Description
This Quick & Easy Black Pepper Beef recipe is a flavorful stir-fry that combines tender slices of beef with colorful vegetables and a savory black pepper sauce, perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients
Units
Scale
Marinade
- 1/2 lb flank steak thinly sliced (or substitute with any beef steak of choice)
- 4 cloves garlic minced
- 2 teaspoon regular soy sauce
- 2 teaspoon dark soy sauce
- 2 teaspoon Shaoxing wine or Dry Sherry wine
- 1.5 teaspoon cornstarch or potato starch or tapioca starch
- 1/2 teaspoon black pepper
- 1/2 teaspoon white sugar or brown sugar
- 1/4 teaspoon baking soda
- 1 tablespoon vegetable oil
Vegetables
- 1/2 large red bell pepper diced
- 1/2 large green bell pepper diced
- 1/2 medium onion julienned
Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon regular soy sauce
- 1/2 teaspoon black pepper
- 1 teaspoon Shaoxing wine or Dry Sherry wine
- 1 tablespoon cornstarch or potato starch or tapioca starch
- 1/2 cup chicken stock or beef stock or vegetable stock
Instructions
- Marinate the beef: In a large bowl, combine the sliced flank steak with garlic, soy sauces, Shaoxing wine, cornstarch, black pepper, sugar, baking soda, and vegetable oil. Mix well and let sit for 15 minutes to tenderize and infuse flavors.
- Prepare the sauce: In a small bowl, whisk together oyster sauce, soy sauces, black pepper, Shaoxing wine, cornstarch, and stock until smooth and set aside.
- Cook the beef: Heat a wok or large skillet over medium-high heat with a tablespoon of vegetable oil. Add the marinated beef slices and cook until browned and cooked through, about 2-3 minutes. Remove the beef and set aside.
- Stir-fry vegetables: In the same wok, add a little more oil if needed. Fry the onions and bell peppers for about 30 seconds, then cook until tender but still crisp, approximately 1-2 minutes.
- Add sauce and thicken: Pour the prepared sauce into the wok with vegetables. Bring to a simmer and cook for 1-2 minutes until the sauce thickens.
- Combine beef and serve: Return the cooked beef to the wok, tossing to coat with the sauce. Cook for another minute to combine flavors, then serve hot with steamed rice or noodles.
Notes
- For a spicier version, add sliced fresh chili peppers to the stir-fry.
- You can substitute beef with chicken or tofu for different protein options.
- Adjust vegetable types and quantities based on preference or what’s available.
- Ensure the wok or skillet is preheated properly to prevent sticking and achieve a good sear.
Nutrition
- Serving Size: 1 plate (around 300g)
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
