Craving a flavorful and satisfying meal that's ready in minutes? Look no further than this simple Black Pepper Beef Stir-Fry! This recipe delivers the bold, savory punch of black pepper perfectly balanced with tender beef and crisp-tender vegetables. Forget complicated techniques and lengthy prep times; this dish is surprisingly easy to master, even for beginner cooks. Using readily available ingredients, you can create a restaurant-quality meal in your own kitchen, impressing your family and friends with minimal effort. The rich, dark sauce clings beautifully to the beef, creating an explosion of flavor in every bite.
This incredibly versatile dish can be adapted to your liking, easily incorporating your favorite vegetables or adding a touch of spice. Ready to transform ordinary weeknight dinners into extraordinary culinary experiences? Let's dive into the step-by-step instructions and create this delicious Black Pepper Beef Stir-Fry together!
Tools Needed
- Wok
- Chinese cleaver
- Knife
Ingredients
- Rump steak
- Spring onion
- Ginger
- Red pepper
- Onion
- Light soy sauce: 1 tablespoon
- Sesame oil: a drizzle
- Corn flour: 1 heaped teaspoon
- Lee Kum Kee black pepper sauce: 1 tablespoon
- Oyster sauce: 1 tablespoon
- Black pepper: ½ teaspoon
- Shaoxing rice wine: a couple of dashes
- Chicken stock
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Beef and Marinade
- Slice the rump steak thinly and tenderize it with a cleaver.
- Marinate the steak with light soy sauce, sesame oil, and corn flour.
Step 2. Stir-fry Vegetables and Sauce
- spring onion, ginger, red pepper, and onion. You can use any vegetables you like.
- combine black pepper sauce, oyster sauce, black pepper, and Shaoxing rice wine. Add chicken stock to finish.
- Add more oil to the wok, stir-fry ginger and spring onion.
- Add the remaining vegetables and stir-fry until slightly crisp.
- Pour the sauce into the wok, bring to a boil, and add the seared beef. Stir until the sauce thickens and coats the beef and vegetables.
Step 3. Sear the Beef
- Heat oil in the wok and sear the marinated beef until charred. Remove and set aside.
Step 4. Combine and Serve
- Serve immediately.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Use a Chinese cleaver to efficiently tenderize the beef.
- Adding corn flour to the meat before searing creates a silky finish to the sauce.
- If you don't have Lee Kum Kee black pepper sauce, you can substitute with oyster sauce and black pepper.
- Shaoxing rice wine adds depth to the sauce.
- Don't overcook the beef; you want a nice seared texture.
Nutrition
- Calories: approximately 450-550
- Fat: 25-35g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. Can I use a different type of beef?
Yes! Sirloin, flank steak, or even thinly sliced ribeye work well. Just ensure it's cut thinly against the grain for tenderness.
2. What if I don't have all the vegetables listed?
No problem! Feel free to substitute with your favorites. Bell peppers, onions, broccoli, and mushrooms are all excellent choices.
3. How can I make the sauce thicker?
A cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) whisked into the sauce at the end will thicken it nicely. Cook for a minute or two until it reaches your desired consistency.
This Simple Chinese Black Pepper Beef Stir-Fry is a guaranteed crowd-pleaser, perfect for a quick weeknight meal or a casual gathering. Its ease of preparation and delicious flavor make it a recipe you'll return to again and again. Enjoy the satisfying taste of this restaurant-quality dish, created effortlessly in your own kitchen!