Name: Black Pepper Beef
Yield: 4 servings
Ingredients: 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; 2 tablespoons vegetable oil; 1 bell pepper, sliced; 1 onion, sliced; 1 tablespoon ginger, minced; 3 cloves garlic, minced; 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

AuthorSusan LeeCategoryChinese, Main Course, Stir-FriesDifficultyIntermediate

Yields4 Servings

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

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.

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

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.

Notes

Black Pepper Beef

Ingredients Directions

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