Black Pepper Beef (Better Than Takeout)
Black Pepper Beef (Better Than Takeout)
Ingredients
For the Velveted Beef
- 1 pound beef, cut into 1/4-inch thick slices
- 1 tablespoon soy sauce
- 1 tablespoon oil
- 1 tablespoon Shaoxing wine
- 2 tablespoons cornstarch
- 1/2 tablespoon baking soda
For the Vegetables
- 1 onion, medium, sliced
- 1 bell pepper, medium, any color, sliced
- 2 celery sticks, to 3, sliced diagonally
For the Black Pepper Sauce
- 1/2 cup beef broth
- 2 tablespoons black pepper, freshly ground
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon garlic paste
- 1/2 tablespoon ginger paste
- 1 1/2 tablespoons cornstarch
- 1 teaspoon sesame oil
For Serving
- 4 cups cooked white rice, hot, as needed
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the velveted beef: In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon Shaoxing wine, 2 tablespoons cornstarch, and 1/2 tablespoon baking soda. Mix well until the beef is evenly coated. Let it marinate at room temperature for at least 15 minutes.
⏱️ 15 min
- 2
Prepare the vegetables: Slice the onion, bell pepper, and celery sticks as directed. Set aside.
⏱️ 5 min
- 3
Prepare the black pepper sauce: In a small bowl, whisk together the beef broth, 2 tablespoons freshly ground black pepper, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon garlic paste, 1/2 tablespoon ginger paste, 1 1/2 tablespoons cornstarch, and 1 teaspoon sesame oil until smooth. Set aside.
⏱️ 5 min
- 4
Preheat your griddle or a large wok/skillet to medium-high heat. Add a tablespoon of cooking oil (not included in ingredients list, as needed) to the hot surface.
⏱️ 2 min
- 5
Add the marinated beef to the hot griddle in a single layer, spreading it out with a spatula. Cook for 2-3 minutes, stirring occasionally, until the beef begins to brown and is mostly cooked through. Do not overcrowd the griddle; cook in batches if necessary.
⏱️ 5 min
- 6
Push the cooked beef to one side of the griddle. Add the sliced onions, bell pepper, and celery to the empty side. Stir-fry the vegetables for 3-4 minutes until they start to soften but still retain some crispness.
⏱️ 4 min
- 7
Combine the beef and vegetables on the griddle, mixing them thoroughly. Pour the prepared black pepper sauce evenly over the beef and vegetables.
⏱️ 1 min
- 8
Continuously stir and flip the mixture using two spatulas, allowing the sauce to thicken and coat all the ingredients. Cook for another 2-3 minutes until the sauce has reached your desired consistency.
⏱️ 3 min
- 9
Remove the Black Pepper Beef from the griddle and serve immediately over hot white rice. Garnish with fresh cilantro sprigs.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
For the Velveted Beef
- 1 pound beef, cut into 1/4-inch thick slices
- 1 tablespoon soy sauce
- 1 tablespoon oil
- 1 tablespoon Shaoxing wine
- 2 tablespoons cornstarch
- 1/2 tablespoon baking soda
For the Vegetables
- 1 onion, medium, sliced
- 1 bell pepper, medium, any color, sliced
- 2 celery sticks, to 3, sliced diagonally
For the Black Pepper Sauce
- 1/2 cup beef broth
- 2 tablespoons black pepper, freshly ground
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon garlic paste
- 1/2 tablespoon ginger paste
- 1 1/2 tablespoons cornstarch
- 1 teaspoon sesame oil
For Serving
- 4 cups cooked white rice, hot, as needed
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the velveted beef: In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon Shaoxing wine, 2 tablespoons cornstarch, and 1/2 tablespoon baking soda. Mix well until the beef is evenly coated. Let it marinate at room temperature for at least 15 minutes.
⏱️ 15 min - 2
Prepare the vegetables: Slice the onion, bell pepper, and celery sticks as directed. Set aside.
⏱️ 5 min - 3
Prepare the black pepper sauce: In a small bowl, whisk together the beef broth, 2 tablespoons freshly ground black pepper, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 tablespoon garlic paste, 1/2 tablespoon ginger paste, 1 1/2 tablespoons cornstarch, and 1 teaspoon sesame oil until smooth. Set aside.
⏱️ 5 min - 4
Preheat your griddle or a large wok/skillet to medium-high heat. Add a tablespoon of cooking oil (not included in ingredients list, as needed) to the hot surface.
⏱️ 2 min - 5
Add the marinated beef to the hot griddle in a single layer, spreading it out with a spatula. Cook for 2-3 minutes, stirring occasionally, until the beef begins to brown and is mostly cooked through. Do not overcrowd the griddle; cook in batches if necessary.
⏱️ 5 min - 6
Push the cooked beef to one side of the griddle. Add the sliced onions, bell pepper, and celery to the empty side. Stir-fry the vegetables for 3-4 minutes until they start to soften but still retain some crispness.
⏱️ 4 min - 7
Combine the beef and vegetables on the griddle, mixing them thoroughly. Pour the prepared black pepper sauce evenly over the beef and vegetables.
⏱️ 1 min - 8
Continuously stir and flip the mixture using two spatulas, allowing the sauce to thicken and coat all the ingredients. Cook for another 2-3 minutes until the sauce has reached your desired consistency.
⏱️ 3 min - 9
Remove the Black Pepper Beef from the griddle and serve immediately over hot white rice. Garnish with fresh cilantro sprigs.
⏱️ 2 min