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Black Pepper Beef Recipe

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4.5 from 57 reviews

This Black Pepper Beef recipe features tender strips of flank steak marinated and stir-fried with a bold black pepper sauce, vibrant bell peppers, onions, and aromatic garlic and ginger. A perfect savory dish with a balanced combination of rich soy-based flavors and a hint of spice, ideal for serving over steamed rice.

Ingredients

Beef Marinade

  • 1 lb flank steak or sirloin, sliced against the grain into 1/4 inch thick, 2-inch-long strips
  • ½ teaspoon baking soda
  • 1 tablespoon cornstarch
  • ½ teaspoon black pepper
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon light soy sauce

Sauce

  • 1 teaspoon black pepper or more to taste
  • 1 ½ tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Shaoxing wine
  • 2 teaspoons granulated sugar
  • ½ cup low sodium beef broth
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Stir Fry Ingredients

  • ½ small yellow onion sliced into 1-inch cubes
  • 3 cloves garlic minced
  • 2 teaspoons ginger minced
  • 1 red bell pepper sliced into 1-inch cubes
  • 1 green bell pepper sliced into 1-inch cubes
  • 1 teaspoon sesame oil
  • 2 tablespoons cooking oil (divided for cooking)

Instructions

  1. Marinate the beef: In a medium mixing bowl, combine the sliced beef, baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Mix thoroughly by hand until all the pieces are well coated. Set aside the beef to marinate for 15 minutes to tenderize and enhance flavor.
  2. Prepare the sauce: In a small bowl, whisk together black pepper, oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, granulated sugar, low sodium beef broth, cornstarch, and water until fully combined. Set this sauce mixture aside for later use.
  3. Cook the beef: Heat one tablespoon of cooking oil in a wok or large skillet over medium-high heat until nearly smoking. Add the marinated beef in a single layer without overcrowding and quickly sear for about 30 seconds on each side until browned and cooked through. Remove the beef from the skillet and set aside.
  4. Stir-fry vegetables and combine: Add another tablespoon of cooking oil to the same skillet over medium-high heat. Once hot, add minced garlic and ginger, sautéing for about 30 seconds until aromatic. Add the cubed yellow onion, red bell pepper, and green bell pepper. Stir-fry the vegetables for 2 minutes until slightly softened. Return the cooked beef to the skillet and pour in the prepared sauce. Toss everything together and stir-fry for an additional 2 minutes, allowing the sauce to thicken and coat the beef evenly. Turn off the heat, drizzle sesame oil, and toss gently to combine.
  5. Serve: Immediately serve the Black Pepper Beef hot with steamed rice, enjoying the flavorful and spicy stir-fry.

Notes

  • Slice beef thinly against the grain to ensure tenderness.
  • Adjust black pepper quantities according to your preferred spice level.
  • Work in batches when searing beef to avoid steaming and ensure a good sear.
  • Use Shaoxing wine for authentic flavor; dry sherry can be a substitute if unavailable.
  • The sauce thickens quickly due to the cornstarch; stir constantly to avoid lumps.
  • Serve immediately for best texture and flavor.

Find it online: https://oliviabakes.com/black-pepper-beef-recipe/