Not only will this recipe result in a delicious dinner, but you will learn a new foodie trick today, Chef! A beautiful black pepper sauce will be added to your culinary repertoire. With this dish, this creamy liquid coats al dente egg noodles, seared beef strips, pops of peas and fresh basil.
Simple Black Pepper Beef Noodles
Simple Black Pepper Beef Noodles
with peas & fresh basil
Hands on Time: 20 - 35 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Beef
- Beef Strips
- Black Pepper Mix
- Egg Noodles
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Low Fat UHT Milk
- Peas
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the water, and rinse in cold water.
BROWNED BEEF STRIPS
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
BLACK PEPPER SAUCE
Return the pan to medium heat with 20g of butter and a drizzle of oil. When hot, fry the grated garlic, and the black pepper mix until fragrant, 1-2 minutes. Whisk in 100ml of the reserved water and the milk. Simmer until thickening, 4-5 minutes. Mix in the noodles, the beef strips, the peas, and ½ of the sliced basil. Loosen with a splash of water if it’s too thick. Remove from the heat and season.
GRAB THOSE CHOPSTICKS
Bowl up the creamy noodles, garnish with the remaining basil, and dig in, Chef!
Egg Noodles - 1 cake
Beef Strips - 150g
Garlic Clove - 1
Black Pepper Mix - 20ml
Low Fat UHT Milk - 50ml
Peas - 40g
Fresh Basil - 5g
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the water, and rinse in cold water.
BROWNED BEEF STRIPS
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
BLACK PEPPER SAUCE
Return the pan to medium heat with 40g of butter and a drizzle of oil. When hot, fry the grated garlic, and the black pepper mix until fragrant, 1-2 minutes. Whisk in 200ml of the reserved water and the milk. Simmer until thickening, 4-5 minutes. Mix in the noodles, the beef strips, the peas, and ½ of the sliced basil. Loosen with a splash of water if it’s too thick. Remove from the heat and season.
GRAB THOSE CHOPSTICKS
Bowl up the creamy noodles, garnish with the remaining basil, and dig in, Chef!
Egg Noodles - 2 cakes
Beef Strips - 300g
Garlic Clove - 1
Black Pepper Mix - 40ml
Low Fat UHT Milk - 100ml
Peas - 80g
Fresh Basil - 10g
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the water, and rinse in cold water.
BROWNED BEEF STRIPS
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). You may need to do this step in batches. Remove from the pan and season.
BLACK PEPPER SAUCE
Return the pan to medium heat with 60g of butter and a drizzle of oil. When hot, fry the grated garlic, and the black pepper mix until fragrant, 1-2 minutes. Whisk in 300ml of the reserved water and the milk. Simmer until thickening, 5-6 minutes. Mix in the noodles, the beef strips, the peas, and ½ of the sliced basil. Loosen with a splash of water if it’s too thick. Remove from the heat and season.
GRAB THOSE CHOPSTICKS
Bowl up the creamy noodles, garnish with the remaining basil, and dig in, Chef!
Egg Noodles - 3 cakes
Beef Strips - 450g
Garlic Cloves - 2
Black Pepper Mix - 60ml
Low Fat UHT Milk - 150ml
Peas - 120g
Fresh Basil - 15g
OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserve the water, and rinse in cold water.
BROWNED BEEF STRIPS
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). You may need to do this step in batches. Remove from the pan and season.
BLACK PEPPER SAUCE
Return the pan to medium heat with 80g of butter and a drizzle of oil. When hot, fry the grated garlic, and the black pepper mix until fragrant, 1-2 minutes. Whisk in 400ml of the reserved water and the milk. Simmer until thickening, 5-6 minutes. Mix in the noodles, the beef strips, the peas, and ½ of the sliced basil. Loosen with a splash of water if it’s too thick. Remove from the heat and season.
GRAB THOSE CHOPSTICKS
Bowl up the creamy noodles, garnish with the remaining basil, and dig in, Chef!
Egg Noodles - 4 cakes
Beef Strips - 600g
Garlic Cloves - 2
Black Pepper Mix - 80ml
Low Fat UHT Milk - 200ml
Peas - 160g
Fresh Basil - 20g
Woolies Products in this dish
