Black Pepper Beef
Introduction
Black Pepper Beef is a classic stir-fry dish that packs bold, spicy flavor into tender strips of beef. The combination of fresh vegetables, fragrant garlic, and a peppery sauce creates a dish that’s both comforting and exciting. Perfect for weeknight dinners or when you want restaurant-quality stir-fry at home, the beef turns tender thanks to a simple marinade, while the sauce coats everything with a glossy, flavorful finish. Serve it over steaming rice to soak up the sauce, and you’ve got a meal that will satisfy the whole family.
Ingrédients
Beef Marinade
- 1½ pounds flank steak, cut into thin strips (680 g / 1.5 lb)
- ½ teaspoon baking soda (2 g)
- 2 tablespoons low-sodium soy sauce (30 ml / 1 fl oz)
- 1 teaspoon sesame oil (5 ml / 0.17 fl oz)
- ½ teaspoon white pepper (1 g)
- 1 tablespoon cornstarch (8 g / 0.28 oz)
Sauce
- ¼ cup oyster sauce (60 ml / 2 fl oz)
- 1 teaspoon ground Sichuan peppercorn (2 g)
- 2 teaspoons coarsely ground black pepper (4 g)
- 3 tablespoons Shaoxing wine (45 ml / 1.5 fl oz)
- 2 tablespoons low-sodium soy sauce (30 ml / 1 fl oz)
- 1 teaspoon dark soy sauce (5 ml / 0.17 fl oz)
- 1 teaspoon sugar (4 g)
- 1 tablespoon cornstarch (8 g / 0.28 oz)
Stir Fry
- ⅓ cup vegetable oil (80 ml / 2.7 fl oz)
- 3 cloves garlic, minced (9 g / 0.3 oz)
- 2 medium onions, cut into 1-inch pieces (200 g / 7 oz)
- 1 large red bell pepper, cut into 1-inch pieces (150 g / 5.3 oz)
Instructions
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