black pepper beef noodle

Love the sauce, and the tenderness of the beef. I used to watch my dad as he patiently sliced the beef thinly.

“Always cut against the grain!” He would tell me, and freeze it till it is half-frozen makes it easier.  These days, I don’t really have to freeze it to cut the beef that thin.

I also used to watch my mom wash her unsold chickens with baking soda to ‘refresh’ them. She believed it was not good to eat meat washed in soda.  But honestly, we know that every single stall does this to their prawns, chicken, beef, pork etc etc to give them the right ‘bite’ (口感).  So if you are tenderizing beef at home this way, take control and remember to rinse the beef really well before marinading.

Lastly, my dad used to say never marinade beef with salt or the meat will toughen. I have no clue why, but I have never done that, since there are many ways to marinade beef.

We  love this dish at Geylang, Lorong 9, and still eat there once a while. One time some twenty five years ago, after the server has put down the dish,  we all bowed to say grace, but when we opened our eyes, we were shocked to find the whole plate missing.

Turned out he had delivered the plate to the wrong table and took it back when we were not looking. We joked that God took the plate. So from then on, every time we eat at this store, we always lay our hands on the plate when we give thanks.

Bean Paste Beef Noodles

Bean Paste Beef Noodles

Ingredients

500g Beef Flank/Filet (sliced thinly against the grain)

1 kg Flat noodles for frying (kway teow)

A bunch of Asian greens (cut into finger lengths)

1 Tbsp oil

Tenderizing Beef

1 tsp Baking Soda

1/2 cup Water

Marinade Beef

1 Tbsp Soya Sauce

1 Tbsp Cooking Wine

1 Tbsp Corn Flour

Noodle Sauce

1 Tbsp Bottled Black bean (mashed)

1 thumbsize Ginger (shredded)

5 cloves Garlic (minced)

1 Tbsp Black Pepper (ground)

1 cup Stock

1 Tbsp Corn Flour

1/4 cup Water

Method

  1. Tenderize the beef by soaking it in a solution made from the baking soda and water, for about 15 minutes. Don't leave it too long if you still want a 'bite'.
  2. Rinse the beef of the soda water, and marinade. Set aside.
  3. Heat up a big pot/wok with the cooking oil at medium heat.
  4. Fry 1 Tbsp of the garlic and when golden brown, add the noodles. Remove from the pot after 2 minutes.
  5. Using the same pot, add all the noodle sauce ingredients. When it is boiling, add the beef and the vegetables. Cook till beef is done the way you want. I like mine medium rare.
  6. Serve immediately, enough for 4.
https://recipe.mei.kitchen/bean-paste-beef-noodles/