These noodles really are an explosion of flavours. This dish is a take on the classic beef and broccoli, where the addition of noodles and black pepper take things through the roof. Follow me…
Beef and Broccoli Sauce
This is a simple sauce, but it really does marry everything together. It also turns into a gorgeously silky, glossy sauce that wraps around the noodles like nobody’s business.
What is beef and broccoli sauce made of?
Beef Stock – This creates the base of the sauce. Oyster Sauce – This helps create the glossy texture for the sauce and adds a hit of flavour. Doesn’t taste fishy once it’s cooked through the noodles – promise! Dark Sauce Sauce – Adds a deep salty & savoury tone to the sauce. Rice Vinegar – Cuts through the salty, rich flavours of the sauce. Brown Sugar – Balances the flavours and helps the sauce turn sticky and caramelized. Cornstarch/Cornflour – Helps thicken the sauce.
I typically whip up the sauce at the start, then give it a whisk just before needed. It’ll obviously seem very thin at the start but it’ll definitely thicken! Process shots: add ingredients to small mixing bowl (photo 1), whisk to combine (photo 2).
Black Pepper Beef & Broccoli Noodles
Black Pepper
You’ll want to use a coarse cracked black pepper, don’t use the powdered stuff. It’s got a different flavour and offers no texture to the dish. You’ll also want to make sure you fry the pepper, just to bring out the flavour.
What cut of beef to use?
I typically go for Flank Steak for a few different reasons:
Lean – Stay clear of fatty cuts of beef. You’re essentially flash frying the beef, meaning you won’t have enough time to render down the fat, leaving it rubbery & chewy. Inexpensive – Flank is usually a fairly cheap cut of beef. Thin – You want to cut it into thin strips, just so the beef doesn’t texturally take over the dish. Flank is already fairly thin so it’s easy to slice.
If you don’t have Flank just pick a cut with the above points in mind. Process shots: add beef to sesame oil and fry (photo 1), flip, fry then remove (photo 2), fry broccoli and onion (photo 3), fry pepper, ginger and garlic (photo 4), pour in sauce and simmer (photo 5), stir in beef (photo 6), add noodles (photo 7), toss to combine (photo 8).
How spicy is this dish?
This recipe has definitely got a kick to it. It’s easy to adjust though, just start out with less black pepper and add more later on if you’re at all weary of spice.
How do I slice the beef?
You’ll want to slice against the natural grain of the meat. Also try and slice at an angle. Both of these things will help prevent the beef from going chewy.
What kind of noodles to use?
I highly recommend using Udon noodles. They’re nice & thick and take on the silky sauce amazingly.
Serving Beef & Broccoli Noodles
Once the sauce turns glossy and wraps itself around the noodles, serve up right away! If you find the sauce is still thin just gently simmer and toss the noodles until it thickens. If you over thicken, just toss in a splash of water or stock. I typically serve with sesame seeds and sliced spring onion! Alrighty, let’s tuck into the full recipe for this black pepper beef and broccoli shall we?!
How to make Black Pepper Beef & Broccoli Noodles (Full Recipe & Video)
For the sister recipe to this dish check out my Black Pepper Chicken! For more similar recipes check out these beauties:
Spicy Prawn Noodles Easy Chicken Noodle Stir Fry Peanut Butter Stir Fry Pork & Pineapple Stir Fry Cashew Chicken Noodles Spicy Pork Noodles Chicken Chow Mein
