Black Pepper Beef with Bell Peppers黑椒甜椒牛柳粒
Succulent cubes of tender beef are wok-fried with colorful bell peppers in a rich, pungent black pepper sauce. This classic provides a burst of savory, peppery flavor with every bite.
01Ingredients
- Beef tenderloin or sirloin, cut into 1-inch cubes: 400g
- Green bell pepper, deseeded and cut into 1-inch pieces: 1
- Red bell pepper, deseeded and cut into 1-inch pieces: 1
- Onion, cut into 1-inch pieces: 0.5 medium
- Garlic, minced: 3 cloves
- Ginger, minced: 1 tbsp
- Cooking oil: 2 tbsp
- Light soy sauce: 1 tbsp
- Shaoxing wine: 1 tbsp
- Baking soda (optional): 0.25 tsp
- Cornstarch: 1 tbsp
- Sesame oil: 0.5 tsp
- White pepper: 0.25 tsp
- Oyster sauce: 2 tbsp
- Dark soy sauce: 0.5 tbsp
- Sugar: 1 tsp
- Ground black pepper (freshly ground preferred): 1.5 tbsp
- Water or beef broth: 60ml
- Cornstarch: 1 tsp
Nutrition (per serving)520kcal
- Protein42.5g
- Carbs18g
- Fat28g
Fiber 2.5 gSodium 1280 mg
02Steps
- Marinate beef cubes with light soy sauce, Shaoxing wine, baking soda (optional), cornstarch, sesame oil, and white pepper for at least 15-20 minutes.
- Prepare the black pepper sauce by mixing all ingredients (oyster sauce, light soy sauce, dark soy sauce, sugar, ground black pepper, water/beef broth, cornstarch, sesame oil) in a small bowl.
- Heat cooking oil in a wok over high heat until smoking. Add the marinated beef cubes and stir-fry quickly for 1-2 minutes until browned on the outside but still pink inside. Remove beef from wok and set aside.
- In the same wok, add a little more oil if needed. Add minced garlic and ginger, stir-fry until fragrant (about 15 seconds).
- Add onion, green bell pepper, and red bell pepper. Stir-fry for 2-3 minutes until vegetables are slightly tender but still crisp.
- Return the beef to the wok. Pour in the black pepper sauce. Toss everything together quickly to coat the beef and vegetables evenly with the sauce. Cook for another 1-2 minutes until the sauce thickens.
- Serve immediately with steamed rice.
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