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

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.

Questions

Can I make Black Pepper Beef gluten-free?

Yes. The gluten in this entry 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.

How long does Black Pepper Beef keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Black Pepper Beef?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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