Black Pepper Beef Stir-Fry
Black Pepper Beef Stir-Fry
Ingredients
For the Beef Marinade
- 1 1/2 pounds flank steak, thinly sliced
- 1/2 teaspoon baking soda
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
For the Stir-Fry Sauce
- 1/4 cup oyster sauce
- 3 tablespoons Shaoxing wine
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons coarse black pepper
- 1 teaspoon ground Sichuan peppercorn
- 1 teaspoon sugar
- 1 tablespoon cornstarch
For the Stir-Fry
- 1/3 cup oil, plus 2 tablespoons, divided
- 3 garlic, cloves, minced
- 2 onions, sliced
- 1 red bell pepper, sliced
- 1 teaspoon sesame oil, for finishing
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with baking soda, 2 tablespoons soy sauce, 1 teaspoon sesame oil, white pepper, and 1 tablespoon cornstarch. Toss well to coat the beef evenly.
⏱️ 5 min
- 2
Cover the marinated beef and refrigerate for 20 minutes to allow the flavors to meld and the baking soda to tenderize the meat.
⏱️ 20 min
- 3
While the beef is marinating, prepare the stir-fry sauce. In a small bowl, whisk together oyster sauce, Shaoxing wine, 2 tablespoons soy sauce, dark soy sauce, coarse black pepper, ground Sichuan peppercorn, sugar, and 1 tablespoon cornstarch until smooth. Set aside.
⏱️ 5 min
- 4
Heat 1/3 cup of oil in a large wok or skillet over high heat until shimmering. Sear the marinated beef in batches, ensuring not to overcrowd the pan. Cook for 2 to 3 minutes per side until deeply golden and caramelized. Remove the seared beef from the pan and set it aside.
⏱️ 6 min
- 5
Carefully drain most of the oil from the wok, leaving approximately 2 tablespoons in the pan.
⏱️ 1 min
- 6
Add the minced garlic to the remaining oil in the wok and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 7
Add the sliced onions and red bell pepper to the wok and stir-fry for 1 minute until slightly softened but still crisp.
⏱️ 1 min
- 8
Return the seared beef to the wok with the vegetables.
⏱️ 1 min
- 9
Pour the prepared stir-fry sauce over the beef and vegetables. Toss quickly and continuously until the sauce thickens and coats everything, becoming glossy.
⏱️ 2 min
- 10
Remove from heat and drizzle with 1 teaspoon of sesame oil for a final aromatic touch.
⏱️ 1 min
- 11
Serve immediately piled over hot cooked rice.
Kitchen Tools
Nutrition Facts (per serving)
Black Pepper Beef Stir-Fry
For the Beef Marinade
- 1 1/2 pounds flank steak, thinly sliced
- 1/2 teaspoon baking soda
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 tablespoon cornstarch
For the Stir-Fry Sauce
- 1/4 cup oyster sauce
- 3 tablespoons Shaoxing wine
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons coarse black pepper
- 1 teaspoon ground Sichuan peppercorn
- 1 teaspoon sugar
- 1 tablespoon cornstarch
For the Stir-Fry
- 1/3 cup oil, plus 2 tablespoons, divided
- 3 garlic, cloves, minced
- 2 onions, sliced
- 1 red bell pepper, sliced
- 1 teaspoon sesame oil, for finishing
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, combine the thinly sliced flank steak with baking soda, 2 tablespoons soy sauce, 1 teaspoon sesame oil, white pepper, and 1 tablespoon cornstarch. Toss well to coat the beef evenly.
⏱️ 5 min - 2
Cover the marinated beef and refrigerate for 20 minutes to allow the flavors to meld and the baking soda to tenderize the meat.
⏱️ 20 min - 3
While the beef is marinating, prepare the stir-fry sauce. In a small bowl, whisk together oyster sauce, Shaoxing wine, 2 tablespoons soy sauce, dark soy sauce, coarse black pepper, ground Sichuan peppercorn, sugar, and 1 tablespoon cornstarch until smooth. Set aside.
⏱️ 5 min - 4
Heat 1/3 cup of oil in a large wok or skillet over high heat until shimmering. Sear the marinated beef in batches, ensuring not to overcrowd the pan. Cook for 2 to 3 minutes per side until deeply golden and caramelized. Remove the seared beef from the pan and set it aside.
⏱️ 6 min - 5
Carefully drain most of the oil from the wok, leaving approximately 2 tablespoons in the pan.
⏱️ 1 min - 6
Add the minced garlic to the remaining oil in the wok and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 7
Add the sliced onions and red bell pepper to the wok and stir-fry for 1 minute until slightly softened but still crisp.
⏱️ 1 min - 8
Return the seared beef to the wok with the vegetables.
⏱️ 1 min - 9
Pour the prepared stir-fry sauce over the beef and vegetables. Toss quickly and continuously until the sauce thickens and coats everything, becoming glossy.
⏱️ 2 min - 10
Remove from heat and drizzle with 1 teaspoon of sesame oil for a final aromatic touch.
⏱️ 1 min - 11
Serve immediately piled over hot cooked rice.