Chinese Black Pepper Beef Stir Fry is a delicious and aromatic dish. It features tender slices of beef sautéed with vibrant vegetables. These are cooked in a savory and slightly spicy black pepper sauce. The dish typically begins with marinating the beef in a mixture of soy sauce, cornstarch, and sometimes rice wine. This process enhances flavor. It also tenderizes the meat.
The beef is stir-fried over high heat when it is ready. It is cooked with an assortment of colorful vegetables. These often include bell peppers, onions, and broccoli. These vegetables add texture and freshness to the dish. The standout feature is the bold black pepper sauce. It is made from freshly ground black peppercorns, soy sauce, oyster sauce, and sometimes garlic and ginger. This combination provides a rich and complex flavor profile.
The stir-fry is cooked quickly to keep the crispness of the vegetables and the juiciness of the beef. It is typically served over steamed rice. Alternatively, it can be served alongside noodles. This makes it a satisfying meal that combines heat, sweetness, and umami. The result is a hearty and flavorful dish. It is both comforting and invigorating. This dish showcases the perfect balance of spices and textures inherent to Chinese cuisine.
Tender strips of steak, stir fried in a warming black pepper sauce with peppers and onions. A quick but luxurious dinner!
INGREDIENTS
Black Pepper Steak:
- ▢ 450 g (1 lb) thin steak – , sliced thinly, against the grain (I use sirloin)
- ▢ 2 tsp freshly ground black pepper
- ▢ ¼ tsp salt
- ▢ 4 tbsp sunflower oil
- ▢ 1 tsp sesame oil
- ▢ 2 medium sized onions – peeled and chopped into thick slices
- ▢ 1 green bell pepper – deseeded and sliced
- ▢ 1 red bell pepper – deseeded and sliced
- ▢ 2 tbsp cornstarch
- ▢ 2 tbsp dark soy sauce
- ▢ 2 tbsp oyster Sauce
- ▢ 1 tbsp Chinese rice vinegar – (or replace with dry sherry)
- ▢ 120 ml (½ cup) beef stock
- ▢ 2 tbsp Ginger garlic paste
To Serve:
- ▢ Boiled Rice or cauliflower Rice
INSTRUCTIONS
- Toss the steak slices with 1 tsp of the black pepper and the ¼ tsp of salt.
- Heat 3 tbsp of the sunflower oil in a wok (or large frying pan) over a high heat until hot. Add 1 tsp of sesame oil. Then, add the steak.
- Fry the steak for 2-3 minutes, moving it around the wok so it doesn’t stick together, until browned.
- Spoon out the steak into a bowl, leaving any oil behind in the wok. Turn down the heat to medium.
- Add the remaining 1 tbsp of sunflower oil to the wok. Add in the ginger garlic paste into the work. Cook for 1 minute, stirring often. Stir until fragrance come out.
- Add in the sliced onions. and sliced peppers.
- Stir fry the vegetables for 3-4 minutes until starting to soften.
- While the vegetables are cooking, take a small jug. Add the 2 tbsp of corn-flour. Then, add 2 tbsp of dark soy sauce and 2 tbsp of oyster sauce. Next, add 1 tbsp of Chinese rice vinegar. Pour in 120 ml (½ cup) of beef stock. Finally, add the remaining 1 tsp of black pepper. Stir together to combine then put to one side.
- Add the sauce we mixed in the jug to the wok. Stir together. Let it come to a gentle simmer. If it looks too thick you can add in a splash of water.
- Add the steak back to the wok and stir through to coat in the sauce. Cook for a further 2 minutes to heat the steak back through.
- Serve the black pepper beef over boiled rice.
✎ NOTES for Chinese Black Pepper Beef Stir Fry
Can I make it ahead?
This recipe tastes best when cooked and eaten right away, but you can make it ahead if you prefer. If you make it ahead, I recommend using sirloin. It stands up better to the reheating process and remains tender. The vegetables will be softer upon reheating.
