Tender and succulent beef strips with a black pepper flavoured sauce, Chinese black pepper beef stir-fry can be made at home to a restaurant standard.
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Once I was asked what is the difference between Chinese cuisine and Western cooking. I said:“Chinese cooks slice the food before serving whereas Western diners slice the food after being served.” I know it’s not true in all cases, but in general I think it’s correct.
Take beef steak for example. Instead of cooking a large piece, Chinese prefer slicing the meat to make a quick stir-fry. Today I’d like to introduce a classic dish using steak as the main ingredient: Black pepper beef stir-fry (黑椒牛柳).
What makes a plate of black pepper beef stir-fry stand out, in my opinion, is the succulence, tenderness of the beef strips and the generous use of freshly ground black pepper. To achieve the first goal, I have a few tips for you.
- Choose a cut of beef ideal for quick stir-fry. Flank steak and skirt steak are the best candidates.
- Slice the beef against the grain. Otherwise you will get a chewy, tough texture.
- Marinate the beef with classic Chinese marinade mixture which contains cornstarch, rice wine, soy sauce, etc.
- Keep the wok hot and move fast when stir frying. Follow the cooking sequence: First, quickly sear the beef then remove it from the wok. Fry the vegetables for a while then return the beef back to the wok. Overcooking will reduce the tenderness.
Cheaper cuts of beef (braising beef for example) are not ideal but acceptable for this dish. Just make sure to tenderize it with baking soda first (Chinese restaurant chefs usually do this). Afterwards, I always rinse the beef before marinating to reduce the unpleasant taste of baking soda.
Once you have the tender, succulent beef cooked, the last step is to stir in the sauce containing oyster sauce, soy sauce, and of course, lots of black pepper.
Compare to chilli, black pepper offers a more discreet sensation of hotness. It doesn’t burn you but its aroma will linger in your mouth for quite a while. For this beef stir-fry, be generous with black pepper and use freshly ground ones. This is what makes your dish exciting.
Onion and bell pepper are classic ingredients for black pepper beef stir-fry. However, you are free to use other vegetables too. Vegetables with a bit of crunchiness, such as broccoli, asparagus, celery and sugar snap peas, work very well.
Other quick stir-fries
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Black pepper beef stir-fry (黑椒牛柳)
Ingredients
For the marinade
- 350 g flank or skirt steak, 12oz (see note 1 & 2)
- 1 teaspoon cornstarch
- 1 teaspoon Shaoxing rice wine
- 1 teaspoon light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger, julienned
For the sauce
- 3 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon sugar
- 1 pinch salt
- 1 teaspoon cornstarch
- 3 tablespoon water
You also need
- 2 tablespoon cooking oil
- 1 onion, julienned
- ½ red bell pepper, julienned
Instructions
- Slice the beef into strips (against the grain). Mix with the ingredients for the marinade. Leave to rest for 10 minutes.
- Mix all the ingredients for the sauce then set aside.
- Heat up the oil in a wok over high heat. Sear the marinated beef until it turns brown (should still be pink inside). Transfer it to a separate plate.
- Add onion and pepper to the remaining oil in the wok. Cook for a minute or so.
- Put the beef back into the wok. Stir fry for another 1-2 minutes until the beef is fully cooked.
- Pour in the sauce. Stir until it becomes thick enough to coat the beef and vegetables nicely.
- Sprinkle more ground black pepper for more intense flavour (optional). Serve hot with steamed rice.
Notes
- Mix 1/2 teaspoon of baking soda with sliced beef then leave for at least 30 mins
- Rinse the beef in 500ml / 2 cups of water with 4 teaspoons of vinegar. Then rinse again under running water
- Drain well before adding to the marinade mixture
Your Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I substituted celery for the red pepper bc I was craving Panda Express – turned out so yummy!!
I’m so glad you enjoyed my recipe, Alice. Yes, celery makes a great substitute (I love its flavor and texture!)
Just made it today! It was so delicious – like restaurant quality good! I couldn’t find the right type of steak so I used your method with the baking soda. It worked perfectly. The beef was so nice and tender. Next time I will use the correct type of steak. I’m sure it will taste even better. 🙂
So happy to hear your feedback Nami!
Delicious recipe. This is the third time I’ve made this one. Looking forward to trying your other recipes. I paired this one with the fried rice recipe. Delicious!
How wonderful to hear that!
We all loved this. Used New York Strip steak as it was on sale. Quick and easy with excellent restaurant quality flavor! I received a wok for Christmas. Looks like I’ll be using more of your recipes.
Wish you a fun time cooking with your wok in the New Year!
Amazing! Beats any takeout and so quick. We fried the beef as flanks first, then cut up in strips to keep everything super tender. Not the correct way but worked out so well.
Your method sounds great Karina!
One of the first times I’m into a peppery taste. Good recipe!
A keeper recipe. Easy and as delicious as in restaurants!
Delicious recipe! Will definitely be making again!
brilliant
Delish! Exactly what I wanted. Thank you!