Black Pepper Beef with Broccoli and Noodles

A one-pot Chinese style dish, Black Pepper Beef with Broccoli and Noodles would be a delicious (and thrifty) addition to your Chinese New Year celebration menu.

Black pepper beef with broccoli and noodles is a combination of two delicious dishes: a black pepper beef recipe I learned about in Malaysia and the ubiquitous beef and broccoli found on every Chinese restaurant menu in the United States. Plus, to make this a full meal dish, I’ve added fresh egg noodles. With this recipe, just a pound or so of lean beef can feed a family of four a healthy, tasty meal.

If you’ve ever read my About Me page, you know that I’ve lived in quite a few cities and in almost as many countries. As we move on to the next place, there are always local dishes that we’ve grown to love, no longer available to us in our new home city. In the homesickness of the first months, I cook the food we miss from the place we miss. And those recipes become part of our family repertoire forever.

When we lived in Kuala Lumpur, we frequented a Chinese restaurant call Mei Keng Fatt. We had a standard order that always included black pepper beef. It’s a simple dish with almost equal amounts of beef, onions and bell pepper.

Mei Keng Fatt also added some crispy deep fried things that we never quite figured out. Were they tofu? Sliced lotus root? Who knew? They were divine eaten while they were still crunchy so their arrival at the table started a flurry of chopsticks nabbing them quickly. Soon the black pepper beef plate was but a plate of bell pepper, nobody’s favorite part of the dish.

When I started making black pepper beef at home, it was never as a part of a greater Chinese dinner. As much as I love eating out and having so many dishes to choose from and share, it was just not practical for our busy family home.

I began adding broccoli (and leaving out the bell pepper) to stretch that lean beef dish into a full meal. Often I’d serve it with steamed rice but fresh egg noodles, if you are fortunate enough to have a store nearby that stocks them, are a fabulous addition, making this a one-pot meal. If you don't have access to fresh egg noodles, use the Chinese-style dried ones or even normal linguine. I've substituted both of those successfully in this dish. 

Black Pepper Beef with Broccoli and Noodles

You can crush all of the peppercorns together, for the marinade and for finishing the dish with a mortar and pestle. Use 3/4 of it in the marinade and reserve the balance for sprinkling on the cooked dish. Don’t grind the peppercorns just crush them so they are coarse grain. 

Ingredients

For the marinade:

1 1/2 teaspoons or 6 grams whole black peppercorns, crushed

2 tablespoons oyster sauce

1 tablespoon Shaoxing wine (or substitute dry sherry)

2 teaspoons cornstarch

2 teaspoons soy sauce

2 teaspoons sesame oil

For the sauce:

2 tablespoons oyster sauce

1 tablespoon Shaoxing wine (or again, substitute dry sherry)

2 teaspoons soy sauce

2 teaspoons sesame oil

For the black pepper beef with broccoli and noodles:

1.1 lbs or 500g tenderloin or sirloin, cut into strips (like for stroganoff)

14 oz or 400g fresh yellow egg noodles

1 1/2 tablespoons canola or other light oil

2 cloves garlic, thinly sliced

1/2 onion, peeled and cut into 1/4" wedges

1 small knob fresh ginger, peeled and minced

1 lb or 450g broccoli florets 

1 carrot, peeled and cut in matchsticks 

To garnish:

Green onions, chopped

1/2 teaspoon or 2g whole black peppercorns, crushed

Food Lust People Love: A one-pot Chinese style dish, Black Pepper Beef with Broccoli and Noodles would be a delicious (and thrifty) addition to your Chinese New Year celebration menu.

Add all of your marinade ingredients into a bowl with the beef. Stir well to mix and coat the beef. Set aside to marinate for at least 15 minutes. I usually do this step first, then prep the other ingredients, so the beef marinates for at least 30 minutes.

 

Mix your sauce ingredients together in another small bowl and set aside. 

Cook the egg noodles according to package instructions being careful not the cut or break them. According to Chinese superstition, the longer the noodles you eat are, the longer the lifespan you will enjoy. Drain and rinse with cold water until they are cool and all the excess starch is removed. Set aside in the colander to drain. 

