Description
Black pepper beef is a Chinese buffet main stay. It’s often made with broccoli but the eaters in my house prefer green beans. This is an easy, at-home version of the dish that’ll satisfy that Chinese takeout craving.
Ingredients
Units
Scale
Marinade
- 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)
Steak and veggies
- 1/2lb flank steak (sliced into thin strips)
- 1 cup broccoli florets or green beans
- 2 tablespoons vegetable oil
Instructions
- Marinate the steak
In a medium bowl or sealable bag, whisk together the soy sauce, wine, sesame oil, and minced garlic. Add the steak and toss until evenly coated. Cover and refrigerate for about 1 hour to let the flavors soak in. - Mix the sauce
While the steak marinates, combine the oyster sauce, water, rice wine, sugar, sesame oil, and freshly ground black pepper in a medium bowl. Stir until smooth and set aside. - Stir-fry the beef
Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. Lift the beef from the marinade with a slotted spoon and add it to the pan. Stir-fry for about 3 minutes, just until the steak is cooked through. Transfer to a plate and set aside. - Cook the vegetables and finish
Add the remaining tablespoon of oil to the wok. Add your veggies and stir-fry until crisp-tender, cooking to your preference. Return the beef to the pan, pour in the sauce, and stir-fry just until everything is heated through and coated. Serve hot with rice.
Notes
You can substitute other vegetables. Try snap peas, sliced Brussels sprouts, or bell peppers.
Nutrition
- Serving Size:
- Calories: 361
- Sugar: 8.2 g
- Sodium: 864 mg
- Fat: 21.8 g
- Carbohydrates: 14.7 g
- Protein: 27.5 g
- Cholesterol: 68 mg