Easy 30-Minute Black Pepper Beef

Easy 30-Minute Black Pepper Beef

Tender beef, crisp bell peppers, and onions stir-fried in a rich, savory black pepper sauce. This easy black pepper beef recipe is ready in just 30 minutes. I velvet the beef with baking soda and cornstarch to keep it tender and juicy during stir-frying.

5 from 14 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: Freeze the beef uncovered for 45-60 minutes until slightly 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. Set aside to marinate for 15-20 minutes.
In a small bowl, combine the sauce ingredients and whisk until well mixed. 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. Sear on both sides for about 2-3 minutes total, until cooked through with lightly browned edges. Remove and set aside.
In the same pan over medium-high heat, 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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