Description
Delicious Black Pepper Beef that combines tender steak and fresh vegetables, ready in just 30 minutes!
Ingredients
Scale
- 1 pound flank steak (or skirt steak)
- 2 tablespoons soy sauce (light soy sauce for milder flavor)
- 2 tablespoons Shaoxing wine (or dry sherry/white wine)
- 1 tablespoon cornstarch (can be substituted with potato or tapioca starch)
- 1 medium red bell pepper (fresh)
- 1 medium green bell pepper (or other sweet peppers)
- 1 medium onion (yellow or white onion as alternatives)
- 3 cloves garlic (fresh garlic preferred)
- 2 tablespoons oyster sauce (vegan options available)
- 1 tablespoon dark soy sauce
- 1 cup chicken stock (or beef stock)
- 1 teaspoon black pepper (increase for extra heat)
- 1 teaspoon white granulated sugar (or brown sugar for a hint of molasses)
- 1/2 teaspoon baking soda
Instructions
- Slice the flank steak against the grain at a 45-degree angle into ¼-inch thick pieces.
- Marinate the beef with soy sauce, Shaoxing wine, and cornstarch for about 15 minutes.
- Combine oyster sauce, dark soy sauce, chicken/beef stock, black pepper, sugar, and baking soda in a small bowl.
- Heat vegetable oil in a large pan over medium-high heat and fry marinated beef for 2 minutes.
- Remove beef and sauté sliced onions and bell peppers for 30 seconds until crisp.
- Pour in the sauce mixture and simmer until thickened, then return beef to the pan.
- Toss everything together and serve over rice or noodles if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Black Pepper Beef, Stir-fry, Quick Dinner