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Black Pepper Beef

Savory Black Pepper Beef Stir-Fry Ready in Under 30 Minutes

Black Pepper Beef is a quick and satisfying dish, packed with protein and flavor, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Beef
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Beef Marinade
  • 1 lb Beef (sirloin or ribeye) Tender cuts yield the best texture.
  • 1 tbsp Soy Sauce Low-sodium soy sauce is a great alternative.
  • 1 tbsp Shaoxing Wine Mirin can be substituted but is sweeter.
  • 1 tbsp Cornstarch Used for velveting the beef.
  • 1/2 tsp Baking Soda Aids in tenderizing the meat.
  • 2 tbsp Oil Essential for frying.
Sauce
  • 1/2 cup Unsalted Beef Stock Richens the sauce.
  • 1 tbsp Oyster Sauce Contributes essential umami flavor.
  • 2 tsp Sugar Balances the savory notes.
  • 1 tsp Dark Soy Sauce Adds color and depth.
  • 1/4 tsp Chicken Powder Optional for enhanced umami.
Stir-Fry
  • 1 Bell Pepper, cut into chunks Provides sweet crunch.
  • 1/2 Onion, cut into chunks Intensifies sweetness.
  • 4 cloves Garlic, minced Adds essential flavor depth.
  • 1.5 tsp Ginger, minced Offers warmth and earthy flavor.
  • 1/4 tsp Freshly-Ground Black Pepper Defines the dish.
  • 1 tsp Sesame Oil Imparts a nutty aroma.
  • 1 tbsp Neutral Oil Helps in cooking if necessary.

Equipment

  • wok
  • frying pan
  • mixing bowl

Method
 

Cooking Instructions
  1. Begin by slicing 1 pound of beef against the grain into thin strips. In a mixing bowl, combine the beef with soy sauce, Shaoxing wine, cornstarch, baking soda, and oil. Mix well and let marinate for at least 15 minutes.
  2. Prepare the sauce by whisking together unsalted beef stock, oyster sauce, dark soy sauce, sugar, and chicken powder in a small bowl until smooth.
  3. Heat 2 tablespoons of oil in a wok or large frying pan. Add the marinated beef, stir-fry for about 2-3 minutes until browned and cooked through. Remove the beef from the pan.
  4. In the same pan, stir-fry onion and bell pepper for 2-3 minutes until softened. Add minced garlic and ginger, stirring for another 1-2 minutes until fragrant.
  5. Return the cooked beef to the pan. Pour in the prepared sauce, simmer for about 1 minute, then drizzle in sesame oil and stir.
  6. Dish out your Black Pepper Beef hot over a bed of rice. Serve with sautéed vegetables if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 80mgCalcium: 30mgIron: 3mg

Notes

Leftover Black Pepper Beef can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.

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