Imagine a sensational stir-fry that’s so tantalizingly savory and rich in flavor, you’ll be hooked from the first bite! Introducing my favorite weeknight delight: Quick & Easy Black Pepper Beef. This dish is a speedy go-to when I crave something deliciously satisfying with bold flavors and comforting aromas.
Why You’ll Love This Recipe
- Quick to Prepare: Ready in under 30 minutes, making it perfect for busy nights.
- Incredible Flavor: The combination of black pepper and soy sauces delivers a rich, savory taste.
- Versatile Ingredients: Easily tweak it with whatever vegetables or beef cuts you have on hand.
- Healthy and Hearty: Loaded with colorful veggies and protein, it’s a meal you can feel good about.
Ingredients You’ll Need
This recipe relies on simple, yet essential ingredients that each play a part in making this dish unforgettable. From the tender beef to the vibrant bell peppers, every bite sings with flavor.
- Flank Steak: Opt for a cut known for its rich beefy taste; slice it thinly for maximum tenderness.
- Red and Green Bell Peppers: These add a pop of color and subtle sweetness that balances the dish.
- Onion: When cooked, it adds sweetness and depth to the overall flavor.
- Soy Sauces (Regular and Dark): Critical for the umami punch and dark glossy finish.
- Black Pepper: The star of the dish, it provides a warm, spicy kick.
Variations
Don’t hesitate to put your personal spin on this recipe! It’s incredibly adaptable, allowing you to tweak ingredients to fit your dietary preferences or what’s available in your kitchen.
- Vegetarian Version: Swap the beef with firm tofu, making sure to crisp it up well for texture.
- Spicy Kick: Add sliced chilies or a dash of hot sauce for those who crave heat.
How to Make Quick & Easy Black Pepper Beef
Step 1: Marinate the Beef
In a large bowl, combine the marinade ingredients and add the thinly sliced flank steak. Let it sit for 15 minutes, allowing the flavors to infuse while tenderizing the meat thanks to the baking soda.
Step 2: Prepare the Sauce
Mix all the sauce ingredients in a small bowl. This concoction will intensify the dish’s flavor with its combination of soy sauce and black pepper, creating a luscious sauce that clings to every piece of beef.
Step 3: Cook the Vegetables and Beef
In a hot wok, fry the marinated beef until it’s just cooked through, then set aside. In the same wok, quickly stir-fry the bell peppers and onion, ensuring they remain vibrant and crisp.
Step 4: Combine and Serve
Return the beef to the wok with the veggies and pour in the sauce. Allow it to simmer until thickened and everything is beautifully glazed. Serve immediately while hot and steamy!
Pro Tips for Making Quick & Easy Black Pepper Beef
- Perfect Slicing: Make sure your beef is sliced against the grain to ensure maximum tenderness.
- Hot Wok: Use a very hot wok or skillet to get a good sear on the beef, which locks in flavor and juiciness.
- Thicken That Sauce: If the sauce seems too thin, simmer a little longer to reach the perfect consistency.
- Vegetable Variety: Feel free to add seasonal vegetables for a colorful and nutritious twist.
How to Serve Quick & Easy Black Pepper Beef
Garnishes
Enhance this dish with a sprinkle of chopped scallions or sesame seeds for a touch of freshness and an added layer of flavor complexity. The green hint not only makes it eye-catching but elevates the taste too.
Side Dishes
This dish pairs beautifully with steamed jasmine rice or warm, fluffy noodles. Their mild flavors allow the savory notes of the beef to truly shine through, creating a harmonious meal.
Creative Ways to Present
Serve on a large platter with the beef at the center and a ring of crisp veggies around it. Use chopsticks for a fun, authentic dining experience, or make individual bowls for a cozy meal.
Make Ahead and Storage
Storing Leftovers
Refrigerate leftover Quick & Easy Black Pepper Beef in an airtight container for up to 3 days. This ensures it stays fresh and flavorful for another delicious meal.
Freezing
For longer storage, freeze in a freezer-safe container for up to 2 months. To freeze effectively, let the dish cool completely before placing it in the freezer.
