Black Pepper Beef (Print Version)

# Ingredients:

→ Main Ingredients

01 - ~1 lb beef (flank or ribeye works), cut into thin slices against the grain
02 - 2 tbsp oil, for frying
03 - 1 bell pepper, cut into chunks
04 - 1/2 onion, cut into chunks
05 - 4 garlic cloves, minced
06 - 1.5 tsp ginger, minced
07 - 1 tsp sesame oil

→ Marinade

08 - 1 tbsp soy sauce
09 - 1 tbsp Shaoxing wine
10 - 1 tbsp cornstarch
11 - 1 tbsp neutral oil
12 - 1/2 tsp baking soda
13 - 1/4 tsp ground white pepper

→ Black Pepper Sauce

14 - 1/2 cup unsalted beef stock
15 - 1 tbsp soy sauce
16 - 1 tbsp oyster sauce
17 - 1 tbsp Shaoxing wine
18 - 2 tsp sugar
19 - 2 tsp freshly-ground black pepper
20 - 2 tsp cornstarch
21 - 1 tsp dark soy sauce
22 - 1/4 tsp chicken powder

# Instructions:

01 - Slice the beef into thin strips, cutting against the grain for tenderness. In a bowl, combine all the marinade ingredients: soy sauce, Shaoxing wine, cornstarch, neutral oil, baking soda, and white pepper. Add the beef slices and gently mix until each piece is evenly coated. Allow the beef to marinate for at least 15 minutes while you prepare the other ingredients.
02 - In a separate bowl, combine all the black pepper sauce ingredients: beef stock, soy sauce, oyster sauce, Shaoxing wine, sugar, freshly-ground black pepper, cornstarch, dark soy sauce, and chicken powder. Stir until the cornstarch and sugar are fully dissolved and the mixture is smooth.
03 - While the beef is marinating, cut the bell pepper into chunks, dice the onion, and mince the garlic and ginger if you haven't already done so.
04 - Heat 2 tablespoons of oil in a wok or large pan over medium-high heat until it begins to shimmer. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Briefly sear the beef on all sides until it develops a nice brown color but is not fully cooked through. This should take about 1-2 minutes per batch. Remove the beef from the pan and set aside.
05 - In the same pan with the remaining oil and beef flavors, add the onions and bell peppers. Stir-fry for 2-3 minutes until they begin to soften but still retain some crispness. Add the minced garlic and ginger, and continue to stir-fry for another 1-2 minutes until fragrant, being careful not to burn the aromatics.
06 - Give your prepared sauce a quick stir (as the cornstarch may have settled), then pour it into the pan with the vegetables. Let the sauce simmer and thicken slightly, about 1 minute. Return the seared beef to the pan, along with any accumulated juices. Add the sesame oil and stir-fry everything together for an additional 1-2 minutes, until the sauce has thickened to your liking and coats the beef and vegetables nicely.
07 - Transfer the black pepper beef to a serving dish. Serve hot with steamed rice and additional vegetables if desired. The bold, peppery flavors pair wonderfully with the simple, clean taste of plain rice.

# Notes:

01 - Baking soda in the marinade helps tenderize the beef, especially important if using a tougher cut.
02 - Shaoxing wine can be substituted with dry sherry or rice wine vinegar if needed.
03 - Freshly ground black pepper makes a significant difference in flavor compared to pre-ground pepper.
04 - Chicken powder (chicken bouillon powder) adds umami flavor but can be omitted or replaced with a pinch of MSG if preferred.

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