Quick & Easy Black Pepper Beef
User Reviews
5
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Prep Time
25 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
2
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Calories
268 kcal
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Course
Main Course
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Cuisine
Chinese
Quick & Easy Black Pepper Beef
Description
This recipe starts by marinating thin slices of beef steak in a mix of garlic, soy sauces, Shaoxing wine, cornstarch, black pepper, sugar, baking soda, and vegetable oil. The marinade tenderizes the beef and infuses it with savory and aromatic notes. Meanwhile, the sauce is prepared separately combining oyster sauce, dark and regular soy sauces, black pepper, Shaoxing wine, cornstarch, and chicken stock to develop a rich, slightly thickened coating.
The beef is quickly stir-fried over medium-high heat until cooked and set aside. Onions and diced red bell peppers are then briefly cooked to maintain some crispness. The sauce is added and simmered until thickened before returning the beef to the pan, ensuring every bite is coated with a peppery, umami glaze.
This dish pairs well with steamed rice to soak up the sauce, offering a satisfying combination of tender meat, aromatic pepper, and brightly cooked vegetables. The short stir-fry time keeps the vegetables crisp and the beef juicy. The marinade and sauce components provide depth without overpowering the fresh ingredients.
Ingredients
- ½ lb flank steak thinly sliced (or sub with any beef steak of choice)
- ½ large red bell pepper diced
- ½ large green bell pepper diced
- ½ medium onion julienned
- 1 tablespoon vegetable oil
Marinade:
- 4 cloves garlic minced
- 2 teaspoon soy sauce regular
- 2 teaspoon dark soy sauce
- 2 teaspoon Shaoxing wine or Dry Sherry wine
- 1.5 teaspoon cornstarch or potato starch or tapioca starch
- ½ teaspoon black pepper
- ½ teaspoon white sugar or brown sugar
- ¼ teaspoon baking soda
- 1 tablespoon vegetable oil
Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon soy sauce regular
- ½ teaspoon black pepper
- 1 teaspoon Shaoxing wine or Dry Sherry wine
- 1 tablespoon cornstarch or potato starch or tapioca starch
- ½ cup chicken stock or beef stock/vegetable stock
Instructions
- In a large bowl, marinate thinly sliced flank steak in Marinade ingredients (as listed above) for 15 minutes.
- In a small bowl, combine Sauce ingredients (as listed above).
- In a hot wok or large skillet on medium-high heat, add vegetable oil. Fry beef until cooked. Remove and set aside.
- Fry onions and red bell peppers for a little bit, about 30 seconds. Cook until tender but crisp. Do not over cook them.
- Pour in sauce. Allow sauce to simmer and thicken, about 1-2 minutes.
- Once sauce is thickened, toss back in cooked beef. Serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 31g | 62% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 2210mg | 92% |
| Potassium | 760mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1447IU | 29% |
| Vitamin C | 89mg | 99% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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