Black Pepper Beef
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.
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 cloves garlic cloves, minced
- 2 tbsp vegetable oil
Instructions
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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.
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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.
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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.
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4
In the same wok, add 4 cloves minced garlic cloves and stir fry for 15 seconds.
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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.
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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.
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7
Serve immediately over steamed rice.