Description
This Black Pepper Beef is a flavorful and quick stir-fry dish featuring tender slices of beef cooked with fragrant black pepper, colorful bell peppers, and onions in a savory sauce. Perfectly served over steamed rice, it offers a satisfying combination of heat, umami, and crunch in every bite, making it an ideal weeknight dinner or entertaining dish.
Ingredients
Units
Scale
Black Pepper Steak:
- 450 g (1 lb) thin steak sliced thinly, against the grain (sirloin recommended)
- 2 tsp freshly ground black pepper
- 1/4 tsp salt
- 4 tbsp sunflower oil
- 1 tsp sesame oil
- 2 medium-sized onions peeled and chopped into thick slices
- 1 green bell pepper deseeded and sliced
- 1 red bell pepper deseeded and sliced
- 2 tbsp cornflour (cornstarch)
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Chinese rice wine (or dry sherry)
- 120 ml (1/2 cup) beef stock
- 2 cloves garlic peeled and minced
- 1 tsp minced ginger
To Serve:
- Boiled rice
Instructions
- Prepare the steak: Toss the sliced steak with 1 tsp of black pepper and the salt. Ensure the meat is well coated for flavor.
- Cook the steak: Heat 3 tbsp of sunflower oil and the sesame oil in a wok or large frying pan over high heat until very hot. Add the steak slices and fry for 2-3 minutes, stirring or moving around the pan to prevent sticking and ensure even browning. Once cooked, transfer the steak to a bowl and set aside, leaving any residual oil in the pan.
- Sauté the vegetables: Lower the heat to medium, add the remaining 1 tbsp of sunflower oil to the wok. Add the sliced onions and peppers. Stir fry for 3-4 minutes until they start to soften but still retain some crunch.
- Prepare the sauce: In a small jug, combine the cornflour, dark soy sauce, oyster sauce, Chinese rice wine, beef stock, and 1 tsp black pepper. Stir well to blend and set aside.
- Cook aromatics: Add the minced garlic and ginger to the vegetables in the wok. Cook for 1 minute, stirring constantly to prevent burning.
- Add the sauce: Pour the prepared sauce into the wok. Bring it to a gentle simmer, allowing it to thicken slightly. Add a splash of water if it becomes too thick.
- Combine steak with sauce: Return the cooked steak to the wok. Stir well to coat the beef in the sauce and cook for an additional 2 minutes until the beef is heated through.
- Serve: Spoon the black pepper beef over steamed boiled rice and enjoy immediately.
Notes
- Can I make it ahead? It tastes best freshly cooked, but can be prepared ahead. Keep in mind that reheated vegetables will be softer, and beef may lose some tenderness.
- To reheat, cook over medium-high heat for 5-6 minutes, stirring often, adding a splash of water or beef stock to loosen the sauce.
- Ingredient swaps: Substitute beef with thin strips of pork or chicken. Add quick-cook vegetables like carrots, snow peas, bean sprouts, or shredded cabbage for extra nutrition and color.
- Scaling: Doubling or halving the recipe is straightforward; cook in batches if necessary to avoid crowding the pan, which could lead to steaming rather than frying.
Nutrition
- Serving Size: 1/4 of recipe (including rice)
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 75 mg
