Black Pepper Beef
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Black Pepper Beef
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With stir-fried strips of tender steak and crisp fresh veggies coated in an incredibly delicious sauce, this restaurant-style Chinese Black Pepper Beef is bursting with flavor! It’s the perfect quick and easy 30-minute meal to curb your craving for take-out!
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Ingredients
Beef Marinade
- 1½ pounds flank steak cut into thin strips
- ½ teaspoon baking soda
- 2 tablespoons soy sauce low sodium
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- 1 tablespoon cornstarch
Sauce
- ¼ cup oyster sauce
- 1 teaspoon Sichuan peppercon ground
- 2 teaspoons black pepper coarsely ground
- 3 tablespoons Shaoxing wine
- 2 tablespoons soy sauce low sodium
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
Stir Fry
- ⅓ cup vegetable oil
- 3 cloves garlic minced
- 2 medium onions cut into 1 inch pieces
- 1 large red bell pepper cut into 1 inch pieces
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Instructions
- Add all the beef marinade ingredients to a bowl, mix well and cover with plastic wrap. Transfer to the fridge and let marinade for 20 minutes.
- In a small bowl, combine all the sauce ingredients together, set aside.
- Add the vegetable oil to a wok or large skillet and heat over high heat. Add half the beef to the wok and cook for 2 to 3 minutes until golden brown. Remove the beef to a plate and repeat with remaining beef. Drain the oil, leaving about 2 tablespoons of oil in the wok.
- Over medium-high heat, add the garlic and cook for 30 seconds until aromatic. Add the onion and peppers to the wok and cook for a minute.
- Add the beef back to the wok and the prepared black pepper sauce. Toss until well combined. Drizzle some extra sesame oil over the beef and stir.
- Serve immediately over rice.
Equipments used:
Notes
- A wok is not required to make this dish. You can use a large nonstick skillet with a surface big enough to stir fry all the ingredients properly and achieve the same results.
- This magic marinade ingredient makes the beef nice and tender. So do not leave it out! And give the beef the full 20 minutes to marinate.
- Pork, chicken, shrimp, and tofu can be used in addition to or in place of the beef.
- Leftovers will keep in the fridge for up to 4 days in the fridge or up to 3 months in the freezer in an airtight container.
- No wok needed. A wok is not required to make this dish. You can use a large nonstick skillet with a surface big enough to stir fry all the ingredients properly and achieve the same results.
- Use the baking soda. This magic marinade ingredient makes the beef nice and tender. So do not leave it out! And give the beef the full 20 minutes to marinate.
- Any protein can be used. Pork, chicken, shrimp, and tofu can be used in addition to or in place of the beef.
- Leftovers will keep in the fridge for up to 4 days in the fridge or up to 3 months in the freezer in an airtight container.
Nutrition Information
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Serving
1serving
Calories
222kcal
(11%)
Carbohydrates
11g
(4%)
Protein
26g
(52%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
68mg
(23%)
Sodium
858mg
(36%)
Potassium
560mg
(16%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
860IU
(17%)
Vitamin C
38mg
(42%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 222kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 26g | 52% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 68mg | 23% |
| Sodium | 858mg | 36% |
| Potassium | 560mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 860IU | 17% |
| Vitamin C | 38mg | 42% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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