The image you provided showcases a classic, flavorful Asian-inspired dish: tender cubes of beef stir-fried with vibrant bell peppers and large slices of onion, all coated in a rich, dark, and glossy sauce. This dish is often known as Black Pepper Beef or Beef with Peppers and Onions, a staple celebrated for its tender meat and savory, deeply seasoned sauce.
This recipe focuses on the two keys to a successful stir-fry: achieving tender beef through proper marination (velveting) and creating a balanced, professional-quality dark sauce that clings perfectly to the ingredients.
✨ Ingredients for Black Pepper Beef Stir-fry
A great stir-fry requires tender meat, crisp vegetables, and a balanced sauce thickened with a slurry.
1. 🥩 The Tender Beef and Marinade
- Beef: 1.5 lbs Flank Steak, Skirt Steak, or Sirloin, cut into 1-inch cubes or thick slices.
- Marinade (Velveting): 1 tablespoon Soy Sauce, 1 teaspoon Cornstarch, 1 teaspoon Sesame Oil.
2. 🌶️ The Sizzling Vegetables
- Peppers: 1 large Red Bell Pepper, roughly chopped, 1 large Green Bell Pepper, roughly chopped.
- Onions: 1 large Yellow Onion, cut into large wedges.
- Aromatics: 3 cloves Garlic, minced, 1 tablespoon fresh Ginger, grated.
- Oil: 2 tablespoons high-heat cooking oil (e.g., Peanut or Canola).
3. 🥣 The Rich Black Pepper Sauce
- Broth: 1/2 cup Beef Broth (low sodium).
- Soy: 2 tablespoons Soy Sauce (or Tamari for gluten-free).
- Sweetener/Umami: 1 tablespoon Oyster Sauce (optional, highly recommended for depth), 1 teaspoon Brown Sugar.
- Pepper: 1.5 teaspoons Freshly Cracked Black Pepper (the star ingredient!).
- Thickener (Slurry): 1 tablespoon Cornstarch mixed with 2 tablespoons cold water.
- Finish: 1 teaspoon Sesame Oil (added at the end).
👩🍳 Instructions: High Heat, Quick Cook
The secret to a great stir-fry is high heat and quick action to ensure the vegetables remain crisp and the sauce emulsifies perfectly.
Step 1: Marinate the Beef (Velveting)
- Cut and Marinate: Cut the beef across the grain into 1-inch cubes or thick slices. In a bowl, toss the beef with the soy sauce, cornstarch, and sesame oil. Let it marinate for at least 15 minutes (up to 30 minutes). The cornstarch helps tenderize the beef and gives it a protective crust during cooking.
Step 2: Prepare the Sauce
- Whisk: In a small bowl, whisk together the beef broth, soy sauce, oyster sauce (if using), brown sugar, and the 1.5 teaspoons of freshly cracked black pepper. Set aside.
- Prepare Slurry: Mix the cornstarch and cold water until smooth and set aside.
Step 3: Stir-fry the Beef and Vegetables
- Heat Wok: Heat the cooking oil in a large wok or a heavy skillet over high heat until it is just smoking. This is crucial for a proper stir-fry.
- Cook Beef: Add the marinated beef to the hot wok, ensuring not to overcrowd the pan (cook in batches if necessary). Stir-fry for 2-3 minutes until the beef is browned on all sides and about halfway cooked. Remove the beef and set it aside.
- Stir-fry Vegetables: Add the large onion wedges and the chopped bell peppers to the hot wok. Stir-fry for 3-4 minutes until the vegetables are crisp-tender (still slightly crunchy).
- Add Aromatics: Push the vegetables to the side of the wok. Add the minced garlic and grated ginger to the center and cook for 30 seconds until fragrant.
Step 4: Combine and Thicken
- Add Beef and Sauce: Return the partially cooked beef to the wok with the vegetables. Give the prepared sauce (from Step 2) a quick stir and pour it over the beef and vegetables. Toss quickly to coat.
- Thicken: As the sauce begins to bubble, whisk the cornstarch slurry one more time and pour it slowly into the center of the wok while tossing. The sauce will thicken almost instantly to a beautiful, glossy glaze.
- Finish: Remove the wok from the heat. Stir in the final teaspoon of sesame oil for aroma and shine.
Step 5: Serve
- Plate: Transfer the sizzling Black Pepper Beef Stir-fry immediately to a serving platter.
- Garnish: Garnish with a sprinkle of sliced green onions or fresh cilantro if desired. Serve immediately over white rice or noodles.
💡 Pro Tips for a Perfect Chinese Stir-fry
- Velveting Beef: The cornstarch in the marinade creates a method called Velveting, which protects the beef from the high heat, resulting in incredibly Tender Stir-fry Beef that resists toughness.
- High Heat, Short Time: High Heat Stir-frying is essential for creating the smoky “wok hei” flavor and ensuring the vegetables retain their bright color and crisp texture.
- Fresh Cracked Pepper: Do not use pre-ground pepper for this dish. Freshly Cracked Black Pepper is mandatory as it provides the intense, bold aroma and flavor that defines a proper Black Pepper Beef dish.
- Wok Hei: Use the highest heat setting possible and avoid overloading the pan to simulate the intense heat required for authentic wok cooking, which creates the desirable slight char and smoky flavor.