Nothing says “satisfying dinner” like a steaming plate of black pepper beef served over a bed of fluffy white rice. Picture this: A cozy weeknight at home. You’ve had a long day, and the last thing you want to do is spend hours in the kitchen, right? That’s where this easy black pepper beef recipe shines.
With its bold flavors and hearty ingredients, it’s perfect alongside a fresh salad, spring rolls, or even some crispy stir-fried noodles. Trust me—this dish manages to capture the essence of a restaurant-quality meal while being simple enough for a busy weekday.
Black pepper beef is a classic dish often found on the menus of Chinese restaurants around the globe, and for good reason. Its striking balance of savory and spicy, combined with tender beef and crisp veggies, makes it a hit.
The star here is definitely the black pepper, adding a punch that ties everything together. You don’t have to be a master chef to whip this up; it’s straightforward enough for anyone to try.
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What is Black Pepper Beef Recipe?
At its core, black pepper beef is a quick stir-fry that features tender pieces of beef, typically tossed with a flavorful sauce that highlights, you guessed it, black pepper. The dish usually includes a mix of vegetables like bell peppers and onions to add color and texture. Traditionally, it can be packed with umami flavors from sauces like oyster sauce and soy sauce, making it a delightful option for dinner any night of the week.
Ingredients You’ll Need To Make This Dish
To bring this dish to life, here’s what you’ll need:
– 6 grams whole black peppercorns (about 2 teaspoons) – Freshly cracked for maximum flavor.
– 350 grams beef tenderloin (or another steak cut) – Cut into ¾-inch cubes for even cooking.
– 1 tablespoon vegetable oil – For frying.
– 2 tablespoons oyster sauce – Adds a rich depth to the dish.
– 1 tablespoon Shaoxing wine – A traditional Chinese rice wine that enhances the flavor.
– 1 teaspoon soy sauce – Brings saltiness and umami.
– 1 teaspoon toasted sesame oil – Provides a nutty aroma.
– 1 teaspoon potato starch – For thickening the sauce.
– 140 grams onion (about 1 small onion, chopped into ½-inch squares) – For sweetness.
– 100 grams bell pepper (½ red and ½ green) – For color and crunch.
– 12 grams garlic (approximately 2 large cloves, finely chopped) – Offers an aromatic base.
– 1 tablespoon green onions (optional, chopped) – For a fresh garnish.
Ingredients From : norecipes.com
How to Make This Black Pepper Beef Recipe
Getting this dish onto your table in no time is easier than you might think. Here’s a detailed guide to the steps involved:
Step 1: Crack the Black Pepper
First things first, we need to ready that pepper! Take the 6 grams of whole black peppercorns and crush them coarsely. I prefer using a mortar and pestle for this task, as I love grinding spices to unleash their full flavor. If you don’t have one, simply throw the peppercorns into a freezer bag and use a rolling pin to smash them up. The goal is to release that pungent aroma without turning them into dust.
Step 2: Marinate the Beef
Grab a mixing bowl and whisk together the oyster sauce, Shaoxing wine, soy sauce, toasted sesame oil, and most of the crushed black pepper (save a little for later). Now, sprinkle in the potato starch and mix until it’s lump-free. This is where all the flavor magic happens! Add the beef tenderloin cubes to the bowl, making sure each piece is evenly coated. Let it marinate while you chop your vegetables.
Step 3: Prep Your Veggies
Chop your onion and bell peppers into cubes. The size doesn’t have to be perfect, but I suggest aiming for ½-inch pieces. This way, they’ll cook evenly and retain a nice crunch. Also, don’t forget to chop your garlic; you want it ready to go!
Step 4: Sear the Beef
Heat a frying pan over medium-high heat until it’s hot. Add the 1 tablespoon of vegetable oil. Using tongs, carefully add the marinated beef into the pan in a single layer. You want to leave as much of the marinade in the bowl as possible—don’t worry; it’ll come back into play soon. Let the beef fry undisturbed until it’s golden brown on one side, then flip to brown the other side.
Step 5: Stir-Fry the Veggies
Once the beef is nicely browned, toss in the chopped onion, bell pepper, and garlic. Turn the heat up to high and stir-fry everything together. Keep tossing the ingredients around in the pan to ensure even cooking and to prevent them from sticking. The onions should turn translucent, signaling that it’s time for the next step.
Step 6: Combine and Serve
Pour any remaining marinade into the pan, giving everything a good toss until the beef is shiny and coated with the delicious sauce. Cook for an additional minute to let the flavors meld. Now, it’s time to serve! Dish it up alongside rice or noodles and garnish with the leftover black pepper and a sprinkle of chopped green onions, if you’re feeling fancy.
Tips & Tricks
– Choose the Right Cut: Beef tenderloin provides tenderness but other cuts like flank steak work well too. Just be sure to slice against the grain!
– Don’t Overcrowd the Pan: If your pan isn’t large enough, cook the beef in two batches to avoid steaming the meat.