Heat a wok or cast iron skillet over high heat until hot. Add the oil, and then immediately add the beef. Quickly spread the beef out so it is in a single layer. Leave to cook on high until the pieces start to brown and caramelize on the bottom, about 5 minutes. Do not stir or move the beef until it’s well browned. 

Add the garlic, ginger, onions, and stir-fry for a minute or two. 

Add the broccoli and continue stir-frying. Keeping stirring and cooking until the broccoli has almost reached your desired tenderness. We like it pretty crunchy. If you need to drizzle in a little water, do so. 

Add in the cooled noodles and tip the sauce on top. 

Use two stirring implements and a gentle tossing motion (like tossing salad) to mix the noodles and sauce thoroughly into the broccoli and beef. 

Cook for just a minute or two, until the noodles are warmed through then mix in the matchstick carrots. 

Remove from the heat and sprinkle with the remaining crushed black pepper. Garnish with chopped green onions. 

This dish is best served immediately but I have also been known to eat leftovers, warmed gently in the microwave the next day. Still delicious. 

Enjoy! 

It's Sunday FunDay again and my fellow bloggers are sharing recipes to celebrate Chinese aka Lunar New Year. Check out the links below. Many thanks to our host, Wendy of A Day in the Life on the Farm. 

• Black Pepper Beef and Broccoli with Noodles by Food Lust People Love 
• Chinese New Year Skillet by Making Miracles 
• Easy Chicken Egg Rolls by A Day in the Life on the Farm 
• Lion's Head Meatballs by Amy's Cooking Adventures
• Lucky Duck, Gold Bars, and Longevity Noodles by Culinary Adventures with Camilla 
• Mongolian Lamb by Palatable Pastime
• Pan Fried Crispy Tofu Bowl by Cook with Renu
• Steak Fingers With Steamed Rice by Sneha's Recipe 
• Sticky Asian Baked Wings with Honey by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Stir-fried Clams in Bean Sauce by Karen's Kitchen Stories

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Persian Lamb Meatballs

Tart barberries give these lamb meatballs or koofteh berenji a subtle edge, mellowed by the addition of lentils and rice. This is a tasty one-pot meal to feed a hungry family.

This week Sunday Supper is celebrating National Meatball Day, albeit just a little late. My attitude is that anytime is a good time for meatballs, and I’m sure our host this week, Sue of Palatable Pastime, would agree. Almost 50 Sunday Supper tastemakers certainly do! Make sure scroll down to check out the link list below for an amazing array of meatball recipes.

A couple of years ago, when my sister and a friend were visiting me here in Dubai, we went on a foodie tour with Frying Pan Adventures, something I would highly recommend to anyone who travels here and has an interest in foods of the world. One of the stops was a lovely little shop that sold all manner of Persian and Arabic ingredients, including barberries. I had never heard of barberries so, of course, I had to buy some. They are used in many traditional Iranian dishes, especially rice pilaf and lend both a tart flavor and a beautiful ruby highlights.

This meatball recipe is adapted from one in Delicious. magazine’s March 2015 edition.

Ingredients
For the meatballs:
3/4 cup or 150g basmati rice
1 teaspoon sea salt, plus more for seasoning
Scant 1/2 cup or 100g green lentils
1 lb 1 1/2 oz or 495g ground lamb
Small bunch parsley
Small bunch cilantro
3 tablespoons flour
2 teaspoons ground turmeric
1 large onion
2 handfuls dried barberries, stems picked out and discarded, if any are present
3 eggs
Black pepper

For the sauce:
Olive oil for frying
1 large onion
1 teaspoon ground turmeric
3 cloves garlic
2 tablespoons tomato purée
14 oz or 400g can chopped tomatoes

To serve:
Chopped green onions or more cilantro and parsley
Plain yogurt
Flatbread

Method
Finely chop your parsley and cilantro. Chop one onion finely and slice the other as thinly as you can manage. Finely mince the garlic or put it through a garlic press.

Bring one liter or 4 1/4 cups water to the boil in a large pot. Season with 1/2 teaspoon salt and add in the rice. Boil for seven minutes then drain the rice and set aside to cool.

Repeat the process with the lentils but reduce the heat to medium after you add them to the boiling, salted water and cook for 20-25 minutes, or until the lentils are just cooked. Drain, rinse and set aside to cool.

