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.
Ingredients
Scale
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
Instructions
- Slice beef against the grain into thin, uniform strips to ensure tender and quick-cooking meat.
- 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.
- Prepare a smooth sauce mixture, ensuring all ingredients are well integrated and no lumps remain.
- Heat wok or large skillet to medium-high temperature, adding oil to create a hot cooking surface.
- Quickly sear marinated beef in small batches, cooking for 1-2 minutes until edges turn golden brown. Remove and set aside to prevent overcooking.
- In the same pan, stir-fry onions and bell peppers for 2-3 minutes until they start to soften and develop slight caramelization.
- Add minced garlic and ginger, stirring rapidly to release aromatic oils without burning.
- Pour prepared sauce into the pan, allowing it to simmer and thicken for approximately 60 seconds, creating a glossy coating.
- Reintroduce seared beef to the pan, gently tossing to ensure even sauce distribution and warming.
- Finish with a drizzle of sesame oil, providing a final layer of rich, nutty flavor. Stir for an additional 30-45 seconds.
- 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