Black Pepper Beef Recipe
Make Black Pepper Beef Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Beef
Sauce
Aromatics & Vegetables
Cooking & Finish
Method
Marinade & Beef
- 1
Prep and marinate
Slice the flank steak thinly across the grain into 1/8- to 1/4-inch strips. In a bowl combine 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp baking soda (if using), and 1 tsp vegetable oil. Add the sliced beef, toss to coat thoroughly, cover and refrigerate for 20–30 minutes (or up to 2 hours). The cornstarch creates a velvety coating; baking soda helps tenderize if desired.
Sauce
- 2
Mix the sauce
In a small bowl whisk together 1 tbsp oyster sauce, 1 tsp dark soy sauce, 1 tbsp light soy sauce, 1 cup beef or chicken stock, and 1 tsp brown sugar until smooth. In a separate cup dissolve 1 tsp cornstarch in 1 tbsp cold water to make a slurry and set aside. Have the sauce and slurry ready before you start cooking.
Aromatics & Vegetables
- 3
Prepare aromatics
Crack the black peppercorns coarsely using a mortar and pestle or the bottom of a heavy pan; you want large flakes, not powder. Mince 3 garlic cloves, thinly slice 1 shallot or small onion, slice the green bell pepper into strips, and slice scallions on the bias. If using fresh red chili, slice thinly.
Cooking & Finish
- 4
Stir-fry the beef
Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbsp vegetable oil and swirl to coat. Add the marinated beef in a single layer—work in two batches if necessary to avoid overcrowding. Sear each side 30–45 seconds until browned but not fully cooked through. Remove seared beef to a plate and set aside.
- 5
Cook aromatics & vegetables
Add the remaining 1 tbsp vegetable oil to the hot wok. Add the cracked black pepper and toast 10–15 seconds until fragrant (be careful not to burn). Add the minced garlic and sliced shallot and stir-fry 20–30 seconds until aromatic. Add the bell pepper and optional sliced chili and stir-fry 30–45 seconds so peppers remain crisp-tender.
- 6
Finish with sauce
Return the beef (and any accumulated juices) to the wok. Give the prepared sauce a quick stir then pour it into the wok. Bring to a simmer for 30–45 seconds so flavors combine. Stir the cornstarch slurry once and drizzle it into the simmering sauce, stirring constantly, until the sauce thickens and coats the beef, about 30–60 seconds.
- 7
Season and serve
Taste and adjust with up to 1 tsp salt if needed. Stir in 1 tsp sesame oil and the sliced scallions. Remove from heat. Serve hot over steamed rice or noodles, garnished with an extra sprinkle of coarsely cracked black pepper and sliced scallion if desired.