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
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 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 cornstarch
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
Instructions
- Marinate the beef with all the Marinade ingredients for about 15 minutes.
- Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until it 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 ginger until aromatic, then add the green bell pepper, red bell pepper, onion, and black pepper. Continue to stir-fry until you can smell the aromas of the ingredients in the wok.
- Return the beef to the wok or skillet and stir-fry until cooked through, ensuring 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