Black Pepper Beef
Easy black pepper beef with beef, black pepper and onion. This Chinese black pepper steak and beef takes 20 minutes to make and much better than takeout.
Servings: 2 people
Calories: 375kcal
Ingredients
- 8 oz (230g) 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
Marinade:
- 1 1/2 teaspoons Maggi seasoning sauce
- 1/2 teaspoons soy sauce
- 1/2 teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon worcestershire sauce
- 1 teaspoon Chinese rice wine or sherry
- 1/2 teaspoon corn starch
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
Instructions
- 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.
Nutrition
Serving: 2people | Calories: 375kcal | Carbohydrates: 12g | Protein: 26g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 344mg | Fiber: 3g | Sugar: 5g