Black Pepper Beef (Print Version)
# Ingredients:
→ Beef Marinade
01 -
1 teaspoon sesame oil
02 -
1½ pounds of flank steak, sliced thin
03 -
½ teaspoon white pepper
04 -
½ teaspoon baking soda
05 -
1 tablespoon cornstarch
06 -
2 tablespoons soy sauce (low sodium)
→ Sauce Mix
07 -
1 tablespoon cornstarch
08 -
¼ cup oyster sauce
09 -
3 tablespoons Shaoxing wine
10 -
2 teaspoons roughly crushed black pepper
11 -
1 teaspoon sugar
12 -
1 teaspoon Sichuan peppercorn (ground)
13 -
2 tablespoons soy sauce (low sodium)
14 -
1 teaspoon dark soy sauce
→ Vegetable Stir-Fry
15 -
2 medium onions, chopped into 1-inch chunks
16 -
3 garlic cloves, finely minced
17 -
⅓ cup neutral oil (like vegetable oil)
18 -
A dash of sesame oil for serving (optional)
19 -
1 big red bell pepper, cut into 1-inch chunks
# Instructions:
01 -
Mix all the marinade ingredients (steak slices, soy sauce, sesame oil, baking soda, white pepper, and cornstarch) in a bowl. Cover tightly with plastic wrap and let it rest in the fridge for 20 minutes.
02 -
In a small bowl, stir together the sauce ingredients: oyster sauce, both types of soy sauce, Shaoxing wine, sugar, cornstarch, black pepper, and Sichuan peppercorn. Set aside for later use.
03 -
Bring a wok or large skillet to high heat and add the oil. In two batches, sear the marinated beef for a few minutes until it’s browned. Set the cooked beef aside and leave about 2 tablespoons of oil in the pan.
04 -
Lower the heat a little and toss the minced garlic into the pan. Let it cook for half a minute until it smells amazing. Then throw in the onion and bell pepper. Stir them around for about a minute.
05 -
Toss the seared beef back into the wok and pour in the sauce. Give everything a good mix until the sauce thickens and coats everything nicely. For extra aroma, you can drizzle a tiny bit of sesame oil on top.
06 -
Spoon it over fresh steamed rice and serve up hot.
# Notes:
01 -
Baking soda is key to making the beef soft and tender, so make sure you use it.
02 -
You can switch out the beef for chicken, tofu, shrimp, or pork if you like.
03 -
It keeps well! Refrigerate leftovers and eat within 4 days, or freeze it for up to 3 months.