Homemade Black Pepper Beef Pasta
Tender, marinated beef strips and al dente pasta tossed in a bold black pepper sauce. This vibrant stir-fried fusion dish is perfect for quick weeknight dinners or simple meal prep.
Black pepper beef is a beloved staple in many Asian-Western fusion cuisines, celebrated for its bold, peppery aroma and deeply savory glaze. By swapping traditional rice or stir-fry noodles for Italian pasta, the dish takes on a wonderful chew and absorbs the rich sauce beautifully. Tenderizing the beef before marinating ensures every bite remains melt-in-your-mouth delicious, making it an ideal candidate for meal prep.
Ingredients
- 200 g spaghetti or linguine pasta
- 250 g beef flank or sirloin
- 1/2 onion
- 1 bell pepper
- 1 tbsp light soy sauce (for marinade)
- 1 tbsp oyster sauce (for marinade)
- 1 tsp cornstarch
- 1 tbsp water
- 2 tbsp cooking oil
- 1 tbsp light soy sauce (for sauce)
- 1/2 tbsp dark soy sauce
- 1 tbsp oyster sauce (for sauce)
- 1 g black pepper
- to taste salt
- optional steamed broccoli and cherry tomatoes for garnish
Instructions
- 1Boil the pasta
Bring a large pot of water to a boil. Add the spaghetti noodles and cook until there is no white center left in the pasta, indicating it is cooked through. Drain the noodles and set them aside.
Tip: Keep the pasta slightly firm if you plan to stir-fry it later, as it will continue to cook in the sauce. - 2Oil the pasta
Once the noodles are cooked and drained, place them in a bowl. Drizzle a small amount of cooking oil over the pasta and toss to coat, which prevents the noodles from drying out or sticking together.
Tip: Using a neutral flavored oil like vegetable or canola oil is best to keep the pasta flavor neutral. - 3Tenderize the beef
After slicing the beef, use a meat mallet to gently pound the strips. This breaks down the muscle fibers, resulting in a more tender texture and ensuring the meat cooks evenly.
Tip: Do not over-pound the meat to avoid turning it into mush; just a few light strikes are enough. - 4Sear the beef
After marinating the beef for 15 minutes in light soy sauce, oyster sauce, starch, and water, heat a pan. Sear the beef strips until both sides are browned and fragrant.
Tip: Ensure the pan is hot before adding the beef to get a good sear without overcooking the inside. - 5Sauté the onions
In a pan, sauté the sliced onions over medium-high heat until they become soft and translucent. This base builds flavor for the dish.
Tip: Add a pinch of salt to help the onions release their moisture and soften more quickly. - 6Combine and stir-fry
Add the prepared beef, bell peppers, and cooked pasta to the pan with the onions. Season with black pepper, salt, light soy sauce, dark soy sauce, and oyster sauce. Stir-fry everything over high heat to fully incorporate the flavors.
Tip: Stir-frying over high heat for a short time helps achieve a wok hei aroma and prevents the vegetables from becoming too soft.
