Black pepper beef stir-fry (黑椒牛柳)
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2
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Calories
440 kcal
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Course
Main Course
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Cuisine
Chinese
Black pepper beef stir-fry (黑椒牛柳)
Description
This recipe uses flank or skirt steak sliced thinly against the grain to promote tenderness. The beef is marinated briefly with cornstarch, Shaoxing rice wine, soy sauce, sesame oil, and ginger to both tenderize and flavor the meat. Stir-frying begins by searing the marinated strips over high heat until browned but still pink inside, preserving juiciness.
Onions and red bell pepper are quickly cooked in the residual oil, retaining slight crunch. Returning the beef to the wok, a sauce made of oyster sauce, light soy sauce, freshly ground black pepper, sugar, salt, cornstarch, and water is poured in to thicken and coat the ingredients. The stir-fry is cooked just until the beef is fully done and the sauce is glossy.
The use of freshly ground black pepper adds a sharp heat that contrasts with the sweet notes from the bell pepper and the savory richness of oyster sauce. This dish serves well with steamed rice, balancing tender meat with crisp vegetables and a flavorful sauce. Optional extra black pepper can be added on top for more intensity.
Ingredients
For the marinade
- 350 g flank steak 12oz (see note 1 & 2, or skirt steak
- 1 teaspoon cornstarch
- 1 teaspoon Shaoxing rice wine
- 1 teaspoon soy sauce light
- 1 teaspoon sesame oil
- 1 teaspoon ginger julienned
For the sauce
- 3 tablespoon oyster sauce
- 1 teaspoon soy sauce light
- 1 teaspoon black pepper freshly ground
- ¼ teaspoon sugar
- 1 pinch salt
- 1 teaspoon cornstarch
- 3 tablespoon water
You also need
- 2 tablespoon neutral cooking oil generic cooking oil
- 1 onion julienned
- ½ red bell pepper julienned
Instructions
- Slice the beef into strips (against the grain). Mix with the ingredients for the marinade. Leave to rest for 10 minutes.
- Mix all the ingredients for the sauce then set aside.
- Heat up the oil in a wok over high heat. Sear the marinated beef until it turns brown (should still be pink inside). Transfer it to a separate plate.
- Add onion and pepper to the remaining oil in the wok. Cook for a minute or so.
- Put the beef back into the wok. Stir fry for another 1-2 minutes until the beef is fully cooked.
- Pour in the sauce. Stir until it becomes thick enough to coat the beef and vegetables nicely.
- Sprinkle more ground black pepper for more intense flavour (optional). Serve hot with steamed rice.
Notes
- Select flank or skirt steak for quick, tender stir-frying; slice against the grain to avoid toughness.
- To tenderize cheaper, tougher cuts, soak sliced beef in baking soda solution, rinse and drain before marinating.
- Marinate the beef briefly for about 10 minutes to impart flavor and improve texture.
- Freshly ground black pepper provides the key pungent note; adjust amount to personal taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 440kcal | 22% |
| Carbohydrates | 13g | 4% |
| Protein | 40g | 80% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 1191mg | 50% |
| Potassium | 785mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 938IU | 19% |
| Vitamin C | 42mg | 47% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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