Ching-He Huang's Cantonese beef and black bean nood

Name: Ching-He Huang's Cantonese beef and black bean noodles recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g (7.9oz) ribeye beef, excess fat trimmed, sliced 1.5cm thick; 1 tbsp dark soy sauce; 1 tbsp cornflour; 2 tbsp vegetable oil; 2 cloves garlic, crushed and finely chopped; 1 inch fresh root ginger, peeled and grated; 1 medium red chilli, deseeded and finely chopped; 2 medium green peppers, deseeded and sliced into strips; 2 spring onions, trimmed and sliced 1cm thick at an angle; 1 tbsp rice wine OR vegetable stock; 120 g (4.2oz) black bean sauce; 300 g (10.6oz) medium noodles; 1 tbsp dark soy sauce

Servings: persons

225 g (7.9oz) ribeye beef, excess fat trimmed, sliced 1.5cm thick
1 tbsp dark soy sauce
1 tbsp cornflour
2 tbsp vegetable oil
2 cloves garlic, crushed and finely chopped
1 inch fresh root ginger, peeled and grated
1 medium red chilli, deseeded and finely chopped
2 medium green peppers, deseeded and sliced into strips
2 spring onions, trimmed and sliced 1cm thick at an angle
1 tbsp rice wine OR vegetable stock
120 g (4.2oz) black bean sauce
300 g (10.6oz) medium noodles
1 tbsp dark soy sauce

1
Prepare the vegetables.
2
Slice the beef into strips, season with the dark soy sauce, and dust with cornflour.
3
Heat a wok over high heat.
4
Add the sunflower oil and swirl around to coat the wok.
5
Add the garlic, ginger, and chilli and stir fry for a few seconds to release their aroma.
6
Add the beef and let it settle for about 10 seconds before turning and tossing the beef to brown the edges.
7
As the beef starts to brown, add the rice wine/vegetable stock.
8
Add the peppers and stir fry for 1 minute.
9
Add the black bean sauce and noodles, and toss together well until all the ingredients are lightly coated in the sauce.
10
Season with the tablespoon of dark soy sauce, and garnish with spring onions for a fresh bite.
11
Spoon and divide onto two plates, serve and eat immediately.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 225 g (7.9oz) ribeye beef, excess fat trimmed, sliced 1.5cm thick, 1 tbsp dark soy sauce, 1 tbsp cornflour, 2 tbsp vegetable oil, and more.

Yes, Ching-He Huang's Cantonese beef and black bean noodles recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ching-He Huang's Cantonese beef and black bean noodles recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions