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Chinese
Black Pepper Beef
Black pepper beef combines tender steak strips with peppers and onion in a concentrated, pepper-forward sauce. Coarsely crushed pepper gives a fragrant bite distinct from chilli heat. The vegetables should remain crisp enough to contrast with the beef.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Slice sirloin across the grain and prepare the sauce before cooking. Oyster sauce and both soy sauces contribute salt. Use coarse pepper as specified; the same weight of very fine powder can create a harsh, dusty impression.
Sear beef in small batches, then cook onion and peppers to a tender-crisp stage. Stir the cornflour sauce before adding it and simmer briefly until glossy. Return beef only for the necessary final heating and safe doneness.
If beef is tough, check slicing direction and avoid extended simmering. Excess pepper cannot be removed; dilute with more unseasoned beef and vegetables. A stiff sauce needs a little stock rather than more oil.
About This Recipe
Black pepper beef combines tender steak strips with peppers and onion in a concentrated, pepper-forward sauce. Coarsely crushed pepper gives a fragrant bite distinct from chilli heat. The vegetables should remain crisp enough to contrast with the beef.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Wok
- ✓ Mixing bowl
- ✓ Small slurry bowl
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Marinate: Toss beef with half the light soy, half the cornflour and one spoonful of water; leave for 15 minutes.
- Mix the pepper sauce: Combine oyster sauce, remaining soy sauces, stock, sesame oil, remaining cornflour and freshly crushed pepper.
- Sear the beef: Cook beef in two batches in a smoking-hot wok with part of the oil, browning the edges while the centre remains tender; remove.
- Cook the vegetables: Add remaining oil and stir-fry onion and peppers for 90 seconds so they blister but keep their shape.
- Add aromatics: Stir in garlic and ginger for 20 seconds, then return the beef.
- Glaze: Pour in the pepper sauce and toss until it boils and coats the beef; serve immediately before the vegetables soften.
Chef Notes & Tips
Crush whole peppercorns just before cooking; pre-ground pepper lacks the fragrance that defines this dish.
Ingredient choices: Slice sirloin across the grain and prepare the sauce before cooking. Oyster sauce and both soy sauces contribute salt. Use coarse pepper as specified; the same weight of very fine powder can create a harsh, dusty impression.
Cooking control: Sear beef in small batches, then cook onion and peppers to a tender-crisp stage. Stir the cornflour sauce before adding it and simmer briefly until glossy. Return beef only for the necessary final heating and safe doneness.
If something goes wrong: If beef is tough, check slicing direction and avoid extended simmering. Excess pepper cannot be removed; dilute with more unseasoned beef and vegetables. A stiff sauce needs a little stock rather than more oil.
Ingredient Substitutions
- ↔ Beef sirloin → rump or flank steak sliced across the grain
- ↔ Mixed peppers → green pepper plus celery
- ↔ Beef stock → low-salt chicken or vegetable stock
Food Safety & Doneness
For intact beef steaks and roasts, reach at least 63°C and rest for 3 minutes. Braising cuts need longer for fork-tender texture. Keep raw-meat utensils away from cooked food.
Serving & Plating
Serve promptly with a plain starch accompaniment. Keep the peppers and onions distributed across portions rather than using them only as garnish.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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