Description
Black Pepper Beef brings sizzling Asian flavors straight to your dinner table with tender strips of steak cooked in a bold, spicy sauce that’ll make your taste buds dance. Perfectly paired with steamed rice, this quick and zesty dish delivers restaurant-quality excitement right from your own kitchen.
Ingredients
Scale
Main Ingredients:
- 1 lb 2 oz chuck or oyster blade steak, thinly sliced against the grain
- 1 red capsicum (bell pepper), seeded and cut into chunks
- 1 onion, cut into thick wedges
- 4 spring onions (scallions), cut into 2 cm batons
Marinade Ingredients:
- 1 teaspoon bicarbonate of soda
- 1 tablespoon sesame oil
- 1 tablespoon cornflour
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
Seasoning Ingredients:
- ½ tablespoon freshly cracked black pepper
- 3 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 1 teaspoon white sugar
- 2 tablespoons cooking oil
- 1 tablespoon freshly minced garlic
- Steamed jasmine rice
- Extra freshly cracked black pepper (optional)
Instructions
- Toss 1 lb 2 oz beef slices with 1 tsp bicarbonate of soda, 1 tbsp sesame oil, 1 tbsp cornflour, and ¼ tsp black pepper. Let the mixture rest for 15 minutes to tenderize the meat.
- Whisk 1 tbsp shaoxing wine, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 3 tbsp oyster sauce, 1 tsp white sugar, and 1 tbsp black pepper in a small bowl until fully combined.
- Heat 1 tbsp cooking oil in a wok at medium-high heat. Add 1 tbsp minced garlic and sauté for 30 seconds until your kitchen fills with an aromatic fragrance.
- Toss in your chopped red bell pepper, onion wedges, and spring onion batons. Stir-fry for 2-3 minutes until the vegetables remain crisp and colorful.
- Push vegetables to the side of the wok and add another 1 tbsp cooking oil. Drop in your marinated beef slices and cook for 2-3 minutes until they develop a beautiful brown exterior.
- Pour the prepared sauce over the beef and vegetables. Stir continuously for 1-2 minutes to ensure every morsel gets coated and the sauce slightly thickens.
- Transfer the sizzling black pepper beef onto steamed jasmine rice. Sprinkle extra black pepper on top if you desire more kick.
Notes
- Marinate beef briefly to tenderize and enhance flavor, but don’t let it sit too long or the meat can become mushy.
- Use a high-heat cooking method like a wok to get that classic stir-fry sear and prevent vegetables from becoming soggy.
- Fresh cracked black pepper makes a huge difference in flavor compared to pre-ground pepper, so invest in whole peppercorns.
- For a gluten-free version, swap regular soy sauces with tamari and ensure oyster sauce is gluten-free or use a substitute like mushroom sauce.
- Prep Time: 15 minutes
- Cook Time: 7-9 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 3 to 4
- Calories: 370 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 2.5 g
- Protein: 35 g
- Cholesterol: 85 mg