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}
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Black Pepper Steak (黑椒牛柳)

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} For a gluten free option, use tamari instead of soy sauce, and use dry sherry instead of Shaoxing wine.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main
Cuisine: Chinese
Servings: 2 big servings
Calories: 584kcal
Author: Maggie Zhu

Ingredients

  • 1 pound (450 grams) 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
  • 1 tablespoon cornstarch
  • Sauce
  • 1/2 cup beef broth (or chicken broth)
  • 2 tablespoons soy sauce
  • 2 tablespoons Shaoxing wine
  • 1 teaspoon dark soy sauce
  • 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
  • 1/2 white onion , chopped
  • 2 bell peppers , chopped

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.

Nutrition

Serving: 1of the 2 servings | Calories: 584kcal | Carbohydrates: 37.3g | Protein: 47.1g | Fat: 27.3g | Cholesterol: 87mg | Sodium: 1033mg | Fiber: 2.6g | Sugar: 17.7g