Description
This Black Pepper Beef recipe features tender thinly sliced sirloin steak stir-fried with vibrant bell peppers and onions in a savory black pepper sauce. Quick to prepare and packed with bold flavors, this dish is perfect served over hot boiled rice for a satisfying meal in just 30 minutes.
Ingredients
Scale
Beef and Seasoning
- 450 g (1 lb) thinly sliced sirloin steak, against the grain
- 2 tsp freshly ground black pepper (divided)
- ¼ tsp salt
Oils
- 4 tbsp sunflower oil (divided)
- 1 tsp sesame oil
Vegetables
- 2 medium-sized onions, peeled and chopped into thick slices
- 1 green bell pepper, deseeded and sliced
- 1 red bell pepper, deseeded and sliced
Sauce Ingredients
- 2 tbsp cornflour (cornstarch)
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Chinese rice wine (or dry sherry)
- 120 ml (½ cup) beef stock
Aromatics
- 2 cloves garlic, peeled and minced
- 1 tsp minced ginger
To Serve
- Boiled rice
Instructions
- Prepare the steak: Toss the thinly sliced sirloin steak with 1 teaspoon of freshly ground black pepper and ¼ teaspoon salt until the meat is evenly coated with the seasoning.
- Heat the oils: In a wok or large frying pan, heat 3 tablespoons of sunflower oil along with 1 teaspoon of sesame oil over high heat until the oil is nearly smoking, indicating it’s hot enough for stir-frying.
- Cook the steak: Add the seasoned steak slices to the hot oil and stir-fry for 2-3 minutes, constantly stirring to prevent them from sticking. Cook until the steak pieces are browned on all sides. Remove the cooked steak from the pan and set it aside.
- Cook the vegetables: Add the remaining 1 tablespoon of sunflower oil to the wok. Add the sliced onions, green bell pepper, and red bell pepper. Stir-fry the vegetables for 3-4 minutes until they begin to soften but still maintain some crunch.
- Mix the sauce: In a small jug, combine 2 tablespoons cornflour, 2 tablespoons dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Chinese rice wine (or dry sherry), 120 ml beef stock, and the remaining 1 teaspoon of freshly ground black pepper. Stir well to dissolve the cornflour and create a smooth sauce mixture.
- Cook aromatics: Add the minced garlic and minced ginger to the vegetables in the wok. Stir-fry and cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the sauce: Pour the prepared sauce mixture into the wok with the vegetables. Bring it to a gentle simmer over medium heat, stirring frequently until the sauce thickens slightly. If the sauce becomes too thick, add a splash of water to adjust the consistency.
- Combine steak and sauce: Return the cooked steak into the wok. Stir well to coat all the meat evenly with the sauce and vegetables. Continue cooking for an additional 2 minutes until the steak is heated through and the flavors meld together.
- Serve: Serve the black pepper beef hot, spooned generously over bowls of freshly boiled rice for a delicious and hearty meal.
Notes
- For best results, slice the steak thinly against the grain to ensure tenderness.
- Adjust the amount of black pepper to increase or decrease spice according to personal preference.
- Use sunflower oil and sesame oil for authentic flavor and the right smoke point for high heat stir-frying.
- If Chinese rice wine is unavailable, dry sherry is a suitable substitute.
- Keep stirring during cooking to prevent burning and ensure even cooking.
- Leftover black pepper beef tastes great reheated and can be stored refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
