain for the most tender results.
Add hot sauce for a spicy version. I like to add a drizzle of sriracha sauce or chili oil.
Make it pop with garnishes. Optional toppings include green onions or toasted sesame seeds.