Description
This Black Pepper Beef recipe is a delicious and savory dish that combines tender slices of beef with a flavorful black pepper sauce. Perfectly paired with bell peppers, onions, and aromatic garlic and ginger, this dish is a standout for any meal.
Ingredients
Units
Scale
Beef Marinade:
- ~1 lb beef (sirloin or ribeye works)
- 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
Other Ingredients:
- 2 tbsp oil, for frying
- 1 bell pepper, cut into chunks
- 1/2 onion, cut into chunks
- 4 garlic cloves, minced
- 1.5 tsp ginger, minced
- 1 tsp sesame oil
Instructions
- Marinate the Beef: Cut beef into thin slices against the grain. Marinate with soy sauce, Shaoxing wine, cornstarch, oil, baking soda, and black pepper. Let sit for 15 minutes.
- Prepare the Sauce: Combine all sauce ingredients until smooth. Prep bell peppers, onions, garlic, and ginger.
- Cook: Fry marinated beef until browned. Set aside. Stir-fry onions, bell peppers, garlic, and ginger. Add sauce, beef, and sesame oil. Stir-fry until coated.
- Serve: Enjoy warm with rice and vegetables.
Notes
- The most tender cuts for this dish include rib eye or sirloin. Flank, skirt, or hanger can also be used.
- For alternative protein options, thinly-sliced chicken or pork work well.
- You can substitute dry sherry, dry white wine, or cooking sake for Shaoxing wine.
- Freshly-ground black pepper is recommended for optimal flavor.
- Chicken powder adds umami; substitute with equal parts mushroom powder or beef powder.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 70mg
