Black Pepper Beef

Ingredients

• 450 gflank steak (or sirloin), sliced against the grain into 6 mm-thick, 5 cm-long strips
• 2.5 mlbicarbonate of soda
• 15 mlcornflour
• 2.5 mlblack pepper
• 15 mlShaoxing wine
• 15 mllight soy sauce
• 5 ml, or more to tasteblack pepper
• 22.5 mloyster sauce
• 15 mllight soy sauce
• 15 mldark soy sauce
• 15 mlShaoxing wine
• 10 mlgranulated sugar
• 120 mllow-sodium beef stock
• 15 mlcornflour
• 15 mlwater
• 1/2 smallyellow onion, cut into 2.5 cm cubes
• 3 clovesgarlic, minced
• 10 mlginger, minced
• 1red bell pepper, cut into 2.5 cm cubes
• 1green bell pepper, cut into 2.5 cm cubes
• 5 mlsesame oil
• 30 mlcooking oil

Instructions

1. 1

   Marinate the beef

   Put the beef, bicarbonate of soda, 15 ml cornflour, 2.5 ml black pepper, 15 ml Shaoxing wine and 15 ml light soy sauce in a medium bowl. Mix by hand until the beef is evenly coated, then leave to marinate for 15 minutes.

2. 2

   Mix the sauce

   In a small bowl, combine 5 ml black pepper, oyster sauce, 15 ml light soy sauce, dark soy sauce, 15 ml Shaoxing wine, sugar, beef stock, 15 ml cornflour and water. Set aside.

3. 3

   Sear the beef

   Heat 15 ml cooking oil in a wok or large frying pan over medium-high heat. Cook the beef in batches, arranging it in a single layer so the pan is not crowded; sear for 30 seconds on each side until browned. Transfer the beef out of the pan and set it aside.

4. 4

   Stir-fry together

   Add the remaining 15 ml cooking oil to the pan over medium-high heat. When hot, add the garlic and ginger and cook for 30 seconds, until fragrant. Add the onion and both peppers, then sauté for 2 minutes. Return the beef to the pan and pour in the sauce; toss for 2 minutes, until it has reduced, thickened and coated the beef. Turn off the heat, add the sesame oil and toss to combine.

5. 5

   Serve straight away

   Serve immediately with steamed rice.

What is black pepper beef?

Black pepper beef is a Chinese-style stir-fry built around seared beef and a savoury sauce with a pronounced pepper flavour. This version pairs the beef with onion and red and green peppers for a colourful, quick-cooking meal.

The short cooking time keeps the vegetables lively, while marinating and slicing the beef against the grain help it turn out tender. A cornflour-thickened sauce clings to the ingredients rather than pooling at the bottom of the plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 237 calories, 27g protein, 14g carbs, 7g fat.

The beef provides most of the protein, while the rice commonly served alongside it adds most of the meal's carbohydrates. The cooking oil and sesame oil contribute fat, with smaller amounts from the sauce ingredients. Pair a serving with extra vegetables or a simple salad to balance the plate.

Choosing and preparing the beef

Cut: Flank steak or sirloin both work; slice either one across the grain into thin strips so the cooked beef is easier to bite through.

Marinade: Bicarbonate of soda, cornflour, soy sauce and Shaoxing wine coat the strips before cooking. Give the beef the full 15 minutes to marinate, as stated in the method.

Building the pepper sauce

Pepper: The sauce uses a separate measure of black pepper from the marinade. Adjust the amount in the sauce to taste, keeping in mind that its flavour becomes more noticeable once it coats the beef.

Balance: Oyster sauce and soy sauces bring savoury depth, while a little sugar rounds the flavour. Mixing the stock, cornflour and water with the other sauce ingredients ahead of time makes it easier to add everything at once.

Searing without steaming

Batch cooking: Spread the beef in a single layer and sear it in batches, as the method directs. If the pan is crowded, the strips are more likely to release moisture and steam instead of browning.

Timing: The beef cooks for just 30 seconds on each side at this stage, then goes back into the pan for a further 2 minutes with the sauce. Keep the pieces moving in the final stage so the coating thickens around them evenly.

Keeping the vegetables crisp

Cut: Cut the onion and peppers into similarly sized 2.5 cm cubes so they cook at roughly the same pace. Mince the garlic and ginger finely so their flavour spreads quickly through the hot oil.

Doneness: Sauté the vegetables for 2 minutes before adding the beef and sauce. They should soften slightly but still have some bite when the sauce has finished thickening.

Serving the stir-fry

Rice: Steamed rice is the suggested accompaniment and gives the peppery sauce something to soak into. Serve the stir-fry as soon as it is cooked, while the beef is tender and the peppers are still crisp.

On the side: A simple vegetable side can round out the meal without distracting from the savoury sauce. Keep it ready before you start stir-frying, as the final cooking stages move quickly.

Recipe notes & tips

• Slice the beef against the grain into evenly sized strips before marinating.
• Mix the sauce ingredients thoroughly so the cornflour is distributed before it goes into the pan.
• Have the vegetables and sauce ready beside the hob before you start cooking.
• Sear the beef in batches to give the strips room to brown.
• Toss the sauce continuously with the beef as it thickens, then add the sesame oil off the heat.

Variations

• More pepper: Add extra black pepper to the sauce a little at a time to suit your taste.
• Different beef: Use sirloin instead of flank steak, slicing it against the grain in the same way.
• Extra vegetables: Add more sliced bell pepper while keeping the sauté time at 2 minutes.
• Milder sauce: Use less black pepper in the sauce for a gentler finish.
• Rice pairing: Serve over steamed rice to catch the sauce.

Common mistakes to avoid

• Crowding the pan: The beef may steam rather than sear; cook it in batches in a single layer.
• Cutting with the grain: Long muscle fibres can make the beef chewy; slice across the grain.
• Skipping the marinade: The beef misses its 15-minute coating; prepare it before mixing the sauce.
• Adding sauce before searing: The beef will not brown as directed; sear it first and set it aside.
• Overcooking the vegetables: They can lose their crisp bite; limit their sauté to 2 minutes before adding the beef and sauce.

How to store

Refrigerate leftovers in a sealed container and use within 3 days. Reheat in a frying pan over medium heat until piping hot, adding a small splash of water if the sauce has thickened too much.

Frequently asked questions