Black Pepper Beef Recipe

Another must try item on the Chinese buffet for me is the delicious black pepper beef. Black pepper beef consists of sliced beef tossed in a black pepper sauce; often vegetables such as broccoli, onion, and green pepper are added into the mixture as well. The beef is first marinated in a soy sauce and wine mixture, fried, and then tossed with a black pepper sauce. You can add the amount of black pepper to your taste. Just make sure not to overdo it or it could get way too spicy. I enjoy this dish with fried rice and homemade egg rolls. Enjoy.

Black Pepper Beef

Prep time: 20 minutes Cook time: 15 minutes

2 tablespoons soy sauce
1/2 tablespoon rice wine
1/2 teaspoon sesame oil
2 garlic cloves (minced)
Black Pepper Sauce-
1 tablespoon oyster sauce
1 tablespoon water
1/2 tablespoon soy sauce
1/2 tablespoon rice wine
1 tablespoon sugar
1/2 teaspoon sesame oil
1 teaspoon freshly ground black pepper (or to taste)
1/2lb flank steak (sliced into thin strips)
1 cup broccoli florets
2 tablespoons vegetable oil

Cooking Instructions:

Step 1: In a medium bowl or sealable bag combine 2 tablespoons soy sauce, ½ tablespoon wine, ½ teaspoon sesame oil, and 2 minced garlic cloves. Add steak, toss with the marinade and cover and refrigerate for 1 hour.
Step 2: In a medium bowl mix together 1 tablespoon oyster sauce, 1 tablespoon water, ½ tablespoon rice wine, 1 tablespoon sugar, ½ teaspoon sesame oil, and 1 teaspoon freshly ground black pepper.
Step 3: Heat 1 tablespoon of oil in a wok or large skillet to high heat. Remove beef from the marinade with a slotted spoon and add to the wok. Stir fry for about 3 minutes or until the steak is fully cooked. Remove from the pan and set aside.

Step 4: Add another tablespoon of oil to the wok or skillet. Add broccoli florets and stir fry until they have reached your desired tenderness. Return the beef to the wok. Add the sauce to the skillet and cook until heated through.
Yield: (2 Servings)


8 Responses to “Black Pepper Beef Recipe”

  1. Lynde F — May 15, 2011 @ 6:31 pm

    I love your Asian obsession!

    Thank you so much for all of the great easy ethnic recipes!

  2. Erin — May 16, 2011 @ 7:42 am

    I too have an obsession for Asian cuisine, I’m so glad you share it all!

  3. Gayle — May 21, 2011 @ 7:58 am

    Your recipes are SPOT on….I absolutely love them! Keep up the great work!

  4. Nyx — June 22, 2011 @ 7:57 pm

    Absolutely delicious! And it’s always a pleasure to find recipes already scaled for two people 🙂

  5. Ann — May 25, 2012 @ 6:32 am

    Absolutely delicious!! one of my favourite dishes to order and now we can have it at home!!
    Thank you

  6. Zoren — March 8, 2013 @ 4:05 am

    great… two thumbs… thank you for sharing a good and easy step of cooking.. god bless you

  7. Sara — December 4, 2013 @ 6:30 pm

    Instead of rice wine, could I use sherry instead? Thanks !

  8. Bobby — December 4, 2013 @ 9:28 pm

    Sara – Yes, you can use sherry instead of rice wine. Enjoy!

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