Reheating
Reheat in a skillet over medium heat, stirring occasionally until warmed throughout, or use the microwave for convenience. Add a splash of stock if needed to refresh the sauce.
FAQs
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Can I use a different type of meat?
Absolutely! Chicken or tofu make great alternatives if beef isn’t your thing. Just adjust the cooking time accordingly to ensure they are cooked properly.
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What’s the best way to slice beef for this dish?
For the most tender outcome, slice the beef against the grain in thin strips to shorten the muscle fibers, making each bite softer.
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Is there a substitute for Shaoxing wine?
If Shaoxing wine isn’t available, dry sherry is a great substitute that will maintain the dish’s depth of flavor.
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How can I make this dish gluten-free?
Ensure you use gluten-free soy sauce and oyster sauce alternatives to make this meal suitable for those with gluten sensitivities.
Final Thoughts
If you’re looking for a meal that’s as impressive in flavor as it is quick to make, this Quick & Easy Black Pepper Beef is calling your name. With its savory sauce and tender meat, it’s sure to become a staple in your kitchen. Happy cooking!
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White Chicken Chili Recipe
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Stir-Fry
- Method: Stovetop
- Cuisine: Asian
Description
This Quick & Easy Black Pepper Beef recipe offers tender slices of beef stir-fried with colorful vegetables and a savory black pepper sauce. Perfect for a weeknight dinner, it combines bold flavors with speedy preparation and cooking times, ensuring a delicious and satisfying meal in just 30 minutes.
Ingredients
Meat and Vegetables
- 1/2 lb flank steak thinly sliced (or sub with any beef steak of choice)
- 1/2 large red bell pepper diced
- 1/2 large green bell pepper diced
- 1/2 medium onion julienned
Marinade
- 4 cloves garlic minced
- 2 teaspoon regular soy sauce
- 2 teaspoon dark soy sauce
- 2 teaspoon Shaoxing wine or Dry Sherry wine
- 1.5 teaspoon cornstarch or potato starch or tapioca starch
- 1/2 teaspoon black pepper
- 1/2 teaspoon white sugar or brown sugar
- 1/4 teaspoon baking soda
- 1 tablespoon vegetable oil
Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon regular soy sauce
- 1/2 teaspoon black pepper
- 1 teaspoon Shaoxing wine or Dry Sherry wine
- 1 tablespoon cornstarch or potato starch or tapioca starch
- 1/2 cup chicken stock or beef stock/vegetable stock
Instructions
- Marinate the beef: In a large bowl, combine the thinly sliced flank steak with garlic, soy sauces, Shaoxing wine, starch, black pepper, sugar, baking soda, and vegetable oil. Mix well and let it marinate for 15 minutes to tenderize and infuse flavor.
- Prepare the sauce: In a small bowl, whisk together oyster sauce, dark soy sauce, regular soy sauce, black pepper, Shaoxing wine, starch, and stock until smooth. Set aside.
- Cook the beef: Heat a wok or large skillet over medium-high heat and add a tablespoon of vegetable oil. Once hot, add the marinated beef slices and stir-fry until browned and cooked through, about 2-3 minutes. Remove the beef from the wok and set aside.
- Cook vegetables: In the same wok, add the onions and bell peppers. Stir-fry for about 30 seconds to 1 minute until they are tender but still crisp, ensuring not to overcook to retain their vibrant colors and crunch.
- Combine and thicken: Pour the prepared sauce into the wok with the vegetables. Bring to a simmer and cook for 1-2 minutes until the sauce thickens to the desired consistency.
- Add the beef back: Return the cooked beef to the wok and toss everything together until evenly coated with the sauce. Cook for another minute to heat through.
- Serve: Transfer to plates and enjoy hot, ideally over steamed rice or noodles for a complete meal.
Notes
- Ensure your wok or skillet is sufficiently hot to achieve proper stir-frying results.
- You can adjust the amount of black pepper for more or less spice according to preference.
- This dish can be made with other cuts of beef, but flank steak offers a good balance of tenderness and flavor.
- Marinating with baking soda initially helps tenderize the meat and keep it juicy.
- For a gluten-free version, substitute soy sauces with gluten-free soy alternatives.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
