20-minute quick Chinese-style beef stir-fried with black pepper is a very “Chinese”-style stir-frying recipe using essential ingredients, including beef, onion, green peppers, and ground black pepper.
Black pepper sauce and beef have been the best partners worldwide. But the Chinese style is a super tender stir-frying with a thick sauce. Firstly, we marinate the beef with the basic flavors and a layer of starch to protect the beef from being overcooked in stir-frying, and make super tender fried beef strips.
The same as my other black pepper recipes, I match it with red onion and fresh peppers.
How to Marinating beef for stir-frying
Marinating plays a vital role in tender meat. Beef absorbs the taste and flavors in the marinating process, giving it a foundational flavor (底味). Meanwhile starch is applied in order to keep the juice inside by forming a protecting shell. Lastly, vegetable oil is used as a protective agent against cornstarch and prevents them from sticking together or sticking to the bottom of the work. Cut the beef steak into 1cm wide strips. Marinate with all the marinating seasonings
Cook’s Note
- The vegetable oil should be mixed just before frying. The cold oil will protect our sauces and starch.
- After spreading the beef strips to the pan, let them stay for 5-6 seconds until the starch finishes gelatinizing; otherwise, the marinating tissues might be separated from the meat. In addition, be gentle and quick throughout the whole process.
- If you use a larger pan, you may need more oil to cover the bottom. After frying the beef strips, transfer the extra oil out and leave any around 1 tablespoon of oil in to fry the onion and peppers.
Step-by-step instruction
Cut the beef steak into 1cm wide strips. Marinate with all the marinating seasonings except sesame oil for 15 minutes.
Then add vegetable cooking oil just before frying.
Add cooking oil in a large pan until the oil can evenly cover the bottom of the pan. spread the beef strips in. Let them stay for around 5 to 6 seconds and gently stir them several times until the beef strips change color. Transfer the beef out and leave around 1 tablespoon of the oil in.
Fry garlic until aromatic. Fry green peppers and red onion until slightly soft (do not kill them). Add a small pinch of salt.
Return beef strips back. Mix well. Spread freshly ground black pepper.Serve hot with noodles or steamed rice.
Chinese Black Pepper Beef
Ingredients
- 200 g beef steak ,cut into small strips
Marinating
- 1/4 tsp. salt
- 1.5 tbsp. oyster sauce
- 1/2 tbsp. light soy sauce
- 1/4 tsp. ground pepper
- 1/4 tsp. sugar
- 1/2 tbsp. Chinese cooking wine ,Shaoxing wine
- 2 tsp. corn starch
- 1 tbsp. sesame oil or vegetable cooking oil for coating
Side Ingredients
- 3 tbsp. vegetable cooking oil ,as needed
- 2 garlic cloves
- 2 fresh green peppers ,remove the seeds and finely shredded
- 1/4 red onion ,shredded
- 1/2 tsp. freshly ground black pepper
Instructions
- Cut the beef steak into 1cm wide strips. Marinate with all the marinating seasonings including soy sauce, oyster sauce, pepper, sugar, Chinese cooking wine and cornstarch for 15 minutes.
- Then mix with vegetable cooking oil to coat.
- Add cooking oil in a large pan until the oil can evenly cover the bottom of the pan. spread the beef strips in. Let them stay for around 5 to 6 seconds and gently stir them several times until the beef strips change color. Transfer the beef out and leave around 1 tablespoon of the oil in.
- Fry garlic until aromatic. Fry green peppers and red onion until slightly soft (do not kill them). Add a small pinch of salt. Return beef strips back. Mix well. Spread freshly ground black pepper.
- Serve hot with noodles or steamed rice.
Video
Nutrition
Hi Elaine,
I don’t consume alcohol. Can I just skip the chinese cooking wine ? Or is there subs for this ?
Thanks !
You can skip cooking wine.
Most, if not all, of the alcohol cooks off (evaporates) in cooking the process.
what cut of beef should be used?
All cuts can be used.
Fantastic, tastes like I ordered it from a restaurant. I thought all that black pepper would be overwhelming, but it’s really not. My only additions were that I added a little baking soda to the marinade to tenderize the meat and a splash of dark soy sauce for color. Great recipie.
Thank you Pj.
Delicious! I’ve made it several times since first trying it, and have shared it with friends who also love it. Thanks for sharing this delicious and easy dish.
Thanks Penny for your lovely feedback!
The dish is sooo good and definitely better than the one you get at expensive Chinese restaurant. I used sirloin and added sliced mushroom.
My daughter rarely comments in my cooking but this time, she did say it’s one of my best cooking.
Thank you for the recipe !!!
Haha, congratulations Sari. You get the tips for Chinese tender beef stir fry. Happy cooking!
Hi Elaine, just made your recipe and it was very good. I will definitely make this again. I used rice vinegar I’n place of the cooking wine and it was very tasty. I also added some broccoli and mushrooms that went well with it too. Thanks for sharing.
Jan
Hi Janice,
Thanks for your lovely feedback!! I am super happy to hear that.
Elaine,
What a healthy and delicious dinner!
I’m going to have to double this recipe next time! The marinade was great and the whole family loved it!
So quick to make too!
Thank you very much!
Thank you Sharon. Love to have this comment. Happy cooking.
Elaine-
The whole family loved it. You could be more specific on some of the recipe detaills …like green peppers ( there are green bell peppers, jalopenos are green …as well as a dozen other popular peppers.) But, I have a feeling I would have liked this recipe with almost any kind of green pepper!
Thanks very much for sharing! I am looking forward to trying another of your recipes.
BobB
Hi, BobB
Thanks so much for your loving. Green pepper is what we commonly use，green bell peppers is also OK, but I prefer green peppers with a little spiciness，it will taste more delicious when eaten with beef.
Looks like such an easy, quick and tasteful dish!
My only feedback would be to offer clear instructions for cooking specifically for beginner cooks, who would definitely want to check out this recipe, given the ease and short ingredient list!
The step for ‘cooking’ the beef needs to specify this. Cook / fry / a hot pan / on a high flame / into the hot oil etc. anything will do!😃
(I’m not a novice cook, and even I wasn’t sure if that step was a second “marination” technique to add further flavor to the beef by stirring it in more oil. I had to look through the next steps before deciding – no, that was indeed a cooking step which just didn’t mention heat anywhere.
Fay,
That’s fantastic suggestion. Thank you so much. Writing brief can save lots of time in quick reading. We will update the recipe in the future slowly with short briefs.
Woow