Black Pepper Beef (Print Version)
# Ingredients:
→ Beef Marinade
01 -
1½ pounds flank steak, cut into thin strips
02 -
½ teaspoon baking soda
03 -
2 tablespoons low sodium soy sauce
04 -
1 teaspoon sesame oil
05 -
½ teaspoon white pepper
06 -
1 tablespoon cornstarch
→ Sauce
07 -
¼ cup oyster sauce
08 -
1 teaspoon ground Sichuan peppercorn
09 -
2 teaspoons coarsely ground black pepper
10 -
3 tablespoons Shaoxing wine
11 -
2 tablespoons low sodium soy sauce
12 -
1 teaspoon dark soy sauce
13 -
1 teaspoon sugar
14 -
1 tablespoon cornstarch
→ Stir Fry
15 -
⅓ cup vegetable oil
16 -
3 cloves garlic, minced
17 -
2 medium onions, cut into 2.5 cm pieces
18 -
1 large red bell pepper, cut into 2.5 cm pieces
19 -
Extra sesame oil for finishing (optional)
# Instructions:
01 -
In a bowl, combine all beef marinade ingredients (steak strips, baking soda, soy sauce, sesame oil, white pepper, and cornstarch). Mix thoroughly, cover with plastic wrap, and refrigerate for 20 minutes.
02 -
In a small bowl, mix together all sauce ingredients (oyster sauce, Sichuan peppercorn, black pepper, Shaoxing wine, both soy sauces, sugar, and cornstarch) until well combined. Set aside.
03 -
Heat vegetable oil in a wok or large skillet over high heat. Cook half the marinated beef for 2-3 minutes until golden brown. Transfer to a plate and repeat with remaining beef. Drain excess oil, leaving about 2 tablespoons in the wok.
04 -
Reduce heat to medium-high. Add minced garlic to the wok and cook for 30 seconds until fragrant. Add onion and bell pepper pieces and stir-fry for about a minute until slightly softened but still crisp.
05 -
Return the beef to the wok and add the prepared black pepper sauce. Toss everything together until well combined and the sauce has thickened, coating all ingredients. For enhanced flavor, drizzle with a little additional sesame oil.
06 -
Serve immediately over steamed rice for a complete meal.
# Notes:
01 -
This classic Chinese stir-fry features tender beef with a bold black pepper flavor. For best results, slice the beef against the grain and ensure your wok is very hot before adding the meat.