Description
This Black Pepper Beef recipe features thinly sliced sirloin steak stir-fried with fresh bell peppers and onions in a savory black pepper sauce. Quick and easy to prepare in just 30 minutes, it combines tender beef with a flavorful sauce made from soy, oyster sauce, garlic, and ginger, served perfectly over steamed boiled rice.
Ingredients
Scale
Beef and Marinade
- 450 g (1 lb) thin steak, sliced thinly against the grain (sirloin recommended)
- 2 tsp freshly ground black pepper (divided)
- ¼ tsp salt
Oils and Aromatics
- 4 tbsp sunflower oil (divided)
- 1 tsp sesame oil
- 2 cloves garlic, peeled and minced
- 1 tsp minced ginger
Vegetables
- 2 medium onions, peeled and chopped into thick slices
- 1 green bell pepper, deseeded and sliced
- 1 red bell pepper, deseeded and sliced
Sauce Ingredients
- 2 tbsp cornflour (cornstarch)
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Chinese rice wine (or dry sherry)
- 120 ml (½ cup) beef stock
To Serve
- Boiled rice
Instructions
- Prepare the steak: Toss the thinly sliced steak with 1 teaspoon of freshly ground black pepper and ¼ teaspoon salt until evenly coated to start flavoring the meat.
- Heat the oils: In a wok or large frying pan, heat 3 tablespoons of sunflower oil along with 1 teaspoon sesame oil over high heat until it is nearly smoking, ensuring a hot cooking surface.
- Cook the steak: Add the seasoned steak slices to the hot oil and stir-fry for 2 to 3 minutes, stirring constantly to prevent sticking and to brown the meat evenly. Once browned, remove the steak from the pan and set aside.
- Cook the vegetables: Add the remaining 1 tablespoon sunflower oil to the wok. Stir-fry the thickly sliced onions and sliced green and red bell peppers for 3 to 4 minutes until they begin to soften but still retain some crunch.
- Mix the sauce: In a small jug or bowl, combine the cornflour, dark soy sauce, oyster sauce, Chinese rice wine, beef stock, and the remaining 1 teaspoon black pepper. Stir well to dissolve the cornflour and mix all flavors together.
- Cook aromatics: Add the minced garlic and minced ginger to the cooked vegetables and stir-fry for 1 minute to release their fragrance without burning.
- Add the sauce: Pour the prepared sauce mixture into the wok with the vegetables. Bring the mixture to a gentle simmer and continue cooking until the sauce thickens slightly. Add a splash of water if the sauce becomes too thick.
- Combine steak and sauce: Return the cooked steak to the wok, stir well to coat all pieces evenly with the sauce, and cook for an additional 2 minutes until the beef is heated through and the flavors meld.
- Serve: Spoon the hot black pepper beef and vegetables over freshly boiled rice and serve immediately for a satisfying meal.
Notes
- For best results, slice the steak against the grain to keep it tender.
- If Chinese rice wine is unavailable, dry sherry is a suitable substitute.
- Adjust the amount of black pepper to taste for more or less spiciness.
- Use a wok or a large, heavy-based frying pan for even cooking at high heat.
- The beef should be cooked quickly over high heat to avoid toughness.
- Boiled rice can be substituted with steamed jasmine or basmati rice for aromatic variation.
