1. What cut of beef is best for Black Pepper Beef?

Ribeye or sirloin are ideal because they're tender and flavorful. Flank, skirt, or hanger steak are also great choices if sliced thinly against the grain.

2. Can I make this recipe with a different protein?

Yes! Chicken, pork, shrimp, or firm tofu can all be substituted for the beef. Just be sure to adjust cooking times to prevent overcooking.

3. What can I use instead of Shaoxing wine?

Dry sherry, dry white wine, or Japanese cooking sake are good alternatives. If avoiding alcohol, use a splash of broth with a touch of rice vinegar.

4. Is it necessary to use freshly ground black pepper?

Freshly ground pepper gives the dish its signature aroma and spice. You can use pre-ground pepper, but the flavor will be less intense.

Black Pepper Beef - recipe maestro

Name: Black Pepper Beef
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 lb beef (sirloin or ribeye); 2 tbsp oil, for frying; 1 bell pepper, cut into chunks; 1/2 onion, cut into chunks; 4 garlic cloves, minced; 1.5 tsp ginger, minced; 1 tsp sesame oil; Marinade: 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, 1 tbsp neutral oil, 1/2 tsp baking soda, 1/4 tsp freshly-ground black pepper; Sauce: 1/2 cup unsalted beef stock, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, 2 tsp sugar, 2 tsp freshly-ground black pepper, 2 tsp cornstarch, 1 tsp dark soy sauce, 1/4 tsp chicken powder

Description

A beginner-friendly Black Pepper Beef stir-fry featuring tender beef, crisp bell peppers and onions, tossed in a bold, peppery sauce.

Ingredients

Scale

1 lb beef (sirloin or ribeye)
2 tbsp oil, for frying
1 bell pepper, cut into chunks
1/2 onion, cut into chunks
4 garlic cloves, minced
1.5 tsp ginger, minced
1 tsp sesame oil
Marinade: 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, 1 tbsp neutral oil, 1/2 tsp baking soda, 1/4 tsp freshly-ground black pepper
Sauce: 1/2 cup unsalted beef stock, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, 2 tsp sugar, 2 tsp freshly-ground black pepper, 2 tsp cornstarch, 1 tsp dark soy sauce, 1/4 tsp chicken powder

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Instructions

Slice the beef thinly against the grain and marinate with soy sauce, Shaoxing wine, cornstarch, oil, baking soda, and black pepper for at least 15 minutes.
Mix all sauce ingredients in a bowl until smooth and set aside.
Heat oil in a wok or large skillet over medium-high heat. Sear beef in batches until browned, then remove from the pan.
Add bell peppers and onions to the pan and stir-fry for 2–3 minutes. Add garlic and ginger, cooking for another minute until fragrant.
Pour in the sauce and simmer for 1–2 minutes until slightly thickened. Return the beef to the pan and toss with the sauce.
Drizzle with sesame oil, stir to coat, and remove from heat. Serve immediately with rice or noodles.

Notes

Slice beef against the grain for maximum tenderness.
Freshly ground pepper gives the dish more aroma and depth.
If the sauce thickens too fast, add a splash of water or stock.
Vegetables should be cut large to retain texture during stir-fry.
You can replace beef with chicken, pork, shrimp, or tofu.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main
Method: Stir-Fry
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 3g
Sodium: 820mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 26g
Cholesterol: 75mg