In a large mixing bowl, combine the cooled rice, lentils, ground lamb, herbs, flour, turmeric, and a generous sprinkling of sea salt and freshly ground black pepper.

Shape the mixture into 12 large meatballs. Traditionally, they should be rugby ball-shaped but I made mine round.

Drizzle a few tablespoons of olive oil into a large deep saucepan with a lid and gently fry the sliced onions until they soften and start to color slightly.

Add in the teaspoon of ground turmeric and the garlic and fry for a few more minutes.

Pour 1 liter or 4 1/4 cups water into the saucepan then add in the tomato purée and stir well. Sprinkle on some more fine sea salt and freshly ground black pepper.

Add the can of chopped tomatoes and bring to the boil, then turn the fire down to a medium heat. Carefully add the meatballs to the pan, one by one.

Partially cover the pan with the lid, leaving it slightly ajar, and cook the meatballs for 1 1/4-1 1/2 hours.

Once the cooking time is done, taste and add more salt and pepper, if necessary. Sprinkle on some chopped green onions. Serve with yogurt and flatbread.

Enjoy!

You might also like my Sopa de Albondigas, Easy Meatballs á la Jamie Oliver, Porcupine Balls or my grandmother's favorite spaghetti sauce with meatballs.

And here are all the wonderful Sunday Supper recipes:

Meatball Appetizers and Soup

• Bacon Wrapped Cheesy Meatballs with Maple Balsamic Sauce from The Crumby Cupcake
• Cheesy Stuffed Pepperoni Pizza Meatballs from The Weekend Gourmet
• Crab Cake Mini Meatballs with Tartar Sauce from The Texan New Yorker
• Garlicky Shrimp Meatballs from Cindy’s Recipes and Writings
• Grilled Korean Meatballs from Palatable Pastime
• Russian Meatball Soup from A Kitchen Hoor’s Adventures
• Saucy Thai Meatballs from Brunch-n-Bites
• Slow Cooker Turkey Appetizer Jelly Meatballs from Noshing With The Nolands
• Stuffed Meatballs from The Freshman Cook
• Tofu Nuggets from NinjaBaker
• Turkey Meatballs in Orange Sauce from Pine Needles In My Salad
• Turkey Meatballs with Spinach and Goat Cheese from Our Good Life

Main Dish Meatballs

• All-Purpose Meatballs from Cosmopolitan Cornbread
• Baked Meatballs with Swiss Chard from And She Cooks
• Bourbon Baked Bean Meatballs from Sew You Think You Can Cook
• Cheesy Italian Meatball Sandwich from La Bella Vita Cucina
• Chicken Parmesan Meatball Casserole from Fantastical Sharing of Recipes
• Deep Dish Skillet Meatball Pizza from From Gate to Plate
• Fightin’ Irish Balls from Monica’s Table
• General Tso’s Chicken Meatballs from Cupcakes & Kale Chips
• Grandma’s Italian Meatball Subs from Family Around The Table
• Hamballs from A Day in the Life on the Farm
• Kefta Mkaouara (Moroccan Meatballs Tagine) from Curious Cuisiniere
• Keftedakia (Greek-style Meatballs) from Tramplingrose
• Kofte-Style Lamb Meatballs in a Tomato-Pepper Sauce from Caroline’s Cooking
• Meatball Subs from That Skinny Chick Can Bake
• Moroccan Lamb Meatballs in Tomato Sauce from MyGourmetConnection
• Orecchiette and Meatball Skillet Dinner from Momma’s Meals
• Persian Lamb Meatballs from Food Lust People Love
• Portuguese Meatballs in Garlicky Wine Sauce from Family Foodie
• Roasted Vegetable Meatballs from Jane’s Adventures in Dinner
• Slow Cooker Meatball Ranch Stroganoff from Seduction in the Kitchen
• Slow Cooker Spanish Meatballs from The Chef Next Door
• Sriracha Sesame Turkey Meatballs from Grumpy’s Honeybunch
• Sun Dried Tomato & Bulgarian Feta Chicken Meatballs over Lemon-Spinach Orzo From Simply Healthy Family
• Swedish Meatballs (Frikadeller) from Feeding Big 
• Swedish Meatballs with Zucchini Ribbons from Angels Home Sweet Homestead
• Sweet & Sour Freezer to Slow-Cooker Meatballs from Wholistic Woman
• Tajine-el-Khoukh (Algerian Stuffed Peaches) from Culinary Adventures with Camilla
• Thai Meatball Lettuce Wraps from Hezzi-D’s Books and Cooks
• Thai Spaghetti and Meatballs from Kitchen Gidget
• Thai Red Curry Meatballs with Coconut Curry Sauce from kimchi MOM
• Ultimate Pasta & Meatballs from MealDiva

