Juicy Black Pepper Beef Recipe: Spice Up Your Dinner Tonight

Succulent strips of beef sizzle with bold black pepper beef recipe flavors that dance across your taste buds.

Tender meat meets a robust seasoning blend that promises pure culinary excitement.

Each bite delivers a punch of intense, aromatic spice that tingles the palate.

Restaurant-quality meals emerge from your own kitchen with minimal effort.

The secret lies in perfectly balanced marinades and quick, high-heat cooking techniques.

Fragrant black pepper creates a mouthwatering crust that seals in rich, savory juices.

This recipe transforms an ordinary dinner into an extraordinary feast you won’t forget.

Black Pepper Beef Why It Pops

• Spice Up Your Meal: Black Pepper Beef delivers a bold, zesty flavor profile that transforms an ordinary dinner into an exciting culinary adventure.
• Master Quick Cooking: This stir-fry recipe comes together in minutes, making it perfect for busy home cooks who want restaurant-quality results without complicated techniques.
• Customize with Ease: Swap vegetables or adjust spice levels to match your family's taste preferences, creating a flexible dish that pleases everyone at the table.
• Wow-Worthy Weeknight Dinner: Impressive enough for guests but simple enough for a regular family meal, this recipe strikes the perfect balance between gourmet and accessible.

Black Pepper Beef Ingredient Rundown

• Beef Steak Strips: Tender meat that forms the protein base of the dish and absorbs the rich marinade flavors.

• Baking Soda: Helps tenderize the beef and create a softer texture.
• Soy Sauce: Adds depth of flavor and enhances the meat's umami taste.
• Sesame Oil: Provides a nutty and aromatic essence to the beef.
• White Pepper: Introduces a mild, subtle spiciness to the marinade.
• Cornstarch: Acts as a thickening agent and helps create a protective coating on the beef.

• Oyster Sauce: Contributes a rich, savory flavor to the dish.
• Sichuan Peppercorn: Brings a unique, numbing spiciness characteristic of Sichuan cuisine.
• Black Pepper: Adds a sharp and bold pepper heat.
• Shaoxing Wine: Provides a complex, slightly sweet depth to the sauce.
• Light Soy Sauce, Dark Soy Sauce: Combine to create a balanced, complex salty flavor.
• Sugar: Balances the savory and spicy elements with a touch of sweetness.
• Cornstarch: Helps thicken and bind the sauce.

• Garlic, Onion, Bell Pepper: Add fresh, crisp textures and complementary flavors to the beef.

• Vegetable Oil, Sesame Oil: Provide cooking medium and additional flavor enhancement.

Black Pepper Beef Cooking Steps Guide

Step 1: Marinate the Protein

Tenderize steak strips with baking soda, then blend with soy sauce, sesame oil, white pepper, and cornstarch.

Massage ingredients thoroughly and let rest in refrigerator for 20 minutes to enhance flavor and texture.

Step 2: Create Spicy Sauce

• Oyster sauce
• Sichuan peppercorn
• Black pepper
• Shaoxing wine
• Soy sauces
• Sugar
• Cornstarch

Set sauce mixture aside for later use.

Step 3: Sear Meat Perfectly

Heat vegetable oil in wok or large skillet over high temperature.

Quickly cook beef in batches until golden brown edges form, approximately 2-3 minutes per batch.

Transfer cooked meat to clean plate.

Step 4: Develop Aromatic Base

Reduce heat to medium-high.

Quickly sauté minced garlic until fragrant.

Add chopped onions and bell peppers, stirring rapidly for one minute to maintain crispness.

Step 5: Combine and Glaze

Return seared beef to wok.

Pour prepared spicy sauce over ingredients.

Toss everything together until sauce thickens and coats meat and vegetables evenly.

Finish with a light drizzle of sesame oil for extra depth.

Step 6: Plate and Enjoy

Serve hot over steamed white rice.

Garnish with optional green onions or sesame seeds for added visual appeal.

Tips For Tender Black Pepper Beef

• Use baking soda in the marinade to break down beef proteins, ensuring super tender and juicy meat that melts in your mouth.
• Adjust black and Sichuan peppercorn quantities to match your heat tolerance without overwhelming the dish's delicate flavors.
• Stir-fry beef in batches to maintain high wok temperature, preventing meat from steaming and ensuring perfect golden-brown edges.
• Drain excess oil after cooking beef to keep the final dish light and prevent greasiness while preserving those delicious pan-drippings.
• Add a final drizzle of sesame oil just before serving to elevate the overall aroma and introduce a subtle nutty undertone to the black pepper beef.

