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
Units
Scale
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
