Black Pepper Beef (Bo Sot Tieu Den)

Ingredients

• 1 tablespoonwhole black peppercorns
• 227 g (8 oz)beef steak
• 1 tablespoon, dividedShaoxing wine
• 1/8 teaspoonsalt
• 1 1/2 teaspoons, dividedcornflour
• 1 tablespoon plus 2 teaspoons, dividedwater
• 1/2 tablespoon, plus more for cookingcooking oil
• 85 g (3 oz)red pepper, or a mix of differently coloured peppers
• 57 g (2 oz)yellow onion
• 2 teaspoonsoyster sauce
• 2 teaspoonssoy sauce
• 1/4 teaspoondark soy sauce
• 3/8 teaspoonsugar
• 1/2 tablespoonminced garlic
• 1/2 teaspoonminced ginger

Instructions

1. 1

   Crack the pepper

   Use a mortar and pestle to break the peppercorns into smaller pieces. If you do not have one, use coarsely cracked black pepper.

2. 2

   Slice the beef

   Cut the steak against the grain into slices about 6 mm (1/4 inch) thick. Lightly pound each slice with a meat tenderiser, then cut into bite-sized pieces if needed.

3. 3

   Marinate the beef

   Put the beef in a mixing bowl with 1 teaspoon of Shaoxing wine, 1/8 teaspoon of salt, 1/4 teaspoon of cracked pepper, 1 teaspoon of cornflour and 1 tablespoon of water. Mix well, drizzle over 1/2 tablespoon of oil and toss to coat. Leave to marinate for about 15 minutes while you prepare the other ingredients.

4. 4

   Cut the vegetables

   Cut the pepper into strips, then slice diagonally into diamond-shaped pieces, making about 180–240 ml (3/4–1 cup). Slice the onion diagonally into diamond-shaped pieces, making about 120 ml (1/2 cup).

5. 5

   Mix the sauce

   In a small bowl, combine the oyster sauce, soy sauce, dark soy sauce, sugar and the remaining Shaoxing wine, water and cornflour. Stir until mixed.

6. 6

   Sear the beef

   Heat a heavy-based pan over medium heat until very hot. Raise the heat to medium-high and add enough oil to coat the pan. Arrange the beef in a single layer and sear undisturbed for 20–30 seconds. Turn it over, or stir, and cook for another 20–30 seconds, until 80–90% cooked. Transfer to a plate.

7. 7

   Cook the vegetables

   Lower the heat to medium and add a little more oil if needed. Add the ginger and cook for 15–20 seconds until fragrant. Add the garlic and onion and cook for about 10–15 seconds until fragrant. Stir in the cracked peppercorns and cook for 1 minute, then add the pepper and stir-fry for about 30 seconds.

8. 8

   Finish the stir-fry

   Raise the heat to medium-high. Quickly stir the sauce, pour it into the pan and wait a few seconds for it to bubble. Return the beef and toss everything quickly to coat, cooking just until the beef is done. Remove from the heat and serve hot straight away.

What is black pepper beef?

Black pepper beef is a stir-fry built around sliced beef, vegetables and a savoury sauce with a distinct peppery kick. This version, listed as Bo Sot Tieu Den, draws on Chinese-style stir-fry flavours and uses whole peppercorns for a more pronounced, freshly cracked taste.

The quick cooking keeps the vegetables crisp and lets the beef stay tender. A small amount of cornflour thickens the sauce so it clings to the ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 121 calories, 3g protein, 18g carbs, 4g fat.

The beef contributes most of the protein, while the pepper and onion provide some carbohydrates; the sauce’s sugar adds a little more. Oil supplies much of the fat, with oyster sauce and soy sauce contributing sodium. Serve with a sensible portion of rice and add extra vegetables to balance the plate.

Choose and prepare the beef

Cut against the grain: slicing across the muscle fibres makes the pieces easier to chew. Aim for slices about 6 mm (1/4 inch) thick, then pound them lightly as directed.

Marinade: Shaoxing wine, salt, cornflour, water and oil season the beef and coat it before it hits the pan. The 15-minute rest fits neatly into the time needed to prepare the vegetables and sauce.

Get the pepper and sauce ready

Freshly cracked pepper: breaking the peppercorns into smaller pieces releases their aroma while leaving a little texture. Avoid grinding them to a fine powder, which can make the pepper flavour less distinct in the finished stir-fry.

Sauce mixture: oyster sauce and soy sauces bring savoury depth, while a little sugar rounds out their saltiness. Stir the bowl again just before pouring, as the cornflour can settle.

Sear in batches if needed

Hot pan: heat it thoroughly before adding the oil and beef. Lay the slices in one layer so they sear rather than steam; cook in batches if they do not fit comfortably.

Partial cooking: the beef is transferred out at 80–90% cooked, then returned at the end. This brief pause helps avoid overcooking while the vegetables and sauce are prepared.

Keep the vegetables crisp

A short cooking time is intentional: the onion, pepper and aromatics need only a quick stir-fry before the sauce goes in. Keep the pan moving once the vegetables are added.

The ginger and garlic cook briefly before the peppercorns and pepper. Watch them closely so the garlic does not catch while the pan is hot.

Serve straight from the pan

This dish is best served as soon as the beef is cooked through and coated in sauce. Steamed rice is a simple accompaniment that absorbs the savoury juices.

For a more complete meal, serve with another vegetable side, such as steamed greens. Keep the side dishes fairly plain so the peppery sauce remains the main flavour.

Recipe notes & tips

• Slice the beef against the grain so the cooked pieces are easier to bite.
• Have the vegetables and sauce ready before heating the pan; the stir-fry moves quickly.
• Use a heavy-based pan and let it become very hot before searing the beef.
• Cook the beef in a single layer, working in batches if the pan is crowded.
• Stir the sauce just before adding it so the cornflour is evenly distributed.
• Serve immediately for the best contrast between tender beef and crisp vegetables.

Variations

• Mix the peppers: use a combination of red, yellow or green peppers for different colours.
• Add spring onions: slice them and stir them in near the end for a fresh finish.
• Bring more heat: add sliced fresh chilli with the garlic and onion.
• Swap the steak: use another quick-cooking cut of beef, sliced thinly against the grain.
• Make it gluten-free: use suitable gluten-free soy and oyster-style sauces, checking their labels.

Common mistakes to avoid

• Slicing with the grain: the beef can feel chewy; cut across the visible muscle fibres.
• Crowding the pan: the beef may steam instead of sear; cook it in batches.
• Grinding the pepper too finely: the texture and peppercorn character are lost; crack it coarsely.
• Overcooking the beef at the start: it can turn tough when returned to the pan; remove it while still 80–90% cooked.
• Leaving the sauce unstirred: the cornflour can settle at the bottom; give it a quick stir before pouring.
• Cooking the garlic for too long: it can burn in the hot pan; add it after the ginger and keep the cooking brief.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan over medium heat until piping hot, adding a small splash of water if the sauce has thickened; the vegetables will soften somewhat.

Frequently asked questions