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
Units
Scale
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
