Description
This Black Pepper Beef Stir-Fry features thin strips of tender flank steak marinated and quickly cooked with bold spices, onions, and bell peppers in a flavorful, glossy black pepper sauce. It’s a speedy, restaurant-quality dish perfect for a satisfying weeknight meal, served best over rice.
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
- ÂĽ 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
Other Ingredients
- â…“ 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: In a bowl, combine the flank steak strips with baking soda, low sodium soy sauce, sesame oil, white pepper, and cornstarch. Mix thoroughly, cover with plastic wrap, and refrigerate for 20 minutes to tenderize and season the beef.
- Prepare the Sauce: In a small bowl, whisk together oyster sauce, ground Sichuan peppercorn, coarsely ground black pepper, Shaoxing wine, low sodium soy sauce, dark soy sauce, sugar, and cornstarch. Set aside for later use.
- Cook the Beef: Heat vegetable oil in a wok or large skillet over high heat. Add half of the marinated beef, spreading it out to cook evenly. Stir-fry for 2 to 3 minutes until golden brown, then remove to a plate. Repeat with the remaining beef. Drain excess oil from the wok, leaving about 2 tablespoons for stir-frying.
- Sauté Aromatics and Vegetables: Lower heat to medium-high and add minced garlic to the wok. Stir for about 30 seconds until fragrant. Add the onions and red bell peppers, cooking for about 1 minute to combine flavors while keeping vegetables crisp.
- Combine and Finish: Return all cooked beef to the wok. Pour in the prepared black pepper sauce and toss everything together until the sauce thickens and coats the beef and vegetables evenly. Drizzle a little extra sesame oil over the dish and give a final stir.
- Serve: Transfer the Black Pepper Beef Stir-Fry to a serving plate and serve immediately, ideally over steamed rice to soak up the flavorful sauce.
Notes
- This dish is fast to prepare and packs a bold, peppery flavor that rivals restaurant takeout.
- Cut beef into thin strips for quicker cooking and tender texture.
- Use low sodium soy sauce to control saltiness without sacrificing flavor.
- Serve with steamed white rice or fried rice for a complete meal.
- Adjust black pepper quantity to your desired spice level for a milder or more intense kick.
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
