Black Pepper Beef Stir Fry

Black Pepper Beef Stir Fry

Black pepper beef stir fry is a dish that can be found in most Chinese takeout restaurants. It uses very common Asian pantry ingredients and can be put together in under 45 minutes.

My inspiration around this dish comes from a Chinese restaurant I went to last week called Swatow restaurant located downtown Toronto. Whenever I go out to eat at a Chinese restaurant in the city I am quite skeptical. However, I was pleasantly surprised at how traditional all their plates were and would definitely go back if I was in the area.

The tender slices of beef paired with a thick black pepper sauce went perfectly with my bowl of fried rice. The perfect stir fry veggies to include in this are bell peppers and thinly sliced yellow onions. This recipe is perfect for those easy weeknight meals.

Important ingredients/steps for black pepper beef stir fry

Striploin steak: A striploin steak is preferred as it can be cut into strips and become super tender when cooked properly. Alternatively, I would recommend a tenderloin/filet but those are more expensive. A budget friendly option would be flank steak, but it doesn’t have the same texture in my opinion.

Baking soda: Baking soda is the key to getting your strip steak extra tender. You want to use about a 1/2 teaspoon of baking soda. Let it marinate in the beef for at least 30 minutes before cooking to see the best results.

Black pepper: Since it’s black pepper beef, the black pepper is a key ingredient. I use course ground black pepper in packages from Costco, but you can use fresh ground black pepper too. Of course, adjust the amount to your personal preference.

Corn starch slurry: I pre-mix the corn starch slurry into my sauce which just makes like easier. The slurry will help thicken the sauce once cooked.

Black Pepper Beef Stir Fry

This black pepper beef stir fry is another easy weeknight dinner idea that goes perfect with rice, noodles, or by itself.
Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Course Main Course
Cuisine cantonese, Chinese

Ingredients
  

Steak marinade

  • 1 lbs striploin steak
  • ½ tsp baking soda
  • 2 tsp corn starch
  • 2 tsp Shaoxing rice wine
  • 1 tsp sugar
  • 1 tbsp soy sauce
  • tbsp olive oil

Vegetables

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 yellow onion
  • 5 cloves garlic

Sauce

  • 3 tsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp black pepper
  • 2 tbsp water
  • 2 tsp corn starch

Instructions
 

  • Cut your steak against the grain into rectangular prisms about ½ inch thickness. I like to cut once against the grain then split that piece in half because the steaks usually come about 1 inch thickness already.
  • Mix your steak with the rest of the marinade ingredients then allow it to marinate for at least 30 minutes.
  • While the steak is marinating, prepare all your vegetables by thinly slicing your peppers and onions, then making thin slices of garlic.
  • Pre-mix your sauce by combining all of the sauce ingredients. I would recommend mixing the corn starch and water separately to prevent the corn starch lumps.
  • Heat up your wok or pan over high heat then add some oil. Sear your steak and cook for 3 minutes and remove. The steak will cook very quickly since they are thinly sliced and you definitely don't want to overcook.
  • Add some more oil then begin to sauté your veggies in the wok for 3 minutes before adding in your pre mixed sauce.
  • After about 1 minute, once the sauce has warmed up, add your beef back in, stir for 1 more minute to coat in the sauce then remove from heat and serve. Optionally garnish with sesame seeds.
Keyword beef, blackpepper, stir fry

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