Black Pepper Beef Stir-Fry (黑椒牛柳)
Learn how to make black pepper beef stir fry with tender, juicy beef and a bold, flavorful sauce.
- 11 oz beef (see notes below for cut choices)
- 1 teaspoon Shaoxing rice wine
- 1 teaspoon light soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon water
- 1 teaspoon neutral cooking oil
- 3 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon black pepper (freshly ground)
- 1 teaspoon toasted sesame oil
- ¼ teaspoon sugar
- 4 tablespoon water
- 2 tablespoon neutral cooking oil (divided)
- 4 cloves garlic (sliced)
- 1 onion (sliced)
- ½ red bell pepper (sliced)
- Slice the beef against its grain into strips. Mix with Shaoxing rice wine, light soy sauce, cornstarch, and water until the liquid is well absorbed. Then coat with cooking oil and leave to rest for 10 minutes.
- In a small bowl, prepare the sauce by mixing oyster sauce, light soy sauce, cornstarch, black pepper, sesame oil, sugar, and water. Set aside.
- Heat a wok over high heat until lightly smoking, then pour in 1½ tablespoon cooking oil. Add the marinated beef and sear until the surface browns (should still be pink inside). Transfer out to a plate.
- Add the remaining ½ tablespoon oil, then stir in garlic, onion and pepper. Toss for about a minute.
- Return the beef and stir fry for another 1 minute or so until fully cooked.
- Pour in the sauce. Toss well and dish out as soon as the sauce becomes just thick enough to coat the spatula.
- For a more intense flavor, sprinkle extra ground black pepper. Serve warm.
A reader favorite that's quick enough for weeknight dinners. Mix with Shaoxing rice wine, light soy sauce, cornstarch, and water until the liquid is well absorbed.
Then coat with cookery oil and leave to rest for 10 minutes. In a small bowl, prepare the sauce by mixing oyster sauce, light soy sauce, cornstarch, black pepper, sesame oil, sugar, and water. Heat a wok over high heat until lightly smoking, then pour in 1½ tablespoon preparation oil.
Add the marinated beef and sear until the surface browns (should still be pink inside). Add the remaining ½ tablespoon oil, then stir in garlic, onion and pepper.
Return the beef and stir fry for another 1 minute or so until fully cooked. Toss well and dish out as soon as the sauce becomes just thick enough to coat the spatula. For a more intense savor, sprinkle extra ground black pepper.
