Black Pepper Beef Stir-Fry with Bell Peppers
Make black pepper beef with thin beef strips, cracked black pepper, bell pepper, onion, garlic, ginger, soy sauce, and oyster sauce alternatives.
beef, takeout-style, high-protein, skillet
beef: 450 g / 1 lb flank steak, sirloin, or stir-fry beef.
black pepper: 1 to 1 1/2 tsp freshly cracked.
Cut the beef across the grain into thin strips. Across the grain means cutting through the visible muscle lines, not along them. This makes the beef easier to chew. Chill the beef briefly if it is too soft to slice.
Toss beef with soy sauce, cornstarch, and a splash of water until lightly coated. Crack the black pepper coarsely if possible; very fine pepper gives heat but less aroma. Slice onion and bell pepper before heating the skillet.
In a small bowl, stir soy sauce, oyster sauce if using, dry sherry if using, sugar, black pepper, and 3 tablespoons water. Keep it ready because the beef should be sauced immediately after the vegetables cook.
Heat oil in a large skillet over high or medium-high heat. Add beef in a single layer and let it brown at the edges before stirring. Remove it while still tender and slightly underdone, because it returns later.
Add onion and bell pepper to the pan and stir-fry for 2 minutes. Add garlic and ginger and stir briefly. The vegetables should smell sweet and stay crisp; do not cook them until soft like a stew.
Return beef to the pan, pour in the pepper sauce, and toss until glossy. Turn off the heat as soon as the beef is cooked through and coated. Serve immediately with rice so the beef does not toughen.
Pre-sliced stir-fry beef saves time but should still be cut across the grain if pieces are wide.
Freshly cracked black pepper tastes stronger than pre-ground pepper.
Use oyster sauce for depth, or hoisin plus extra soy sauce if that is what you have.
Use chicken, tofu, or mushrooms instead of beef.
Use white pepper if black pepper is unavailable, but start with less.
Use broccoli, snap peas, or cabbage instead of bell pepper.
Beef: Flank steak, Sirloin, Pre-sliced stir-fry beef. Thin slicing across the grain is more important than buying an expensive cut.
Black pepper: Freshly cracked black pepper, Ground black pepper, White pepper. Freshly cracked pepper tastes bolder; pre-ground pepper is easier to overdo.
Oyster sauce: Vegetarian mushroom oyster sauce, Hoisin plus soy sauce, Extra soy sauce. Taste before adding salt because oyster sauce and soy sauce season strongly.
What cut of beef works for black pepper beef?
Flank steak, sirloin, rump steak, or pre-sliced stir-fry beef can work when sliced thinly across the grain.
Can black pepper beef be made less spicy?
Yes. Use less pepper at first and add more at the table.
Yes. Thin chicken pieces work with the same sauce, though the cooking time should be adjusted.