Black Pepper Beef (Outdoor Wok)
Black Pepper Beef (Outdoor Wok)
Ingredients
For the Beef Marinade (Velveting)
- 1 1/2 pounds beef sirloin or flank steak, cut into 1/4-inch thick slices against the grain
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
For Stir-frying
- 3 cups high-temperature cooking oil, for velveting, plus 2 tablespoons for stir-frying (such as Algae Cooking Club oil)
- 1 yellow onion, medium, chopped into 1-inch pieces
- 2 red bell peppers, chopped into 1-inch pieces
- 4 cloves garlic, minced
- 1 cup black pepper beef sauce, pre-made, with cornstarch to thicken
For Serving
- 4 cups cooked rice, hot, for serving
Instructions
- 1
In a medium bowl, combine the sliced beef with baking soda, salt, white pepper, soy sauce, sesame oil, and cornstarch. Mix well until the beef is evenly coated. Let it marinate for at least 30 minutes at room temperature.
⏱️ 5 min
- 2
Set up your outdoor wok burner and heat the wok over high heat. Add 3 cups of high-temperature cooking oil to the wok. Heat the oil until it reaches about 350-375°F (175-190°C). You can test the oil by dropping a small piece of beef; it should sizzle immediately.
⏱️ 5 min•🌡️ 360
- 3
Carefully add the marinated beef to the hot oil in batches, if necessary, to avoid overcrowding. Cook the beef for 1 to 2 minutes, stirring constantly, until it is just cooked through and lightly browned. The cornstarch will help create a light crust and lock in moisture.
⏱️ 2 min
- 4
Using a slotted spoon, remove the velveted beef from the wok and transfer it to a colander or a plate lined with paper towels to drain excess oil. Set aside.
⏱️ 1 min
- 5
Carefully drain the excess oil from the wok into an oil pot, leaving only about 1-2 tablespoons of oil in the wok. Return the wok to high heat.
⏱️ 1 min
- 6
Add the chopped onions and red bell peppers to the hot wok. Stir-fry for about 30 seconds until they start to soften slightly and get a little color. Add the minced garlic and stir-fry for another 15-30 seconds until fragrant.
⏱️ 1 min
- 7
Return the cooked beef to the wok with the sautéed vegetables.
⏱️ 1 min
- 8
Pour the pre-made black pepper beef sauce around the wok. Stir and wok toss the ingredients vigorously to ensure everything is perfectly coated with the sauce. Continue to stir-fry and toss for 1-2 minutes, allowing the sauce to thicken and coat the beef and vegetables evenly. Aim for a non-soupy stir-fry, engaging in 'wok hei' by tossing to achieve a smoky flavor.
⏱️ 2 min
- 9
Once the sauce has thickened and everything is heated through, remove the wok from the heat.
⏱️ 1 min
- 10
Plate the Black Pepper Beef immediately and serve hot with cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Black Pepper Beef (Outdoor Wok)
For the Beef Marinade (Velveting)
- 1 1/2 pounds beef sirloin or flank steak, cut into 1/4-inch thick slices against the grain
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
For Stir-frying
- 3 cups high-temperature cooking oil, for velveting, plus 2 tablespoons for stir-frying (such as Algae Cooking Club oil)
- 1 yellow onion, medium, chopped into 1-inch pieces
- 2 red bell peppers, chopped into 1-inch pieces
- 4 cloves garlic, minced
- 1 cup black pepper beef sauce, pre-made, with cornstarch to thicken
For Serving
- 4 cups cooked rice, hot, for serving
Instructions
- 1
In a medium bowl, combine the sliced beef with baking soda, salt, white pepper, soy sauce, sesame oil, and cornstarch. Mix well until the beef is evenly coated. Let it marinate for at least 30 minutes at room temperature.
⏱️ 5 min - 2
Set up your outdoor wok burner and heat the wok over high heat. Add 3 cups of high-temperature cooking oil to the wok. Heat the oil until it reaches about 350-375°F (175-190°C). You can test the oil by dropping a small piece of beef; it should sizzle immediately.
⏱️ 5 min•🌡️ 360 - 3
Carefully add the marinated beef to the hot oil in batches, if necessary, to avoid overcrowding. Cook the beef for 1 to 2 minutes, stirring constantly, until it is just cooked through and lightly browned. The cornstarch will help create a light crust and lock in moisture.
⏱️ 2 min - 4
Using a slotted spoon, remove the velveted beef from the wok and transfer it to a colander or a plate lined with paper towels to drain excess oil. Set aside.
⏱️ 1 min - 5
Carefully drain the excess oil from the wok into an oil pot, leaving only about 1-2 tablespoons of oil in the wok. Return the wok to high heat.
⏱️ 1 min - 6
Add the chopped onions and red bell peppers to the hot wok. Stir-fry for about 30 seconds until they start to soften slightly and get a little color. Add the minced garlic and stir-fry for another 15-30 seconds until fragrant.
⏱️ 1 min - 7
Return the cooked beef to the wok with the sautéed vegetables.
⏱️ 1 min - 8
Pour the pre-made black pepper beef sauce around the wok. Stir and wok toss the ingredients vigorously to ensure everything is perfectly coated with the sauce. Continue to stir-fry and toss for 1-2 minutes, allowing the sauce to thicken and coat the beef and vegetables evenly. Aim for a non-soupy stir-fry, engaging in 'wok hei' by tossing to achieve a smoky flavor.
⏱️ 2 min - 9
Once the sauce has thickened and everything is heated through, remove the wok from the heat.
⏱️ 1 min - 10
Plate the Black Pepper Beef immediately and serve hot with cooked rice.
⏱️ 1 min