Black Pepper Beef (Better Than Takeout)
Black Pepper Beef (Better Than Takeout)
Ingredients
For the Velveted Beef
- 1 pound beef sirloin or flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon Shaoxing wine
- 2 tablespoons cornstarch
- 1/2 tablespoon baking soda
For the Vegetables
- 1 yellow onion, cut into 1-inch pieces
- 1 bell pepper, any color, cut into 1-inch pieces
- 2-3 celery sticks, 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 white rice, cooked
- fresh cilantro, for garnish, as needed
- vegetable oil, as needed, for griddle
Instructions
- 1
In a medium glass bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon vegetable oil, 1 tablespoon Shaoxing wine, 2 tablespoons cornstarch, and 1/2 tablespoon baking soda. Mix thoroughly until the beef is well coated. Let it marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.
⏱️ 5 min
- 2
While the beef is marinating, prepare the vegetables. Chop the onion, bell pepper, and celery sticks as directed.
⏱️ 10 min
- 3
In a separate bowl, whisk together all the ingredients for the black pepper sauce: beef broth, black pepper, 1 tablespoon soy sauce, dark soy sauce, oyster sauce, garlic paste, ginger paste, 1 1/2 tablespoons cornstarch, and sesame oil. Set aside.
⏱️ 5 min
- 4
Preheat your griddle to medium-high heat. Spread a thin layer of vegetable oil on its surface using a metal spatula.
⏱️ 2 min
- 5
Once the griddle is hot, pour the marinated velveted beef onto one side. Spread it out in a single layer and allow it to cook and brown, stirring occasionally, for about 3-4 minutes.
⏱️ 4 min
- 6
Push the cooking beef to one side of the griddle using a spatula. Add the chopped vegetables to the other side of the griddle. Stir-fry the vegetables for 3-5 minutes until they start to soften and become slightly tender-crisp.
⏱️ 5 min
- 7
Use two spatulas to mix and stir-fry the beef and vegetables together on the griddle. Continue to cook for another 2-3 minutes, ensuring everything is well combined and the beef is fully browned.
⏱️ 3 min
- 8
Give the prepared black pepper sauce a quick whisk again to ensure the cornstarch is fully incorporated, then pour it evenly over the beef and vegetables on the griddle.
⏱️ 1 min
- 9
Using two spatulas, thoroughly mix the sauce with the beef and vegetables, ensuring all ingredients are coated. Continue to stir-fry until the sauce thickens, bubbles, and coats the ingredients well, about 2-3 minutes.
⏱️ 3 min
- 10
Remove the black pepper beef and vegetable mixture from the griddle. Serve immediately over bowls of hot white rice. Garnish with fresh cilantro sprigs before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
For the Velveted Beef
- 1 pound beef sirloin or flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 tablespoon Shaoxing wine
- 2 tablespoons cornstarch
- 1/2 tablespoon baking soda
For the Vegetables
- 1 yellow onion, cut into 1-inch pieces
- 1 bell pepper, any color, cut into 1-inch pieces
- 2-3 celery sticks, 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 white rice, cooked
- fresh cilantro, for garnish, as needed
- vegetable oil, as needed, for griddle
Instructions
- 1
In a medium glass bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon vegetable oil, 1 tablespoon Shaoxing wine, 2 tablespoons cornstarch, and 1/2 tablespoon baking soda. Mix thoroughly until the beef is well coated. Let it marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours.
⏱️ 5 min - 2
While the beef is marinating, prepare the vegetables. Chop the onion, bell pepper, and celery sticks as directed.
⏱️ 10 min - 3
In a separate bowl, whisk together all the ingredients for the black pepper sauce: beef broth, black pepper, 1 tablespoon soy sauce, dark soy sauce, oyster sauce, garlic paste, ginger paste, 1 1/2 tablespoons cornstarch, and sesame oil. Set aside.
⏱️ 5 min - 4
Preheat your griddle to medium-high heat. Spread a thin layer of vegetable oil on its surface using a metal spatula.
⏱️ 2 min - 5
Once the griddle is hot, pour the marinated velveted beef onto one side. Spread it out in a single layer and allow it to cook and brown, stirring occasionally, for about 3-4 minutes.
⏱️ 4 min - 6
Push the cooking beef to one side of the griddle using a spatula. Add the chopped vegetables to the other side of the griddle. Stir-fry the vegetables for 3-5 minutes until they start to soften and become slightly tender-crisp.
⏱️ 5 min - 7
Use two spatulas to mix and stir-fry the beef and vegetables together on the griddle. Continue to cook for another 2-3 minutes, ensuring everything is well combined and the beef is fully browned.
⏱️ 3 min - 8
Give the prepared black pepper sauce a quick whisk again to ensure the cornstarch is fully incorporated, then pour it evenly over the beef and vegetables on the griddle.
⏱️ 1 min - 9
Using two spatulas, thoroughly mix the sauce with the beef and vegetables, ensuring all ingredients are coated. Continue to stir-fry until the sauce thickens, bubbles, and coats the ingredients well, about 2-3 minutes.
⏱️ 3 min - 10
Remove the black pepper beef and vegetable mixture from the griddle. Serve immediately over bowls of hot white rice. Garnish with fresh cilantro sprigs before serving.
⏱️ 2 min