Sizzling Black Pepper Beef Recipe

Slice & tenderize

Trim any excess fat from the flank steak and slice thinly across the grain into 1/8–1/4-inch strips. For easier slicing, partially freeze the steak for 30–40 minutes first.

Marinate

In a bowl, combine 2 tablespoons soy sauce, Shaoxing wine, 1 teaspoon cornstarch, optional baking soda, 1 teaspoon freshly ground pepper, and 1 tablespoon vegetable oil. Add the sliced beef and toss until evenly coated. Marinate at room temperature for 15–20 minutes or refrigerate up to 1 hour. Bring to room temperature before cooking if refrigerated.

Mix sauce

Whisk together the oyster sauce, light soy sauce, dark soy sauce, hot stock, 2 tablespoons water, and 1/2 teaspoon sugar in a small bowl. In a separate small cup, dissolve 1 teaspoon cornstarch into 2 tablespoons cold water to make a slurry and set aside.

Prepare aromatics

Thinly slice garlic and shallot, cut scallions into 1-inch pieces, and julienne the half red bell pepper if using. Coarsely crush or crack 1 to 1 1/2 teaspoons of black pepper in a mortar or with the back of a spoon; reserve the remainder for finishing.

Flash-fry aromatics

Heat a large heavy skillet or wok over high heat until very hot. Add 1 tablespoon neutral oil, swirl, then add the sliced garlic and shallot. Stir-fry quickly for 20–30 seconds until aromatic and just beginning to color. Remove aromatics to a plate to avoid burning.

Sear beef in batches

Return the pan to high heat and add the remaining 1 tablespoon neutral oil. When shimmering, add half the marinated beef in a single layer (do not overcrowd) and sear without stirring for 20–30 seconds to develop color, then toss and continue cooking for another 30–45 seconds until about 80% cooked. Remove to a plate. Repeat with the remaining beef. This quick sear keeps the beef tender.

Combine and finish

Lower heat to medium-high. Add the seared beef back to the pan along with the reserved garlic/shallot, julienned red pepper, and scallions. Pour the prepared sauce over and stir to combine. Give the cornstarch slurry a quick stir and add it to the pan, stirring continuously until the sauce thickens and becomes glossy, about 30–60 seconds. Stir in 1/2 teaspoon sesame oil, the remaining coarsely crushed black pepper (about 1/2–1 teaspoon more or to taste), and taste for seasoning; add up to 1/4 teaspoon salt if needed.

Remove from heat and transfer the sizzling black pepper beef to a warmed serving platter. Sprinkle toasted sesame seeds and chopped cilantro or extra scallions if using. Serve immediately over steamed rice or alongside stir-fried greens. For a restaurant-style sizzling presentation, transfer to a preheated cast-iron skillet or hot plate before serving.