Chinese Black Pepper Beef
Everyone loves a quick and easy beef stir-fry, especially Chinese beef stir-fry.
This quick and easy pepper steak is from my cookbook Easy Chinese Recipes.
Ingredients to Make Black Pepper Steak
- Black Pepper
- Red and Green Bell Peppers
- Soy Sauce
- Oyster Sauce
- Worcestershire Sauce
- Chinese Rice Wine
- Sesame Oil
If you love the taste and texture of caramelized onion, stir-fry it a little long so the beef (steak) soaks up all the flavors.
Be generous with the black pepper like I do, as it completes the flavor of this popular beef stir-fry and delivers the ultimate black pepper beef that everyone loves.
How Many Calories per Serving?
This recipe is only 375 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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- 8 oz. beef tenderloin, flank steak or flap meat (cut into pieces)
- 2 ½ tablespoons cooking oil
- 1 clove garlic (minced)
- 1 piece fresh ginger (peeled and sliced)
- 1/2 small green bell pepper (deseeded and cut into pieces)
- 1/2 small red bell pepper (deseeded and cut into pieces)
- 1/2 onion (cut into strips)
- 1 teaspoon freshly ground black pepper
- Salt to taste
- Marinate the beef with all the Marinade ingredients, about 15 minutes.
- Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.
- Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.
- Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.