Beef, Black Beans and Rice Noodles with Oyster Sauce

Written on 1st July 2011
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This dish is classic Neil – it’s been on and off his menus ever since Wockpool Potts Point was rocking the Sydney dining scene. And for good reason…

I love fresh rice noodles – they have the most amazing silky texture and really lend themselves to stir-frys and soups. We would always add a couple of extra packets onto our order from Uncle Jimmy (Kylie Kwong’s uncle and noodle-master) so we could have them for for our staff dinners. When fresh they are soft and pliable, and can be used for fresh rice noodle rolls and eaten straight away. If stored in the fridge they will set hard and need to be heated to turn them soft again, so hello stir-fry!

This recipe is from Neil’s book ‘Simply Asian’ – an oldie but a goodie…

Beef, Black Beans and Rice Noodles with Oyster Sauce

This is Wockpool Noodle Bar’s most popular dish. The silky noodles go well with the tender beef, crunchy vegetables and salt sweet sauce. I love a little chilli sauce with this.


¼ cup peanut oil
1 teaspoon finely chopped ginger
½ teaspoon finely chopped garlic
200g beef fillet, finely sliced
1 tablespoon fermented black beans
6 oyster mushrooms
4 fresh shiitake mushrooms, stalks removed
2 tablespoons shao xing
2 tablespoons palm sugar
2 tablespoons light soy sauce
4 tablespoons oyster sauce
½ cup fresh chicken stock
300g fresh rice noodle sheets, cut into 2cm strips
½ cup Chinese broccoli leaves
2 shallots, cut into 3-cm lengths
¼ teaspoon sesame oil
¼ cup sweet Thai basil leaves
Pinch ground white pepper


Heat the oil in a wok until just smoking.
Add the ginger and garlic and fry until fragrant. Add the beef slices and stir-fry for 1 minute, then add the black beans, oyster and shiitake mushrooms, shao xing, palm sugar, soy and oyster sauces and the chicken stock. Stir-fry for 1 minute, then add the rice noodles, broccoli leaves and shallots and cook for a further minute. Finally, add the sesame oil and remove from the heat.


Spoon into the centre of a large bowl or platter, then sprinkle over the basil leaves and pepper.









From ‘Simply Asian’ by Neil Perry, Penguin Viking Books.