Meatball Desserts

• Brownie Meatballs with Frosting Spaghetti from Pies and Plots
• Plus Buffalo Chicken Meatballs and More Amazing Meatball Recipes from Sunday Supper Movement.

Pan-fried Chicken with Bacon and Asparagus

A great, quick one-pan meal: pan-fried chicken with bacon, asparagus, cherry tomatoes, black olives and basil. Deliciousness on your plate in under 20 minutes! When you pan-fry chicken with bacon, the resulting salty stickiness creates its own delectable sauce, especially when you add a little butter and white wine at the end.

Back in 2002, I met a new love. He was witty and adorable in a crooked-tooth sort of way with a cocky grin and an easy manner that drew me in. We met almost daily, me with pen and paper in hand, ready to take down the words of deliciousness and technique that tumbled from his rosy lips as easily as his broad sunshiny smile.

It was the start of a beautiful relationship that added joy and laughter and good food to my life that has continued to this day. And he is not just a pretty face that could cook! Oh, no! He is also a philanthropist, educating young, at-risk men and women so they can earn their way and learn to be part of a team, bringing misfits into the fold of the tight culinary world.

He also aspires to get the world cooking healthy meals for their families and to bringing real food into the lunchrooms of schools, to better nourish and educate our growing children.

So I guess you all know I am talking about Jamie Oliver, right? Anybody else in love with him too?

Our Sunday Supper theme this week is one-pot meals and two of my favorites come from a single episode of Jamie’s show Oliver Twist, which first aired in 2003. Unfortunately the original has been taken off the internet. I make today’s dish almost exactly as written, only increasing amounts depending how many are coming for dinner.

Substitutions and variations
I’ve also been know to substitute fine green beans for the asparagus when they are out of season or hard to come by. The ingredient amounts are flexible, depending on your appetite so, by all means, if your pan is big enough, add more tomatoes or asparagus (or green beans) if you are extra hungry. I also use my huge non-stick pan to make this for four or six, doubling or tripling the amounts you see here.

Pan-fried Chicken with Bacon and Asparagus

Ingredients to serve two
2 boneless, skinless chicken breasts
Sea salt flakes and freshly ground black pepper
Olive oil
2 slices smoked bacon, preferably thick cut
2 good handfuls asparagus spears, woody ends trimmed off (or substitute green beans)
16 cherry tomatoes
10 Kalamata olives, stones left in
Handful basil leaves
1 tablespoon unsalted butter
1/4 cup or 60ml dry white wine

Method
Cut the thick end of the chicken breast into three relatively even pieces. I loved this trick when I first saw it and use it in other recipes now. It helps the breast cook faster and more evenly since the thick part is cooked when the thin part is. Season the breasts on both sides with a generous sprinkle of sea salt flakes and freshly ground black pepper.



Heat a large (at least 12in or 30cm wide) non-stick frying pan and add a drizzle of olive oil. Put the chicken breasts in, round side down and pan-fry for two to three minutes or until the breasts are a lovely golden brown.



Turn the breasts over and lay one folded bacon strip on top of each. Add the asparagus, tomatoes and olives into the pan.



When the other side of the chicken is golden, which takes just a couple of minutes, carefully flip the chicken breast back to the other side, along with the bacon. You want the bacon to crisp up. It took mine only four minutes, so keep an eye on it. Your heat should still be up high so that the asparagus and tomatoes get a little charred on the bottom. Toss them around gently with tongs.



Turn the chicken back over so the bacon is on top again and add your basil and the butter. Add in the white wine and remove from the heat.



Give the whole pan a gentle shake so the wine and melted butter mix and the basil wilts. Jamie suggests smashing a few tomatoes to make a sauce, but I find that the sauce is lovely just as is from the butter and white wine and the sticky bits from the pan-frying bacon and chicken.

