Description
Black pepper beef delivers a spicy kick that’ll make your taste buds dance with excitement. Sizzling wok-tossed beef strips seasoned with bold black pepper create a quick, satisfying meal that brings restaurant-quality flavor straight to your dinner table.
Ingredients
Scale
Main Ingredients:
- 1 lb beef sirloin or flank steak, thinly sliced
- 1 small onion, sliced
- 1 bell pepper, sliced (red or green)
Seasoning and Sauces:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 2 tablespoons beef broth or water
- 1 tablespoon cornstarch
- 3 cloves garlic, minced
Cooking Ingredients:
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 green onion, chopped (for garnish)
Instructions
- Whisk 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch in a medium bowl. Massage the marinade into 1 lb thinly sliced beef sirloin. Allow flavors to penetrate for 10 minutes at room temperature.
- Heat 1 tablespoon vegetable oil in a large skillet at high heat (425°F). Sear beef pieces for 90 seconds per side until deep golden brown edges develop. Transfer meat to a clean plate.
- Add remaining 1 tablespoon oil to the same skillet. Toss in sliced onion, bell pepper, and 3 minced garlic cloves. Sauté for 2-3 minutes until vegetables become slightly softened.
- Return seared beef to the skillet. Sprinkle 1 teaspoon freshly ground black pepper, 1 teaspoon sugar, and pour 2 tablespoons beef broth. Stir rapidly for 45-60 seconds to combine ingredients.
- Drizzle 1 teaspoon sesame oil across the skillet. Gently mix everything to distribute seasonings evenly. Transfer to a serving plate and garnish with chopped green onions.
Notes
- Marinate the beef ahead of time for deeper flavor absorption and more tender meat.
- Use a heavy-bottomed skillet or wok to get the best sear and prevent burning during high-heat cooking.
- Cut beef against the grain into thin, even slices for maximum tenderness and quick cooking.
- For a gluten-free version, swap soy sauce with tamari and use cornstarch-coated meat to maintain the sauce’s thickness.
- Prep Time: 10 minutes
- Cook Time: 7-9 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 347 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 70 mg