Black Pepper Beef
Easy black pepper beef with beef, black pepper and onion. This Chinese black pepper steak and beef takes 20 minutes to make and much better than takeout.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz (230g) beef tenderloin (flank steak or flap meat, cut into pieces)
- 2 ½ tablespoons cooking oil
- 1 clove garlic (minced)
- 1 piece ginger (peeled and sliced)
- 1/2 small green bell pepper (deseeded and cut into pieces)
- 1/2 small red bell pepper (deseeded and cut into pieces)
- 1/2 onion (cut into strips)
- 1 teaspoon freshly ground black pepper
- salt (to taste)
- 1 1/2 teaspoons Maggi seasoning sauce
- 1/2 teaspoons soy sauce
- 1/2 teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon worcestershire sauce
- 1 teaspoon Chinese rice wine (or sherry)
- 1/2 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
Instructions
- 1
Marinate the beef with all the Marinade ingredients for about 15 minutes.
- 2
Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until it is browned on the outside but still pink inside. Dish out and set aside.
- 3
Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and ginger until aromatic, then add the green bell pepper, red bell pepper, onion, and black pepper. Continue to stir-fry until you can smell the aromas of the ingredients in the wok.
- 4
Return the beef to the wok or skillet and stir-fry until cooked through, ensuring the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.