Black Pepper Beef is a beloved Chinese dish known for its aromatic peppery twist. Our easy-to-make recipe features tender beef strips stir-fried with crisp vegetables; all drenched in a delectably savory sauce. This popular dish is perfect for spice enthusiasts and is commonly served with fluffy steamed rice. Get all the details on preparation, cooking time, and nutritional information to recreate this Chinese restaurant staple in the comfort of your home.
AuthorSusan LeeCategoryChinese, Main Course, Stir-FriesDifficultyIntermediateMarinate the Beef:
In a bowl, combine the beef slices with soy sauce, oyster sauce, cornstarch, and sesame oil. Mix well and let marinate for at least 15 minute
Prepare the Sauce:
In a separate bowl, mix together the soy sauce, oyster sauce, rice wine, sugar, and beef broth. Set aside.
Cook the Beef:
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the beef in batches, stir-frying until browned but not fully cooked. Remove the beef and set aside.
Stir-fry Vegetables:
Add the remaining oil to the wok. Stir-fry the bell pepper and onion for 2-3 minutes. Add the ginger and garlic, cooking until fragrant.
Combine Ingredients:
Return the beef to the wok. Add the black pepper sauce and the crushed black peppercorns. Stir well to combine.
Thicken the Sauce:
Stir in the cornstarch slurry and cook until the sauce thickens and coats the beef and vegetables.
Serve:
Serve the Black Pepper Beef hot with steamed rice.
Ingredients
Directions
Marinate the Beef:
In a bowl, combine the beef slices with soy sauce, oyster sauce, cornstarch, and sesame oil. Mix well and let marinate for at least 15 minute
Prepare the Sauce:
In a separate bowl, mix together the soy sauce, oyster sauce, rice wine, sugar, and beef broth. Set aside.
Cook the Beef:
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the beef in batches, stir-frying until browned but not fully cooked. Remove the beef and set aside.
Stir-fry Vegetables:
Add the remaining oil to the wok. Stir-fry the bell pepper and onion for 2-3 minutes. Add the ginger and garlic, cooking until fragrant.
Combine Ingredients:
Return the beef to the wok. Add the black pepper sauce and the crushed black peppercorns. Stir well to combine.
Thicken the Sauce:
Stir in the cornstarch slurry and cook until the sauce thickens and coats the beef and vegetables.
Serve:
Serve the Black Pepper Beef hot with steamed rice.
