Pan Fried Beef Paste With Black Pepper Recipe

Mix and rest

Place the ground beef in a large bowl. Add soy sauce, oyster sauce, Shaoxing wine, cornstarch, white pepper, salt, sugar and the egg white (if using). Mix thoroughly with a rubber spatula or wooden spoon until mixture becomes slightly sticky and cohesive (about 1–2 minutes). Cover and refrigerate for 15–20 minutes to let flavors develop.

While the beef marinates, crack and coarsely crush the black peppercorns with a mortar and pestle or the flat side of a knife — you want chunky pieces, not powder. Set aside.

In a small bowl combine the black pepper sauce (or substitute), light soy, dark soy (if using), and chicken/beef stock. Stir in the sesame oil and the cornstarch slurry. Keep the sauce nearby; it will be used to finish the dish.

Taste the sauce for seasoning: it should be savory with a pronounced pepper kick. Adjust with a pinch more sugar or soy if needed.

Prepare aromatics: mince the garlic and ginger, finely chop the shallot, and slice the scallions, keeping whites and greens separated. If using bell pepper, slice thinly into strips.

Pan-fry beef paste

Heat a large heavy skillet or wok over medium-high heat. Add 2 tbs neutral oil and swirl to coat. When oil is shimmering but not smoking, add the marinated ground beef in a single layer — press it down lightly with a spatula to form an even 'paste' layer about 1 cm thick. Let it sear undisturbed for 2–3 minutes to develop a brown crust. Using a spatula, break the paste into large chunks or stir gently to expose more surface area and continue cooking 2–3 minutes until mostly cooked but still juicy. Remove beef to a bowl and set aside. Leave any fond (browned bits) in the pan.

Wipe the pan lightly with a paper towel if there is excessive fat, leaving about 1 tbs. Add remaining 1 tbs oil and the chopped shallot and the white parts of the scallions, plus the bell pepper if using. Stir-fry 30–45 seconds until fragrant and softened. Add the garlic and ginger and stir 15–20 seconds until aromatic but not burnt.

Combine and finish with sauce

Return the browned beef to the pan with the aromatics. Give the prepared black pepper sauce a quick stir (cornstarch may settle) and pour it over the beef. Stir constantly and bring to a simmer; the sauce will thicken in about 1 minute. If the sauce becomes too thick, add up to 1–2 tbs water or stock. Taste and adjust seasoning with the 0.25 tsp sugar or a pinch more salt if needed. Stir in the butter if using for a glossy finish.

Add the cooked noodles to the pan (they should already be tossed with 1 tsp oil to prevent sticking). Toss thoroughly so the beef, sauce and aromatics coat the noodles evenly. Cook 1–2 minutes until everything is piping hot and well combined. If the noodles need loosening, splash 1–2 tbs stock or water and toss.

Turn off heat and sprinkle the green parts of the scallions and chopped cilantro over the noodles. Grind additional black pepper over the top to taste for an extra kick.

Serve immediately while hot, portioned into 4 plates.