Black Pepper Beef Stir-Fry



Black Pepper Beef Stir-Fry

Tender and succulent beef strips with a black pepper flavoured sauce. Easy Chinese stir-fry with beef, black pepper, and onion. This recipe takes 20 minutes to make and is much better than takeout.


12oz flank or skirt steak, sliced into strips against the grain (see note 1 & 2)
1 onion, julienned
1/2 green bell pepper, julienned
2 tablespoons + 1/2 tablespoon cooking oil

For the marinade
1 teaspoon cornstarch
1 teaspoon Shaoxing rice wine
1 teaspoon light soy sauce
1 teaspoon pure sesame oil
1 teaspoon ginger, julienned

For the sauce
3 tablespoons oyster sauce
1 teaspoon light soy sauce
1 teaspoon freshly ground black pepper
1/4 teaspoon sugar
1 pinch salt
1 teaspoon cornstarch
3 tablespoons water



Step 1:    Marinate the meat first. Leave to combine for at least 10 minutes.
Mix the sauce then set aside.




Step 2:    Heat up 2 tablespoons of oil in a wok (or frying pan) over a high heat. Sear the marinated beef until bits and parts turn brown (should still be pink ). Transfer it to a separate plate.



Step 3:    Add onion and pepper to the remaining oil in the wok. Cook for a minute or so. Put the beef back into the wok. Stir fry for another 1-2 minutes until the beef is fully cooked. Pour in the sauce. Stir until the sauce becomes thick enough to coat the beef and vegetables nicely.



Sprinkle more ground black pepper on top for more intense flavour (optional). Serve hot with steamed rice.