Ah, Black Pepper Beef is a classic Chinese-inspired stir-fry—savory, slightly spicy, and packed with flavor. Here’s a clear version you can make at home. 🥩🌶️
Ingredients (serves 2–3)
- 1/2 lb beef (sirloin, flank, or ribeye), thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tsp cornstarch
- 1 tbsp oyster sauce (optional, adds depth)
- 1 tsp sugar
- 1/2 tsp sesame oil (optional)
- 1/2 tsp freshly cracked black pepper (or more to taste)
- 2 tbsp vegetable oil (for frying)
- 1 small onion, sliced
- 1/2 bell pepper, sliced (optional)
- 2–3 garlic cloves, minced
- 1/4 cup beef or chicken broth (optional, for saucier version)
- Optional garnish: green onions
Instructions
1. Marinate the beef
- In a bowl, mix beef slices with 1 tbsp soy sauce, cornstarch, and a pinch of black pepper.
- Let sit 10–15 minutes while prepping vegetables.
2. Prep sauce (optional)
- Mix remaining soy sauce, oyster sauce, sugar, sesame oil, black pepper, and broth (if using) in a small bowl.
3. Stir-fry
- Heat 1 tbsp oil in a wok or skillet over high heat.
- Add beef in a single layer (do this in batches if necessary) and sear 1–2 min per side until browned but not fully cooked. Remove beef.
- Add remaining oil, then sauté garlic, onion, and bell pepper until fragrant and slightly tender.
4. Combine
- Return beef to the pan.
- Pour in sauce (if using) and stir-fry 1–2 more minutes until beef is cooked through and sauce thickens slightly.
5. Serve
- Sprinkle extra cracked black pepper on top.
- Serve hot over steamed rice or noodles.
💡 Tips
- Slice beef thinly against the grain to keep it tender.
- Freshly cracked black pepper gives more punch than pre-ground.
- Optional veggies: mushrooms, broccoli, or snap peas work great for a colorful stir-fry.
I can also give a super quick 15-minute skillet version that doesn’t require marinating but still tastes restaurant-quality. Do you want me to do that?
