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
Units
Scale
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
