Black Pepper Beef Rice Noodles
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Intro
Black pepper sauce needs high heat and a little restraint. Here the beef is seared in quick passes so it stays juicy, while wide rice noodles pick up the sauce in a glossy coat that tastes peppery, savory, and clean rather than muddy.
Ingredients
- For the beef: 12 oz flank steak thinly sliced against the grain, 1 tsp soy sauce, 1 tsp cornstarch, 1 tsp neutral oil
- For the noodles and vegetables: 10 oz wide rice noodles, 1 tbsp neutral oil, 1 small onion sliced, 1 red bell pepper sliced, 2 scallions cut into lengths
- For the sauce: 2 1/2 tbsp black-pepper-sauce, 1 tbsp soy sauce, 1 tsp dark soy sauce, 2 tbsp water
- To finish: extra cracked black pepper if desired
Instructions
- Toss the beef with soy sauce, cornstarch, and oil and let it sit for 10 minutes while you prepare the rest. This thin coating helps the beef sear with a little protection and gives the final sauce a better cling.
- Prepare the rice noodles according to package directions until pliable, then drain very well. If they are sticking together in a tight mass, loosen them gently with your hands before they hit the pan.
- Heat a wok or large skillet over high heat and add half the oil. Add the beef in a single layer and let it sit for 30 to 45 seconds before tossing. Cook just until browned at the edges but still slightly pink in places, then transfer out so it does not overcook.
- Add the remaining oil, then the onion and bell pepper. Stir-fry for 1 to 2 minutes until the onions start to soften and the pepper brightens but still keeps bite. Add the noodles and toss gently to combine.
- Pour in the black pepper sauce, soy sauces, and water, tossing continuously over high heat until the noodles loosen and take on a glossy sheen. Return the beef and scallions and toss for another 20 to 30 seconds, just until everything is hot and evenly coated.
- Serve immediately. The noodles should be slippery and well-seasoned, with beef that is tender rather than cooked to toughness.
Why This Works
Cooking the beef and noodles in separate phases keeps both at their best: the beef stays juicy and the rice noodles get enough direct heat to absorb the pepper sauce cleanly.