Black Pepper Beef

4.88 from 25 votes

Black Pepper Beef

With stir-fried strips of tender steak and crisp fresh veggies coated in an incredibly delicious sauce, this restaurant-style Chinese Black Pepper Beef is bursting with flavor! It’s the perfect quick and easy 30-minute meal to curb your craving for take-out!

Prep Time10

Cook Time10

Marinating time20

Total Time40

Course: Dinner, Lunch

Cuisine: Asian, Chinese

Keyword: black pepper beef

Servings:

Calories: 222kcal

Author: Joanna Cismaru

Equipment

COOKLOVER Nonstick 12.6 inch Black Wok with Lid and Spatula

Ingredients

Beef Marinade

1½ pounds flank steak cut into thin strips
½ teaspoon baking soda
2 tablespoons soy sauce low sodium
1 teaspoon sesame oil
½ teaspoon white pepper
1 tablespoon cornstarch

Sauce

¼ cup oyster sauce
1 teaspoon Sichuan peppercon ground
2 teaspoons black pepper coarsely ground
3 tablespoons Shaoxing wine
2 tablespoons soy sauce low sodium
1 teaspoon dark soy sauce
1 teaspoon sugar
1 tablespoon cornstarch

Stir Fry

⅓ cup vegetable oil
3 cloves garlic minced
2 medium onions cut into 1 inch pieces
1 large red bell pepper cut into 1 inch pieces

US Customary - Metric

Instructions

Add all the beef marinade ingredients to a bowl, mix well and cover with plastic wrap. Transfer to the fridge and let marinade for 20 minutes.
In a small bowl, combine all the sauce ingredients together, set aside.
Add the vegetable oil to a wok or large skillet and heat over high heat. Add half the beef to the wok and cook for 2 to 3 minutes until golden brown. Remove the beef to a plate and repeat with remaining beef. Drain the oil, leaving about 2 tablespoons of oil in the wok.
Over medium-high heat, add the garlic and cook for 30 seconds until aromatic. Add the onion and peppers to the wok and cook for a minute.
Add the beef back to the wok and the prepared black pepper sauce. Toss until well combined. Drizzle some extra sesame oil over the beef and stir.
Serve immediately over rice.

Video

Notes

No wok needed. A wok is not required to make this dish. You can use a large nonstick skillet with a surface big enough to stir fry all the ingredients properly and achieve the same results.
Use the baking soda. This magic marinade ingredient makes the beef nice and tender. So do not leave it out! And give the beef the full 20 minutes to marinate.
Any protein can be used. Pork, chicken, shrimp, and tofu can be used in addition to or in place of the beef.
Leftovers will keep in the fridge for up to 4 days in the fridge or up to 3 months in the freezer in an airtight container.

Nutrition