Wok-fired Black Pepper Beef
Dim Sim LimWok-fired Black Pepper Beef
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
- 1/2 teaspoon freshly ground black pepper
For the Black Pepper Sauce
- 2 tablespoons oyster sauce, Lee Kum Kee brand
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Yum Yum (MSG), Chef's Choice brand
- 1 tablespoon freshly ground black pepper, coarsely ground
- 1 teaspoon cornstarch
- 1/4 cup water
For the Stir-fry
- 3 tablespoons peanut oil
- 4 garlic, cloves, minced with a cleaver
- 1 inch ginger, fresh, minced with a cleaver
- 1/2 yellow onion, medium, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 3 green onions, chopped into 1-inch pieces, white and green parts separated
- 1 tablespoon crispy chili oil, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
First, let's get that beef marinated! In a medium bowl, combine the sliced flank steak with soy sauce, Chinese cooking wine, cornstarch, baking soda, sesame oil, and 1/2 teaspoon of freshly ground black pepper. Mix it all up with your hands, really getting that marinade into every piece of beef. This is the secret to tender, juicy beef, my friends! Cover and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the fridge. Boom!
⏱️ 5 min
- 2
While the beef is doing its thing, let's whip up that killer black pepper sauce. In a small bowl, combine the oyster sauce, dark soy sauce, light soy sauce, Chinese cooking wine, granulated sugar, chicken powder, Yum Yum (Chef's Choice, of course!), 1 tablespoon of coarsely ground black pepper, cornstarch, and water. Whisk it until it's smooth and there are no lumps. This sauce is going to be the heart and soul of our dish, 10 out of 10!
⏱️ 5 min
- 3
Now, let's get that wok screaming hot! Place your carbon steel wok over high heat. We're talking industrial-grade, maximum fire here! Once you see a wisp of smoke, add 1 tablespoon of peanut oil and swirl it around to coat the wok. This is how we build that wok hei, baby!
⏱️ 1 min
- 4
Add the marinated beef to the hot wok in a single layer. Don't overcrowd it! We want to sear, not steam. Let it cook undisturbed for 1-2 minutes until beautifully browned on one side. Then, with your brass ladle or metal spatula, give it a quick toss and cook for another 1-2 minutes until just cooked through. Remove the beef from the wok and set it aside. Don't overcook it, we want that tender bite!
⏱️ 4 min
- 5
Add the remaining 2 tablespoons of peanut oil to the wok. Once hot, toss in the minced garlic and ginger. Stir-fry for about 15 seconds until fragrant. Woo! Now add the white parts of the green onions, yellow onion, red bell pepper, and green bell pepper. Stir-fry vigorously for 2-3 minutes until the vegetables are slightly tender-crisp. We want that crunch!
⏱️ 3 min
- 6
Give that black pepper sauce a quick re-whisk, then pour it into the wok with the vegetables. Bring it to a simmer, stirring constantly, until the sauce thickens and becomes glossy. This is where the magic happens!
⏱️ 1 min
- 7
Return the cooked beef to the wok. Add the green parts of the green onions. Toss everything together rapidly to coat the beef and vegetables evenly with that glorious black pepper sauce. A few quick tosses, and we're done! All fire!
⏱️ 1 min
- 8
Now we serve! Transfer the Wok-fired Black Pepper Beef to a large serving platter or individual bowls. Drizzle with a little crispy chili oil for an extra kick and garnish generously with fresh chopped cilantro. Serve immediately with fluffy white rice. Holy cow, this is insane! Enjoy, my friends!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWok-fired Black Pepper Beef
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
- 1/2 teaspoon freshly ground black pepper
For the Black Pepper Sauce
- 2 tablespoons oyster sauce, Lee Kum Kee brand
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon Yum Yum (MSG), Chef's Choice brand
- 1 tablespoon freshly ground black pepper, coarsely ground
- 1 teaspoon cornstarch
- 1/4 cup water
For the Stir-fry
- 3 tablespoons peanut oil
- 4 garlic, cloves, minced with a cleaver
- 1 inch ginger, fresh, minced with a cleaver
- 1/2 yellow onion, medium, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 3 green onions, chopped into 1-inch pieces, white and green parts separated
- 1 tablespoon crispy chili oil, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
First, let's get that beef marinated! In a medium bowl, combine the sliced flank steak with soy sauce, Chinese cooking wine, cornstarch, baking soda, sesame oil, and 1/2 teaspoon of freshly ground black pepper. Mix it all up with your hands, really getting that marinade into every piece of beef. This is the secret to tender, juicy beef, my friends! Cover and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the fridge. Boom!
⏱️ 5 min - 2
While the beef is doing its thing, let's whip up that killer black pepper sauce. In a small bowl, combine the oyster sauce, dark soy sauce, light soy sauce, Chinese cooking wine, granulated sugar, chicken powder, Yum Yum (Chef's Choice, of course!), 1 tablespoon of coarsely ground black pepper, cornstarch, and water. Whisk it until it's smooth and there are no lumps. This sauce is going to be the heart and soul of our dish, 10 out of 10!
⏱️ 5 min - 3
Now, let's get that wok screaming hot! Place your carbon steel wok over high heat. We're talking industrial-grade, maximum fire here! Once you see a wisp of smoke, add 1 tablespoon of peanut oil and swirl it around to coat the wok. This is how we build that wok hei, baby!
⏱️ 1 min - 4
Add the marinated beef to the hot wok in a single layer. Don't overcrowd it! We want to sear, not steam. Let it cook undisturbed for 1-2 minutes until beautifully browned on one side. Then, with your brass ladle or metal spatula, give it a quick toss and cook for another 1-2 minutes until just cooked through. Remove the beef from the wok and set it aside. Don't overcook it, we want that tender bite!
⏱️ 4 min - 5
Add the remaining 2 tablespoons of peanut oil to the wok. Once hot, toss in the minced garlic and ginger. Stir-fry for about 15 seconds until fragrant. Woo! Now add the white parts of the green onions, yellow onion, red bell pepper, and green bell pepper. Stir-fry vigorously for 2-3 minutes until the vegetables are slightly tender-crisp. We want that crunch!
⏱️ 3 min - 6
Give that black pepper sauce a quick re-whisk, then pour it into the wok with the vegetables. Bring it to a simmer, stirring constantly, until the sauce thickens and becomes glossy. This is where the magic happens!
⏱️ 1 min - 7
Return the cooked beef to the wok. Add the green parts of the green onions. Toss everything together rapidly to coat the beef and vegetables evenly with that glorious black pepper sauce. A few quick tosses, and we're done! All fire!
⏱️ 1 min - 8
Now we serve! Transfer the Wok-fired Black Pepper Beef to a large serving platter or individual bowls. Drizzle with a little crispy chili oil for an extra kick and garnish generously with fresh chopped cilantro. Serve immediately with fluffy white rice. Holy cow, this is insane! Enjoy, my friends!
⏱️ 1 min