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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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