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Black Pepper Beef Recipe

Chinese · Main course · 25 min total

A quick and flavorful stir-fry featuring tender beef strips coated in a savory black pepper sauce, perfect for a weeknight dinner.

Ingredients

• 1 lb beef sirloin or flank steak, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 2 tsp cornstarch
• 1 tsp sugar
• 1/2 tsp baking soda
• 2 tbsp vegetable oil
• 1 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp freshly ground black pepper
• 1/2 cup beef broth
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1/2 onion, sliced
• 1 green bell pepper, sliced

Instructions

1. In a bowl, combine beef slices with soy sauce, Shaoxing wine, cornstarch, sugar, and baking soda. Mix well and marinate for 10 minutes.
2. Heat vegetable oil in a wok or large skillet over high heat until smoking. Add beef in a single layer and sear for 1 minute without stirring. Stir-fry for another 1-2 minutes until browned but not fully cooked. Transfer to a plate.
3. Reduce heat to medium-high. Add butter, garlic, and black pepper. Cook for 30 seconds until fragrant.
4. Pour in beef broth, oyster sauce, and dark soy sauce. Stir and bring to a simmer.
5. Add onion and bell pepper. Cook for 1-2 minutes until slightly tender.
6. Return beef to the wok along with any juices. Toss everything together and cook for 1 minute until sauce thickens and coats the beef. Serve immediately over steamed rice.

Tips

• Slice beef against the grain for tenderness.
• Use freshly ground black pepper for the best flavor.
• Adjust the amount of black pepper to your spice preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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