This Black Pepper Beef Recipe is your perfect gateway to bringing bold Asian flavors right to your kitchen! Anchored by juicy sirloin steak and invigorated by a blend of spicy black pepper, colorful bell peppers, and aromatic ginger and garlic, this recipe serves as the ultimate comfort meal or fun date night dish. Imagine going from prep to table in under 30 minutes!
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of oyster sauce, soy sauce, and freshly ground black pepper creates a depth of flavor that’s rich yet balanced.
- Quick & Easy: From slicing steak to serving, this meal takes only about 30 minutes, making it ideal for busy weeknights.
- Customizable: Adjust the spice level or switch up the veggies to whatever you have on hand—it’s a wonderfully adaptable dish.
- Impressively Delicious: Your guests will think you ordered from a high-end restaurant, but you’ll know the truth!
Ingredients You’ll Need
The delightful medley of simple yet impactful ingredients makes this Black Pepper Beef Recipe a winner. Here’s what each element brings to the table.
- Thin steak slices: Use high-quality beef for tenderness; sirloin works wonderfully, ensuring the meat soaks up those glorious flavors.
- Freshly ground black pepper: Packs a punch and gives that signature heat that characterizes this dish.
- Sunflower and sesame oil: The perfect oil duo for achieving that iconic stir-fry taste and texture.
- Bell peppers: They add crunch and vibrant color, balancing the spiciness of the black pepper.
- Dark soy sauce and oyster sauce: These elevate the umami factor, infusing the dish with a savory richness.
- Beef stock: Provides a meaty undertone that keeps the dish juicy.
Variations
One of the beauties of the Black Pepper Beef Recipe is its flexibility. Adapt it easily to suit your dietary requisites or ingredient availability without losing its essence.
- Vegetarian: Swap the beef for tofu or mushrooms for a plant-based twist that’s equally satisfying.
- Spice it up: Add sliced chili for extra heat if you’re feeling adventurous.
How to Make Black Pepper Beef Recipe
Step 1: Prepare the Steak
Begin by tossing the thinly sliced steak with salt and a generous amount of freshly ground black pepper. This step allows the seasoning to penetrate the meat, setting the stage for a flavorful bite in every morsel.
Step 2: Fry the Steak
Heat a mix of sunflower and sesame oil in a hot wok and quickly fry the steak slices. You want to keep everything moving to prevent the meat from sticking, achieving a beautiful sear within minutes.
Step 3: Stir-fry the Vegetables
After setting the beef aside, introduce sliced onions and peppers to the wok. Stir-fry them just until they start to soften, retaining a lovely crunch that complements the tender steak.
Step 4: Make the Sauce
While the vegetables are cooking, mix the cornflour, dark soy sauce, oyster sauce, rice wine, and beef stock in a jug. This concoction will transform into a rich, silky sauce once added to the wok.
Step 5: Combine Everything
Add minced garlic and ginger to the vegetables, followed by the sauce. Allow it to simmer gently, then reintroduce the steak, making sure it’s well-coated. A few more minutes will suffice for the flavors to meld beautifully.
Pro Tips for Making Black Pepper Beef Recipe
- Separation Secrets: Ensure you slice your steak against the grain to maintain tenderness in each bite.
- Sizzling Success: Always heat your wok fully before adding oil to prevent the steak from sticking.
- Ginger-Garlic Boost: Adding the minced ginger and garlic last preserves their aromatic nuances that enhance the final dish.
- Sauce Perfection: If your sauce thickens too quickly, a splash of water can balance it without diluting the flavor.
How to Serve Black Pepper Beef Recipe
Garnishes
Top your Black Pepper Beef with freshly chopped scallions for a bright, peppery finish. A sprinkle of sesame seeds can add a delightful texture contrast as well.
Side Dishes
Pair this dish with steamed jasmine rice or a side of garlic noodles. The mild flavors of these staples resolve the rich and savory notes of the beef wonderfully.
Creative Ways to Present
Consider serving this dish in a cozy bowl, allowing the rice to soak up all the delicious juices. For an elaborate presentation, layer the beef and peppers on a large platter, surrounded by jasmine rice shaped with a small bowl for an artistic touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Black Pepper Beef in an airtight container in the refrigerator for up to three days. This way, you can enjoy its flavors that deepen over time.
Freezing
For longer storage, freeze the cooked beef and vegetables in a sealed container for up to two months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the beef gently in a frying pan over medium heat to prevent the meat from toughening. Adding a splash of water or beef stock will help retain its juiciness during reheating.
FAQs
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Can I use chicken instead of beef?
Absolutely! Chicken works well as a substitute in this Black Pepper Beef Recipe. Be sure to adjust cooking times as chicken cooks faster than beef.
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What other vegetables can I include?
Feel free to add sliced carrots or snap peas for added color and crunch. These vegetables work harmoniously with the existing flavors.
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Can this recipe be made gluten-free?
Indeed! Simply use a gluten-free soy sauce and oyster sauce, and make sure your beef stock complies with gluten-free standards.
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Is there a non-alcoholic substitute for rice wine?
Yes, you can use apple cider vinegar or white grape juice as a substitute for rice wine to add a slight tang without alcohol.
Final Thoughts
I truly believe this Black Pepper Beef Recipe will become a staple in your culinary repertoire. It’s quick, bursting with flavor, and infinitely adaptable. Gather your loved ones, whip up this dish, and enjoy the applause that follows. Your taste buds are in for a delightful adventure!
Print
Black Pepper Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Stir-Fry
- Method: Stovetop
- Cuisine: Chinese
Description
A flavorful and spicy Chinese-inspired Black Pepper Beef recipe featuring thinly sliced steak stir-fried with fragrant vegetables and a savory black pepper sauce, served over steaming boiled rice for a satisfying meal.
Ingredients
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
Instructions
- Prepare the steak: Toss the sliced steak with 1 tsp of black pepper and salt until evenly coated.
- Heat the oils: In a wok or large frying pan, heat 3 tbsp sunflower oil plus sesame oil over high heat until nearly smoking.
- Cook the steak: Add the steak slices to the hot oil and fry for 2-3 minutes, stirring constantly to prevent sticking, until browned. Remove and set aside.
- Cook the vegetables: Add the remaining 1 tbsp sunflower oil. Stir-fry the onions and bell peppers for 3-4 minutes until they start to soften.
- Mix the sauce: In a small jug, combine the cornflour, soy sauce, oyster sauce, rice wine, beef stock, and remaining black pepper. Stir well and set aside.
- Cook aromatics: Add minced garlic and ginger to the vegetables, cook for 1 minute while stirring.
- Add the sauce: Pour the prepared sauce into the wok with the vegetables, bring to a gentle simmer, and cook until slightly thickened. Add a splash of water if needed.
- Combine steak and sauce: Return the cooked steak to the wok, stir well to coat evenly, and cook for an additional 2 minutes until heated through.
- Serve: Serve the black pepper beef over hot boiled rice.
Notes
- Ensure the steak is sliced against the grain for tenderness.
- Adjust the amount of black pepper to taste for more or less spiciness.
- You can substitute dry sherry for Chinese rice wine if unavailable.
- For a thicker sauce, add a bit more cornflour dissolved in water.
- Serve immediately for best flavor and texture.
Nutrition
- Serving Size: 1 plate (approximately 350 g)
- Calories: 470 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 26 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
