5.0 from 432 votes
Black pepper beef stir-fry (黑椒牛柳)
Tender and succulent beef strips with a black pepper flavoured sauce, Chinese black pepper beef stir-fry can be made at home to a restaurant standard.
Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 2
Calories: 440 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
For the marinade
- 350 g flank or skirt steak 12oz (see note 1 & 2)
- 1 teaspoon cornstarch
- 1 teaspoon Shaoxing rice wine
- 1 teaspoon light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger julienned
For the sauce
- 3 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon sugar
- 1 pinch salt
- 1 teaspoon cornstarch
- 3 tablespoon water
You also need
- 2 tablespoon 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.
Cup of Yum
Notes
- Flank steak and skirt steak are the best cut of beef for quick stir-fry. Slicing it across the grain is the key to tenderness.
- Using a cheaper cut of beef (for braising) is not ideal but acceptable. You need to tenderize it before marinating:
- Mix ½ teaspoon of baking soda with sliced beef then leave for at least 30 mins
- Rinse the beef in 500ml / 2 cups of water with 4 teaspoons of vinegar. Then rinse again under running water
- Drain well before adding to the marinade mixture
Nutrition Information
Serving
1serving
Calories
440kcal
(22%)
Carbohydrates
13g
(4%)
Protein
40g
(80%)
Fat
25g
(38%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
10g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
105mg
(35%)
Sodium
1191mg
(50%)
Potassium
785mg
(22%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
938IU
(19%)
Vitamin C
42mg
(47%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 440
% 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.