beef and black bean noodles

Beef & Black Bean Noodles

Chinese spicy beef and black bean sauce with red chilli and thick egg noodles.

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Cooking Time: 20 Mins

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Serves: 2

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Author: Paul Brighton


  1. 300g rump steak, thinly sliced
  2. 1 tbsp fermented black beans
  3. 1 large red chilli, 1/2 finely chopped, 1/2 sliced
  4. 2 garlic cloves, finely chopped
  5. 1 inch fresh ginger, finely chopped
  6. 1 tsp sesame oil
  7. 1 tbsp soy sauce
  8. 1 tbsp oyster sauce
  9. 1 tbsp shaoxsing rice wine
  10. 1/2 tsp ground black pepper
  11. 50ml water
  12. 200g thick egg noodles
  13. 1 tbsp groundnut oil

To serve:

  1. Red chilli slices


  1. Place noodles in boiling water and simmer until cooked. Run under cold water, drain and set aside.
  2. Heat the oil in a wok until smoking, add ginger, garlic and chopped chilli and stir fry for 30 seconds, then add the beef and stir fry for a further 1 minute.
  3. Add black beans, fry for 1 minute the add soy, oyster sauce and rice wine, cook for another minute before adding the black pepper and water.
  4. Toss noodles in sesame oil before adding to the beef, mix and cook until hot then transfer to a bowl.garnish with fresh red chilli slices and serve.
  5. Garnish with fresh red chilli slices and serve.