Looking for a delicious dinner that’s ready in a snap? Let me introduce you to my all-time favorite, **Quick & Easy Black Pepper Beef**. It promises mouthwatering flavors from savory beef and vibrant veggies. Plus, it’s on the table in just about 30 minutes!
Why You’ll Love This Recipe
- Quick to Prepare: This dish goes from wok to table in just 30 minutes, making it perfect for busy weeknights.
- Flavor Explosion: The harmonious blend of black pepper, soy, and Shaoxing wine creates unforgettable warmth.
- Colorful and Crunchy: The vibrant bell peppers add a fantastic crunch and color to each bite.
- Adaptable: Easily switch up the proteins and vegetables to suit your fridge and taste.
Ingredients You’ll Need
The beauty of the **Quick & Easy Black Pepper Beef** lies in its simple yet key ingredients, each adding depth and character to the dish. Let’s go through them!
- Flank Steak: Thinly sliced for quick cooking and tender bites.
- Red and Green Bell Peppers: Their sweet crunch balances the savory notes of the beef.
- Onion: Adds a subtle sweetness that complements the peppers.
- Garlic: A robust flavor booster that enlivens the beef.
- Soy Sauce: A delicious base that amplifies the umami profile of the dish.
- Black Pepper: The star spice that adds a warm and aromatic finish.
Variations
Feel free to make this **Quick & Easy Black Pepper Beef** your own. Here are some suggested tweaks to fit your palate or pantry.
- Vegetarian Option: Swap beef for tofu or mushrooms for a plant-based version.
- Spicy Kick: Add sliced chilis or chili flakes for those who love some heat!
How to Make Quick & Easy Black Pepper Beef
Step 1: Marinate the Beef
In a large bowl, combine all marinade ingredients and toss with the beef slices. Let it soak in this flavorful bath for at least 15 minutes. This process tenderizes the meat while infusing it with savory goodness.
Step 2: Prepare the Sauce
Mix all of the sauce ingredients in a small bowl. This delightful concoction will later coat your beef and veggies, creating that signature glossy finish.
Step 3: Cook the Beef
Heat oil in a hot wok and fry the marinated beef until it’s perfectly seared. Then, set it aside to make room for your veggies.
Step 4: Stir-fry the Vegetables
In the same wok, add onions and bell peppers. Stir-fry briefly, allowing the veggies to retain their vibrant color and crunch.
Step 5: Combine and Serve
Pour the prepared sauce over the veggies, return the beef to the wok, and stir everything together as the sauce simmers to a luscious thickness. Serve immediately and relish each flavor-packed bite!
Pro Tips for Making Quick & Easy Black Pepper Beef
- Perfect Sear: Ensure your wok is hot to quickly sear the beef and lock in its juices.
- Timing for Veggies: Cook your vegetables until just tender to retain their vibrant crunch and color.
- Balance the Sauce: Taste the sauce before adding to the wok; adjust soy sauce and pepper to suit your palate.
- Meat Substitution: Feel free to swap beef with chicken or pork for a different twist.
How to Serve Quick & Easy Black Pepper Beef
Garnishes
A sprinkle of freshly chopped cilantro or green onions over your **Quick & Easy Black Pepper Beef** adds a fresh pop of color and flavor that takes the dish to the next level.
Side Dishes
This beef dish pairs perfectly with steamed jasmine rice or a simple fried rice. For a low-carb option, consider serving with cauliflower rice or a fresh cucumber salad.
Creative Ways to Present
For a creative presentation, serve your **Quick & Easy Black Pepper Beef** in a large Asian-inspired bowl accompanied by colorful veggies, or serve over a bed of silky noodles in a stylish platter.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors deepen as it sits, so it may taste even richer the next day!
Freezing
You can freeze the cooked beef and vegetables for up to one month. Allow to cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat leftovers on the stovetop over medium heat until warmed through. Adding a splash of broth or water can help revive the sauce’s consistency.
FAQs
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Can I use a different type of meat?
Absolutely! Chicken or pork work wonderfully in this recipe, just adjust cooking times accordingly.
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What if I don’t have Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry or mirin serve as good substitutes, adding depth and a hint of sweetness.
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Is there a gluten-free version?
Yes, simply replace soy sauce with tamari and verify that other ingredients are certified gluten-free.
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How can I make this dish spicier?
To spice things up, add sliced fresh chilis or a dash of chili oil to the dish just before serving.
Final Thoughts
I can’t wait for you to try this **Quick & Easy Black Pepper Beef** recipe! It’s a harmonious mix of flavors and textures, perfect for any occasion. Let it become a staple on your weeknight menu, and indulge in the delightful simplicity of this dish.
Print
Quick & Easy Black Pepper Beef Recipe
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Stir-Fry
- Method: Stovetop
- Cuisine: Chinese
Description
Quick & Easy Black Pepper Beef is a flavorful stir-fry dish featuring tender slices of beef blended with vibrant bell peppers and onions, all coated in a savory black pepper sauce. Perfect for a fast weeknight dinner, it combines Chinese-inspired flavors with simple, accessible ingredients for a satisfying meal that comes together in just under 30 minutes.
Ingredients
Marinade
- 1/2 lb flank steak thinly sliced (or substitute with any beef steak of choice)
- 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
Vegetables
- 1/2 large red bell pepper diced
- 1/2 large green bell pepper diced
- 1/2 medium onion julienned
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 or vegetable stock
Instructions
- Marinate the beef: In a large bowl, combine sliced flank steak with all marinade ingredients—garlic, soy sauces, Shaoxing wine, starch, black pepper, sugar, and baking soda—and mix well. Marinate for 15 minutes to tenderize and flavor the beef.
- 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 and set aside.
- Cook the beef: Heat a wok or large skillet over medium-high heat and add vegetable oil. Add marinated beef slices and stir-fry until they are browned and cooked through, about 2-3 minutes. Remove from pan and set aside.
- Cook the vegetables: In the same wok, add a little more oil if necessary, then stir-fry the onions and bell peppers for about 30 seconds. Continue cooking until they are tender but still crisp, about 2 minutes.
- Combine and sauce: Pour the prepared sauce into the wok. Bring to a simmer, stirring constantly until the sauce thickens slightly, about 1-2 minutes.
- Finish the dish: Return the cooked beef to the wok, toss to coat evenly with the sauce and vegetables, and cook for another minute. Serve hot with steamed rice or noodles.
Notes
- Ensure the beef is sliced very thin for quick cooking and tender results.
- You can substitute other vegetables such as broccoli or snap peas as desired.
- Adjust black pepper to taste for more or less heat.
- Stir-frying over high heat helps keep vegetables crisp and beef tender.
- Serve immediately for the best flavor and texture.
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
