Black pepper beef stir-fry (黑椒牛柳)
Tender and succulent beef strips with a black pepper flavoured sauce, Chinese black pepper beef stir-fry can be made at home to a restaurant standard.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 350 g flank or skirt steak (12oz (see note 1 & 2))
- 1 tsp cornstarch
- 1 tsp Shaoxing rice wine
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 1 tsp ginger (julienned)
- 3 tbsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp freshly ground black pepper
- 1/4 tsp sugar
- 1 pinch salt
- 1 tsp cornstarch
- 3 tbsp water
- 2 tbsp cooking oil
- 1 onion (julienned)
- 1/2 red bell pepper (julienned)
Instructions
- 1
Slice the beef into strips (against the grain). Mix with the ingredients for the marinade. Leave to rest for 10 minutes.
- 2
Mix all the ingredients for the sauce then set aside.
- 3
Heat up the oil in a wok over high heat. Sear the marinated beef until it turns brown (should still be pink inside). Transfer it to a separate plate.
- 4
Add onion and pepper to the remaining oil in the wok. Cook for a minute or so.
- 5
Put the beef back into the wok. Stir fry for another 1-2 minutes until the beef is fully cooked.
- 6
Pour in the sauce. Stir until it becomes thick enough to coat the beef and vegetables nicely.
- 7
Sprinkle more ground black pepper for more intense flavour (optional). Serve hot with steamed rice.