Name: Black Pepper Steak
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb (450 g) flank steak, sliced against the grain; 1 tablespoon Shaoxing wine (or dry sherry); 1 tablespoon light soy sauce; 1 teaspoon cornstarch; 1/2 teaspoon baking soda (optional, for tenderizing); 2 tablespoons oyster sauce; 1 tablespoon light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon coarse ground black pepper; 1 teaspoon sugar; 1/4 cup chicken broth (or water); 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); 2 tablespoons peanut oil (or vegetable oil), divided; 3 bell peppers (red, yellow, green), chopped; 2 cloves garlic, minced; 1 teaspoon ginger, minced

Description

Black Pepper Steak is a classic Chinese stir-fry dish featuring tender beef slices seared with colorful bell peppers in a savory and peppery sauce. It’s quick to prepare and packed with bold flavors, making it perfect for a weeknight dinner.

Ingredients

1 lb (450 g) flank steak, sliced against the grain
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon light soy sauce
1 teaspoon cornstarch
1/2 teaspoon baking soda (optional, for tenderizing)
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon coarse ground black pepper
1 teaspoon sugar
1/4 cup chicken broth (or water)
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
2 tablespoons peanut oil (or vegetable oil), divided
3 bell peppers (red, yellow, green), chopped
2 cloves garlic, minced
1 teaspoon ginger, minced

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Instructions

Combine the sliced beef with Shaoxing wine, soy sauce, cornstarch, and baking soda (if using). Mix well and marinate for 15–20 minutes.
In a small bowl, mix together oyster sauce, light and dark soy sauces, black pepper, sugar, and chicken broth. Set aside.
Heat 1 tablespoon oil in a large skillet or wok over high heat. Add the beef and sear until browned, about 2 minutes. Remove and set aside.
In the same pan, add remaining 1 tablespoon oil. Add garlic, ginger, and bell peppers. Stir-fry for 1–2 minutes until slightly softened.
Return the beef to the pan. Pour in the sauce mixture and stir to coat evenly.
Add the cornstarch slurry and cook for another 30 seconds to thicken the sauce.
Remove from heat and serve hot with steamed rice.

Notes

Slicing beef against the grain ensures tenderness.
Baking soda in the marinade further tenderizes the meat.
Use coarse ground black pepper for authentic flavor.
Adjust sauce thickness with more or less slurry as needed.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main
Method: Stir-Fry
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 4 g
Sodium: 820 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 27 g
Cholesterol: 70 mg