Black pepper beef

Black Pepper Beef is a savory Chinese stir-fry dish featuring tender beef, crisp vegetables, and a bold, peppery sauce. It’s quick to cook and perfect with steamed rice or noodles.

Here’s a classic restaurant-style version 👇

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🥩 Black Pepper Beef Stir-Fry

Ingredients (serves 2–3)

For the beef:

• 300 g (10 oz) flank steak or sirloin, thinly sliced against the grain

• 1 tbsp soy sauce

• 1 tsp cornstarch

• 1 tsp sesame oil

• ½ tsp sugar

• 1 tbsp Shaoxing wine (or dry sherry, optional)

For the sauce:

• 1 tbsp oyster sauce

• 1 tbsp soy sauce

• 1 tbsp dark soy sauce (for color; optional)

• 1 tsp sugar

• 1–2 tsp freshly ground black pepper (adjust to taste — should be bold!)

• ¼ cup (60 ml) water or beef stock

• 1 tsp cornstarch (mixed with a little water to thicken)

For the stir-fry:

• 1 tbsp vegetable oil

• 1 small onion, cut into wedges

• ½ red bell pepper, sliced

• ½ green bell pepper, sliced

• 2 garlic cloves, minced

• 1–2 scallions, chopped (optional, for garnish)

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Instructions

1. Marinate the beef:
   Combine sliced beef with soy sauce, cornstarch, sesame oil, sugar, and Shaoxing wine. Let sit for 15–20 minutes.

2. Mix the sauce:
   In a small bowl, combine oyster sauce, soy sauce, dark soy sauce, sugar, black pepper, and water or stock. Stir in the cornstarch slurry and set aside.

3. Stir-fry the beef:
   Heat 1 tbsp oil in a wok or skillet over high heat. Add beef and stir-fry until just browned (1–2 minutes). Remove and set aside.

4. Cook the vegetables:
   In the same wok, add a little more oil if needed. Add garlic, onion, and bell peppers. Stir-fry for 2 minutes until fragrant but still crisp.

5. Combine:
   Return the beef to the wok. Pour in the sauce and toss everything together until glossy and evenly coated (about 1–2 minutes).

6. Serve:
   Garnish with chopped scallions and serve hot over steamed rice or noodles.

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Would you like me to give you a spicier Sichuan-style version or a simpler takeout-style version next?