Description
This Black Pepper Beef recipe features tender slices of beef stir-fried with vibrant vegetables in a savory black pepper sauce, served over steamed rice for a hearty and flavorful meal. Perfect for quick weeknight dinners or weekend gatherings, it combines bold flavors with simple ingredients for an irresistible dish.
Ingredients
Units
Scale
Black Pepper Steak:
- 450 g (1 lb) thin steak sliced thinly, against the grain (sirloin recommended)
- 2 tsp freshly ground black pepper
- 1/4 tsp salt
- 4 tbsp sunflower oil
- 1 tsp sesame oil
- 2 medium-sized onions peeled and chopped into thick slices
- 1 green bell pepper deseeded and sliced
- 1 red bell pepper deseeded and sliced
- 2 tbsp cornflour (cornstarch)
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Chinese rice wine (or dry sherry)
- 120 ml (1/2 cup) beef stock
- 2 cloves garlic peeled and minced
- 1 tsp minced ginger
To Serve:
- Boiled rice (about 1 cup uncooked rice)
Instructions
- Prepare the steak: Toss the sliced steak with 1 tsp of black pepper and the salt to season evenly.
- Cook the steak: Heat 3 tbsp of sunflower oil and the sesame oil in a wok or large frying pan over high heat until shimmering. Add the steak slices and stir-fry for 2-3 minutes until browned, moving constantly to prevent sticking. Remove the steak from the wok and set aside, leaving any oil behind.
- Sauté the vegetables: Reduce heat to medium, add the remaining 1 tbsp of sunflower oil to the wok. Add the sliced onions and peppers, stir-frying for 3-4 minutes until starting to soften.
- Mix the sauce: In a small jug, combine the cornflour, soy sauce, oyster sauce, rice wine, beef stock, and the remaining 1 tsp of black pepper. Stir well to dissolve and set aside.
- Cook aromatics: Add the minced garlic and ginger to the vegetables in the wok. Stir-fry for 1 minute until fragrant.
- Add the sauce: Pour the mixed sauce into the wok. Bring it to a gentle simmer, stirring often. If it’s too thick, add a splash of water to thin it out.
- Combine and heat through: Return the cooked steak to the wok. Stir to coat with the sauce and cook for an additional 2 minutes until the steak is heated through.
- Serve: Spoon the hot beef stir-fry over freshly boiled rice and enjoy immediately.
Notes
- Can I make it ahead? Yes, prepare the stir fry, cool quickly, cover, and refrigerate for up to 1 day. Reheat over medium-high heat, stirring often, until piping hot. Add a splash of water or beef stock to loosen the sauce during reheating.
- Ideal beef cut: Sirloin stands up well to reheating while remaining tender.
- Vegetable options: Add shredded carrots, snap peas, mung bean sprouts, or shredded cabbage for variation.
- Adjust the black pepper amount for more or less spice according to taste.
- Scaling: Double or halve the ingredients, but cook the steak in batches if doubling to prevent steaming and ensure proper browning.
Nutrition
- Serving Size: 1 cup beef stir-fry with rice
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
