Black Pepper Beef

Name: Black Pepper Beef
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 lbs beef sirloin or flank steak, thinly sliced against grain; 1/2 tsp baking soda (for tenderizing); 2 tsp cornstarch (for marinade); 2 tsp soy sauce (for marinade); 2 tsp coarsely ground black pepper; 2 tbsp oyster sauce; 2 tbsp soy sauce (for sauce); 2 tbsp Shaoxing rice wine (or dry sherry); 1/4 cup beef stock; 2 tsp cornstarch (for sauce); 1 white onion, sliced into wedges; 1 green bell pepper, sliced into strips; 4 garlic cloves, minced; 2 tbsp vegetable oil

A bold Chinese restaurant stir fry featuring tender strips of beef sirloin tossed with onions and peppers in a rich, peppery oyster-based sauce that clings to every bite.

37 minEasyServes 4410 cal/serving

ChineseDinnerStovetopHigh ProteinHigh FiberDairy-Free

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Ingredients

1.5 lbs beef sirloin or flank steak, thinly sliced against grain
1/2 tsp baking soda (for tenderizing)
2 tsp cornstarch (for marinade)
2 tsp soy sauce (for marinade)
2 tsp coarsely ground black pepper
2 tbsp oyster sauce
2 tbsp soy sauce (for sauce)
2 tbsp Shaoxing rice wine (or dry sherry)
1/4 cup beef stock
2 tsp cornstarch (for sauce)
1 white onion, sliced into wedges
1 green bell pepper, sliced into strips
4 garlic cloves, minced
2 tbsp vegetable oil

Instructions

1

In a bowl, combine 1.5 lbs thinly sliced against grain beef sirloin or flank steak with 1/2 tsp baking soda (for tenderizing), 2 tsp cornstarch (for marinade), and 2 tsp soy sauce (for marinade). Toss well and marinate for 20 minutes.
2

In a small bowl, whisk together 2 tbsp oyster sauce, 2 tbsp soy sauce (for sauce), 2 tbsp Shaoxing rice wine (or dry sherry), 1/4 cup beef stock, 2 tsp cornstarch (for sauce), and 2 tsp coarsely ground black pepper to make the sauce.
3

Heat 2 tbsp vegetable oil in a wok or large skillet over the highest heat until just smoking. Add the marinated beef in a single layer. Sear without stirring for 1 minute, then stir fry for 1-2 more minutes until just cooked through to an internal temperature of 145°F (63°C). Transfer to a plate.
4

In the same wok, add 4 minced garlic cloves and stir fry for 15 seconds.
5

Add 1 sliced into wedges white onion and 1 sliced into strips green bell pepper. Stir fry over high heat for 2 minutes until lightly charred but still crisp.
6

Return the beef to the wok. Pour the sauce over everything. Toss and cook for 1 minute until the sauce thickens and coats the beef and vegetables.
7

Serve immediately over steamed rice.

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Questions

What internal temperature should Black Pepper Beef reach?

For Black Pepper Beef, the target internal temperature is 145 F (about 65 C), given in step 3. A probe thermometer removes the guesswork.

How long should Black Pepper Beef marinate?

Step 1 reads: "Toss well and marinate for 20 minutes." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

What can I use instead of Shaoxing wine in Black Pepper Beef?

The entry for Black Pepper Beef calls for 2 tbsp Shaoxing rice wine (or dry sherry). In its place: Dry sherry is the standard stand-in, measure for measure. For no alcohol, use chicken stock with a splash of rice vinegar.

Can I use another cut instead of flank steak in Black Pepper Beef?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Black Pepper Beef uses 1.5 lbs beef sirloin or flank steak, thinly sliced against grain.

Can I make Black Pepper Beef gluten-free?

Yes. The gluten in Black Pepper Beef is 2 tsp soy sauce (for marinade), 2 tbsp oyster sauce, 2 tbsp soy sauce (for sauce). Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

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