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Black Pepper Beef Recipe

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4.7 from 74 reviews

A flavorful and tender Black Pepper Beef stir-fry featuring marinated flank steak cooked quickly with vibrant bell peppers and a savory peppery sauce. Perfect served over steamed rice for a delicious and satisfying meal.

Ingredients

Beef Marinade

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

Sauce

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

Stir Fry Vegetables and Finishing

  • 1/2 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 beef and stir-fry)

Instructions

  1. Marinate the beef: In a medium mixing bowl, combine the sliced beef with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Mix thoroughly to coat the beef evenly. Set aside to marinate for 15 minutes to tenderize and infuse flavor.
  2. Mix the sauce: In a small bowl, whisk together black pepper, oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, sugar, low sodium beef broth, cornstarch, and water until smooth and well combined. Set aside.
  3. Cook the beef: Heat 1 tablespoon cooking oil in a wok or large skillet over medium-high heat until hot. Cook the marinated beef in a single layer without overcrowding for 30 seconds on each side until seared and browned. Remove from the pan and set aside. Repeat in batches if necessary.
  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 30 seconds until fragrant. Add the onion, red and green bell peppers, and cook for 2 minutes until slightly tender. Return the cooked beef to the skillet, pour in the prepared sauce, and toss everything for 2 minutes until the sauce thickens and coats the beef evenly.
  5. Finish and serve: Turn off the heat, drizzle sesame oil over the stir-fry, and give it a final toss to combine. Serve immediately alongside steamed rice and enjoy your flavorful Black Pepper Beef.

Notes

  • Use flank steak or sirloin for the best texture; thin slicing against the grain ensures tenderness.
  • Adjust black pepper in the sauce to control the spiciness according to your preference.
  • Marinate the beef for at least 15 minutes but no longer than 30 to maintain texture and flavor balance.
  • Do not overcrowd the pan when searing beef to ensure a good sear and avoid steaming.
  • Using Shaoxing wine adds authentic depth; you can substitute dry sherry if unavailable.
  • Serve with steamed jasmine or long-grain rice for a complete meal.

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