Savory Black Pepper Beef

This savory Black Pepper Beef stir-fry delivers restaurant-quality flavor with a perfect balance of tender meat and bold peppery heat. The combination of Sichuan and black peppercorns creates an aromatic dish that tingles your taste buds without overwhelming them.

I first made this recipe after returning from a trip to Sichuan Province where I became obsessed with their boldly spiced beef dishes. After much experimentation, this version has become my go-to for impressing dinner guests who always ask for the recipe.

Ingredients

For the Beef Marinade

• Flank steak: the ideal cut for this dish as its strong beefy flavor stands up to the bold sauce
• Baking soda: the secret ingredient that tenderizes the meat to achieve that silky restaurant texture
• Low sodium soy sauce: provides umami depth without making the final dish too salty
• Sesame oil: adds nutty warmth that enhances the beef flavor
• White pepper: provides a subtle heat that complements the black pepper
• Cornstarch: creates a protective coating that keeps the beef juicy when stir-fried

For the Sauce

• Oyster sauce: brings rich umami sweetness that balances the peppery heat
• Ground Sichuan peppercorn: creates the distinctive numbing sensation authentic to Sichuan cuisine
• Coarsely ground black pepper: the star ingredient that provides aromatic heat
• Shaoxing wine: adds complexity and depth that water or broth simply cannot replicate
• Low sodium soy sauce: builds the savory base without overwhelming saltiness
• Dark soy sauce: provides rich color and caramelized flavor notes
• Sugar: just enough to balance the savory elements
• Cornstarch: thickens the sauce to create that perfect glossy coating

For the Stir Fry

• Vegetable oil: its high smoke point makes it ideal for proper wok cooking
• Garlic: forms the aromatic foundation of the dish
• Onions: provide sweetness that balances the pepper heat
• Red bell pepper: adds color contrast and sweet crunch
• Sesame oil: a final drizzle elevates the finished dish with nutty aroma

Step-by-Step Instructions

Marinate the Beef:

Combine the sliced flank steak with baking soda, soy sauce, sesame oil, white pepper, and cornstarch in a bowl. Mix thoroughly ensuring each piece is coated. The baking soda breaks down protein fibers while the cornstarch creates a protective coating. Let rest for 20 minutes but no longer as the meat can become mushy.

Prepare the Signature Sauce:

Mix oyster sauce, ground Sichuan peppercorn, coarsely ground black pepper, Shaoxing wine, both types of soy sauce, sugar, and cornstarch in a bowl. Whisk thoroughly until cornstarch is completely dissolved to prevent lumps in your finished sauce. This creates the bold flavor base that defines the dish.

Sear the Beef:

Heat vegetable oil in your wok until just smoking. Cook the marinated beef in two batches to prevent overcrowding which would steam rather than sear the meat. Stir fry each batch for 2-3 minutes until the edges turn golden brown but the centers remain slightly pink. Remove and set aside.

Cook the Aromatics:

Reduce the heat slightly and leave about two tablespoons of oil in the wok. Add minced garlic and stir constantly for 30 seconds until fragrant but not browned which would create bitterness. Add the onion and bell pepper pieces and stir vigorously for about a minute until they begin to soften while maintaining some crispness.

Combine and Finish:

Return the seared beef to the wok including any accumulated juices. Pour the prepared sauce over everything and toss continuously for about a minute. The sauce will quickly thicken and coat each piece with its glossy finish. The cornstarch in the sauce activates with the heat, creating the perfect consistency.

Final Flavor Enhancement:

For an extra dimension of flavor, drizzle a small amount of fresh sesame oil over the finished dish. This aromatic finishing touch elevates the entire stir fry with its distinctive nutty quality without being cooked away in the high heat.

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The Sichuan peppercorns are what makes this dish truly special. I remember the first time I used them properly, my dinner guests were amazed by the unique numbing sensation that complements the black pepper heat. My brother-in-law who claims to dislike spicy food ended up requesting seconds.

Achieving Wok Hei

True Chinese stir fry dishes get their distinctive flavor from what Cantonese chefs call wok hei or breath of the wok. While professional restaurant burners reach much higher temperatures than home stoves, you can approximate this effect by properly preheating your wok until it just begins to smoke before adding ingredients. Never overcrowd your wok, and keep ingredients moving constantly with quick, decisive motions to achieve proper caramelization without burning.

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Storage and Reheating

This black pepper beef keeps remarkably well in the refrigerator for up to 3 days in an airtight container. When reheating, add a tablespoon of water to restore moisture and heat gently in a pan rather than the microwave to maintain the proper texture. The flavors often intensify overnight as the spices meld together, making leftovers sometimes even more flavorful than the original meal.

Adaptations and Substitutions

If flank steak is unavailable, sirloin or skirt steak make excellent substitutes. For a more budget friendly option, chuck steak works well when sliced thinly against the grain. Vegetarians can replace the beef with firm tofu that has been pressed and frozen then thawed for a more meat like texture. The oyster sauce can be replaced with vegetarian mushroom sauce for a similar depth of flavor. When Shaoxing wine is difficult to find, dry sherry provides a reasonable approximation of its flavor profile.

Frequently Asked Questions

→ Can I substitute flank steak with another cut of beef?

Yes, you can substitute flank steak with other tender cuts like sirloin, ribeye, or top round. For the best texture, slice the meat thinly against the grain and maintain the same marination process with baking soda to ensure tenderness.

→ What is Shaoxing wine and what can I use instead?

Shaoxing wine is a Chinese rice wine that adds depth of flavor. If unavailable, dry sherry makes the best substitute. For a non-alcoholic option, use chicken broth with a splash of rice vinegar.

→ How spicy is this dish with the Sichuan peppercorns?

The dish has a moderate heat level with a unique numbing sensation from Sichuan peppercorns. For a milder version, reduce the amount of black pepper and Sichuan peppercorns. For extra heat, add fresh chili peppers to the stir-fry.

→ Can I make this dish ahead of time?

While best enjoyed fresh, you can prepare components ahead of time. Marinate the beef and prepare the sauce up to 24 hours in advance. Store separately in the refrigerator. The final stir-fry takes just minutes to complete when you're ready to serve.

→ What vegetables can I add or substitute?

This versatile dish works well with many vegetables. Try adding broccoli, snow peas, sliced carrots, or mushrooms. For a heartier version, include baby corn or water chestnuts for extra crunch.

→ Why is baking soda used in the marinade?

Baking soda is a tenderizing agent that breaks down proteins in the meat, resulting in a silky-smooth texture often found in restaurant-quality stir-fries. This technique, called 'velveting,' is key to achieving that melt-in-your-mouth quality.