1 lb (450g) beef sirloin or flank steak, thinly sliced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
For the Stir-fry:
2 tablespoons vegetable oil
1 bell pepper, sliced
1 onion, sliced
1 tablespoon ginger, minced
3 cloves garlic, minced
For the Black Pepper Sauce:
2 tablespoons black peppercorns, coarsely crushed
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon sugar
1/2 cup beef or chicken broth
1 teaspoon cornstarch dissolved in 2 tablespoons water
1
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
2
Prepare the Sauce:
In a separate bowl, mix together the soy sauce, oyster sauce, rice wine, sugar, and beef broth. Set aside.
3
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.
4
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.
5
Combine Ingredients:
Return the beef to the wok. Add the black pepper sauce and the crushed black peppercorns. Stir well to combine.
6
Thicken the Sauce:
Stir in the cornstarch slurry and cook until the sauce thickens and coats the beef and vegetables.
7
Serve:
Serve the Black Pepper Beef hot with steamed rice.
Ingredients
For the Beef Marinade:
1 lb (450g) beef sirloin or flank steak, thinly sliced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
For the Stir-fry:
2 tablespoons vegetable oil
1 bell pepper, sliced
1 onion, sliced
1 tablespoon ginger, minced
3 cloves garlic, minced
For the Black Pepper Sauce:
2 tablespoons black peppercorns, coarsely crushed
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon sugar
1/2 cup beef or chicken broth
1 teaspoon cornstarch dissolved in 2 tablespoons water
Directions
1
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
2
Prepare the Sauce:
In a separate bowl, mix together the soy sauce, oyster sauce, rice wine, sugar, and beef broth. Set aside.
3
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.
4
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.
5
Combine Ingredients:
Return the beef to the wok. Add the black pepper sauce and the crushed black peppercorns. Stir well to combine.
6
Thicken the Sauce:
Stir in the cornstarch slurry and cook until the sauce thickens and coats the beef and vegetables.
7
Serve:
Serve the Black Pepper Beef hot with steamed rice.
