Description
This Black Pepper Beef Stir-Fry features tender, thinly sliced flank steak marinated to perfection and stir-fried with aromatic garlic, onions, and vibrant red bell peppers. Coated in a bold, glossy black pepper sauce with hints of Sichuan peppercorn and Shaoxing wine, this dish is a quick and flavorful meal that rivals any takeout.
Ingredients
Scale
Beef Marinade
- 1½ pounds flank steak, cut into thin strips
- ½ teaspoon baking soda
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- 1 tablespoon cornstarch
Sauce
- ¼ cup oyster sauce
- 1 teaspoon ground Sichuan peppercorn
- 2 teaspoons coarsely ground black pepper
- 3 tablespoons Shaoxing wine
- 2 tablespoons low sodium soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
Stir-Fry
- ⅓ cup vegetable oil
- 3 cloves garlic, minced
- 2 medium onions, cut into 1 inch pieces
- 1 large red bell pepper, cut into 1 inch pieces
Instructions
- Marinate the beef: Combine flank steak strips with baking soda, soy sauce, sesame oil, white pepper, and cornstarch in a bowl. Mix well, cover with plastic wrap, and refrigerate for 20 minutes to tenderize and flavor the meat.
- Prepare the sauce: In a small bowl, mix oyster sauce, ground Sichuan peppercorn, coarsely ground black pepper, Shaoxing wine, low sodium soy sauce, dark soy sauce, sugar, and cornstarch until smooth. Set aside.
- Cook the beef: Heat vegetable oil in a wok or large skillet over high heat. Add half of the marinated beef and stir-fry for 2 to 3 minutes until golden brown. Remove cooked beef to a plate and repeat with the remaining beef. Drain excess oil, leaving about 2 tablespoons in the wok.
- Sauté aromatics and vegetables: Reduce heat to medium-high, add minced garlic to the wok and cook for 30 seconds until fragrant. Add the onions and red bell peppers and cook for 1 minute, stirring frequently.
- Combine and finish: Return the cooked beef to the wok, pour in the prepared black pepper sauce, and toss everything together until evenly coated and heated through. Drizzle a little extra sesame oil over the stir-fry and give it a final stir.
- Serve: Serve the black pepper beef stir-fry immediately, ideally over steamed rice for a complete meal.
Notes
- This dish is quick to prepare and perfect for a weeknight dinner.
- Adjust the amount of black pepper to your preferred spice level.
- For an authentic touch, use Shaoxing wine; alternatively, dry sherry can be substituted.
- Serve over steamed jasmine or long-grain rice to soak up the flavorful sauce.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 222 kcal
- Sugar: 3 g
- Sodium: 858 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 68 mg
