Black Pepper Beef
Tender beef strips coated in a bold black pepper sauce with onions and garlic. A quick stir-fry classic that delivers restaurant-quality flavor in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs beef sirloin or flank steak
- 2 tbsp coarsely ground black pepper
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tbsp rice wine or dry sherry
- ½ cup beef broth
- 4 cloves garlic cloves, minced
- 2 medium onions, sliced into strips
- 3 tbsp vegetable oil
- 1 tbsp cornstarch
- 2 tbsp water
- 2 stalks green onions, sliced
Instructions
- 1
Slice beef thinly against the grain, about 0.25 inch thick.
- 2
In a small bowl, combine soy sauce, oyster sauce, rice wine, and beef broth.
- 3
Mix cornstarch with water to create a slurry for thickening.
- 4
Heat a 14-inch wok or large skillet over high heat. Add 1.5 tbsp oil until shimmering.
- 5
Working in batches, sear beef 2-3 minutes per side until browned. Transfer to a plate.
- 6
Add remaining oil to the wok. Stir-fry onions for 3-4 minutes until softened.
- 7
Add minced garlic and coarsely ground black pepper. Toast for 30 seconds until fragrant.
- 8
Pour in the sauce mixture. Bring to a simmer and stir in cornstarch slurry until sauce thickens, about 1 minute.
- 9
Return beef to the wok and toss to coat evenly. Simmer for 2 minutes.
- 10
Garnish with sliced green onions and serve immediately over steamed rice.
Tools you’ll need
- 14-inch wok or large skillet
- cutting board
- chef's knife
- small mixing bowl
- wooden spoon or wok spatula
- measuring spoons
- measuring cups
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