Description
A quick and flavorful Black Pepper Beef recipe featuring tender sirloin slices stir-fried with vibrant bell peppers and onions, coated in a savory black pepper sauce. Perfectly paired with steamed boiled rice for a satisfying meal ready in just 30 minutes.
Ingredients
Scale
Beef and Marinade
- 450 g (1 lb) thin steak sliced thinly, against the grain (sirloin recommended)
- 2 tsp freshly ground black pepper, divided
- ¼ tsp salt
Oils
- 4 tbsp sunflower oil, divided
- 1 tsp sesame oil
Vegetables
- 2 medium-sized onions, peeled and chopped into thick slices
- 1 green bell pepper, deseeded and sliced
- 1 red bell pepper, deseeded and sliced
Sauce
- 2 tbsp cornflour (cornstarch)
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Chinese rice wine (or dry sherry)
- 120 ml (½ cup) beef stock
Aromatics
- 2 cloves garlic, peeled and minced
- 1 tsp minced ginger
To Serve
- Boiled rice
Instructions
- Prepare the steak: Toss the sliced sirloin steak with 1 teaspoon of freshly ground black pepper and ¼ teaspoon of salt until evenly coated. Set aside to marinate briefly.
- Heat the oils: In a wok or large frying pan, heat 3 tablespoons of sunflower oil along with 1 teaspoon of sesame oil over high heat until the oil is nearly smoking to achieve a good sear.
- Cook the steak: Add the marinated steak slices to the hot oil and stir-fry for 2-3 minutes, stirring constantly to prevent sticking and to brown the beef evenly. Once browned, remove the beef from the wok and set aside.
- Cook the vegetables: Add the remaining 1 tablespoon of sunflower oil to the wok. Stir-fry the thick onion slices and sliced green and red bell peppers for 3-4 minutes until they start to soften but remain slightly crisp.
- Mix the sauce: In a small jug or bowl, combine 2 tablespoons of cornflour, 2 tablespoons of dark soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of Chinese rice wine (or dry sherry), 120 ml (½ cup) of beef stock, and the remaining 1 teaspoon of freshly ground black pepper. Stir well to dissolve the cornflour and set the sauce mixture aside.
- Cook aromatics: Add the minced garlic and ginger to the stir-fried vegetables and cook for about 1 minute, stirring constantly to release their flavors without burning.
- Add the sauce: Pour the prepared sauce mixture into the wok with the vegetables and bring it to a gentle simmer. Cook for a few minutes until the sauce thickens slightly, stirring frequently. Add a splash of water if the sauce becomes too thick.
- Combine steak and sauce: Return the cooked steak slices to the wok, stirring well to coat them evenly with the black pepper sauce. Continue cooking for an additional 2 minutes until the beef is heated through and fully flavored.
- Serve: Spoon the black pepper beef over hot boiled rice and serve immediately for a delicious and comforting meal.
Notes
- For best texture, slice the beef thinly against the grain.
- If Chinese rice wine is unavailable, dry sherry or a light cooking wine can be used as a substitute.
- Adjust the amount of black pepper to taste for more or less heat.
- Use a wok or large heavy frying pan to ensure even cooking and high heat stir-frying.
- Preparing all ingredients beforehand (mise en place) makes the stir-fry process smooth and fast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
