Black Pepper Steak over noodles with fried eggs is a popular dish all over
Taiwan. On nearly every corner, you'll see a black pepper steak shop.
The most popular chain of them is called "My House Steak" translated from wǒ jiā
niúpái. The jiā in the word can be construed as my house or my family's.
Either way, this is a pretty tasty dish. I order it often at the China
Gourmet in Houston, and I'm not aware of any place in Austin that serves this
dish. So I make it at home.
Traditionally, it is served on top of
noodles, with some veggies like bok choy, and a fried egg on a cast iron skillet
like a fajita skillet. Most places serve it with the popular flat noodles,
though I use whole wheat spaghetti at home. I also don't really like bok
choy so I opt to leave it out. The traditional version also does not have
onions or spice, and you're free to alter it as you like. You could
probably also add some beer into this or have this with a beer, but I digress.
Ingredients:
- 1-2 large onions (sliced or diced)
- 5-6 cloves garlic (chopped)
- Steak, any kind though beef and chicken are popular. Traditionally, the
cut of meat is an inexpensive one. I've used ribeyes, sirloin, and skirt
steaks. You'll need one per person. This recipe is enough for six
servings.
- 2 tablespoons oyster sauce
- 3 tablespoon dark soy sauce
- 1/4 tablespoon Siracchi Sauce or to taste
- 1 tablespoon Sherry Vinegar
- Drizzle of Sesame oil
- fresh black pepper, as much as you like
- Egg (one egg per person)
- 2.5 cups water
- Cornstarch slurry - 1/4 cup of cold water mixed with 2 tablespoons of
cornstarch
- 1 lb noodles
1. In a large pot, heat water to a boil for the noodles. You might be
tempted to salt the water at this, though the sauce is pretty salty already.
Move onto the next steps as the water heats.
2. In hot skillet, sear the protein on both sides. Cook the steaks to
your liking. I typically like medium rare. Remove from the heat and
reserve the liquid for flavoring the sauce. Some people might also marinate the
steaks in soy sauce and sherry vinegar for several hours prior to cooking.
However, I didn't think it makes a big difference given that this dish is
heavily sauced anyways.
3. In the same skillet (preferably with the liquid retained), add the chopped
garlic. Fry until aromatic and nutty. It will generally take 60 -90
seconds on high heat. Add the onions to the skillet and cook on medium
until transparent. The water for the noodles should be boiling by now.
Add the noodles to the pot. You might set a timer for 7-10 minutes
depending on how al dente you like the sauce.
4. Add the oyster sauce, dark soy sauce, Siracchi Sauce, sherry vinegar, and
a drizzle of sesame oil into the skillet with the onions. Add 2.5 cups of
water to the skillet to cook the sauce. Add fresh crack black pepper to
your liking. I tend to like a large amount of black pepper. Adjust
the sauce as needed. Add the cornstarch slurry once the sauce is to your
liking. Allow it to come to a boil to achieve the full thickening.
It should be a thick sauce that clings to noodles. Add the steaks back to
the skillet and spoon the sauce over to smoother in the flavor. Remove the
skillet from the heat.
5. Heat a non-stick frying pan on high. Cook at least one egg per
person, traditionally sunny side up. This way the yolky goodness can run
all over the noodles.
6. The noodles should be almost done by now. You'll want to drain the
noodles well and serve immediately.
7.Traditionally, this dish is served on a sizzling hot cast iron skillet.
Noodles on the bottom, steak on top, and smother with onions. Add cooked Asian
veggies if you like, and top with the fried egg.
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