Description
This Black Pepper Beef recipe is a quick and flavorful stir-fry featuring tender thinly sliced sirloin steak cooked with fragrant black pepper and a mix of vibrant bell peppers and onions. Enhanced by a savory sauce made from oyster and soy sauces, garlic, ginger, and Chinese rice wine, it delivers a deliciously balanced Asian-inspired dish perfect for a satisfying weeknight meal.
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 with 1 teaspoon of the freshly ground black pepper and ¼ teaspoon salt until the meat is evenly coated. This helps to season the beef and tenderize it slightly before cooking.
- Heat the oils: In a wok or large frying pan, heat 3 tablespoons of sunflower oil together with 1 teaspoon of sesame oil over high heat until the oil is nearly smoking. The high heat is essential for a good sear and to achieve stir-fry texture.
- Cook the steak: Add the seasoned steak slices to the hot oil and fry for 2 to 3 minutes while stirring constantly to prevent the meat from sticking. Cook until the meat is browned but not fully cooked through, then remove from the pan and set aside to rest.
- Cook the vegetables: Add the remaining 1 tablespoon of sunflower oil to the wok. Stir-fry the sliced onions, green, and red bell peppers for 3 to 4 minutes until they begin to soften but retain some crunch.
- Mix the sauce: In a small jug or bowl, combine 2 tablespoons cornflour, 2 tablespoons dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Chinese rice wine, 120 ml beef stock, and the remaining 1 teaspoon of black pepper. Stir the mixture well so the cornflour is fully dissolved and the sauce is smooth.
- Cook aromatics: Add the minced garlic and ginger to the vegetables in the wok. Stir-fry for 1 minute until fragrant but not burnt, to release their flavors into the dish.
- Add the sauce: Pour the prepared sauce into the wok with the vegetables. Stir to combine and bring the mixture to a gentle simmer. Cook until the sauce thickens slightly, adding a splash of water if necessary to adjust consistency.
- Combine steak and sauce: Return the cooked steak slices to the wok. Stir well to coat the beef evenly with the sauce. Continue cooking for an additional 2 minutes until the steak is heated through and the flavors meld together.
- Serve: Serve the black pepper beef immediately over hot boiled rice to soak up the delicious sauce and complete this hearty meal.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- You can substitute rice wine with dry sherry or omit if unavailable, though it adds authenticity to the flavor.
- Adjust the amount of black pepper to taste for a milder or more intense peppery kick.
- Use fresh ground black pepper for the most vibrant aroma and flavor.
- If you prefer a gluten-free version, use gluten-free soy and oyster sauces.
