Black pepper and steak go so well together and in this Chinese takeaway inspired black pepper beef the pepper really lifts the dish and gives a nice background warmth without the need for any chillies. Its tender beef colourfull veggies in a delicious rich savoury sauce.
Free printable recipe is available on our site: https://www.kitchensanctuary.com/black-pepper-beef
Ingredients:
Black Pepper Steak:
450 g (1lb) thin steak , sliced thinly, against the grain (I use sirloin)
2 tsp freshly ground black pepper
1/4 tsp salt
4 tbsp sunflower oil
1 tsp sesame oil
2 medium sized onions peeled and chopped into thick slices
1 green bell pepper deseeded and sliced
1 red bell pepper deseeded and sliced
2 tbsp cornflour (cornstarch)
2 tbsp dark soy sauce
2 tbsp oyster Sauce
1 tbsp Chinese rice wine (or replace with dry sherry)
120 ml (½ cup) beef stock
2 cloves garlic peeled and minced
1 tsp minced ginger
To Serve:
Boiled rice or Egg Fried rice
Instructions
1. Toss the steak slices with 1 tsp of the black pepper and the ¼ tsp of salt.
2. Heat 3tbsp of the sunflower oil and the 1 tsp of sesame oil in a wok (or large frying pan) over a high heat until hot, then add the steak.
3. Fry the steak for 2-3 minutes, moving it around the wok so it doesn’t stick together, until browned.
4. Spoon out the steak into a bowl, leaving any oil behind in the wok.
5. Turn down the heat to medium. Add the remaining 1 tbsp of sunflower oil to the wok.
6. Add in the sliced onions and sliced peppers.
7. Stir fry the vegetables for 3-4 minutes until starting to soften.
8. Whilst the vegetables are cooking, take a small jug and add the 2 tbsp of cornflour, 2 tbsp dark soy sauce, 2 tbsp oyster sauce, 1 tbsp Chinese rice wine, 120ml (½ cup) beef stock and the remaining 1 tsp of black pepper. Stir together to combine then put to one side.
9. Coming back to the wok, add in the 2 minced cloves of garlic and the 1 tsp of minced ginger to the vegetables. Cook for 1 minute, stirring often.
10. Add in the sauce we mixed in the jug to to the wok and stir together. Let it come to a gentle simmer. If it looks too thick you can add in a splash of water.
11. Add the steak back to the wok and stir through to coat in the sauce. Cook for a further 2 minutes to heat the steak back through.
12. Serve the black pepper beef over boiled rice.
#Fakeaway #FridayNight #Recipe
20 Comments
Mmmmmm
I love this dish been making it for year's. I have never tried that homemade gravy though. I use 34 cup of water a brown gravy packet 1 tablespoon of soy sauce and a pinch of ground ginger and its Amazing!!! I'm making this tonight for dinner. Yummy yummy yummy 😍😋 I sooo need to try your gravy sauce.
Nic I love your foods
Omg this looks Devine
Another beaut, simple prep recipe to cook for dinner. Can't wait for the fork-to-mouth moment! Bon appétit 😋
I made this last night, although I used chicken instead of beef as suggested in her cookbook. It was absolutely amazing, and the entire family loved it. I've made roughly 10 recipes so far from the cookbook and they've all been fabulous.
WOW!! I just now tried your recipe for pepper steak and it is SOOOO DELICIOUS!!! Thank you so much for sharing this recipe!!!
As always your take is the best. Hats off to you. Keep going 🤗👍👏👏👏👏👏
I love black pepper, but why do you call it hot….black pepper is NOT hot at all !
Hi Nicky, love your videos and recipes! We live and work in Dubai but previously lived in Hong Kong and Malaysia. I fell in love with the beef, ginger and onion dish, but can’t find a good one here for love nor money. If you have a recipe, we’d love to see and try it! Cheers.
This is such a good recipe I made it tonight. Had to use hosin instead of oyster sauce and it was still good
Excellent
🫡🫡
– Season beef with black pepper
– oil pan and when hot steak fry for 3 mins
– reoil pan and add onions, peppers, carrots and broccoli for 4min
The pineapple stir fry was superb so now I'll try this….once u have all the essential ingredients it gets easier as I'm lacking in lots of ingredients that costs a lot but lasts a long while and it's healthy.
Looking very nice
I didn’t have any red or green peppers, my oyster sauce bottle was empty as was the rice vinegar bottle. I did have sesame oil, pepper corns, onions, garlic, fish sauce, carrots, celery, beef stock and corn flour and it was still delicious!😅😂🤣
What we can use instead of wine?
It's like you've never cooked Chinese before, yikes! Do NOT add sesame oil at the beginning as its scent will be gone within 60 seconds. First cook the ginger and garlic. Then cook the beef and reserve, you have that right. The onion needs twice the cook of the bell peppers, so cook the onion for a couple minutes, then add the bell peppers and cook for another two. If you're using a wok you need a Chinese spatula with a curved edge. The flat-edged spatula you're using will never keep the crud from burning in place. Now: the FAILPROOF way to make sure the sauce is entirely cooked and thickened and won't give raw corn starch taste is to reserve the veg as well, and do JUST the sauce until it is clearly all thickened. Now turn off the heat, add the sesame oil, veg and meat and eat.
Going to make this tonight, will have to sub hoisin sauce for oyster sauce, hope thats a good switch. Thanks