Black Pepper Beef Ho Fun Noodle

Black pepper beef ho fun is a dish that immediately conjures up images of the late night eateries in Hong Kong, where the intense heat of the wok creates a smoky aroma that fills the entire street. I remember sitting at a crowded table, watching the steam rise from a plate of glossy, dark noodles that looked just as good as they smelled. There is something incredibly bold about the combination of tender beef and the sharp, warming heat of coarse black pepper that I find completely irresistible.

The secret to getting the beef so tender is a technique I learned from a local cook, involving a bit of bicarbonate of soda and cornflour in the marinade. It makes the steak feel velvety and succulent, which is the perfect contrast to the slippery, wide ho fun noodles. I used to struggle with the noodles sticking together, but I found that a quick soak in boiling water before they hit the pan makes them much easier to manage.

I love the burst of colour that the peppers and spring onions bring to the plate. They add a fresh, slightly sweet crunch that balances out the rich, savoury sauce. It is the kind of meal that feels sophisticated because of its complex flavours, yet it is simple enough to whip up on a busy Tuesday evening.

It has quickly become my go-to dish when I am craving something with a bit of a kick. One bite of those peppery, sauce-laden noodles and it feels like a proper restaurant treat right in my own kitchen. It is pure, peppery comfort on a plate!

Black Pepper Beef Ho Fun Noodle

Black Pepper Beef Ho Fun is a classic Cantonese stir-fry known for its smoky wok flavour, tender beef, and silky flat rice noodles. This is one of my favourite dishes to order at Chinese restaurants, and over time I have adapted it for home cooking without losing that bold, peppery punch. It is fast, satisfying, and perfect for a one-pan meal.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 33 minutes mins

Servings: 2 people

Course: Lunch, Main Course

Cuisine: Chinese

Ingredients Method Video Notes

Ingredients

  

Main Ingredients:

• 220 gram sirloin steak thinly sliced
• 400 gram fresh ho fun flat white rice noodles
• 1 piece small onion thinly sliced
• 2 cloves garlic finely diced
• 1/2 piece small red pepper thinly sliced
• 1/2 piece small green pepper thinly sliced
• 1/2 piece small yellow pepper thinly sliced
• 4 sprigs spring onion cut into 2cm pieces and finely julienned
• 1 tbsp Cooking oil for frying

Beef Marinade:

• 1 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine
• 1/2 tsp sugar
• 2 tbsp cornflour
• 1/2 tsp bicarbonate of soda

Black Pepper Sauce:

• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 2 tbsp Shaoxing rice wine
• 1 tbsp dark soy sauce
• 1/2 tbsp white rice vinegar
• 2 tsp sugar
• 1 tsp coarse black pepper

Method

 

Marinate the beef:

1. In a bowl, combine the sliced beef with all marinade ingredients. Mix well, cover, and refrigerate for at least 15 minutes.

Prepare the ingredients:

1. Chop all vegetables and keep them separated. In a separate bowl, mix all sauce ingredients and set aside.

Soften the noodles:

1. Place ho fun noodles in a large bowl and cover with boiling water. Soak for 2 minutes, then drain gently and set aside.

Cook the beef:

1. Heat oil in a frying pan or wok over medium-high heat. Add garlic and onion and stir-fry for about 20 seconds until fragrant. Add the marinated beef and stir-fry for 3 minutes until just cooked.

Add vegetables:

1. Add the sliced peppers and stir-fry for another 3 to 4 minutes.

Combine and finish:

1. Add ho fun noodles, spring onions, and prepared sauce. Stir-fry for about 4 minutes until the noodles are tender and evenly coated.

Serve:

1. Serve immediately while hot.

Video

Notes

• Use high heat to prevent noodles from breaking.
• Fresh ho fun works best, but dried flat rice noodles can be substituted if softened well.
• Adjust black pepper to taste for more heat.