Enjoy!

This is not only a great one-pot meal, but it lives up to the name of Jamie’s episode title, which was Flash in the Pan. I timed this and from the moment I cut the first chicken breast until the photo when I am dripping on the sauce on the plate, was 18 minutes!

If you’d love to see all the other great one-pot wonders the Sunday Supper group have for you this week, join me and our host, the talented Amy Kim from kimchi MOM,  and click on the links below.
Take the chill off” Chilis, Soups, and Starters

• Beefy Skillet Nacho Bake by The Weekend Gourmet
• Chicken Corn Chowder by Cupcakes & Kale Chips
• Chicken Tortilla Soup by What Smells So Good?
• Cream of Tomato and Tortellini Soup by Noshing With The Nolands
• Eggplant Parmesan Soup by The Texan New Yorker
• Fall Squash Chili by Pescetarian Journal
• German Onion Soup by Kudos Kitchen By Renee
• Korean Oxtail Soup (Kkori Gomtang) by kimchi MOM
• Lasagna Soup by The ROXX Box
• Spicy Sausage and Sweet Potato Soup by Bobbi’s Kozy Kitchen
• Spinach and Mushroom Tortellini Soup by Neighborfood
• Sweet Potato Black Bean Chili by Alida’s Kitchen
• White Bean and Spinach Soup by Ruffles & Truffles

“Put meat on your bones” Stews

• Brew Stewed Beef by Cosmopolitan Cornbread
• Claypot Braised Tofu by My Trials in the Kitchen
• Dr. Pepper Shredded Chicken (slow cooker) by All Roads Lead to the Kitchen
• Fabulous French Cassoulet by Webicurean
• Moroccan Lentil Ragout with Poached Eggs by The Wimpy Vegetarian
• Pepper Beef Stew by The Not So Cheesy Kitchen
• Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes by That Skinny Chick Can Bake
• Slowcooker Coq Au Vin by Jane’s Adventures in Dinner

“Make room for seconds” Main Dishes

• Asian Chicken Rice Pot by a distinguished palate
• Beef and Quince Tajine by MarocMama
• Carnitas with Queso Fresco Enchiladas by Casa de Crews
• Chicken and Dumplings by Hip Foodie Mom
• Crockpot Roasted Corn, Tomato and Broccoli Risotto by Take A Bite Out of Boca
• Easy Chorizo, Corn and Potatoes by Mama’s Blissful Bites
• Easy Oven Sweet & Sour Chicken by Momma’s Meals
• Jambalaya by Country Girl in the Village
• Mediterranean Chicken Bake by The Dinner-Mom
• One Pot Coconut Rice Shrimp Pilaf by Sue’s Nutrition Buzz
• One Pot Spicy Pasta by Mess Makes Food
• One-Pot Lentil Chicken by Small Wallet, Big Appetite
• Pan-fried Chicken with Bacon and Asparagus by Food Lust People Love
• Quick ‘n Easy Asian-Style Quinoa by NinjaBaking.com
• Quick One Pot Red Beans and Rice by A Kitchen Hoor’s Adventures
• Slow Cooker Garlic and Herb Pork Chops and Veggies by Cookin’ Mimi
• Slow Cooker Hawaiian Kalua Pork by Shockingly Delicious
• Slow-Cooked Italian Beef Sandwiches by Juanita’s Cocina
• Spicy Coconut Chicken Casserole by The Urban Mrs.
• Spicy Tomato Pasta by Supper for a Steal
• Sunday Supper Pork and Chorizo by Family Foodie
• Sweet & Sour Vegetarian Stir Fry by Foxes Love Lemons
• Turkey Sausage and Noodle Pesto by Cindy’s Recipes and Writings
• Vegetarian Chipotle Tamale Pie by Curious Cuisiniere

“Can’t say no” Desserts

• Busy-Day S’mores Cake by Treats & Trinkets
• Flourless Almond Butter Cookies by Pies and Plots
• Mascarpone Pumpkin Cheesecake in the Microwave by Peanut Butter and Peppers
• Slow Cooker Pumpkin Pie Spiced Apple Crisp by Hot Momma’s Kitchen Chaos
• Vegan Chocolate-Peanut Butter Pudding by Killer Bunnies, Inc.