Description
Tender beef stir-fried in a savory black pepper sauce with crisp bell peppers and onions. This quick and easy black pepper beef is ready in just 30 minutes and tastes better than takeout. A flavorful and family-friendly main dish perfect for busy nights.
Ingredients
- 1/2 lb flank steak (or skirt steak / flat iron steak)
- 1/2 large red bell pepper, diced
- 1/2 large green bell pepper, diced
- 1/2 medium onion, julienned
- 1 tablespoon vegetable oil
- Marinade:
- 4 garlic cloves, minced
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons beef broth
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 1/4 teaspoon baking soda
- 1 tablespoon vegetable oil
- Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1/2 teaspoon black pepper
- 1 teaspoon beef broth
- 1 tablespoon cornstarch
- 1/2 cup low-sodium beef stock
Instructions
- Slice flank steak against the grain at a 45-degree angle into 1/4-inch thick slices.
- Transfer beef to a bowl and mix with the marinade ingredients. Let marinate for 15 minutes.
- In a small bowl, combine all the sauce ingredients and set aside.
- Heat vegetable oil in a large pan or wok over medium-high heat.
- Stir-fry beef for about 2 minutes until browned on the edges. Remove and set aside.
- Add onion and bell peppers to the pan and stir-fry for about 30 seconds until slightly tender but still crisp.
- Pour in the sauce mixture and simmer for about 1 minute until thickened.
- Return cooked beef to the pan and toss everything together until coated in sauce. Serve immediately.
Notes
- Slice the beef thinly for the most tender texture.
- Freezing the beef for 45 minutes before slicing makes it easier to cut.
- Serve with steamed rice or noodles for a complete meal.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese