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Tag: beef and peppers

  • Black Pepper Beef

    Black Pepper Beef

    If you’re a fan of bold, savory flavors, Black Pepper Beef is about to become your new go-to stir-fry. This classic Chinese dish features tender strips of beef, crisp bell peppers, and onions, all coated in a rich, peppery sauce that’s both savory and slightly sweet.

    The star of the show is the generous amount of cracked black pepper, which adds warmth, depth, and a gentle kick without overwhelming heat. Ready in under 30 minutes, it’s faster than takeout and far more delicious. Serve it over steamed rice for a complete meal that’s guaranteed to satisfy.

    Ingredients

    For the Beef Marinade:

    • 1½ lbs (680g) flank steak or sirloin, thinly sliced against the grain
    • 2 tablespoons soy sauce
    • 1 tablespoon Shaoxing wine or dry sherry
    • 1 tablespoon cornstarch
    • 1 teaspoon sesame oil
    • ¼ teaspoon black pepper

    For the Black Pepper Sauce:

    • ¼ cup (60ml) soy sauce (low sodium recommended)
    • 2 tablespoons oyster sauce
    • 1 tablespoon dark soy sauce (or regular soy sauce)
    • 1 tablespoon brown sugar
    • ½ cup (120ml) beef broth or water
    • 1 tablespoon cornstarch

    For the Stir-Fry:

    • 3 tablespoons vegetable oil or peanut oil, divided
    • 2 tablespoons whole black peppercorns, coarsely crushed
    • 2 cloves garlic, minced
    • 1 teaspoon ginger, grated
    • 1 medium onion, sliced into wedges
    • 1 green bell pepper, cut into 1-inch pieces
    • 1 red bell pepper, cut into 1-inch pieces
    • 3 green onions, sliced (white and green parts separated)

    For Garnish:

    • 1 tablespoon toasted sesame seeds
    • Extra cracked black pepper

    For Serving:

    • Steamed jasmine rice

    Instructions

    1. Marinate the Beef: In a medium bowl, combine the sliced beef with soy sauce, Shaoxing wine, cornstarch, sesame oil, and black pepper. Mix well and let marinate for 10 to 15 minutes while you prepare the other ingredients.

    2. Make the Black Pepper Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, brown sugar, beef broth, and cornstarch until smooth. Set aside.

    3. Crush the Black Peppercorns: Place the whole black peppercorns in a ziplock bag or between sheets of parchment paper. Crush them with a heavy pan or rolling pin until coarsely ground. Alternatively, use a mortar and pestle or a spice grinder for a few quick pulses.

    4. Stir-Fry the Beef: Heat a large wok or skillet over high heat. Add 2 tablespoons of oil. Add the marinated beef in a single layer. Cook undisturbed for 1 to 2 minutes until browned, then stir-fry for another 1 to 2 minutes until cooked through. Remove and set aside.

    5. Toast the Peppercorns and Aromatics: Add the remaining 1 tablespoon of oil to the wok. Add the crushed black peppercorns and stir-fry for 30 seconds until fragrant. Add the garlic and ginger, stir-frying for another 30 seconds.

    6. Stir-Fry the Vegetables: Add the onion wedges and bell peppers. Stir-fry for 2 to 3 minutes until crisp-tender.

    7. Combine and Sauce: Return the cooked beef to the wok. Give the sauce a final stir and pour it into the wok. Add the white parts of the green onions. Toss everything together and cook for 1 to 2 minutes until the sauce thickens and coats all the ingredients.

    8. Serve: Transfer to a serving bowl. Garnish with sesame seeds, the green parts of the green onions, and an extra sprinkle of cracked black pepper. Serve immediately with steamed jasmine rice.

    This Black Pepper Beef is a bold, flavorful stir-fry that’s guaranteed to beat any takeout—perfect for busy weeknights.

  • Chinese Pepper Steak: Better Than Takeout

    Chinese Pepper Steak: Better Than Takeout

    Chinese pepper steak is a beloved takeout classic—tender strips of beef stir-fried with crisp bell peppers and onions in a rich, savory black pepper sauce. It’s quick, satisfying, and surprisingly easy to make at home.

    The key is velveting the beef for tenderness, getting a good sear on the meat, and creating a sauce that’s perfectly balanced between savory, sweet, and peppery. Serve it over steamed rice for a weeknight dinner that beats any delivery.

    Ingredients

    For the Beef:

    • 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
    • 2 teaspoons soy sauce
    • 1 teaspoon dark soy sauce (optional, for color)
    • 1 tablespoon cornstarch
    • 1 teaspoon vegetable oil
    • ¼ teaspoon white pepper

    For the Sauce:

    • ½ cup (120ml) beef broth
    • 2 tablespoons soy sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon dark soy sauce
    • 1 teaspoon sugar
    • 1 teaspoon freshly ground black pepper (or more to taste)
    • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

    For the Stir-Fry:

    • 3 tablespoons vegetable oil, divided
    • 1 green bell pepper, sliced into strips
    • 1 red bell pepper, sliced into strips
    • 1 medium onion, sliced
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 3 green onions, cut into 2-inch lengths (optional)

    Instructions

    1. Prepare the Beef: In a bowl, combine the sliced beef with soy sauce, dark soy (if using), cornstarch, oil, and white pepper. Mix well until each piece is coated. Let marinate for 15-20 minutes while you prepare the other ingredients.

    2. Make the Sauce: In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, dark soy sauce, sugar, and black pepper. Set aside. In a separate tiny bowl, prepare the cornstarch slurry.

    3. Sear the Beef: Heat your wok or largest skillet over high heat until smoking. Add 2 tablespoons of oil and swirl to coat. Add the beef in a single layer (work in batches if needed).

    Let sear without moving for 1 minute until browned on one side. Stir-fry for another 30-60 seconds until just cooked through. Transfer to a plate and set aside.

    4. Stir-Fry Vegetables: Add the remaining 1 tablespoon oil to the wok. Add the bell peppers and onion. Stir-fry for 2-3 minutes until crisp-tender. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.

    5. Add Sauce: Give the sauce a quick stir and pour it into the wok. Bring to a simmer and cook for 1-2 minutes.

    6. Thicken Sauce: Stir the cornstarch slurry again and slowly add it to the wok while stirring constantly. Cook until the sauce thickens and becomes glossy, about 30 seconds.

    7. Combine: Return the beef to the wok along with the green onions (if using). Toss everything together until the beef is heated through and coated in the sauce, about 1 minute.

    8. Serve: Transfer to a serving platter and serve immediately with steamed rice.

    Pro-Tips for Pepper Steak Perfection

    • Slice Beef Thinly Against the Grain: This ensures tender bites. Freeze the beef for 20-30 minutes before slicing for easier cutting.
    • Velvet the Beef: The cornstarch marinade is essential for that tender, silky texture.
    • High Heat Is Key: A screaming-hot wok creates a good sear and keeps vegetables crisp.
    • Work in Batches: Don’t overcrowd the pan—it lowers the temperature and steams the ingredients instead of searing them.
    • Fresh Black Pepper: Use freshly ground black pepper for the best flavor.
    • Don’t Overcook Vegetables: They should be crisp-tender, not soft.
    • Serve Immediately: This dish is best fresh, right out of the wok.
    • Make It Spicy: Add sliced chili peppers or red pepper flakes for extra heat.

    This Chinese Pepper Steak is better than takeout—absolutely delicious.