Chinese Black Pepper Beef is a quick and easy dish for a weeknight dinner. It features tender beef, sweet onions, and crisp bell peppers seasoned with a savory sauce and loads of black pepper. If you thought this was a dish that you could only get from a restaurant or through takeout, that’s not true at all. Once you try making it at home, you might regret spending so much money on takeout.
BLACK PEPPER BEEF (3-4 servings)
Ingredients:
- 1.1 lb (500g) chuck flap tail (or sirloin, New York strip, tenderloin, flank steak, etc.)
- 1 green onion
- 3 cloves garlic
- 2 tsp (8g) grated ginger
- 1/2 yellow onion
- 1 green bell pepper
- 1 red bell pepper
- 2 tbsp neutral oil (such as canola, avocado, vegetable oil, etc.), divided
- 1 tsp toasted sesame oil
- 1/2 tsp-1 tsp black pepper
- 3-4 cups hot cooked rice, about 1 cup (210g) for each serving
Marinade:
- 1 tbsp soy sauce
- 1 tbsp Chinese Shaoxing wine (or mirin, dry sherry, water)
- 1/2 tsp white pepper (or black pepper)
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1 tbsp neutral oil
Stir Fry Sauce:
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1/2 tsp dark soy sauce (optional), for color
- 1/2 tbsp sugar
- 1 tbsp Chinese Shaoxing wine (or mirin, dry sherry, water)
- 1 tsp chicken bouillon powder
- 5 tbsp (75ml) water
- 1 tbsp cornstarch
Instructions:
MARINATE BEEF
1. Cut the beef into bite-sized pieces. (To create a tender cut, make sure you cut against the grain and slice it on an angle.) Transfer to a mixing bowl.
2. Add the soy sauce, Shaoxing wine, white pepper, cornstarch, baking soda, and oil. Give it a good massage. Cover and marinate in the fridge for 10 minutes.
PREP INGREDIENTS
1. Prep vegetables: Thinly slice the green onion. Finely chop the garlic cloves. Grate a small knob of ginger, about 2 teaspoons. Cut the onion and bell peppers into squares.
2. Make the stir-fry sauce: Combine all the sauce ingredients in a small container and mix well.
MAKE BLACK PEPPER BEEF
1. To a wok (or pan), add 1 tablespoon of oil. Heat it over high heat. Once it gets hot, add the marinated beef in a single layer. Sear the beef for 1 minute or nicely browned on the bottom. Flip and cook the other side for 1 to 2 minutes or until the beef is just cooked. Remove from the wok and set it aside.
2. To the same wok, add 1 tablespoon of oil. Heat it over high heat. Once heated, add the onions. Spread them out, and let them sit for 1 minute or until nice and charred.
3. Add the green onion, garlic, and ginger. Saute for 30 seconds or until fragrant. Add the bell peppers. Stir-fry for 1 to 2 minutes or until they are cooked but still have some crunch.
4. Add the cooked beef. Give the sauce a quick stir and add it to the wok. Toss everything together for 1 minute or until the beef is shiny and evenly coated with the sauce.
5. Turn the heat off. Add 1 teaspoon of sesame oil and 1/2 teaspoon of black pepper. (If you want to add more heat, you can add up to 1 teaspoon.) Give it a final mix. Serve with hot rice. Enjoy!
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Ingredients
1.1 lb (500g) chuck flap tail (or sirloin, New York strip, tenderloin, flank steak, etc.)
1 green onion
3 cloves garlic
2 tsp (8g) grated ginger
1/2 yellow onion
1 green bell pepper
1 red bell pepper
2 tbsp neutral oil (such as avocado, vegetable oil, etc.), divided
1 tsp toasted sesame oil
1/2 tsp-1 tsp black pepper
3-4 cups hot cooked rice, about 1 cup (210g) for each serving
- Marinade:
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine (or mirin, dry sherry, water)
1/2 tsp white pepper (or black pepper)
1 tbsp cornstarch
1/2 tsp baking soda
1 tbsp neutral oil
- Stir Fry Sauce:
1 tbsp soy sauce
2 tbsp oyster sauce
1/2 tsp dark soy sauce (optional), for color
1/2 tbsp sugar
1 tbsp Chinese Shaoxing wine (or mirin, dry sherry, water)
1 tsp chicken bouillon powder
5 tbsp (75ml) water
1 tbsp cornstarch
Directions
- Marinate Beef
- Cut the beef into bite-sized pieces. (To create a tender cut, make sure you cut against the grain and slice it on an angle.) Transfer to a mixing bowl.
- Add the soy sauce, Shaoxing wine, white pepper, cornstarch, baking soda, and oil. Give it a good massage. Cover and marinate in the fridge for 10 minutes.
- Prep Ingredients
- Prep vegetables: Thinly slice the green onion. Finely chop the garlic cloves. Grate a small knob of ginger, about 2 teaspoons. Cut the onion and bell peppers into squares.
- Make the stir-fry sauce: Combine all the sauce ingredients in a small container and mix well.
- Make Black Pepper Beef
- To a wok (or pan), add 1 tablespoon of oil. Heat it over high heat. Once it gets hot, add the marinated beef in a single layer. Sear the beef for 1 minute or nicely browned on the bottom. Flip and cook the other side for 1 to 2 minutes or until the beef is just cooked. Remove from the wok and set it aside.
- To the same wok, add 1 tablespoon of oil. Heat it over high heat. Once heated, add the onions. Spread them out, and let them sit for 1 minute or until nice and charred.
- Add the green onion, garlic, and ginger. Saute for 30 seconds or until fragrant. Add the bell peppers. Stir-fry for 1 to 2 minutes or until they are cooked but still have some crunch.
- Add the cooked beef. Give the sauce a quick stir and add it to the wok. Toss everything together for 1 minute or until the beef is shiny and evenly coated with the sauce.
- Turn the heat off. Add 1 teaspoon of sesame oil and 1/2 teaspoon of black pepper. (If you want to add more heat, you can add up to 1 teaspoon.) Give it a final mix. Serve with hot rice. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
