Sizzling Black Pepper Beef Recipe: Bold Flavors Made Simple

Black pepper dances through succulent beef slices, creating a symphony of bold flavors that ignite your culinary imagination.

Aromatic spices whisper promises of an extraordinary meal waiting to unfold.

Tender meat becomes a canvas for peppery magic, promising a delightful journey for your taste buds.

Fragrant seasonings transform ordinary ingredients into an extraordinary dining experience.

Home cooks can easily master this restaurant-quality dish with simple techniques and minimal preparation.

Each bite promises a perfect balance of heat and richness that will leave you craving more.

You’ll want to savor every single morsel of this incredible black pepper beef creation.

Why Black Pepper Beef Is a Bold Dinner Hero

• Speed Up Cooking: Quick stir-frying technique ensures a speedy meal preparation with minimal cooking steps.
• Flavor Explosion: Bold combination of soy sauce, Shaoxing wine, and black pepper creates a rich, complex taste profile that satisfies intense flavor cravings.
• Versatile Dish: Easily adaptable recipe works perfectly with different protein options and can be customized to suit various dietary preferences or ingredient availability.
• Restaurant-Quality Results: Professional cooking method using high-heat stir-frying delivers restaurant-style taste and texture right in your home kitchen, impressing family and guests with minimal culinary expertise required.

What Goes into Flavorful Black Pepper Beef

• Beef: A tender, flavorful protein that serves as the star of this Black Pepper Beef dish.
• Soy Sauce: A classic Asian condiment that adds depth and saltiness to the marinade.
• Black Pepper: A bold spice that provides a signature heat and aromatic flavor to the recipe.

• Onion, Bell Peppers: Fresh vegetables that add crunch, sweetness, and color to the stir-fry.
• Garlic, Ginger: Powerful aromatics that create a robust and authentic Asian flavor profile.

• Shaoxing Wine: A traditional Chinese cooking wine that enhances the meat's flavor and tenderness.
• Cornstarch: A thickening agent that helps create a smooth and glossy sauce texture.
• Sesame Oil: A fragrant oil that adds a nutty and rich finish to the dish.
• Baking Soda, Oil, White Pepper: Supporting ingredients that tenderize the meat and balance the overall seasoning.

How to Cook Black Pepper Beef Just Right

Step 1: Prepare Beef Slices

• Soy sauce
• Shaoxing wine
• Cornstarch
• Cooking oil
• Baking soda
• White pepper

Let the beef soak up all these delicious flavors for at least 15 minutes.

Step 2: Create Magical Sauce

Whisk together all sauce ingredients until they blend into a smooth, glossy mixture that will make your taste buds dance.

Step 3: Sear the Beef

Crank up your wok or pan with some sizzling oil over medium-high heat.

Quickly fry the marinated beef in batches until it develops a beautiful golden-brown color. Scoop out the beef and set it aside temporarily.

Step 4: Stir-Fry Vegetables

• Onions
• Bell peppers

Sauté for a couple of minutes. Add minced garlic and ginger, cooking until their incredible aroma fills your kitchen.

Step 5: Bring the Sauce to Life

Pour in your prepared sauce and let it bubble and thicken for about a minute, creating a glossy coating.

Step 6: Combine and Finish

Return the beef to the pan, mixing everything together.

Drizzle with sesame oil and give it a final quick stir.

Step 7: Serve and Enjoy

Plate your sizzling black pepper beef alongside steamed rice or stir-fried vegetables.

Get ready for a flavor explosion!

Must-Know Tips for Peppery Beef Greatness

• Slice beef against the grain for maximum tenderness and easier chewing.
• Use fresh cracked black pepper for a more robust and aromatic flavor profile.
• Marinate beef for at least 30 minutes to enhance deeper flavor absorption and tenderize the meat.
• Keep wok or pan at medium-high heat to achieve quick searing without overcooking the beef.
• Add extra vegetables like mushrooms or baby corn for more nutrition and color variety.

Black Pepper Beef Styles You Can Explore

• Spicy Sichuan Style: Add Sichuan peppercorns and chili oil for a fiery, numbing kick that transforms the classic black pepper beef into a bold, intense flavor experience.
• Korean Gochujang Fusion: Replace black pepper with gochujang paste and add green onions for a sweet-spicy Korean-inspired version that brings vibrant complexity to the dish.
• Low-Carb Cauliflower Swap: Substitute beef with cauliflower florets and use coconut aminos instead of soy sauce, creating a lighter, vegetable-forward alternative perfect for keto diets.
• Mongolian Inspired: Incorporate brown sugar, more garlic, and green onions to create a sweeter, richer version reminiscent of traditional Mongolian beef preparations.

