Black Pepper Beef Stir-Fry
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A fast, restaurant-style stir-fry of tender seared beef, charred onions, crisp bell peppers, and fresh black pepper in a glossy, savory sauce. Serve immediately over rice for a quick takeout-style dinner.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, soy, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 8 g
- 18 g
- 40 g
- 300 g
- 300 g
- 25 g
- 12 g
- 7 g
- 30 g
- 13 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 1.41 kg before cooking, which is about 470 g per serving.
Steps
Slice the beef thinly against the grain. Place it in a bowl, add the soy sauce and cornstarch, and toss thoroughly so every piece is lightly coated. Marinate for 15 minutes.
Heat 2 tablespoons of the vegetable oil in a wok or large skillet over the highest heat available. Continue heating until the oil is shimmering and the pan is nearly smoking.
Add the marinated beef in batches, leaving space between the pieces so they sear instead of steam. Cook each batch for 1 to 2 minutes per side, until browned on the outside but not fully cooked through. Transfer the beef to a plate.
Add the remaining vegetable oil to the hot wok or skillet. Add the chunked onions and sliced bell peppers, and stir-fry for 2 to 3 minutes, until they have a slight char while remaining crisp.
Add the minced garlic and sliced red chili peppers. Stir-fry for about 30 seconds, just until fragrant, taking care not to burn the garlic.
Return the seared beef to the wok. Add the freshly ground black pepper, dark soy sauce, oyster sauce, and brown sugar.
Toss everything together over high heat for 1 to 2 minutes, until the beef is cooked through and the seasonings coat the meat and vegetables in a glossy sauce.
Remove from the heat, garnish with the chopped green onions, and serve immediately over cooked rice.
Notes
Slice the beef against the grain for maximum tenderness. Use the highest heat your stove allows to develop smoky wok-hei flavor, and sear the beef in batches to prevent steaming. Keep the vegetables slightly crisp with a little char rather than overcooking them.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 595
- Protein
- 49 g
- Carbs
- 30 g
- Fat
- 32 g
- Fiber
- 5 g
Where the calories come from
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