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Black Pepper Beef Recipe

Name: CHPSTX Asian Eaterys Black Pepper Beef Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb flank steak or sirloin, thinly sliced against the grain; 2 tbs soy sauce (for marinade); 1 tbs Shaoxing wine or dry sherry; 1 tsp cornstarch (for velveting); 1 tsp baking soda (optional, for extra tenderness); 1 tsp vegetable oil (for marinade); 1 each green bell pepper, seeded and sliced into 1/2-inch strips; 1 each red bell pepper, seeded and sliced into 1/2-inch strips; 1 each yellow or white onion, cut into 1/2-inch slices; 3 cloves garlic, minced; 2 each scallions (green parts), sliced on a diagonal; 3 tbs chicken broth or water; 1 tbs oyster sauce; 1 tbs light soy sauce; 1 tsp dark soy sauce (for color, optional); 1 tsp brown sugar; 1 tsp rice vinegar or Chinese black vinegar; 1 tsp cornstarch (slurry); 2 tsp coarsely ground black pepper (preferably cracked); 1 tsp salt; 1 tsp sesame oil; 2 tbs neutral oil for cooking (vegetable or canola)

Inspired by CHPSTX Asian Eatery

Time35m

Serves3

Green & red bell peppers, onion, garlic, brown sauce

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Ingredients

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Beef & Marinade

1 lb flank steak or sirloin, thinly sliced against the grain

2 tbs soy sauce (for marinade)

1 tbs Shaoxing wine or dry sherry

1 tsp cornstarch (for velveting)

1 tsp baking soda (optional, for extra tenderness)

1 tsp vegetable oil (for marinade)

Vegetables & Aromatics

1 each green bell pepper, seeded and sliced into 1/2-inch strips

1 each red bell pepper, seeded and sliced into 1/2-inch strips

1 each yellow or white onion, cut into 1/2-inch slices

3 cloves Garlic, minced

2 each scallions (green parts), sliced on a diagonal

Brown Sauce

3 tbs chicken broth or water

1 tbs oyster sauce

1 tbs light soy sauce

1 tsp dark soy sauce (for color, optional)

1 tsp Brown sugar

1 tsp rice vinegar or Chinese black vinegar

1 tsp cornstarch (slurry)

Seasoning & Finishing

2 tsp coarsely ground black pepper (preferably cracked)

1 tsp Celtic sea salt

1 tsp Toasted sesame oil

2 tbs neutral oil for cooking (vegetable or canola)

Method

Beef & Marinade

Prepare and Marinate Beef

Pat the steak dry with paper towels. Slice thinly against the grain into roughly 1/8- to 1/4-inch strips. Place the sliced beef in a bowl and add 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp baking soda (optional), and 1 tsp vegetable oil. Mix thoroughly so each piece is coated. Cover and refrigerate for at least 20 minutes (up to 1 hour).

Vegetables & Aromatics

While the beef marinates, wash and core the bell peppers. Slice into 1/2-inch strips. Peel and slice the onion into 1/2-inch wedges. Mince the garlic and slice the scallions on the diagonal. Keep vegetables separated and ready for quick stir-frying.

Brown Sauce

Mix the brown sauce ingredients in a small bowl: 3 tbs chicken broth (or water), 1 tbs oyster sauce, 1 tbs light soy sauce, 1 tsp dark soy sauce (optional), 1 tsp brown sugar, and 1 tsp rice vinegar. In a separate small cup, dissolve 1 tsp cornstarch in 1 tbs cold water to make a slurry and set aside.

Stir-Fry & Finish

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs neutral oil and swirl to coat.

Add the marinated beef in a single layer (work in batches if necessary to avoid crowding). Spread the strips so they contact the pan. Sear without moving for 30–45 seconds, then stir-fry for another 30 seconds until the meat is mostly cooked but still juicy. Remove the beef to a plate and set aside.

Add the remaining 1 tbs neutral oil to the wok. Add the sliced onion and bell peppers and stir-fry over high heat for 1–2 minutes until they begin to soften but remain crisp-tender. Add the minced garlic and continue to stir-fry for 20–30 seconds until fragrant (do not burn).

Return the beef and any accumulated juices to the wok. Stir to combine with the vegetables.

Pour the prepared brown sauce over the beef and vegetables and stir once to distribute. Give the cornstarch slurry a quick stir and add it to the wok. Stir constantly for 30–60 seconds as the sauce thickens and becomes glossy, coating the beef and vegetables.

Season with 2 tsp coarsely ground black pepper and up to 1 tsp salt (taste and adjust). Drizzle 1 tsp sesame oil and add the sliced scallions. Toss briefly to combine and remove from heat.

Transfer to a serving plate and serve immediately over steamed rice or noodles.