Sizzling Black Pepper Steak
Sizzling Black Pepper Steak
Ingredients
For the Steak and Vegetables
- 1 1/2 pounds beef steak, thinly sliced against the grain
- 3 cups cooking oil, for deep frying, plus 1 tablespoon for sauce
- 4 green onions, sliced into 2-inch pieces
- 1 green bell pepper, sliced into thin strips
- 1 white onion, thinly sliced
For the Black Pepper Sauce
- 3 cloves garlic, minced
- 2 tablespoons ground black pepper
- 1/2 cup water, or beef stock
- 2 tablespoons dark soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon potato starch
- 2 tablespoons water, for slurry
For Serving
- 1/4 cup cilantro, fresh, chopped, for garnish
- 4 cups steamed white rice
Instructions
- 1
Heat 3 cups of cooking oil in a large wok or deep pot over high heat until it reaches 350-375°F (175-190°C). Carefully add the sliced beef to the hot oil, stirring continuously to prevent sticking and ensure even cooking. Fry until the beef is browned and slightly crispy, about 2-3 minutes.
⏱️ 5 min•🌡️ 360
- 2
Add the sliced green onions and green bell pepper to the wok with the beef. Fry for another 1 minute, stirring constantly, until the vegetables are slightly softened but still retain some crispness.
⏱️ 1 min
- 3
Using a slotted ladle, carefully remove the beef, green onions, and bell pepper from the hot oil and transfer them to a colander to drain excess oil.
⏱️ 2 min
- 4
Pour out most of the cooking oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat. Add the minced garlic and ground black pepper to the wok and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 5
Pour in 1/2 cup of water (or beef stock), dark soy sauce, and sesame oil. Bring the sauce to a simmer.
⏱️ 2 min
- 6
While the sauce simmers, place a cast iron hot plate directly over a gas burner or high heat to heat thoroughly until very hot.
⏱️ 5 min
- 7
In a small bowl, whisk together the potato starch and 2 tablespoons of water to create a slurry. Gradually add the slurry to the simmering sauce in the wok, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 2 min
- 8
Return the drained beef, green onions, and bell pepper to the wok with the thickened black pepper sauce. Increase the heat to high and vigorously stir-fry for 1-2 minutes, tossing everything together to ensure the beef and vegetables are well coated in the rich, glossy sauce.
⏱️ 2 min
- 9
Carefully transfer the hot plate from the burner to a heat-proof surface. Arrange the thinly sliced white onion evenly over the surface of the sizzling hot plate.
⏱️ 1 min
- 10
Immediately pour the hot stir-fried black pepper steak mixture directly onto the sliced onions on the sizzling hot plate. It should sizzle loudly.
⏱️ 1 min
- 11
Garnish with fresh chopped cilantro leaves.
⏱️ 1 min
- 12
Serve the sizzling black pepper steak immediately with bowls of steamed white rice.
Kitchen Tools
Nutrition Facts (per serving)
For the Steak and Vegetables
- 1 1/2 pounds beef steak, thinly sliced against the grain
- 3 cups cooking oil, for deep frying, plus 1 tablespoon for sauce
- 4 green onions, sliced into 2-inch pieces
- 1 green bell pepper, sliced into thin strips
- 1 white onion, thinly sliced
For the Black Pepper Sauce
- 3 cloves garlic, minced
- 2 tablespoons ground black pepper
- 1/2 cup water, or beef stock
- 2 tablespoons dark soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon potato starch
- 2 tablespoons water, for slurry
For Serving
- 1/4 cup cilantro, fresh, chopped, for garnish
- 4 cups steamed white rice
Instructions
- 1
Heat 3 cups of cooking oil in a large wok or deep pot over high heat until it reaches 350-375°F (175-190°C). Carefully add the sliced beef to the hot oil, stirring continuously to prevent sticking and ensure even cooking. Fry until the beef is browned and slightly crispy, about 2-3 minutes.
⏱️ 5 min•🌡️ 360 - 2
Add the sliced green onions and green bell pepper to the wok with the beef. Fry for another 1 minute, stirring constantly, until the vegetables are slightly softened but still retain some crispness.
⏱️ 1 min - 3
Using a slotted ladle, carefully remove the beef, green onions, and bell pepper from the hot oil and transfer them to a colander to drain excess oil.
⏱️ 2 min - 4
Pour out most of the cooking oil from the wok, leaving about 1 tablespoon. Return the wok to medium heat. Add the minced garlic and ground black pepper to the wok and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 5
Pour in 1/2 cup of water (or beef stock), dark soy sauce, and sesame oil. Bring the sauce to a simmer.
⏱️ 2 min - 6
While the sauce simmers, place a cast iron hot plate directly over a gas burner or high heat to heat thoroughly until very hot.
⏱️ 5 min - 7
In a small bowl, whisk together the potato starch and 2 tablespoons of water to create a slurry. Gradually add the slurry to the simmering sauce in the wok, stirring constantly, until the sauce thickens to your desired consistency.
⏱️ 2 min - 8
Return the drained beef, green onions, and bell pepper to the wok with the thickened black pepper sauce. Increase the heat to high and vigorously stir-fry for 1-2 minutes, tossing everything together to ensure the beef and vegetables are well coated in the rich, glossy sauce.
⏱️ 2 min - 9
Carefully transfer the hot plate from the burner to a heat-proof surface. Arrange the thinly sliced white onion evenly over the surface of the sizzling hot plate.
⏱️ 1 min - 10
Immediately pour the hot stir-fried black pepper steak mixture directly onto the sliced onions on the sizzling hot plate. It should sizzle loudly.
⏱️ 1 min - 11
Garnish with fresh chopped cilantro leaves.
⏱️ 1 min - 12
Serve the sizzling black pepper steak immediately with bowls of steamed white rice.