Black Pepper Beef

Ingredients

• 500 gsirloin, tenderloin or rib-eye, sliced into bite-sized pieces
• 1½ tbspminced garlic
• 1 smallonion, cut into wedges
• 2 mediumbell peppers
• 3 tbspvegetable oil
• 2 tbspsoy sauce
• 1 tbsphoney
• 1 tbspsesame oil
• 2 tbspsoy sauce
• 2 tbspsweet soy sauce
• 1 tbspoyster sauce
• 3 tbspChinese cooking wine
• 2 tspblack pepper
• 80 ml (⅓ cup)water
• 1 tbspcornflour

Instructions

1. 1

   Marinate the beef

   Combine the sliced beef with the marinade ingredients and leave it in the fridge while you prepare the other ingredients.

2. 2

   Mix the sauce

   Stir together the sauce ingredients and set the mixture aside.

3. 3

   Cook the vegetables

   Heat 1 tbsp of oil in a large pan or wok over high heat. Toss in the onion and bell peppers for 30 seconds, then transfer them to a bowl.

4. 4

   Stir-fry the beef

   Heat another 1 tbsp of oil in the same pan or wok over high heat. Stir-fry the marinated beef for about 1 minute, until slightly cooked through, or cook it to your liking. Avoid overcooking it, then transfer it to a bowl.

5. 5

   Thicken the sauce

   Heat the remaining oil in another pan over high heat. Stir-fry the garlic until brown, add the sauce mixture and let it simmer until thickened.

6. 6

   Combine and serve

   Add the beef and vegetables to the sauce and stir-fry briefly, for 1 minute or less, just until combined. Take the pan off the heat and serve with warm rice.

What is black pepper beef?

Black Pepper Beef is a Chinese-style stir-fry built around beef, vegetables and a savoury sauce with a noticeable black pepper flavour. Versions vary, and this one combines soy sauces, oyster sauce, cooking wine and honey.

Its quick, high-heat cooking keeps the vegetables distinct and gives the beef only a short time in the pan. The sauce is simmered separately, then everything is tossed together at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 34g protein, 23g carbs, 32g fat.

The beef supplies most of the protein, while the rice served alongside it is the main source of carbohydrate. Vegetable oil and sesame oil contribute much of the fat, and the soy sauces and oyster sauce make the dish relatively high in sodium. Balance the plate with a generous portion of vegetables and a measured serving of rice.

Choosing the beef

Cut: Sirloin, tenderloin or rib-eye are all listed options; slice the beef into bite-sized pieces so it can be stir-fried quickly.

Marinade: Combine the beef with the marinade ingredients and refrigerate it while you prepare the vegetables and sauce. The recipe does not specify a set marinating time.

Keep the vegetables crisp

Onion and peppers: Give them just 30 seconds over high heat, then lift them out of the pan. This brief first cook helps them retain some bite when they are added back later.

Pan space: A large pan or wok gives the ingredients room to move. If the pan is crowded, cook in batches rather than letting the vegetables steam.

Build a glossy sauce

Sauce mix: Combine the soy sauces, oyster sauce, cooking wine, black pepper, water and cornflour as the sauce ingredients. Stir them together before adding them to the pan.

Thickening: Let the sauce simmer until it thickens before returning the beef and vegetables. Stir briefly to coat everything, then take the pan off the heat.

Watch the cooking cues

Beef: The method calls for about 1 minute of stir-frying, until the beef is slightly cooked through, with the option to cook it to your liking. Keep a close eye on it so it does not overcook.

Garlic: Stir-fry it until brown, as directed, before adding the sauce. Once the beef and vegetables go back in, finish the dish in 1 minute or less.

Serve it with rice

Warm rice is the suggested accompaniment and works well for catching the sauce. Serve the beef as soon as it is combined, while the vegetables still have some texture.

For a fuller meal, you could add another vegetable side, such as steamed greens, without changing the stir-fry method.

Recipe notes & tips

• Slice the beef into pieces of similar size so they cook at roughly the same rate.
• Prepare the sauce and vegetables before heating the pan, since the stir-frying happens quickly.
• Use high heat as directed and keep the beef moving in the pan.
• Transfer each cooked component to a bowl while you finish the next stage.
• Stir the sauce mixture again before adding it, so the cornflour is evenly mixed in.

Variations

• More vegetables: Add sliced vegetables alongside the peppers, keeping the pan uncrowded.
• Pepper level: Use less black pepper for a milder sauce or add more for extra bite.
• Different beef cut: Choose sirloin, tenderloin or rib-eye, as listed in the recipe.
• Rice accompaniment: Serve with your preferred type of warm rice.
• No honey: Leave it out for a less sweet flavour, bearing in mind the sauce will still include sweet soy sauce.

Common mistakes to avoid

• Overcooking the beef: Stir-fry it briefly and remove it from the pan while it is only slightly cooked through, or cook to your preference.
• Crowding the pan: Work in batches if needed so the ingredients can stir-fry rather than steam.
• Cooking the vegetables too long: Limit their first turn in the pan to 30 seconds.
• Adding the beef too early: Wait until the sauce has simmered and thickened before combining the components.
• Skipping the final brief toss: Stir everything together for no more than 1 minute, just until combined.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat in a pan until steaming hot, stirring briefly; the beef may become firmer after reheating.

Frequently asked questions