Chinese · Lunch
Black Pepper Beef Stir-Fry
Tender strips of beef seared in a screaming hot wok with onion and green pepper, tossed in a bold peppery oyster sauce glaze, a Cantonese restaurant staple.
$
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
420Calories
38gProtein
22gFat
12gCarbs
3gSugar
2gFiber
780mgSodium
85mgChol
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Instructions
1
Prep
Thinly slice 360g beef against the grain. Combine beef with 2 tsp cornstarch, 0.5 tsp baking soda, 2 tbsp light soy sauce, and 2 tsp Shaoxing wine; mix well and marinate 10 minutes. Deseed and cut 1 medium green bell pepper into 2cm pieces. Cut 1 medium yellow onion into 2cm wedges. Mince 4 garlic cloves and grate 2 tsp fresh ginger. Mix oyster sauce, dark soy sauce, sesame oil, black pepper, and water into a sauce; set aside.
2
Sear
Heat 2 tbsp neutral oil in a wok over high heat until smoking. Working in two batches if needed to avoid overcrowding, sear marinated beef in a single layer 1 to 2 minutes without stirring until browned. Toss once and cook 30 seconds more until cooked through. Remove and set aside.
3
Saute
Add remaining 2 tbsp oil to the wok. Stir-fry onion and pepper 2 to 3 minutes over high heat until lightly charred but still with bite. Add garlic and ginger; toss 30 seconds until fragrant.
4
Glaze
Return beef to the wok and pour over the sauce. Toss over high heat 1 to 2 minutes until glossy and well coated. The sauce should cling to each piece.
5
Plate
Transfer to serving bowls and serve immediately over steamed rice.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) beef sirloin or flank steak
- 1 medium green bell pepper
- 1 medium yellow onion
- 4 garlic cloves
- 2 tsp fresh ginger
- 3 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 tsp coarsely ground black pepper
- 2 tsp cornstarch
- 0.5 tsp baking soda
- 2 tsp Shaoxing rice wine
- 1 tsp sesame oil
- 4 tbsp neutral oil
- 1/4 cup water