– Fresh Ingredients Matter: Fresh garlic and quality soy sauce can elevate the flavor immensely.
– Experiment with Veggies: Feel free to add broccoli, snap peas, or carrots based on your preferences.
– Make it Spicier: Add some red chili flakes or a dash of sriracha for extra heat if you like things spicy!
How Do You Store The Leftovers?
Store any leftover black pepper beef in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy it, simply reheat it in a pan over medium heat or in the microwave until warmed through. Just keep in mind that veggies may lose some of their crispiness upon reheating.
What Sides Would Complement?
Here are some sides that would pair beautifully with your black pepper beef:
– Steamed Jasmine Rice: Soaks up the sauce perfectly.
– Stir-Fried Bok Choy: Adds a clean, fresh crunch.
– Vegetable Spring Rolls: A crispy, delightful addition.
– Cabbage Slaw: A tangy, crunchy contrast.
– Sesame Garlic Noodles: Perfect for anyone craving extra carbs!
What Other Substitutes Can I Use in Black Pepper Beef Recipe?
If you don’t have certain ingredients, here are some good substitutes:
– Flank Steak can replace beef tenderloin for a more budget-friendly option.
– Soy Sauce can be swapped for tamari for gluten-free needs.
– Shaoxing Wine can be substituted with dry sherry or rice vinegar in a pinch.
– Toasted Sesame Oil may be replaced with regular sesame oil if you can’t find the toasted version.
– Oyster Sauce can be skipped or replaced with hoisin sauce for a vegetarian twist.
Conclusion
Creating a satisfying black pepper beef dish at home isn’t just possible; it’s also incredibly rewarding. With its tender beef and vibrant vegetables, this recipe is a quick solution for weeknight dinners or meal prepping for the week ahead. Give it a try, and you might find it’s an instant classic in your household. Happy cooking!
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Black Pepper Beef Recipe – Simple Food Dishes
Description
Black pepper beef is a classic dish often found on the menus of Chinese restaurants around the globe, and for good reason. Its striking balance of savory and spicy, combined with tender beef and crisp veggies, makes it a hit.
Ingredient
Instructions
Step 1: Crack the Black Pepper
-
First things first, we need to ready that pepper! Take the 6 grams of whole black peppercorns and crush them coarsely. I prefer using a mortar and pestle for this task, as I love grinding spices to unleash their full flavor. If you don’t have one, simply throw the peppercorns into a freezer bag and use a rolling pin to smash them up. The goal is to release that pungent aroma without turning them into dust.
-
Step 2: Marinate the Beef
-
Grab a mixing bowl and whisk together the oyster sauce, Shaoxing wine, soy sauce, toasted sesame oil, and most of the crushed black pepper (save a little for later). Now, sprinkle in the potato starch and mix until it’s lump-free. This is where all the flavor magic happens! Add the beef tenderloin cubes to the bowl, making sure each piece is evenly coated. Let it marinate while you chop your vegetables.
-
Step 3: Prep Your Veggies
-
Chop your onion and bell peppers into cubes. The size doesn’t have to be perfect, but I suggest aiming for ½-inch pieces. This way, they’ll cook evenly and retain a nice crunch. Also, don’t forget to chop your garlic; you want it ready to go!
-
Step 4: Sear the Beef
-
Heat a frying pan over medium-high heat until it’s hot. Add the 1 tablespoon of vegetable oil. Using tongs, carefully add the marinated beef into the pan in a single layer. You want to leave as much of the marinade in the bowl as possible—don’t worry; it’ll come back into play soon. Let the beef fry undisturbed until it’s golden brown on one side, then flip to brown the other side.
-
Step 5: Stir-Fry the Veggies
-
Once the beef is nicely browned, toss in the chopped onion, bell pepper, and garlic. Turn the heat up to high and stir-fry everything together. Keep tossing the ingredients around in the pan to ensure even cooking and to prevent them from sticking. The onions should turn translucent, signaling that it’s time for the next step.
-
Step 6: Combine and Serve
-
Pour any remaining marinade into the pan, giving everything a good toss until the beef is shiny and coated with the delicious sauce. Cook for an additional minute to let the flavors meld. Now, it’s time to serve! Dish it up alongside rice or noodles and garnish with the leftover black pepper and a sprinkle of chopped green onions, if you’re feeling fancy.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 15g75%
- Cholesterol 82mg28%
- Sodium 502mg21%
- Potassium 536mg16%
- Total Carbohydrate 11g4%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 23g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Choose the Right Cut: Beef tenderloin provides tenderness but other cuts like flank steak work well too. Just be sure to slice against the grain!
- Don’t Overcrowd the Pan: If your pan isn’t large enough, cook the beef in two batches to avoid steaming the meat.
- Fresh Ingredients Matter: Fresh garlic and quality soy sauce can elevate the flavor immensely.
- Experiment with Veggies: Feel free to add broccoli, snap peas, or carrots based on your preferences.
- Make it Spicier: Add some red chili flakes or a dash of sriracha for extra heat if you like things spicy!
