Description
This sizzling Black Pepper Beef stir-fry bursts with savory, peppery flavors wrapped around tender beef slices and crisp bell peppers. Perfect for a quick and satisfying dinner, this easy dish pairs wonderfully with steamed rice or noodles for a restaurant-quality meal at home.
Ingredients
½ pound flank steak, thinly sliced (or substitute with any beef steak of choice)
½ large red bell pepper, diced
½ large green bell pepper, diced
½ medium onion, julienned
1 tablespoon vegetable oil
For the Beef Marinade:
4 cloves garlic, minced
2 teaspoons regular soy sauce
2 teaspoons dark soy sauce
2 teaspoons Shaoxing wine or Dry Sherry wine
1½ teaspoons cornstarch (or potato/tapioca starch)
½ teaspoon black pepper
½ teaspoon white or brown sugar
¼ teaspoon baking soda
1 tablespoon vegetable oil
For the Sauce:
1 tablespoon oyster sauce (or vegetarian stir-fry sauce)
1 tablespoon dark soy sauce
1 tablespoon regular soy sauce
½ teaspoon black pepper
1 teaspoon Shaoxing wine or Dry Sherry wine
1 tablespoon cornstarch (or potato/tapioca starch)
½ cup chicken stock (or beef/vegetable stock)
Instructions
In a large bowl, combine thinly sliced beef with garlic, regular soy sauce, dark soy sauce, Shaoxing wine, cornstarch, black pepper, sugar, baking soda, and vegetable oil. Let marinate for 15 minutes.
In a separate small bowl, mix together the oyster sauce, dark soy sauce, regular soy sauce, black pepper, Shaoxing wine, cornstarch, and chicken stock to create the sauce. Set aside.
Heat a wok or large skillet over medium-high heat and add the vegetable oil.
Quickly fry the marinated beef for about 1–2 minutes until just cooked through. Remove the beef and set aside.
In the same pan, sauté the julienned onions and diced red and green bell peppers for about 30 seconds until slightly tender but still crisp.
Pour the prepared sauce into the pan and let it simmer and thicken for about 1–2 minutes.
Return the cooked beef to the pan and toss everything together until well coated and heated through.
Serve immediately with your choice of rice or noodles for a complete meal.
Notes
Flank steak is ideal because it cooks quickly and stays tender when sliced thinly against the grain.
Adjust the amount of black pepper based on your spice preference for a bolder or milder kick.
For a gluten-free version, use tamari instead of soy sauce and ensure the oyster sauce is gluten-free.
Adding a sprinkle of sesame seeds or a dash of chili flakes before serving can elevate the flavor even further.
This dish is best enjoyed fresh but can be refrigerated for up to 2 days and reheated gently in a pan.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian, Chinese