Name: Black Pepper Beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: Beef & Vegetables; 1 lb beef (sirloin or ribeye recommended), thinly sliced against the grain; 2 tbsp oil, for frying; 1 bell pepper, cut into chunks; 1/2 onion, cut into chunks; 4 garlic cloves, minced; 1 1/2 tsp ginger, minced; 1 tsp sesame oil; Marinade; 1 tbsp soy sauce; 1 tbsp Shaoxing wine; 1 tbsp cornstarch; 1 tbsp neutral oil; 1/2 tsp baking soda; 1/4 tsp freshly ground black pepper; Black Pepper Sauce; 1/2 cup unsalted beef stock; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp Shaoxing wine; 2 tsp sugar; 2 tsp freshly ground black pepper; 2 tsp cornstarch; 1 tsp dark soy sauce; 1/4 tsp chicken powder

Black Pepper Beef

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A classic Chinese-style black pepper beef made with tender sliced beef, bell peppers, and onions tossed in a rich peppery soy-based sauce. A quick and flavorful stir-fry perfect for weeknight dinners.

Author: Ella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 3–4 servings
Category: Main Course
Method: Stir-Fry
Cuisine: Chinese

Ingredients

Beef & Vegetables
1 lb beef (sirloin or ribeye recommended), thinly sliced against the grain
2 tbsp oil, for frying
1 bell pepper, cut into chunks
1/2 onion, cut into chunks
4 garlic cloves, minced
1 1/2 tsp ginger, minced
1 tsp sesame oil
Marinade
1 tbsp soy sauce
1 tbsp Shaoxing wine
1 tbsp cornstarch
1 tbsp neutral oil
1/2 tsp baking soda
1/4 tsp freshly ground black pepper
Black Pepper Sauce
1/2 cup unsalted beef stock
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp Shaoxing wine
2 tsp sugar
2 tsp freshly ground black pepper
2 tsp cornstarch
1 tsp dark soy sauce
1/4 tsp chicken powder

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Instructions

Slice the beef thinly against the grain for maximum tenderness.
In a bowl, combine soy sauce, Shaoxing wine, cornstarch, neutral oil, baking soda, and black pepper. Add the beef and toss gently to coat evenly. Marinate for at least 15 minutes.
In another bowl, whisk together all the black pepper sauce ingredients until smooth and fully combined.
Heat oil in a wok or large skillet over medium-high heat.
Sear the beef in batches until browned on all sides, about 1–2 minutes per batch. Remove and set aside.
In the same pan, stir-fry onions and bell peppers for 2–3 minutes until slightly tender but still crisp.
Add garlic and ginger, cooking for another 1–2 minutes until fragrant.
Pour in the prepared sauce and simmer for about 1 minute until slightly thickened.
Return the beef to the pan and drizzle with sesame oil. Toss everything together for 1–2 minutes until the sauce coats the beef and vegetables evenly.
Serve hot with steamed rice or vegetables.

Notes

Ribeye and sirloin create the most tender texture, but flank steak, skirt steak, or hanger steak also work well.
Baking soda helps tenderize the beef for a restaurant-style texture.
Freshly ground black pepper gives the sauce its signature bold flavor.
For extra spice, add crushed chili flakes or sliced fresh chilies.
Chicken or pork can easily replace beef in this recipe.

Find it online: https://elladishes.com/black-pepper-beef/