Here’s a classic Black Pepper Beef recipe — tender beef stir-fried with onions and bell peppers in a rich, peppery sauce.
🥩 Black Pepper Beef Stir-Fry
Ingredients (serves 2–3)
For the beef:
- 300 g (10 oz) beef sirloin or flank steak, thinly sliced
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp oyster sauce
- ½ tsp sugar
- 1 tbsp oil
For the stir-fry:
- 1 medium onion, sliced
- 1 bell pepper (any color), sliced
- 2–3 cloves garlic, minced
- 1 tbsp freshly ground black pepper (adjust to taste)
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce (for color, optional)
- 1 tsp sugar
- 2 tbsp water or beef stock
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- 1–2 tbsp oil for cooking
🔥 Instructions
- Marinate the beef:
Mix sliced beef with soy sauce, oyster sauce, cornstarch, sugar, and oil. Let sit for 15–30 minutes. - Make the sauce:
In a small bowl, mix oyster sauce, soy sauces, sugar, water/stock, and black pepper. - Stir-fry:
- Heat a wok or pan over high heat. Add oil.
- Stir-fry beef until 80% cooked; remove and set aside.
- In the same wok, add a bit more oil. Sauté garlic and onion until fragrant.
- Add bell peppers; stir-fry 1–2 minutes.
- Return beef to the wok, pour in sauce, and toss well.
- Stir in cornstarch slurry to thicken the sauce slightly.
- Finish & serve:
Cook until the sauce coats the beef and vegetables nicely. Serve hot with steamed rice.
🍚 Tips
- Use freshly cracked black pepper for a bold, aromatic flavor.
- Velveting the beef (marinating with cornstarch and oil) keeps it tender.
- You can add mushrooms or snap peas for variety.
Would you like me to adapt this recipe for meal prep (e.g., make-ahead and reheat well) or for a specific cuisine style (like Singaporean, Cantonese, or Thai)?
