Black Pepper Beef
User Reviews
4.5
-
Prep Time
7 mins
-
Cook Time
7 mins
-
Total Time
14 mins
-
Servings
3 servings
-
Calories
428 kcal
-
Course
Main Course
-
Cuisine
Chinese
Black Pepper Beef
Description
This Black Pepper Beef recipe utilizes cubes of beef tenderloin marinated briefly in a sauce made from oyster sauce, Shaoxing wine, soy sauce, toasted sesame oil, and potato starch. Coarse black peppercorns cracked in a mortar provide a pungent and spicy element. Once marinated, the beef is pan-fried in vegetable oil to develop a caramelized exterior while retaining juiciness inside.
After the beef is seared, diced onion, bell pepper, and chopped garlic are added to the pan. The quick stir-fry cooks the vegetables to retain a slight crunch, complementing the rich beef. The reserved cracked black pepper is used as a garnish for extra aroma and bite. The result is a savory, pleasantly peppery dish with contrasting textures and layers of flavor.
Black Pepper Beef pairs well with steamed rice or noodles for a balanced meal. The use of fresh cracked peppercorns rather than ground pepper creates a more assertive peppery flavor that highlights the meat and vegetables.
Ingredients
- 6 grams black peppercorns 2 teaspoons, whole
- 350 grams beef tenderloin (or other steak cut, cut into ¾-inch cubes)
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil toasted
- 1 teaspoon potato starch
- 1 tablespoon vegetable oil
- 140 grams onion (~1 small onion, cut into ½-inch squares)
- 100 grams bell pepper (½ red, ½ green)
- 12 grams garlic (~2 large cloves, chopped)
Instructions
- Put the 6 grams whole black peppercorns in a mortar and use a pestle to crack the peppercorns coarsely. If you don’t have a mortar and pestle, put the peppercorns in a freezer bag, and use a rolling pin to crush them.
- In a bowl, whisk the 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil, and most of the black pepper (saving a little to garnish). Add the 1 teaspoon potato starch and mix that in until there are no lumps left. Stir the 350 grams beef tenderloin in to coat evenly, and let it marinate while you prepare the vegetables.
- Once all the prep is done, heat a frying pan over medium-high heat until hot. Add the 1 tablespoon vegetable oil, and then use tongs to add the beef in a single layer. Try to leave as much of the marinade in the bowl as possible.
- Fry the beef on one side until golden brown, and then flip each piece and fry the second side until browned.
- Dump the 140 grams onion, 100 grams bell pepper, and 12 grams garlic into the pan and turn the heat to high. Stir-fry, tossing the contents of the pan periodically to ensure everything cooks evenly.
- When the onions become translucent, add the remaining marinade and toss everything together until the black pepper beef is shiny and evenly coated with sauce.
- Serve with rice and garnish with the remaining black pepper (to taste).
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 23g | 46% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 82mg | 27% |
| Sodium | 502mg | 21% |
| Potassium | 536mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1044IU | 21% |
| Vitamin C | 47mg | 52% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
