Black Pepper Beef and Broccoli Noodles
Udon noodles mixed with tender steak, drenched in a gorgeous black pepper sauce. These noodles truly are to die for!
Servings: 3
Cost: £3 / $4
Equipment
- Small Mixing Bowl & Whisk (for sauce)
- Large Pan, Tongs & Wooden Spoon
- Sharp Knife & Chopping Board
Ingredients
Sauce
- 1 cup / 240ml Beef Stock
- 2 tbsp Oyster Sauce
- 2 tbsp Dark Soy Sauce
- 1 tbsp White Rice Vinegar
- 1 packed tbsp Brown Sugar
- 1 tbsp Cornstarch/Cornflour
Noodles
- 1x 9-10oz/250-300g head of Broccoli, diced into bite sized pieces
- 10oz / 300g Steak, sliced into thin strips (see notes)
- 2x 5oz/150g packs of Udon Noodles (straight to wok noodles)
- 2 tsp Black Pepper (see notes)
- 1 medium White Onion, sliced into thin strips
- 2 cloves of Garlic
- 1 tsp Ginger, finely grated/diced
- 1 tbsp Sesame Oil
- Vegetable Oil, as needed
To Serve
- finely sliced Spring Onion
- Sesame Seeds
Instructions
- In a small mixing bowl whisk together beef stock, dark soy sauce, oyster sauce, vinegar, sugar and cornstarch/cornflour. Place to one side and whisk again just before needed.
- In a large pan over high heat add 1 tbsp sesame oil. Once smoking hot, add in the steak strips and fry for a minute or so each side until browned and nearly cooked through the centre. Remove and leave any excess oil behind. Lower heat to medium.
- Add a drizzle of vegetable oil if needed, then add in broccoli and onion. Fry until the onion softens and turns golden and the broccoli lightly chars and softens ever so slightly (it will properly cook through in the next step).
- Push everything to the outside of the pan and into the centre add ginger, garlic and black pepper. Fry for a couple of mins then incorporate everything together. Pour in sauce (remember to whisk again beforehand), then reduce to a simmer for around 7-10mins until it thickens.
- Stir in beef then toss in the noodles. If the sauce is still slightly thin then gently toss and simmer until it thickens. If you over-thicken, just toss through a splash of stock or water.
- Serve up with sesame seeds and spring onion. Enjoy!
Video
Notes
a) Black Pepper - Make sure you're using coarse cracked black pepper, not the powdered stuff. Important to fry it off for a couple of minutes to release the flavour.
b) Black Pepper Spice - 2 tsp gives you a good kick of spice! If you're at all weary just start with 1 tsp and adjust accordingly. Much easier to add more pepper than take it out!
c) Type of Steak - Flank Steak works perfectly because it's lean and thin. You want it lean because you don't fry it long enough to render down the fat, meaning the fat will just stay rubbery. You also want thin strips for noodles so the beef doesn't texturally take over the dish.
d) Slicing the Steak - Make sure it's thin strips, otherwise it'll end up chewy. Try and slice against the natural grain of the steak and at an angle, just to reduce the chance of chewy steak.
e) Serving - This recipe will offer 2 v.big portions, or 3 smaller ones.
f) Calories - Based on sharing between 3 people using 1 tbsp veg oil and no garnish.
Nutrition
Calories: 772kcal | Carbohydrates: 116.01g | Protein: 36.91g | Fat: 19.91g | Saturated Fat: 8.77g | Polyunsaturated Fat: 2.715g | Monounsaturated Fat: 7.27g | Trans Fat: 0.587g | Cholesterol: 76mg | Sodium: 1624mg | Potassium: 839mg | Fiber: 3.9g | Sugar: 74.67g | Vitamin A: 650IU | Vitamin C: 92.6mg | Calcium: 160mg | Iron: 4.67mg