Ingredients
Beef Marinade
- 1 lb flank steak or sirloin, sliced against the grain into 1/4 inch thick, 2-inch-long strips
- ½ teaspoon baking soda
- 1 tablespoon cornstarch
- ½ teaspoon black pepper
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
Sauce
- 1 teaspoon black pepper (or more to taste)
- 1 ½ tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons granulated sugar
- ½ cup low sodium beef broth
- 1 tablespoon cornstarch
- 1 tablespoon water
Stir Fry
- ½ small yellow onion, sliced into 1-inch cubes
- 3 cloves garlic, minced
- 2 teaspoons ginger, minced
- 1 red bell pepper, sliced into 1-inch cubes
- 1 green bell pepper, sliced into 1-inch cubes
- 1 teaspoon sesame oil
- 2 tablespoons cooking oil (divided)
Instructions
- Marinate the beef: In a medium mixing bowl, combine the beef strips with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Mix thoroughly by hand until all pieces are evenly coated. Allow the beef to marinate for 15 minutes to tenderize and absorb flavors.
- Prepare the sauce: In a small mixing bowl, whisk together black pepper, oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, granulated sugar, low sodium beef broth, cornstarch, and water until smooth. Set aside.
- Cook the beef: Heat one tablespoon of cooking oil in a wok or large skillet over medium-high heat until hot. In batches to avoid overcrowding, lay the marinated beef in a single layer and sear for 30 seconds on each side until browned and cooked through. Remove cooked beef and set aside.
- Stir fry the aromatics and vegetables: Add the remaining tablespoon of cooking oil to the same skillet over medium-high heat. Once hot, add minced garlic and ginger and sauté for about 30 seconds until fragrant. Add the diced onion, red and green bell peppers and continue stir-frying for 2 minutes until vegetables are crisp-tender.
- Combine and finish: Return the cooked beef to the skillet and pour in the prepared sauce. Toss everything together continuously for 2 minutes or until the sauce has thickened and evenly coats the beef and vegetables. Turn off heat, drizzle with sesame oil, and give a final toss to blend all flavors.
- Serve: Serve the black pepper beef hot over steamed rice for a complete and satisfying meal.
Notes
- Slice the beef against the grain for maximum tenderness.
- Adjust the black pepper quantity to your preferred level of spiciness.
- Do not overcrowd the pan when searing the beef to ensure proper browning.
- Shao Xing wine adds authentic flavor but can be substituted with dry sherry if unavailable.
- Serve immediately to enjoy the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
