Chinese · Dinner
Black Pepper Beef Rice Bowl
Beef sirloin seared over high heat in a wok and finished with a coarse black pepper and soy sauce glaze with onion and bell pepper. Built with oyster sauce, garlic and ginger for a savoury, glossy coating, served over steamed jasmine rice in wok-style Chinese takeout fashion.
$7
12 minsPrep
13 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
486Calories
39.2gProtein
19.8gFat
36.8gCarbs
6.8gSugar
2.9gFiber
1580mgSodium
103mgChol
5.1gSat Fat
790mgPotassium
55mgCalcium
4.2mgIron
2.6mcgVitamin B12
38mgVitamin C
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Thinly slice the beef sirloin against the grain, then toss with cornstarch and half the soy sauce until evenly coated; let sit 10 minutes.
2
Sear
Heat half the vegetable oil in a wok over high heat until shimmering, add beef in a single layer and sear 90 seconds per side until browned but still pink in the center; remove to a plate.
3
Stir-fry
Add remaining oil to the wok over medium-high heat, stir-fry the sliced onion and bell pepper 2 minutes until edges soften, then push vegetables aside, add the minced garlic and ginger and stir 30 seconds until fragrant.
4
Plate
Return the beef to the wok with remaining soy sauce, oyster sauce, cracked black pepper, shaoxing wine and sugar; toss over high heat 90 seconds until glossy, then spoon rice into a bowl, top with beef and vegetables, and scatter sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g beef sirloin
- 2 tsp2 tsp cornstarch
- 2 tbsp2 tbsp soy sauce, divided
- 2 tbsp2 tbsp vegetable oil, divided
- 11 onion
- 11 bell pepper
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp coarsely cracked black pepper
- 2 tsp2 tsp shaoxing wine
- 1 tsp1 tsp sugar
- 22 scallion
- 1 1/2 cup290g cooked jasmine rice
