Serves 2
45 min
Black Pepper Steak
Recipe GLPR0ea8aaef1c0f68
A vibrant stir-fried beef dish featuring tender beef pieces coated in a savory black pepper sauce with fresh bell peppers, onions, and aromatic ginger and garlic. The beef is quickly seared to develop a flavorful crust while staying tender inside, then combined with colorful vegetables and finished with a balanced blend of soy, oyster, and Worcestershire sauces. Serve immediately over steamed rice for an authentic Asian-inspired main course.
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Ingredients
8 oz beef tenderloin, flank steak, or flap meat, cut into pieces
1 teaspoon freshly ground black pepper
2½ tablespoons cooking oil
½ teaspoon cornstarch
1 tablespoon soy sauce
½ teaspoon dark soy sauce
1 teaspoon Chinese rice wine or dry sherry
1 clove garlic, minced
1 inch piece fresh ginger, peeled and sliced thin
½ small green bell pepper, deseeded and cut into bite-sized pieces
½ small red bell pepper, deseeded and cut into bite-sized pieces
½ onion, cut into strips
1½ teaspoons Maggi seasoning sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
½ teaspoon sesame oil
½ teaspoon sugar
Salt to taste
Directions
In a small bowl, combine the soy sauce, dark soy sauce, rice wine, Maggi seasoning, sugar, and cornstarch. Add the beef pieces and toss until well coated. Let marinate for 15 minutes at room temperature while you prepare the remaining ingredients.
Heat 1 tablespoon of the cooking oil in a wok or large skillet over high heat until shimmering. Working in batches if needed, add the marinated beef and stir-fry for 3-4 minutes until the exterior is well browned but the center remains slightly pink. Transfer the beef to a clean plate and set aside.
Add the remaining 1½ tablespoons of cooking oil to the wok over high heat. Once hot, add the minced garlic and sliced ginger, stirring constantly for about 30 seconds until fragrant. Add the green bell pepper, red bell pepper, onion strips, and freshly ground black pepper, then stir-fry for 2-3 minutes, stirring frequently, until the vegetables soften slightly and release their aroma.
Return the beef and any accumulated juices to the wok with the vegetables. Add the oyster sauce and Worcestershire sauce, tossing everything together. Continue stir-frying for 1-2 minutes until the beef is cooked through with no pink visible in the center, reaching an internal temperature of 145°F. Drizzle with sesame oil and adjust seasoning with salt if needed. Serve immediately over steamed rice.
