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Black Pepper Beef

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!

Prep Time
10 mins
Cook Time
10 mins
Marinating time
20 mins
Total Time
40 mins
Servings: 6
Calories: 222 kcal
Course: Lunch , Dinner
Cuisine: Asian , Chinese

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

Instructions

    Cup of Yum
  1. 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.
  2. In a small bowl, combine all the sauce ingredients together, set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately over rice.

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

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

% 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.