Black Pepper Beef Flavor Mixes

• Spicy Chili Beef Variation: Replace black pepper with red chili flakes for a fiery kick. Swap Sichuan peppercorn with cayenne pepper to enhance heat intensity.
• Vegetarian Protein Swap: Substitute beef with firm tofu or tempeh. Marinate plant-based protein using same marinade technique for similar flavor profile.
• Low-Carb Cauliflower Base: Skip traditional rice and serve over cauliflower rice. Use lettuce wraps as alternative serving option for reduced carbohydrate intake.
• Gluten-Free Adaptation: Replace regular soy sauce with tamari. Ensure cornstarch is certified gluten-free. Use gluten-free Shaoxing wine or dry sherry as alternative.

Serving Black Pepper Beef Family Style

• Cozy Rice Bowl Delight: Nestle the sizzling black pepper beef over fluffy steamed white rice, creating a perfect comfort meal that soaks up the rich, peppery sauce.
• Gourmet Garnish Magic: Sprinkle freshly chopped green onions or toasted sesame seeds on top for a burst of color and extra layer of nutty flavor that elevates the dish.
• Quick Dinner Party Star: Pair with crisp cucumber salad or quick pickled vegetables to balance the beef's bold, spicy profile and add a refreshing contrast to the warm stir-fry.
• Asian-Inspired Side Kick: Serve alongside light vegetable spring rolls or steamed dumplings for a complete meal that brings restaurant-quality excitement to your home dining experience.

How To Store Black Pepper Beef

• Store black pepper beef in an airtight container in the refrigerator for up to 3-4 days, ensuring the meat stays fresh and flavorful.
• Carefully pack the cooled dish in freezer-safe containers, which can preserve the meal for 2-3 months without losing its original taste and texture.
• Warm the beef in a skillet over medium heat, adding a splash of water or broth to prevent drying out and maintain the sauce's moisture.
• Keep rice and beef separate when storing to maintain the meat's crispy edges and prevent unnecessary moisture absorption.

FAQs

• Why do I need to marinate the beef with baking soda?

Baking soda helps tenderize the beef by breaking down proteins, making the meat softer and more flavorful. It also helps the beef cook quickly and evenly during stir-frying.

• Can I substitute Shaoxing wine in the sauce?

If you can’t find Shaoxing wine, you can replace it with dry sherry or rice wine. These alternatives will provide a similar depth of flavor to your black pepper beef.

• What type of beef is best for this recipe?

Choose tender cuts like sirloin, flank steak, or ribeye. Cut the beef into thin strips against the grain to ensure maximum tenderness and quick cooking.

Black Pepper Beef Recipe

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4.6 from 29 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Succulent black pepper beef sizzles with bold Asian-inspired flavors, delivering a quick and satisfying meal that blends tender meat and zesty spices. Pepper-crusted strips promise a restaurant-quality experience you can easily recreate in your kitchen.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1.5 pounds (680 grams) flank steak, cut into thin strips

Marinade Ingredients:

• 1/2 teaspoon baking soda
• 2 tablespoons low sodium soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch

Sauce Ingredients:

• 1/4 cup oyster sauce
• 1 teaspoon ground Sichuan peppercorn
• 2 teaspoons coarsely ground black pepper
• 3 tablespoons Shaoxing wine
• 2 tablespoons low sodium soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sugar
• 1 tablespoon cornstarch

Stir Fry Components:

• 1/3 cup vegetable oil
• 3 cloves garlic, minced
• 2 medium onions, cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• Extra sesame oil for finishing (optional)

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Instructions

1. Tenderize beef strips with baking soda, soy sauce, sesame oil, white pepper, and cornstarch. Thoroughly coat each piece and refrigerate for 20 minutes to enhance meat texture and flavor.
2. Create a complex sauce by whisking oyster sauce, Sichuan peppercorn, black pepper, Shaoxing wine, soy sauces, sugar, and cornstarch in a separate bowl. Let ingredients meld while preparing other components.
3. Heat vegetable oil in a wok until extremely hot. Sear beef in batches, cooking each portion 2-3 minutes until achieving a golden-brown exterior. Transfer cooked meat to a clean plate, maintaining high heat.
4. Reduce wok temperature to medium-high. Quickly sauté minced garlic for 30 seconds until aromatic. Introduce onion and bell pepper pieces, stir-frying rapidly to maintain vegetable crispness.
5. Reintroduce seared beef to the wok. Pour prepared black pepper sauce over ingredients, tossing vigorously to ensure comprehensive coating. Allow sauce to thicken for 1-2 minutes, creating a glossy finish.
6. Enhance final dish with a delicate drizzle of sesame oil. Immediately transfer to serving plates atop steamed rice, ensuring optimal temperature and flavor presentation.

Notes

• Tenderize beef by using baking soda, which helps break down protein fibers and creates a more tender texture.
• Marinate for at least 20 minutes to allow flavors to penetrate deeply and enhance meat’s softness.
• Control heat carefully during cooking to prevent beef from becoming tough or overcooked.
• Use high-heat cooking method like stir-frying to maintain beef’s juiciness and develop rich caramelized edges.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Dinner, Lunch
• Method: Stir-Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 70 mg