Description

This Black Pepper Beef Stir-Fry is a quick and flavorful dish featuring tender flank steak marinated to perfection and cooked with aromatic garlic, onions, and red bell peppers in a bold black pepper and Sichuan peppercorn sauce. Perfect for a weeknight dinner served over rice, this stir-fry balances savory, spicy, and slightly sweet flavors with a satisfying peppery kick.

Ingredients

Scale

Beef Marinade

1½ pounds flank steak (cut into thin strips)
½ teaspoon baking soda
2 tablespoons soy sauce (low sodium)
1 teaspoon sesame oil
½ teaspoon white pepper
1 tablespoon cornstarch

Sauce

¼ cup oyster sauce
1 teaspoon Sichuan peppercorn (ground)
2 teaspoons black pepper (coarsely ground)
3 tablespoons Shaoxing wine
1 teaspoon dark soy sauce
1 teaspoon sugar

Stir Fry

⅓ cup vegetable oil
3 cloves garlic (minced)
2 medium onions (cut into 1 inch pieces)
1 large red bell pepper (cut into 1 inch pieces)

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Instructions

Marinate the Beef: Add all the beef marinade ingredients into a bowl, mix thoroughly to coat the steak strips evenly, then cover the bowl with plastic wrap. Place it in the refrigerator and let the beef marinate for 20 minutes to tenderize and infuse the flavors.
Prepare the Sauce: In a small bowl, combine the oyster sauce, ground Sichuan peppercorn, coarsely ground black pepper, Shaoxing wine, dark soy sauce, and sugar. Stir well until the sugar dissolves and set this black pepper sauce aside for later use.
Cook the Beef: Heat the vegetable oil in a wok or large skillet over high heat. Add half of the marinated beef and stir-fry for 2 to 3 minutes until the meat is golden brown and cooked through. Remove it from the wok and place it on a plate. Repeat the process with the remaining beef. After cooking, carefully drain excess oil from the wok, leaving about 2 tablespoons.
Sauté Aromatics and Vegetables: Reduce the heat to medium-high. Add minced garlic to the wok and cook for about 30 seconds until fragrant. Then add the onion and red bell pepper pieces, stir-frying them for approximately one minute until they begin to soften but still retain some crunch.
Combine and Finish: Return all the cooked beef back into the wok with the vegetables. Pour in the prepared black pepper sauce and toss everything together thoroughly to ensure an even coating of sauce. Drizzle a little extra sesame oil over the stir-fry for added aroma and flavor, then stir once more.
Serve: Serve the hot Black Pepper Beef Stir-Fry immediately over steamed rice for a complete and satisfying meal.

Notes

For best results, use a very hot wok or skillet to get a nice sear on the beef without stewing it.
Make sure to slice the flank steak very thinly against the grain for tender bite-sized pieces.
If Shaoxing wine is unavailable, dry sherry can be substituted.
Adjust black pepper quantity according to your preferred spice level.
Serve immediately to enjoy the crisp vegetables and flavorful beef at their best.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 700mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 30g
Cholesterol: 75mg