Bold Flavorsome Beef Dish

This Black Pepper Beef is bold and flavorsome, with a peppery kick that pairs perfectly with tender strips of beef. This one is my husband's favorite, and it's a regularly requested dish in our household!

I first made this recipe when we couldn't get takeout during a snowstorm, and my husband declared it better than our local Chinese restaurant. Now it's on our weekly rotation and always disappears quickly!

Ingredients

• 1 lb beef sirloin thinly sliced: The marbling in sirloin provides excellent flavor while remaining tender look for bright red meat with even marbling
• 1 bell pepper sliced: Adds sweetness and crunch choose firm peppers with glossy skin
• 1 onion sliced: Creates depth of flavor and natural sweetness select firm onions without soft spots
• 2 tbsp vegetable oil: High smoke point perfect for stir frying
• 3 tbsp soy sauce: Umami foundation of the sauce light or dark both work but dark gives deeper color
• 1 tbsp oyster sauce: Rich savory flavor that can't be replicated invest in a good quality brand
• 1 tsp black pepper: The star ingredient freshly cracked makes all the difference
• 1 tsp cornstarch: Thickens the sauce without clouding flavors
• 1/4 cup water: Helps create the perfect sauce consistency

Step-by-Step Instructions

Prep the ingredients:

Slice beef against the grain as thinly as possible for maximum tenderness I often freeze the beef for 20 minutes first to make slicing easier. Cut bell pepper and onion into strips of similar size for even cooking.

Heat the wok:

Get your wok or large skillet screaming hot before adding oil this crucial step prevents sticking and creates that authentic wok hei flavor. The oil should be shimmering but not smoking.

Sear the beef:

Add beef in a single layer without overcrowding work in batches if needed. Let it sear without moving for 30 seconds then stir fry quickly until just browned on the outside but still slightly pink inside. Remove and set aside to prevent overcooking.

Cook the vegetables:

Add bell pepper and onion to the same pan stirring frequently until they begin to soften but still maintain some crispness about 3 minutes. The slight char on the edges adds incredible flavor.

Create the sauce:

Mix soy sauce oyster sauce black pepper cornstarch and water in a small bowl ensuring no cornstarch lumps remain. Pour into the center of the hot pan and allow to bubble and thicken about 1 minute until glossy.

Combine and finish:

Return beef to the pan and toss to coat everything in the sauce. The residual heat will finish cooking the beef to perfection while keeping it tender. Serve immediately over steaming rice.

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The first time I served this to my in laws my father in law who rarely comments on food asked for the recipe. The secret is definitely in the freshly cracked black pepper it provides such a complex heat and aroma that pre ground simply cannot match.

Perfect Pairings

This black pepper beef shines when served over steamed jasmine rice which soaks up the delicious sauce. For a complete meal add a simple side of steamed broccoli or bok choy. If you're feeling ambitious spring rolls make an excellent starter and tie the meal together beautifully. I often set out additional soy sauce and chili oil so everyone can adjust the flavor to their preference.

Ingredient Substitutions

No beef sirloin? Flank steak or chuck work wonderfully just adjust cooking time accordingly. For a lighter version chicken breast or even firm tofu can be substituted. The vegetables are flexible too any crunchy vegetable like broccoli snow peas or carrots adds wonderful texture. If oyster sauce isn't available hoisin sauce with a splash of fish sauce creates a similar depth though the flavor profile will shift slightly.

Make Ahead Tips

While this dish is best freshly made you can prepare components ahead of time. Slice the beef and vegetables up to 24 hours in advance and store separately in airtight containers in the refrigerator. The sauce ingredients can be mixed and stored for up to 3 days. Leftovers reheat well in a hot skillet just be careful not to overcook the beef. A splash of water helps revive the sauce if it's thickened too much during storage.

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Common Recipe Questions

→ What cut of beef works best for this dish?

Sirloin is ideal as it's tender and flavorful, but you can also use flank steak, ribeye, or even beef tenderloin. The key is slicing the meat thinly against the grain to ensure tenderness.

→ How can I make the beef more tender?

For extra tender beef, slice it very thinly (partially freezing the meat for 20 minutes makes this easier) and consider marinating it in 1 tablespoon of baking soda mixed with 2 tablespoons of water for 15 minutes before rinsing thoroughly.

→ Can I make this dish spicier?

Absolutely! Increase the black pepper amount to 2 teaspoons, add crushed red pepper flakes, or include sliced fresh chili peppers with the vegetables for extra heat.

→ What vegetables can I add or substitute?

This dish is versatile - try adding broccoli, snow peas, mushrooms, or carrots. Just adjust cooking times to ensure harder vegetables are properly softened.

→ What should I serve with Black Pepper Beef?

Steamed white rice is traditional, but it also pairs well with noodles, cauliflower rice, or in lettuce wraps for a lower-carb option.

→ Can I prepare any components ahead of time?

Yes! Slice the beef and vegetables and mix the sauce ingredients up to a day ahead. Store separately in the refrigerator until ready to cook for a quick meal assembly.