Black Pepper Beef
This Black Pepper Beef recipe is a quick and flavorful Chinese stir-fry featuring tender slices of beef, vibrant bell peppers, and a bold black pepper sauce. This classic Asian dish is perfect for weeknight dinners or special occasions, delivering restaurant-quality taste in under 30 minutes!
Ingredients
- 1 lb beef sirloin or flank steak thinly sliced
- 2 tbsp soy sauce divided
- 1 tbsp cornstarch
- 2 tbsp oil divided
- 1 medium onion thinly sliced
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 2 cloves garlic minced
- 1 tbsp ground black pepper
- 2 tbsp oyster sauce
- 1 tsp sugar
- 3 tbsp water
- 1 tsp cornstarch + 1 tbsp water for slurry
Instructions
- Marinate the beef in 1 tbsp soy sauce, cornstarch, and 1 tbsp vegetable oil for 20 minutes.
- Mix black pepper, oyster sauce, 1 tbsp soy sauce, sugar, and water in a small bowl. Set aside.
- Heat 1 tbsp oil in a wok over high heat. Stir-fry beef until browned and remove from pan.
- In the same pan, add 1 tbsp oil. Stir-fry garlic until fragrant, then add onions and bell peppers. Cook until slightly softened.
- Return beef to the pan. Pour in the sauce and stir. Add the cornstarch slurry and simmer until the sauce thickens.
- Serve hot with steamed rice or noodles.
Notes
Recipe Tips
Storage Recommendations
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze cooked beef and vegetables (without rice) for up to 2 months.
Cooking Tips
- For the most tender beef, slice against the grain.
- Adjust the pepper level to your taste preference.
Substitutions
- Swap bell peppers for broccoli, snap peas, or carrots.
- Use tamari for a gluten-free version.
Nutrition Facts (Per Serving)
- Calories: 320
- Protein: 28g
-
Carbohydrates: 14g
- Sugars: 5g
- Fiber: 2g
-
Fat: 17g
- Saturated Fat: 4g
- Cholesterol: 65mg
- Sodium: 850mg
These values are estimates and can vary based on the specific brands of ingredients used and portion sizes.