Tender and succulent beef strips with a black pepper flavoured sauce, Chinese black pepper beef stir-fry can be made at home to a restaurant standard.
Prep time: PT15M
Cook time: PT5M
Total time: PT20M
Rating
5 stars (144 reviews)
Keywords
Beef
Ingredients
350 g flank or skirt steak (12oz (see note 1 & 2))
1 teaspoon cornstarch
1 teaspoon Shaoxing rice wine
1 teaspoon light soy sauce
1 teaspoon sesame oil
1 teaspoon ginger (julienned)
3 tablespoon oyster sauce
1 teaspoon light soy sauce
1 teaspoon freshly ground black pepper
¼ teaspoon sugar
1 pinch salt
1 teaspoon cornstarch
3 tablespoon water
2 tablespoon cooking oil
1 onion (julienned)
½ red bell pepper (julienned)
Categories
Main Course
Cuisine
Chinese
Steps
Slice the beef into strips (against the grain). Mix with the ingredients for the marinade. Leave to rest for 10 minutes.
Mix all the ingredients for the sauce then set aside.
Heat up the oil in a wok over high heat. Sear the marinated beef until it turns brown (should still be pink inside). Transfer it to a separate plate.
Add onion and pepper to the remaining oil in the wok. Cook for a minute or so.
Put the beef back into the wok. Stir fry for another 1-2 minutes until the beef is fully cooked.
Pour in the sauce. Stir until it becomes thick enough to coat the beef and vegetables nicely.
Sprinkle more ground black pepper for more intense flavour (optional). Serve hot with steamed rice.
Nutitrion
Serving Size: 1 serving
Calories: 440 kcal
Carbohydrates: 13 g
Protein: 40 g
Fat: 25 g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 105 mg
Sodium: 1191 mg
Sugar: 4 g
Unsaturated Fat: 17 g
Reviews
Paul:-) on 2025-03-03 (5 stars): Hi Wei,
I cooked this tonight for the two of us (served with your gorgeous Chinese Sausage Rice) and really loved its warm pepperiness and also the amazingly quick cooking time. Although I allowed the Pan to cool I had to add a couple more tablespoons of water to get the last of the sauce out of the bowl that I’d prepared it in. (I’m from Yorkshire: We’re renowned for our thrift).
Thankyou for another quick but gorgeous meal.
Paul:-)
Alice on 2025-01-21 (5 stars): I substituted celery for the red pepper bc I was craving Panda Express - turned out so yummy!!
Nami on 2024-10-27 (5 stars): Just made it today! It was so delicious - like restaurant quality good! I couldn't find the right type of steak so I used your method with the baking soda. It worked perfectly. The beef was so nice and tender. Next time I will use the correct type of steak. I'm sure it will taste even better. :)
Karen on 2024-01-22 (5 stars): Delicious recipe. This is the third time I’ve made this one. Looking forward to trying your other recipes. I paired this one with the fried rice recipe. Delicious!
Anna Marie Mangili on 2023-12-28 (5 stars): We all loved this. Used New York Strip steak as it was on sale. Quick and easy with excellent restaurant quality flavor! I received a wok for Christmas. Looks like I'll be using more of your recipes.
Karina on 2023-11-19 (5 stars): Amazing! Beats any takeout and so quick. We fried the beef as flanks first, then cut up in strips to keep everything super tender. Not the correct way but worked out so well.
Lou on 2023-09-02 (5 stars): A keeper recipe. Easy and as delicious as in restaurants!
Kim on 2023-03-31 (5 stars): Delicious recipe! Will definitely be making again!
stumpy on 2023-03-05 (5 stars): brilliant
Kylie F on 2023-02-20 (5 stars): Delish! Exactly what I wanted. Thank you!
Onchuma on 2023-01-20 (5 stars): Tasty and sooo easy. One of the best recipes so far. Thank you.
RJ Yao on 2023-01-09 (5 stars): easy to follow recipe and looks good, will be making this tonight for dinner
