Description
A quick and flavorful Black Pepper Beef recipe featuring tender sirloin steak slices stir-fried with vibrant bell peppers and onions in a savory black pepper sauce, perfect for a hearty weeknight dinner.
Ingredients
Beef and Seasoning
- 450 g (1 lb) thin steak, sliced thinly against the grain (sirloin recommended)
- 2 tsp freshly ground black pepper, divided
- 1/4 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 Mixture
- 2 tbsp cornflour (cornstarch)
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Chinese rice wine (or dry sherry)
- 120 ml (1/2 cup) beef stock
- 1 tsp freshly ground black pepper (remaining)
Aromatics
- 2 cloves garlic, peeled and minced
- 1 tsp minced ginger
To Serve
- Boiled rice
Instructions
- Season the beef: Toss the thinly sliced steak with 1 teaspoon of freshly ground black pepper and 1/4 teaspoon salt to evenly season the meat.
- Heat oils and cook steak: In a wok or large frying pan, heat 3 tablespoons of sunflower oil along with 1 teaspoon of sesame oil over high heat until hot. Add the beef slices and stir-fry for 2-3 minutes, continuously moving the meat to prevent sticking, until browned on all sides.
- Remove beef: Use a slotted spoon or spatula to transfer the cooked beef slices into a bowl, leaving any oil and residue in the wok. Reduce the heat to medium.
- Cook vegetables: Add the remaining 1 tablespoon of sunflower oil to the wok. Add the sliced onions, green and red bell peppers. Stir-fry the vegetables for 3-4 minutes until they begin to soften but still retain some crispness.
- Prepare sauce mixture: While the vegetables cook, in a small jug combine the cornflour, dark soy sauce, oyster sauce, Chinese rice wine, beef stock, and the remaining 1 teaspoon of black pepper. Stir well to blend the sauce and set aside.
- Add aromatics: Return to the wok and add the minced garlic and ginger to the vegetables. Stir and cook for about 1 minute until fragrant, stirring frequently to avoid burning.
- Simmer sauce: Pour the prepared sauce mixture into the wok with the vegetables. Stir to combine and allow the sauce to come to a gentle simmer. If the sauce appears too thick, add a splash of water to reach desired consistency.
- Combine beef and sauce: Return the browned beef slices to the wok and stir well to coat the meat in the sauce. Continue cooking for an additional 2 minutes to reheat the beef and allow flavors to meld.
- Serve: Serve the black pepper beef hot over freshly boiled rice for a complete meal.
Notes
- For the best texture, slice the steak against the grain very thinly.
- Adjust the amount of black pepper to your taste for more or less spiciness.
- If Chinese rice wine is unavailable, dry sherry is a great substitute.
- Use a wok for best results; if unavailable, a large non-stick skillet will work.
- Adding a splash of water to the sauce helps adjust thickness if it becomes too dense.
