Here’s a flavorful Black Pepper Beef recipe—a popular Chinese-style stir-fry that’s quick, savory, and slightly spicy. Perfect served over rice or noodles.
Ingredients (serves 3–4)
For the Beef Marinade:
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1 lb (450 g) beef flank steak or sirloin, thinly sliced against the grain
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1 tbsp soy sauce
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1 tsp cornstarch
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1 tsp sesame oil (optional)
For the Sauce:
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3 tbsp soy sauce
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1 tbsp oyster sauce
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1 tsp sugar
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½ tsp black pepper (adjust to taste)
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2 tbsp water or beef broth
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1 tsp cornstarch (optional, for thickening)
For the Stir-Fry:
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2 tbsp vegetable oil
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1 medium onion, sliced
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1 bell pepper, sliced (optional)
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3–4 cloves garlic, minced
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1–2 tsp freshly ground black pepper (for extra kick)
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Green onions, sliced (for garnish)
Instructions
1. Marinate the beef:
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In a bowl, mix sliced beef with soy sauce, cornstarch, and sesame oil.
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Let sit for 10–15 minutes while prepping vegetables.
2. Make the sauce:
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In a small bowl, combine soy sauce, oyster sauce, sugar, water/broth, cornstarch (if using), and black pepper. Set aside.
3. Stir-fry:
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Heat vegetable oil in a large skillet or wok over high heat.
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Add beef in a single layer and sear quickly for 2–3 minutes until browned. Remove and set aside.
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Add onions, bell peppers, and garlic to the pan. Stir-fry 2–3 minutes until slightly tender but still crisp.
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Return beef to the pan and pour in the sauce. Toss everything together for 1–2 minutes until sauce thickens and coats the beef.
4. Serve:
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Garnish with sliced green onions.
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Serve immediately over steamed rice or noodles.
Tips
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Slice the beef very thinly for tenderness. Freezing it for 15–20 minutes before slicing helps.
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Use freshly ground black pepper for the best flavor—it really makes the dish pop.
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For extra flavor, you can add a splash of soy sauce or a pinch of sugar while stir-frying vegetables.
If you want, I can also give a restaurant-style version with a richer, slightly sweet sauce that’s glossy and perfect for takeout-style presentation.
Do you want me to do that?