Top Pairings for a Black Pepper Beef Feast

• Amplify Flavor Harmony: Perfect Pairings
• Complement Spicy Beef: Crisp Riesling balances the black pepper's heat with its refreshing sweetness and low alcohol content, creating a delightful taste experience.
• Cool Down the Intensity: Chilled Tsingtao beer cuts through the rich beef flavors, offering a clean and light counterpoint that refreshes the palate between bites.
• Match Regional Authenticity: Jasmine tea provides a traditional Chinese accompaniment that cleanses the palate and complements the dish's subtle aromatics and spicy undertones.
• Elevate Texture Contrast: Cucumber salad with rice vinegar dressing adds a cool, crisp element that balances the warm, robust beef dish, creating a harmonious eating experience.

Keeping Black Pepper Beef Fresh and Flavorful

• Refrigerate: Store leftovers in an airtight container and keep in the refrigerator for up to 3-4 days. Cool the dish completely before sealing to prevent moisture buildup.
• Freeze: Transfer cooled Black Pepper Beef to freezer-safe containers or freezer bags. Seal tightly and freeze for up to 2 months. Label with the date for easy tracking.
• Microwave Reheat: Place portions in a microwave-safe dish, sprinkle a few drops of water to prevent drying. Cover and heat on medium power for 1-2 minutes, stirring halfway through to ensure even warming.
• Stovetop Reheat: Warm the beef in a pan over medium-low heat. Add a splash of water or broth to restore moisture and prevent sticking.

Your Black Pepper Beef Questions, Solved

• Why slice beef against the grain?

Slicing against the grain breaks down muscle fibers, making the meat more tender and easier to chew, ensuring a softer texture in each bite.

• What does baking soda do in the marinade?

Baking soda helps tenderize the beef by breaking down protein molecules, making the meat more soft and juicy during cooking.

• Can I use a different type of wine instead of Shaoxing wine?

If Shaoxing wine is unavailable, you can substitute with dry sherry or rice wine to maintain a similar flavor profile in the marinade.

• How do I know when the beef is properly cooked?

Cook the beef briefly in batches until it’s browned on the outside but still slightly pink inside to prevent overcooking and maintain its tenderness.

Black Pepper Beef Recipe

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4.6 from 27 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Savor rich, umami-packed black pepper beef that dances with bold Asian flavors, delivering a quick and satisfying meal. Spicy, tender strips of beef sizzle with aromatic pepper and ginger, promising a delicious journey you won’t forget.

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Ingredients

Scale 1x2x3x

Proteins:

• 1 pound (1 lb) beef (flank or ribeye)
• 4 garlic cloves, minced
• 1.5 teaspoons ginger, minced

Marinade and Seasoning:

• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon cornstarch
• 1 tablespoon neutral oil
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground white pepper
• 1 teaspoon sesame oil
• 1/4 teaspoon chicken powder

Black Pepper Sauce:

• 1/2 cup unsalted beef stock
• 1 tablespoon oyster sauce
• 2 teaspoons sugar
• 2 teaspoons freshly-ground black pepper
• 2 teaspoons cornstarch
• 1 teaspoon dark soy sauce

Vegetables:

• 1 bell pepper, cut into chunks
• 1/2 onion, cut into chunks

Cooking Oil:

• 2 tablespoons oil, for frying

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Instructions

1. Slice beef against the grain into thin, uniform strips to ensure tender and quick-cooking meat.
2. Create a flavorful marinade by combining soy sauce, Shaoxing wine, cornstarch, oil, baking soda, and white pepper. Coat beef thoroughly and let rest for 15-20 minutes to enhance tenderness and absorption of flavors.
3. Prepare a smooth sauce mixture, ensuring all ingredients are well integrated and no lumps remain.
4. Heat wok or large skillet to medium-high temperature, adding oil to create a hot cooking surface.
5. Quickly sear marinated beef in small batches, cooking for 1-2 minutes until edges turn golden brown. Remove and set aside to prevent overcooking.
6. In the same pan, stir-fry onions and bell peppers for 2-3 minutes until they start to soften and develop slight caramelization.
7. Add minced garlic and ginger, stirring rapidly to release aromatic oils without burning.
8. Pour prepared sauce into the pan, allowing it to simmer and thicken for approximately 60 seconds, creating a glossy coating.
9. Reintroduce seared beef to the pan, gently tossing to ensure even sauce distribution and warming.
10. Finish with a drizzle of sesame oil, providing a final layer of rich, nutty flavor. Stir for an additional 30-45 seconds.
11. Transfer to serving plate immediately, pairing with steamed rice or vibrant stir-fried vegetables for a complete meal.

Notes

• Slice beef against the grain to ensure tender, melt-in-your-mouth texture that breaks down easily when eating.
• Marinating with baking soda helps tenderize the meat by breaking down protein fibers, creating a softer bite.
• Use high heat and cook beef in batches to prevent overcrowding, which can cause steaming instead of proper browning and developing rich caramelized flavors.
• For a gluten-free version, replace soy sauce with tamari or coconut aminos, and ensure cornstarch is certified gluten-free.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 80 mg