Easy 30-Minute Black Pepper Beef

Easy 30-Minute Black Pepper Beef

Tender beef and crisp bell peppers and onions are stir-fried in a rich, savory black pepper sauce. This easy black pepper beef is ready in just 30 minutes, with a simple velveting marinade that keeps the beef tender and juicy.

5 from 13 votes

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Prep Time 25

Cook Time 5

Total Time 30

Course Main Course

Cuisine Chinese

Servings

Calories per serving 268 kcal

Ingredients

½ lb flank steak
½ large red bell pepper large diced
½ large green bell pepper large diced
½ medium onion julienned
1 tablespoon vegetable oil or any neutral oil

Beef Marinade

4 garlic cloves minced
2 teaspoon regular soy sauce or light soy sauce
2 teaspoon dark soy sauce
2 teaspoon Shaoxing wine or dry sherry
1.5 teaspoon cornstarch
½ teaspoon black pepper
½ teaspoon white granulated sugar
¼ teaspoon baking soda do not skip!
1 tablespoon vegetable oil or any neutral oil

Sauce

1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 tablespoon regular soy sauce or light soy sauce
½ teaspoon black pepper
1 teaspoon Shaoxing wine or dry sherry
1 tablespoon cornstarch
½ cup chicken stock low-sodium

Instructions

Optional: Partially freeze the beef uncovered for 45-60 minutes until the exterior is firm for easier thin slicing.

Using a sharp knife, slice the flank steak against the grain at a 45° angle into ¼-inch-thick strips.
Transfer the beef strips to a large bowl. Add the beef marinade ingredients and mix well. Marinate for 15-20 minutes and set aside.
In a small bowl, combine the sauce ingredients until the sugar has fully dissolved and set aside.
Heat the vegetable oil in a large pan or wok over medium-high heat. Once hot, add the beef in a single layer, cooking in batches if needed to avoid overcrowding. Sear on both sides until cooked through with lightly browned edges, about 2-3 minutes. Remove and set aside.
Stir-fry the onions and bell peppers for about 30 seconds until crisp-tender.
Re-whisk the sauce and pour it into the pan. Simmer for about 1 minute until glossy and thick enough to coat the back of a spoon. Return the beef and toss briefly until evenly coated and heated through. Serve immediately.

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