Black Pepper Steak
This savory and aromatic beef stir-fry recipe features tender slices of beef marinated in a savory blend of sauces and seasonings. The beef is stir-fried to perfection alongside vibrant bell peppers, onion, garlic, and ginger, creating a mouthwatering dish that pairs beautifully with steamed rice. An enticing mix of flavors and textures makes this beef stir-fry a delightful choice for a quick and satisfying meal.
— Constant Cookbook
Ingredients
- 8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
- 2 ½ tablespoons cooking oil
- 1 clove garlic, minced
- One 1 in (2.5 cm) piece fresh ginger, peeled and sliced
- ½ small green bell pepper, deseeded and cut into pieces
- ½ small red bell pepper, deseeded and cut into pieces
- ½ onion, cut into strips
- 1 teaspoon freshly ground black pepper
- Salt, to taste
- For the Marinade
- 1 ½ teaspoons Maggi seasoning sauce
- ½ teaspoons soy sauce
- ½ teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Chinese rice wine or sherry
- ½ teaspoon cornstarch
- ½ teaspoon sesame oil
- ½ 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.
Cook Time
0M
Prep Time
PT0M
Yield
Serves 2 as a main dish with rice or 4 as part of a multicourse meal
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