Classic Black Pepper Steak
Bold, savory, and packed with umami richness, this Pepper Steak recipe is inspired by classic Chinese-American stir-fry traditions, where tender beef strips meet a glossy black pepper sauce. With crunchy bell peppers and aromatic garlic, it's a striking interplay of textures and dynamic heat — a dish that never fails to impress on a cozy night in or at a dinner party with flair.
Equipment
- Wok or large skillet
- Mixing bowls
- Tongs or chopsticks
- Sharp chef’s knife
Ingredients
For the Base:
- 1 pound sirloin steak sliced thinly against the grain
- 1 tablespoon soy sauce for marinade
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon cornstarch for tenderizing the beef
For the Stir-Fry:
- 1 tablespoon neutral oil such as canola or peanut oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced or grated
- 1 medium red bell pepper sliced thinly
- 1 medium green bell pepper sliced thinly
For the Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon coarsely ground black pepper freshly ground for maximum aroma
- 1 teaspoon sesame oil
- 1 teaspoon sugar
Instructions
- Marinate the Beef: In a medium mixing bowl, combine sliced beef with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch. Mix well and let marinate for at least 15 minutes to tenderize and flavor the meat.
- Prepare the Sauce: In a small bowl, whisk together 2 tablespoons soy sauce, oyster sauce, sesame oil, sugar, and coarse ground black pepper. Set the sauce aside.
- Sear the Beef: Heat a wok or skillet over high heat until smoking. Add the neutral oil, then add the marinated beef. Stir-fry quickly for 2–3 minutes until lightly charred and just cooked through. Remove the beef and set aside.
- Stir-Fry Aromatics and Vegetables: In the same wok, add a touch more oil if needed. Add minced garlic and ginger, stir-frying for 30 seconds until fragrant. Toss in the sliced bell peppers and stir-fry for about 2–3 minutes until just tender but still crisp.
- Combine and Finish: Return the beef to the wok, add the prepared sauce, and toss everything together. Cook for another 1–2 minutes until the sauce thickens slightly and coats the ingredients evenly. Taste and adjust seasoning if needed.
Notes
- If you prefer a spicier kick, add a dash of chili oil or stir-fry with sliced red chilies.
- Substitute flank steak or ribeye for sirloin if desired, just be sure to slice thinly against the grain.
- For a gluten-free version, replace soy and oyster sauces with their gluten-free alternatives like tamari and gluten-free hoisin.
Nutrition
Calories: 239kcalCarbohydrates: 9gProtein: 27gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 69mgSodium: 1068mgPotassium: 573mgFiber: 2gSugar: 3gVitamin A: 1050IUVitamin C: 63mgCalcium: 54mgIron: 3mg
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