Black pepper beef is one in all our favourite Chinese language recipes to make at house. The tender flank steak is marinated after which tossed with bell peppers, onions, and essentially the most irresistible black pepper sauce.
This black pepper beef recipe is extremely straightforward, taking lower than 25 minutes to make utilizing only one pan. Plus, it’s a lot more healthy and extra satisfying than your native takeout spot!
What’s Black Pepper Beef?
Black pepper beef is a Chinese language stir-fry dish that’s made with thinly sliced flank steak, bell peppers, onions, and an fragrant black pepper sauce. The sauce is made with oyster sauce, mild soy sauce, darkish soy sauce, and beef broth. The meat is tenderized utilizing baking soda and cornstarch to create a tender, velvety texture in each chunk.
This beef in black pepper sauce is a well-liked dish originating from Hong Kong, served at many Chinese language eating places. It’s sometimes served for lunch or dinner alongside different Chinese language takeout favorites, reminiscent of Chinese language hen and broccoli or honey sesame hen.
Elements
Yow will discover all of the elements for this black pepper beef recipe at your native Asian grocery retailer. Full measurements and hyperlinks to the elements I used are listed within the recipe card beneath.
Beef
- Flank Steak: Flank steak is a lean and flavorful reduce of beef. It’s marinated utilizing a Chinese language velveting approach to make it ultra-tender. Flank steak can be utilized in different Chinese language recipes reminiscent of beef and broccoli, Mongolian beef, or beef with black bean sauce.
- Baking soda and cornstarch: coats and tenderizes the meat for a “velvet” texture.
- Black Pepper: to season the meat with a primary layer of pepper.
- Shaoxing wine: tenderizes and enhances the flavour of the meat with a wealthy sherry taste.
- Mild Soy Sauce: marinates the meat with a savory layer.
Black Pepper Beef Sauce
- Black Pepper: is the star ingredient. You may add extra black pepper to style on the finish.
- Oyster Sauce: provides a briny umami taste that’s barely candy and excellent for this pepper sauce.
- Mild Soy Sauce: provides a lightweight salty, umami taste.
- Darkish Soy Sauce: a thicker, darker soy sauce that’s sweeter and is essential for the darkish brown coloring.
- Shaoxing Wine: or Chinese language rice cooking wine that provides complicated, flippantly candy and caramel notes.
- Granulated Sugar: sweetens the sauce and balances the savory flavors.
- Beef Broth: provides a richer beef taste to the pepper sauce.
- Cornstarch: to thicken the black pepper beef sauce.
Stir Fry
- Yellow Onion, garlic and ginger: are the principle aromatic fragrant elements.
- Pink and Inexperienced bell pepper: provides nice texture, crunch and taste to the pepper beef stir fry additionally it is utilized in candy and bitter hen!
- Sesame Oil: provides a nutty end.
Substitutions and Additions
Substitutions
- Beef: skirt steak, rib eye, sirloin, are different choices.
- Shaoxing wine alternate options: dry sherry, mirrin, sake or extra broth.
- Soy sauce alternate options: coconut aminos or tamari.
- Inventory: as an alternative of beef inventory, hen, vegetable inventory, or water are good alternate options.
Additions
- Greens: snow peas, broccoli, mushrooms, carrots or child carrots are good choices for extra greens.
- Warmth: add recent chili peppers, chili oil, sambal oelek, or sriracha for added warmth.
Tips on how to Make Black Pepper Beef
Listed below are the step-by-step directions for methods to make this black pepper beef recipe.
- In a medium mixing bowl, combine the meat, baking soda, cornstarch, black pepper, Shaoxing wine, and lightweight soy sauce by hand till mixed. Marinate for not less than quarter-hour.
- In a small mixing bowl, combine the black pepper, oyster sauce, mild soy sauce, darkish soy sauce, Shaoxing wine, sugar, beef broth, cornstarch, and water.
- Deliver cooking oil to a wok or giant skillet on medium-high warmth till scorching. Unfold the marinated beef onto a single layer and prepare dinner for 30 seconds on all sides till seared and browned. Take away and put aside.
- Add to the skillet on medium-high warmth. Add the garlic and ginger and saute for 30 seconds. Then add the onion, pink bell peppers, and inexperienced bell peppers, and sauté for two minutes. Lastly, add the meat and stir-fry sauce again in. Toss collectively for two minutes. Flip off the warmth, add the sesame oil, and mix.
- Serve the pepper beef stir fry with steamed rice and luxuriate in!
Skilled Ideas
- Barely freeze the meat earlier than slicing. Barely freeze the meat for half-hour to 1 hour to make it simpler to slice thinly.
- Slice the steak in opposition to the grain. Lay the steak flat on a slicing board and see the muscle fiber traces going in a single path. That’s the grain. Reduce perpendicular throughout the grain to these traces in about 1/4 inch thick strips or much less.
- Marinate the meat for not less than quarter-hour. For the most effective taste, marinate the meat for no less than quarter-hour as much as a most of 24 hours.
- Make sure that the wok is scorching earlier than including the meat. To create an attractive sear on the meat, make sure the wok is scorching and lay the meat in a single, even layer.
- Mise en place. Whenever you start cooking, the method will probably be very fast. Have all of the elements measured and prepped beside your cooking station.
Storage Directions
This black pepper beef recipe is greatest served instantly. However, you may retailer any leftovers in an hermetic container within the fridge for as much as 4 days.
Reheat: Warmth one tablespoon of oil in your wok over medium warmth and toss till heat. Alternatively, you may reheat it within the microwave, coated, till heat.
Freeze: you may freeze the cooled black peppercorn beef a freezer protected container within the freezer for as much as 3 months. Defrost within the fridge in a single day earlier than reheating.
FAQ
Which reduce of beef do I take advantage of?
Flank steak is the most suitable choice for this black pepper beef recipe. You can too use skirt steak, sirloin steak or flat iron steak.
How is the meat so tender?
“Velveting meat” is a Chinese language cooking approach that’s utilized in Chinese language eating places. The velveting course of is whenever you marinate uncooked beef in cornstarch and/or baking soda to provide it a tender, velvety texture.
Can I take advantage of a special protein?
Sure! You need to use hen, pork, shrimp, or tofu as an alternative of beef.
Is black pepper beef spicy?
This black pepper beef recipe shouldn’t be spicy. I take advantage of a small quantity of pepper within the marinade and the black pepper sauce. Nevertheless, you may at all times make it much less spicy by eradicating it from the marinade or utilizing much less within the sauce. Or you may enhance the warmth by including extra black pepper on the finish to regulate.
Extra Beef Recipes to Strive
Black Pepper Beef Recipe
Black Pepper Beef
Tender beef tossed in an fragrant black pepper sauce with crisp bell peppers and onions for the final word comforting meal. This straightforward black pepper beef will be yours in beneath 25 minutes!
Servings: 4 servings
Elements
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Marinate the meat. In a medium mixing bowl, add the meat, baking soda, cornstarch, black pepper, Shaoxing wine, and lightweight soy sauce. Combine by hand till mixed and completely coated. Put aside to marinate for quarter-hour.
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Combine the sauce. In a small mixing bowl, add the black pepper, oyster sauce, mild soy sauce, darkish soy sauce, Shaoxing wine, sugar, beef broth, cornstarch, and water. Combine till mixed. Put aside.
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Cook dinner the meat. Deliver one tablespoon of cooking oil to a wok or giant skillet on medium-high warmth till scorching. Working in batches to forestall overcrowding, unfold the marinated beef onto a single layer and prepare dinner for 30 seconds on all sides till seared and browned. Take away from the wok and set it apart.
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Stir fry all the things collectively. Add one tablespoon of cooking oil to the skillet on medium-high warmth. As soon as the pan is scorching, add the minced garlic and ginger. Saute for 30 seconds or till aromatic. Then add the onion, pink and inexperienced bell peppers, and saute for two minutes. Lastly, add the meat and stir-fry sauce. Toss collectively for two minutes or till the sauce has lowered, thickens, and evenly coats the meat. As soon as all the things is blended, flip off the warmth, add the sesame oil, and toss to mix.
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Serve. Serve instantly with steamed rice and luxuriate in!
See the Skilled Ideas part for extra steerage.
Energy: 237kcal | Carbohydrates: 14g | Protein: 27g | Fats: 7g | Saturated Fats: 3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Ldl cholesterol: 68mg | Sodium: 1273mg | Potassium: 597mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1046IU | Vitamin C: 64mg | Calcium: 47mg | Iron: 3mg
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