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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.

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.

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.

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.

Pour in 1/2 cup of water (or beef stock), dark soy sauce, and sesame oil. Bring the sauce to a simmer.

While the sauce simmers, place a cast iron hot plate directly over a gas burner or high heat to heat thoroughly until very hot.

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.

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.

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.

Immediately pour the hot stir-fried black pepper steak mixture directly onto the sliced onions on the sizzling hot plate. It should sizzle loudly.

Garnish with fresh chopped cilantro leaves.

Serve the sizzling black pepper steak immediately with bowls of steamed white rice.


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.

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.

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.

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.

Pour in 1/2 cup of water (or beef stock), dark soy sauce, and sesame oil. Bring the sauce to a simmer.

While the sauce simmers, place a cast iron hot plate directly over a gas burner or high heat to heat thoroughly until very hot.

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.

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.

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.

Immediately pour the hot stir-fried black pepper steak mixture directly onto the sliced onions on the sizzling hot plate. It should sizzle loudly.

Garnish with fresh chopped cilantro leaves.

Serve the sizzling black pepper steak immediately with bowls of steamed white rice.
