Description
This flavorful Black Pepper Beef recipe features tender slices of beef stir-fried with a spicy black pepper sauce, complemented by colorful bell peppers and onions. Quick to prepare and packed with bold flavors, it’s perfect served over steamed rice for a satisfying meal.
Ingredients
Units
Scale
Black Pepper Steak:
- 450 g (1 lb) thin steak sliced thinly, against the grain (sirloin recommended)
- 2 tsp freshly ground black pepper
- 1/4 tsp salt
- 4 tbsp sunflower oil
- 1 tsp sesame oil
- 2 medium-sized onions peeled and chopped into thick slices
- 1 green bell pepper deseeded and sliced
- 1 red bell pepper deseeded and sliced
- 2 tbsp cornflour (cornstarch)
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Chinese rice wine (or dry sherry)
- 120 ml (1/2 cup) beef stock
- 2 cloves garlic peeled and minced
- 1 tsp minced ginger
To Serve:
- Boiled rice
Instructions
- Prepare Steak: Toss the thinly sliced steak with 1 tsp of black pepper and ¼ tsp salt until evenly coated.
- Heat Oil: Heat 3 tbsp sunflower oil and 1 tsp sesame oil in a wok or large frying pan over high heat until very hot.
- Cook Steak: Add the steak slices to the hot oil and fry for 2-3 minutes, stirring constantly to prevent sticking, until browned and cooked through. Remove and set aside.
- Stir-fry Vegetables: Add the remaining 1 tbsp sunflower oil to the wok. Add sliced onions and bell peppers, stir-frying for 3-4 minutes until slightly softened.
- Prepare Sauce: In a small jug, combine 2 tbsp cornflour, 2 tbsp dark soy sauce, 2 tbsp oyster sauce, 1 tbsp Chinese rice wine, 120 ml beef stock, and the remaining 1 tsp black pepper. Stir well and set aside.
- Add Aromatics: Return to the wok, add minced garlic and ginger to the vegetables, and cook for 1 minute, stirring often.
- Add Sauce and Simmer: Pour the prepared sauce into the wok, stirring until combined. Bring to a gentle simmer, adding water if the sauce is too thick.
- Combine Steak and Serve: Return the cooked steak to the wok, stirring to coat with the sauce. Cook for an additional 2 minutes to heat through. Serve hot over boiled rice.
Notes
- Adjust the amount of black pepper for spice preference.
- Use flank or sirloin steak for best results.
- You can add other vegetables like snap peas or mushrooms for variation.
- Ensure the wok is very hot to achieve a good stir-fry sear.
- Serve immediately for the best flavor and texture.
Nutrition
- Serving Size: 1 plate (about 350 g including rice)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 75 mg
