Savory Black Pepper Beef Spaghetti

A savory Asian-Italian fusion featuring tender beef strips, crisp bell peppers, and al dente spaghetti tossed in a rich, peppery soy-oyster sauce.

Ingredients

• 250 g beef tenderloin
• 200 g dry spaghetti
• 12 red bell pepper
• 12 green bell pepper
• 12 red onion
• 3 cloves garlic
• 3 tbsp light soy sauce
• 1.5 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1.5 tbsp cornstarch
• 0.5 tbsp sugar
• 2 tbsp black pepper
• 2 tbsp cooking oil
• to taste salt
• 100 ml water
• optional black sesame seeds

Instructions

1. 1Slice the beef

   

   Cut the beef tenderloin into thin, uniform strips and place them into a stainless steel mixing bowl.

   Tip: For the most tender results, always slice the beef against the grain.
2. 2Add the seasonings

   

   Add the marinade ingredients to the beef: one spoonful of light soy sauce, half a spoonful of dark soy sauce, a little salt, one spoonful of black pepper, one spoonful of oil, and one spoonful of starch.

   Tip: Adding a little oil to the marinade helps lock in moisture and prevents the beef from sticking together in the pan.
3. 3Mix and marinate

   

   Using a gloved hand, massage the beef and seasonings together until all the liquid is absorbed and the meat is evenly coated. Let it marinate for 10 minutes.

   Tip: Massaging the meat gently by hand helps tenderize the beef and allows the flavors to penetrate deeply.
4. 4Boil the spaghetti

   

   Bring a pot of water to a rolling boil. Add a splash of oil and a pinch of salt to season the pasta and prevent it from sticking together. Carefully place the dry spaghetti noodles into the boiling water and let them cook for about 10 minutes until they are al dente.

   Tip: Adding salt to the boiling water is crucial as it seasons the spaghetti from the inside out.
5. 5Prepare the stir-fry sauce

   

   In a separate small bowl, combine two spoonfuls of light soy sauce, one spoonful of dark soy sauce, one spoonful of oyster sauce, half a spoonful of sugar, one spoonful of black pepper, half a spoonful of starch, and half a bowl of water. Stir until fully dissolved.

   Tip: Mixing the stir-fry sauce in advance ensures a smooth and stress-free cooking process once the heat is on.
6. 6Prep the vegetables

   

   While the beef marinates and the pasta cooks, slice the green and red bell peppers into thin strips. Prepare the onions and garlic as well, keeping everything easily accessible.

   Tip: Cutting all your vegetables to a similar thickness ensures they will cook evenly during the quick stir-fry.
7. 7Remove the cooked spaghetti

   

   Once the spaghetti has cooked for about 10 minutes, use a pair of chopsticks or tongs to lift it out of the boiling water. Transfer the noodles to a plate and set them aside for later use.

   Tip: Do not overcook the pasta; it should remain slightly al dente so it holds up well when stir-fried later with the sauce.
8. 8Add the beef to the wok

   

   Heat a little oil in a wok or large pan until shimmering. Carefully pour the marinated beef strips into the hot pan, spreading them out quickly in a single layer so they can sear evenly.

   Tip: Ensure the wok is sufficiently hot before adding the beef to achieve a quick sear and lock in the moisture.
9. 9Stir-fry the beef

   

   Once the beef is in the pan, immediately begin to stir-fry. Cook just until the meat changes color and the surface lightly browns, then promptly remove it from the pan and set it aside to keep it tender.

   Tip: Do not overcook the beef at this stage; it should remain slightly undercooked as it will be heated again with the vegetables and noodles later.
10. 10Stir-fry the vegetables

    

    In the same wok, add another splash of oil. Toss in the sliced green and red bell peppers, red onions, and garlic slices. Stir-fry them briefly until they begin to soften and release their aromatic fragrance.

    Tip: Keep the heat high and stir constantly to ensure the vegetables remain crisp and vibrant in color.
11. 11Return the beef to the wok

    

    Once the vegetables are fragrant and slightly softened, pour the partially cooked beef back into the wok. Give everything a quick toss to combine the savory flavors.

    Tip: Keep the heat high while sautéing to ensure the bell peppers and onions retain a slight crunch.
12. 12Add the cooked spaghetti

    

    Transfer the cooked al dente spaghetti into the wok with the stir-fried beef and vegetables. Toss everything together briefly to distribute the meat and peppers among the noodles.

    Tip: Ensure your heat is high when adding the noodles and sauce so the sauce thickens quickly without overcooking the pasta.
13. 13Pour in the savory sauce

    

    Give your prepared black pepper sauce a final stir to ensure the starch is fully dissolved, then pour it evenly over the spaghetti and ingredients in the wok.

    Tip: Make sure to stir the sauce mixture thoroughly right before pouring it into the wok, as the starch tends to settle at the bottom of the bowl.
14. 14Toss and thicken the sauce

    

    Stir-fry everything continuously over high heat. Toss the noodles, beef, and vegetables together vigorously so the sauce coats every single strand of spaghetti. Continue cooking until the sauce reduces, thickens, and clings beautifully to the ingredients.

    Tip: If the sauce becomes too thick too quickly, you can add a small splash of the reserved pasta boiling water to adjust the consistency.
15. 15Garnish with sesame seeds

    

    Just before serving, sprinkle a pinch of black sesame seeds over the top of the hot spaghetti. You can also add a final touch of sea salt and freshly ground black pepper to elevate the flavors. The sesame seeds add a subtle nutty crunch and excellent visual contrast, though you can completely skip them if you dont have any on hand.

    Tip: Toasting the sesame seeds lightly in a dry pan before sprinkling them can bring out even more of their natural nutty aroma.

Storage & Reheating

Burn It Off

Frequently Asked Questions