Black Pepper Steak (黑椒牛柳)

Making authentic tasting stir fried black pepper steak might look intimidating, but it is easier than you think. I used to think dealing with beef in a stir fry was one of the most difficult things to do in Chinese cooking. Different from chicken or pork, beef can get really tough and chewy if you accidentally overcook it. However, once you know a few tricks, you will able to make restaurant-style black pepper steak in your own kitchen in no time.

Best black pepper steak

1. Use a nonstick skillet instead of a wok

Even though every single Chinese cookbook insists on using a wok for stir fry, I found that a nonstick skillet works perfectly for this dish. Not only can you make beautifully charred steak with a great flavor, but you will also need less oil and the steak will not cause any sticking problems.

If you’re curious about the pros and cons of a wok, read my previous post on 10 reasons not to use a wok. And if you want to know about the perfect stir fry setup, read wok vs. stir fry pan.

2. The key for tender juicy steak

• Choose the correct cut: I’ve tried flank steak, plate steak, boneless short ribs, sirloin, and tenderloin. All have yielded great results. If you cannot find these cuts, try to use a cut that has a finer grain and contains some fat.
• Always cut the beef against the grain. Try to maintain the same thickness and size for each slice.
• Always marinate the beef. The whole process will help soften the beef and add flavor. Plus the soy sauce will give the beef a beautiful char.
• Grill the beef instead of constantly stirring. One of the reasons we use a flat skillet; if you heat up the pan really hot, it only takes 30 seconds or so to sear each side, while the inside is a little pink. Roasting the beef instead of stirring will brown the steak better.

3. Why you need to remove the steak once

Transferring the half-cooked steak to a plate before adding the rest of the ingredients is crucial. When you add the sauce and veggies, the pan temperature will drop significantly. So the veggies won’t be seared properly, and the sauce will reduce very slowly. Both result in a soupy dish with overcooked meat.

4. Get used to the pace of stir frying

I found that Chinese stir fry has a much faster pace than most Western cooking. When I start cooking a dish, it takes me about 5 minutes (or maybe less) to finish. This means you have less than a minute between adding ingredients. So do read through the recipe before cooking, and move quickly when you start.

One last word

Although this black pepper steak is scrumptious enough to serve by itself, I highly recommend adding a sunny side up egg to your rice bowl. I learned this pairing from Chinese diners that cater lunch for office workers. Not only does the egg add volume to your bowl, but the runny egg yolk also goes perfectly with the spicy beef. Try it once and I guarantee you’ll be hooked 🙂

More Chinese stir fry recipes

• Sweet and Sour Chicken
• Beef Chow Fun
• Beef and Broccoli
• General Tso Tofu
• Orange Chicken
• Shrimp Chow Mein

Happy cooking!

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Black Pepper Steak (黑椒牛柳)

By Maggie Zhu

4.96 from 23 votes

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 2 to 4 servings

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Restaurant-style black pepper steak that is tender, juicy and rich, with crisp veggies and a scrumptious sauce that goes perfectly with steamed rice.

{Gluten Free Adaptable}

Ingredients 

• 1 lb (450 g) flank steak , sliced against the grain into 1/4-inch (5-mm) thick pieces (or plate, or boneless short ribs, or sirloin)

Marinade

• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon cornstarch

Sauce

• 1/2 cup beef broth (or chicken broth)
• 2 tablespoons soy sauce (or tamari for gluten free)
• 2 tablespoons Shaoxing wine (or dry sherry for gluten free)
• 1 teaspoon dark soy sauce (Optional) (omit for gluten free)
• 1 tablespoon cornstarch
• 2 teaspoons sugar
• 1 1/2 teaspoon coarsely ground black pepper
• 1/8 teaspoon salt

Stir fry

• 2 tablespoons peanut oil (or vegetable oil)
• 2 cloves garlic , minced
• 2 teaspoons minced ginger
• 1/2 white onion , chopped
• 2 bell peppers , chopped

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Instructions

• Combine steak, soy sauce, Shaoxing wine, and cornstarch in a medium-size bowl. Gently mix by hand until the beef is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.
• Combine all the sauce ingredients in a small bowl. Mix well and set aside.
• Cut the aromatics and vegetables. Add the ginger and garlic to a small bowl. Add the onion and all the chopped pepper to another bowl.
• Heat 1 tablespoon of oil in a nonstick skillet (or a wok) over medium-high heat. When oil is hot, add the steak. Immediately spread the beef into a single layer using a pair of tongs or chopsticks. Sear for 30 seconds or so, until the bottom is lightly browned. Flip the beef with a spatula, until both sides are browned but still a bit pink inside. Turn to the lowest heat and remove the skillet from the stove. Transfer the beef to a plate and set aside.
• Add the remaining tablespoon of oil into the same skillet and turn to medium heat. Add the ginger and garlic. Give it a quick stir until fragrant. Add the white onion and peppers. Stir and cook for 20 seconds.
• Stir the sauce mixture until the cornstarch is dissolved completely, and pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add back the cooked beef. Quickly stir a few times to coat everything with the sauce. Turn off heat and remove the skillet from the stove. Immediately transfer everything to a big plate so the ingredients won’t keep cooking in the hot skillet.
• Serve hot with steamed rice or on top of boiled noodles.

Ingredient Substitution Guide

Nutrition

Serving: 1serving, Calories: 290kcal, Carbohydrates: 18g, Protein: 23g, Fat: 13.5g, Cholesterol: 43.5mg, Sodium: 502mg, Fiber: 1.3g, Sugar: 9g

Did you make this recipe?

I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.

And if you snapped a photo, don’t forget to tag @omnivorescookbook on Instagram. I can’t wait to see your creations!

The post was originally published on Aug 18, 2014, and updated by Nov. 15, 2017. The current recipe contains more sauce and it’s more suitable serve over rice.