To make ahead, make the black pepper beef stir fry, quickly cool, cover and refrigerate for up to a day. Remove it from the fridge 30 minutes before you want to reheat it. This will take the chill off. Then reheat over a medium-high heat in a wok. Stir often to prevent it from sticking. Add a good splash of water or beef stock to help loosen up the sauce.
Cook for about 5-6 minutes, until piping hot throughout.
VIDEO
Tips for preparing Chinese Black Pepper Beef Stir Fry:
- Beef Choice: Use tender cuts of beef like flank steak, sirloin, or ribeye for the best texture. Slice the meat thinly against the grain to enhance tenderness. Swap out the beef for thin strips of chicken
- Marination: Marinating the beef for at least 15 – 30 minutes helps improve flavor and tenderness. Don’t skip the cornstarch; it creates a protective coating for the beef during cooking.
- Vegetable Variety: Feel free to change the vegetables based on your preference. Common additions include thin strips of carrot, sugar snap peas (snow peas), beansprouts (mung bean sprouts) and thinly shredded cabbage. Aim for a mix of colors for visual appeal.
- Cooking Temperature: Use high heat for stir-frying to achieve a good sear on the beef and keep the vegetables crisp. A wok is ideal, but a large skillet will work too.
- Sauce Adjustments: Adjust the amount of black pepper and soy sauce to match your personal taste. For a spicier kick, consider adding crushed red pepper flakes or chili paste.
Tips:
- Prep Ahead: Prepare and chop all ingredients before you start cooking. Stir-frying is a quick process, and having everything ready will guarantee even cooking.
- Batch Cooking: If cooking for a group, cook the beef and vegetables in batches. This prevents overcrowding in the pan, which can lead to steaming instead of searing.
- Thickening Sauce: If you prefer a thicker sauce, mix a teaspoon of cornstarch with a little water. Add it to the pan at the end of cooking. Stir until the sauce thickens.
- Serving Suggestions: Serve with steamed jasmine rice or noodles. Garnish with sliced green onions or sesame seeds for an extra touch.
- Storage: Leftover stir fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave, but avoid overheating to keep the beef tender.
Follow these tips and notes. You’ll create a delicious and satisfying Chinese Black Pepper Beef Stir Fry. It’s sure to impress!
Frequently Asking Questions (FAQs)
What is the best cut of beef to use for stir fry?
The best cuts of beef for stir fry are tender cuts like flank steak, sirloin, or ribeye. These cuts are flavorful and can be sliced thinly, making them perfect for quick cooking.
How do I make sure my beef is tender when stir-frying?
To guarantee tender beef, slice it thinly against the grain. Marinate it for at least 15 -30 minutes in a mixture that includes soy sauce and cornstarch. This helps to break down the fibers and adds flavor.
Can I add other vegetables to the stir fry?
Absolutely! You can tailor your stir fry with various vegetables. Common choices include bell peppers, broccoli, snow peas, carrots, and bokchoy. Choose a mix of colors and textures for a more vibrant dish.
How can I make the sauce thicker?
To thicken the sauce, mix a teaspoon of cornstarch with a little water to create a slurry. Add this mixture to the stir fry at the end of cooking and stir until the sauce thickens.
Is it possible to make this dish low-sodium?
Yes! You can reduce the sodium content by using low-sodium soy sauce and limiting the amount of sauce you add. You can also enhance flavor with fresh herbs and spices instead of relying solely on salt.
What can I serve with Black Pepper Beef Stir Fry?
This dish pairs well with steamed jasmine rice, fried rice, or noodles. You can also serve it with a side of stir-fried or steamed vegetables for a well-rounded meal.
How do I store leftovers?
You can store leftover Chinese Black Pepper Beef Stir Fry in an airtight container. Keep it in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to keep the beef’s tenderness.
Can I use a different protein instead of beef?
Yes! You can substitute beef with chicken, pork, shrimp, or tofu for a different take on this stir fry. Adjust cooking times suitably based on the protein you choose.
How to scale up and scale down this recipe
You can double or halve the recipe, sticking to the same ingredient ratios.
If you’re doubling the recipe, it’s you’ll have to cook the steak in two batches. Otherwise, the steak will sweat in the pan (rather than fry and brown) and will become chewy.
Chinese Black pepper Beef stir fry
Indulge in the rich, chocolaty goodness of our decadent mud cake! This incredibly moist dessert, originating from Australia, is perfect for any celebration or cozy gathering. With its dense texture and luscious flavor, mud cake promises to delight chocolate lovers of all ages. Whether you’re baking for a birthday, anniversary, or simply craving something sweet, our easy-to-follow recipe will guide you through creating a show-stopping treat that will leave everyone asking for seconds. Get ready to experience the ultimate in chocolate decadence!
Ingredients
Black Pepper Steak:
- 450 g (1lb) thin steak -, sliced thinly, against the grain (I use sirloin)
- 2 tsp freshly ground black pepper
- ¼ tsp salt
- 4 tbsp sunflower oil
- 1 tsp sesame oil
- 2 medium sized onions - peeled and chopped into thick slices
- 1 green bell pepper - deseeded and sliced
- 1 red bell pepper - deseeded and sliced
- 2 tbsp cornstarch
- 2 tbsp dark soy sauce
- 2 tbsp oyster Sauce
- 1 tbsp Chinese rice vinegar - (or replace with dry sherry)
- 120 ml (½ cup) beef stock
- 2 tbsp Ginger garlic paste
To Serve:
- Boiled Rice or cauliflower Rice
Instructions
- Toss the steak slices with 1 tsp of the black pepper and the ¼ tsp of salt.
- Heat 3 tbsp of the sunflower oil in a wok (or large frying pan) over a high heat until hot. Add 1 tsp of sesame oil. Then, add the steak.
- Fry the steak for 2-3 minutes, moving it around the wok so it doesn't stick together, until browned.
- Spoon out the steak into a bowl, leaving any oil behind in the wok. Turn down the heat to medium.
- Add the remaining 1 tbsp of sunflower oil to the wok. Add in the ginger garlic paste into the work. Cook for 1 minute, stirring often. Stir until fragrance come out.
- Add in the sliced onions. and sliced peppers.
- Stir fry the vegetables for 3-4 minutes until starting to soften.
- While the vegetables are cooking, take a small jug. Add the 2 tbsp of corn-flour. Then, add 2 tbsp of dark soy sauce and 2 tbsp of oyster sauce. Next, add 1 tbsp of Chinese rice vinegar. Pour in 120 ml (½ cup) of beef stock. Finally, add the remaining 1 tsp of black pepper. Stir together to combine then put to one side.
- Add the sauce we mixed in the jug to the wok. Stir together. Let it come to a gentle simmer. If it looks too thick you can add in a splash of water.
- Add the steak back to the wok and stir through to coat in the sauce. Cook for a further 2 minutes to heat the steak back through.
- Serve the black pepper beef over boiled rice.
Notes
- Prep Ahead: Prepare and chop all ingredients before you start cooking. Stir-frying is a quick process, and having everything ready will guarantee even cooking.
- Batch Cooking: If cooking for a group, cook the beef and vegetables in batches. This prevents overcrowding in the pan, which can lead to steaming instead of searing.
- Thickening Sauce: If you prefer a thicker sauce, mix a teaspoon of cornstarch with a little water. Add it to the pan at the end of cooking. Stir until the sauce thickens.
- Serving Suggestions: Serve with steamed jasmine rice or noodles. Garnish with sliced green onions or sesame seeds for an extra touch.
- Storage: Leftover stir fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave but avoid overheating to keep the beef tender.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 69222Total Fat: 4588gSaturated Fat: 1806gTrans Fat: 0gUnsaturated Fat: 2081gCholesterol: 24117mgSodium: 12940mgCarbohydrates: 23gFiber: 2gSugar: 5gProtein: 6507g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
