Description

This Black Pepper Beef recipe features tender thinly sliced sirloin steak stir-fried with vibrant bell peppers and onions in a savory black pepper sauce. Quick and easy to prepare, it combines aromatic ginger, garlic, and rich oyster and soy sauces for a perfect balance of heat and umami. Served over steamed rice, this dish makes a satisfying and flavorful weeknight meal.

Ingredients

Scale

Beef and Seasoning

450 g (1 lb) thinly sliced sirloin steak, sliced against the grain
2 tsp freshly ground black pepper, divided
¼ tsp salt

Oils

4 tbsp sunflower oil, divided
1 tsp sesame oil

Vegetables

2 medium onions, peeled and chopped into thick slices
1 green bell pepper, deseeded and sliced
1 red bell pepper, deseeded and sliced
2 cloves garlic, peeled and minced
1 tsp minced ginger

Sauces and Liquids

2 tbsp cornflour (cornstarch)
2 tbsp dark soy sauce
2 tbsp oyster sauce
1 tbsp Chinese rice wine (or dry sherry)
120 ml (½ cup) beef stock

Other

Boiled rice, to serve

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Instructions

Season the Beef: Toss the thinly sliced steak with 1 teaspoon of freshly ground black pepper and ¼ teaspoon salt until the pieces are evenly coated, ensuring flavor throughout.
Heat Oils: In a wok or large frying pan, heat 3 tablespoons sunflower oil and 1 teaspoon sesame oil over high heat until nearly smoking, preparing for a quick stir-fry.
Cook the Steak: Add the steak slices to the hot oil and fry for 2-3 minutes, stirring constantly to prevent sticking and to brown the meat evenly. Once cooked, remove the steak and set aside.
Stir-Fry Vegetables: Add the remaining 1 tablespoon of sunflower oil to the wok. Stir-fry the sliced onions and bell peppers for 3-4 minutes until they begin to soften but still retain some crunch.
Prepare Sauce: In a small jug, combine cornflour, dark soy sauce, oyster sauce, Chinese rice wine, beef stock, and the remaining 1 teaspoon black pepper. Stir well until smooth and set aside.
Add Aromatics: Incorporate the minced garlic and ginger into the vegetables and cook for 1 minute while stirring to release their fragrance.
Simmer Sauce with Vegetables: Pour the prepared sauce mixture into the wok with the vegetables. Bring it to a gentle simmer, cooking until the sauce slightly thickens. Add a splash of water if needed to adjust consistency.
Combine Steak with Sauce: Return the cooked steak to the wok and stir well to coat the meat evenly with the thickened black pepper sauce. Cook together for an additional 2 minutes to heat through.
Serve: Serve the black pepper beef hot over freshly boiled rice for a complete meal.

Notes

For best results, slice the steak thinly against the grain to ensure tenderness.
You can substitute Chinese rice wine with dry sherry if unavailable.
Adjust the amount of black pepper to control the spiciness to your preference.
If the sauce thickens too much, add water gradually to maintain desired consistency.
This dish pairs excellently with steamed jasmine or basmati rice.