Black Pepper Beef
Black Pepper Beef is a bold and savory Chinese stir-fry featuring tender beef slices coated in a rich black pepper sauce. It's quick to prepare and bursting with umami flavor!
Equipment
- Wok or Large Skillet
- Mixing Bowl
Ingredients
Beef and Marinade
- 1 lb flank steak thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp cornstarch
- 1 tsp vegetable oil
Black Pepper Sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp dark soy sauce for color
- 1 tbsp coarsely ground black pepper freshly ground for best flavor
- 1 tsp sugar
- 1/2 tsp cornstarch to thicken sauce
- 1/4 cup water
Stir-Fry
- 2 tbsp vegetable oil for stir-frying
- 3 cloves garlic minced
- 1 onion sliced
Instructions
- In a mixing bowl, combine the beef with soy sauce, Shaoxing wine, cornstarch, and oil. Let marinate for at least 15 minutes.
- In a separate bowl, mix the black pepper sauce ingredients and set aside.
- Heat a wok or large skillet over high heat and add 1 tbsp of oil. Sear the beef in batches for about 1-2 minutes per batch. Remove and set aside.
- Add the remaining oil to the wok and sauté garlic and onions for 30 seconds until fragrant.
- Pour in the black pepper sauce and let it thicken for 1 minute.
- Return the beef to the pan, stir well to coat, and cook for another 30 seconds. Serve hot with steamed rice.
Notes
For a spicier kick, add sliced chili peppers or a drizzle of chili oil.