Black Pepper Beef is a delicious and savory dish that is sure to satisfy your taste buds. With its bold flavors and tender beef, this recipe is not only easy to make but also perfect for both casual dinners and special occasions.
Why You’ll Love This Recipe?
- Great flavors: The combination of black pepper, soy sauce, and garlic creates a mouthwatering taste that you won’t be able to resist.
- Quick prep time: With thinly sliced beef and simple ingredients, this dish comes together in no time, making it perfect for busy weeknights.
- Perfect for meal prep: Black Pepper Beef can be made ahead of time and reheated for a quick and delicious meal throughout the week.
Ingredient Notes:
- Chuck or oyster blade steak: Thinly sliced against the grain for tenderness (can be substituted with flat-iron or butler’s steak).
- Bicarbonate of soda: Helps tenderize the beef.
- Sesame oil, cornflour, black pepper, shaoxing wine, light and dark soy sauce, oyster sauce, white sugar, cooking oil: Essential for flavoring the dish.
- Garlic, red capsicum, onion, spring onions: Add depth and texture to the dish.
- Steamed jasmine rice: Perfect for serving with the beef.
- Extra black pepper: Optional for an added kick.
Step-by-Step Instructions:
- Marinate the sliced beef with bicarbonate of soda, sesame oil, cornflour, and black pepper.
- Heat cooking oil in a wok and stir-fry the garlic until fragrant.
- Add the marinated beef and cook until browned.
- Stir in the shaoxing wine, soy sauces, oyster sauce, and sugar.
- Add the vegetables and cook until tender.
- Serve the Black Pepper Beef over steamed jasmine rice and garnish with extra black pepper.
Helpful Tips:
- For a spicier kick, add chopped red chilies to the dish.
- Make sure to slice the beef thinly for quick and even cooking.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Use high-quality beef for the best flavor and texture.
- Adjust the amount of black pepper to suit your taste preference.
- Let the beef marinate for at least 30 minutes for maximum flavor infusion.
Serving Suggestions:
Black Pepper Beef pairs perfectly with steamed rice, stir-fried vegetables, or a side of crispy spring rolls. For drinks, try serving it with a cold glass of iced tea or a refreshing cucumber mint cooler.
Storage and Reheating Tips:
To store leftovers, place the Black Pepper Beef in an airtight container and refrigerate. When reheating, gently heat the dish in a pan over low heat to preserve the flavors and textures.
Frequently Asked Questions:
- Can I use chicken instead of beef in this recipe?
Yes, you can easily substitute chicken for beef in this recipe for a lighter option. - Is it necessary to marinate the beef with bicarbonate of soda?
Marinating the beef with bicarbonate of soda helps to tenderize the meat, but you can skip this step if you prefer. - Can I make this dish ahead of time?
Yes, you can prepare the Black Pepper Beef ahead of time and reheat it when ready to serve. - What can I use as a substitute for shaoxing wine?
You can use dry sherry or mirin as a substitute for shaoxing wine in this recipe.
Conclusion:
Try making this Black Pepper Beef recipe for a flavorful and satisfying meal that is sure to impress your family and friends. Don’t forget to share your feedback and enjoy the delicious flavors of this dish!
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Black Pepper Beef
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stir-frying
- Cuisine: Chinese
Description
This savory and flavorful Black Pepper Beef recipe features tender slices of beef stir-fried with a medley of colorful vegetables in a bold black pepper sauce. Serve over steamed jasmine rice for a satisfying meal.
Ingredients
Units
- – 500 g (1 lb 2 oz) chuck or oyster blade steak, thinly sliced against the grain
- – 1 tsp bicarbonate of soda
- – 1 tbsp sesame oil
- – 1 tbsp cornflour
- – 1/4 tsp freshly cracked black pepper
- – 1 tbsp shaoxing wine
- – 1 tbsp light soy sauce
- – 1 tbsp dark soy sauce
- – 1 tbsp freshly cracked black pepper
- – 3 tbsp oyster sauce
- – 2 tbsp dark soy sauce
- – 1 tsp white sugar
- – 2 tbsp cooking oil
- – 1 tbsp freshly minced garlic
- – 1 red capsicum (bell pepper), seeded and cut into chunks
- – 1 onion, cut into thick wedges
- – 4 spring onions (scallions), cut into 2 cm batons
- – Steamed jasmine rice
- – Extra freshly cracked black pepper (optional)
Instructions
- Marinate the Beef: In a bowl, mix the thinly sliced beef with bicarbonate of soda, sesame oil, cornflour, and ¼ tsp black pepper. Set aside for 10-15 minutes to marinate.
- Prepare the Sauce: In a small bowl, mix together shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, white sugar, and 1 tbsp of freshly cracked black pepper. Set the sauce mixture aside.
- Stir-Fry the Vegetables: Heat 1 tbsp of cooking oil in a wok or large skillet over medium-high heat. Add the garlic and stir-fry for 30 seconds until fragrant. Add the red capsicum (bell pepper), onion, and spring onions. Stir-fry for about 2-3 minutes until the vegetables are just tender but still vibrant.
- Cook the Beef: In the same wok, add the remaining 1 tbsp of cooking oil. Add the marinated beef and stir-fry for 2-3 minutes until browned and cooked through.
- Combine with Sauce: Pour the prepared sauce over the beef and vegetables. Stir well to coat everything in the sauce and cook for an additional 1-2 minutes to let the sauce thicken and flavors meld together.
- Serve: Serve the Black Pepper Beef hot, over steamed jasmine rice. Optionally, top with extra freshly cracked black pepper for added flavor.
Notes
- For a spicier kick, add chopped red chili peppers to the stir-fry.
- You can customize the vegetables in this dish by adding broccoli, snap peas, or mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg