Go Back

Weeknight Beef & Black Bean Noodle Starry

Prep Time 5 mins
Cook Time 10 mins
Course Main Course


  • Wok
  • Cutting Board
  • Sharp Knife
  • Tongs
  • Large Bowl
  • Kettle or Pot of Boiling Water


  • 3/4 LBS Beef Tenderloin Raw, Sliced Thin
  • 3/4 Red Pepper Julienned
  • 3/4 Green Pepper Julienned
  • 3/4 Yellow Pepper Julienned
  • 1 Carrot Julienned
  • 1 Inch Ginger Peeled, Sliced Thin
  • 4 Cloves of Garlic Minced
  • 1-2 Shallots Sliced Thin
  • 1/2 CUP Sliced Cherry Tomatoes
  • 4 TBSP Black Bean Paste
  • 1 LG Handful of Chow Mein Noodles
  • Green Onion Sliced
  • Cilantro Chopped
  • Birds Eye Chili Chopped
  • 1 TBSP Chili Oil
  • 1 TBSP Peanut Oil
  • Kosher Salt To Taste


  • Place your chow mein noodles in a bowl and pour boiling hot water over them. Let them sit for 4-5 minutes, then strain
  • Preheat chili oil and peanut oil in a wok over medium high heat. Drop in your beef tenderloin, tossing your slices around in the wok constantly.
  • Add your garlic, ginger, and shallots, toss for about 30-40 seconds
  • Add your black bean paste, and coat evenly
  • Add peppers, tomatoes, and carrots, and toss in the wok for 3-4 minutes.
  • Add your cooked noodles and coat evenly in the sauce and vegetables. Add additional black bean paste if required.
  • Garnish with cilantro, green onion, and chopped birds eye chili.
  • Enjoy!