Sizzling Black Pepper Beef with Peppers
Dim Sim LimSizzling Black Pepper Beef with Peppers
Ingredients
For the Beef Marinade
- 1 1/2 pounds flank steak, sliced against the grain into 1/4-inch thick pieces
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon sesame oil
- 1 teaspoon freshly ground black pepper
For the Black Pepper Sauce
- 2 tablespoons oyster sauce, Lee Kum Kee brand
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, Chef's Choice 'Yum Yum'
- 2 teaspoons freshly ground black pepper, coarsely ground
- 1/2 cup water
- 1 tablespoon cornstarch
For the Stir-Fry
- 3 tablespoons peanut oil, or other high smoke point oil
- 4 cloves garlic, minced with a cleaver
- 1 inch ginger, fresh, peeled and minced
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1/2 yellow onion, cut into 1-inch pieces
- 2 green onions, sliced, for garnish
- 1 tablespoon crispy chili oil, for serving, optional
- 4 cups steamed white rice, for serving
Instructions
- 1
Alright, listen up, you hungry wolves! First things first, we're gonna tenderize that beautiful flank steak. Slice it against the grain into nice, thin 1/4-inch pieces. Get that cleaver working! In a bowl, combine the sliced beef with soy sauce, Chinese cooking wine, cornstarch, baking soda, sesame oil, and a good hit of freshly ground black pepper. Mix it all up with your hands, really get in there. This is our secret weapon for tender beef, baby! Let it marinate for at least 30 minutes at room temperature, or up to an hour in the fridge. Tick Tock on the wok!
⏱️ 5 min
- 2
While our beef is getting happy, let's build that flavor bomb sauce! In a separate bowl, whisk together the oyster sauce, soy sauce, Chinese cooking wine, granulated sugar, chicken powder, a touch of that 'Yum Yum' MSG, and a generous amount of coarsely ground black pepper. Add the water and cornstarch, and whisk until smooth. This is the heart of our Sizzling Black Pepper Beef, so make it count!
⏱️ 5 min
- 3
Now, let's get that wok screaming hot! Heat your large carbon steel wok over high heat until it's smoking. Add 2 tablespoons of peanut oil and swirl to coat. We're talking maximum heat, people! Add the marinated beef in a single layer, don't overcrowd the wok. Sear it hard for about 1-2 minutes per side until beautifully browned and caramelized. We want that wok hei, that breath of the wok! Remove the beef from the wok and set aside.
⏱️ 4 min
- 4
Add the remaining 1 tablespoon of peanut oil to the hot wok. Toss in your minced garlic and ginger. Stir-fry for about 30 seconds until fragrant – don't let it burn! Boom, the aroma is insane!
⏱️ 1 min
- 5
Next up, the veggies! Add the red bell pepper, green bell pepper, and yellow onion to the wok. Stir-fry for 2-3 minutes until they start to soften but still have a beautiful crunch. We want vibrant colors and amazing texture contrast!
⏱️ 3 min
- 6
Return the seared beef to the wok. Give that black pepper sauce a quick whisk one more time, then pour it over the beef and vegetables. Stir-fry rapidly, tossing everything together, until the sauce thickens and coats all the ingredients. This is where the magic happens! The sauce should be glossy and clinging to everything.
⏱️ 2 min
- 7
Now we serve! Transfer this glorious Sizzling Black Pepper Beef to a serving platter. Garnish generously with fresh sliced green onions. For an extra kick, drizzle with a little crispy chili oil. Serve immediately with fluffy steamed white rice. Holy cow, this is 10 out of 10! Enjoy, you legends!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimSizzling Black Pepper Beef with Peppers
For the Beef Marinade
- 1 1/2 pounds flank steak, sliced against the grain into 1/4-inch thick pieces
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon sesame oil
- 1 teaspoon freshly ground black pepper
For the Black Pepper Sauce
- 2 tablespoons oyster sauce, Lee Kum Kee brand
- 1 tablespoon soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, Chef's Choice 'Yum Yum'
- 2 teaspoons freshly ground black pepper, coarsely ground
- 1/2 cup water
- 1 tablespoon cornstarch
For the Stir-Fry
- 3 tablespoons peanut oil, or other high smoke point oil
- 4 cloves garlic, minced with a cleaver
- 1 inch ginger, fresh, peeled and minced
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1/2 yellow onion, cut into 1-inch pieces
- 2 green onions, sliced, for garnish
- 1 tablespoon crispy chili oil, for serving, optional
- 4 cups steamed white rice, for serving
Instructions
- 1
Alright, listen up, you hungry wolves! First things first, we're gonna tenderize that beautiful flank steak. Slice it against the grain into nice, thin 1/4-inch pieces. Get that cleaver working! In a bowl, combine the sliced beef with soy sauce, Chinese cooking wine, cornstarch, baking soda, sesame oil, and a good hit of freshly ground black pepper. Mix it all up with your hands, really get in there. This is our secret weapon for tender beef, baby! Let it marinate for at least 30 minutes at room temperature, or up to an hour in the fridge. Tick Tock on the wok!
⏱️ 5 min - 2
While our beef is getting happy, let's build that flavor bomb sauce! In a separate bowl, whisk together the oyster sauce, soy sauce, Chinese cooking wine, granulated sugar, chicken powder, a touch of that 'Yum Yum' MSG, and a generous amount of coarsely ground black pepper. Add the water and cornstarch, and whisk until smooth. This is the heart of our Sizzling Black Pepper Beef, so make it count!
⏱️ 5 min - 3
Now, let's get that wok screaming hot! Heat your large carbon steel wok over high heat until it's smoking. Add 2 tablespoons of peanut oil and swirl to coat. We're talking maximum heat, people! Add the marinated beef in a single layer, don't overcrowd the wok. Sear it hard for about 1-2 minutes per side until beautifully browned and caramelized. We want that wok hei, that breath of the wok! Remove the beef from the wok and set aside.
⏱️ 4 min - 4
Add the remaining 1 tablespoon of peanut oil to the hot wok. Toss in your minced garlic and ginger. Stir-fry for about 30 seconds until fragrant – don't let it burn! Boom, the aroma is insane!
⏱️ 1 min - 5
Next up, the veggies! Add the red bell pepper, green bell pepper, and yellow onion to the wok. Stir-fry for 2-3 minutes until they start to soften but still have a beautiful crunch. We want vibrant colors and amazing texture contrast!
⏱️ 3 min - 6
Return the seared beef to the wok. Give that black pepper sauce a quick whisk one more time, then pour it over the beef and vegetables. Stir-fry rapidly, tossing everything together, until the sauce thickens and coats all the ingredients. This is where the magic happens! The sauce should be glossy and clinging to everything.
⏱️ 2 min - 7
Now we serve! Transfer this glorious Sizzling Black Pepper Beef to a serving platter. Garnish generously with fresh sliced green onions. For an extra kick, drizzle with a little crispy chili oil. Serve immediately with fluffy steamed white rice. Holy cow, this is 10 out of 10! Enjoy, you legends!
⏱️ 2 min