Description
This Black Pepper Beef recipe features tender strips of beef sirloin cooked in a flavorful black pepper sauce with aromatic garlic, ginger, and onions. The dish combines savory soy and oyster sauces with a hint of sweetness and a peppery kick, making it a perfect main course served over steamed rice or noodles for a quick and satisfying meal.
Ingredients
Scale
Beef and Marinade
- 1 pound beef sirloin, thinly sliced against the grain
- 2 tablespoons vegetable oil
Vegetables and Aromatics
- 1 medium onion, sliced
- 3 cloves garlic, finely minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup green onions, thinly sliced
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon black pepper
- 1/2 cup water
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
Instructions
- Heat the skillet: Heat a large skillet or wok over medium-high heat and add the vegetable oil, allowing it to get hot and shimmering.
- Prepare the beef: While the oil heats, slice the beef sirloin thinly against the grain into bite-sized strips to ensure tenderness.
- Sear the beef: Add the beef strips in a single layer to the hot oil and let them sear undisturbed for 2-3 minutes to develop a nice brown color.
- Cook through the beef: Stir the beef occasionally and continue cooking for another 2-3 minutes until fully browned and cooked through.
- Remove beef: Take the beef out of the skillet and set it aside on a plate to prevent overcooking.
- Sauté onions: In the same skillet, add sliced onions and cook for about 2 minutes until they begin to soften.
- Add garlic and ginger: Add finely minced garlic and grated ginger to the skillet, stirring everything together and cooking for an additional 1-2 minutes until fragrant.
- Mix the sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, and black pepper to prepare the sauce mixture.
- Add sauce to skillet: Pour the sauce mixture into the skillet, stirring to combine it well with the onions, garlic, and ginger.
- Add water and simmer: Pour in 1/2 cup water and stir to combine. Bring the sauce to a simmer and let it cook for 3-4 minutes until it begins to thicken slightly.
- Make cornstarch slurry: In a small bowl, dissolve cornstarch in a tablespoon of water to form a smooth slurry.
- Thicken the sauce: Gradually add the cornstarch slurry to the simmering sauce while stirring constantly to avoid lumps.
- Simmer to thicken: Let the sauce simmer for an additional 2-3 minutes until it reaches the desired thickness.
- Return beef to skillet: Add the cooked beef back into the skillet, tossing it with the sauce to coat evenly and heat through, about 2 minutes.
- Garnish: Sprinkle thinly sliced green onions over the beef just before serving for a fresh, vibrant touch.
- Serve: Serve the black pepper beef hot, ideally with steamed rice or noodles for a complete meal.
Notes
- Slice the beef thinly against the grain for maximum tenderness.
- Adjust the amount of black pepper to your heat preference.
- Use a wok or large skillet for even cooking and better flavor.
- Serve immediately to maintain the beef’s juiciness and the sauce’s texture.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
- For gluten-free version, substitute soy sauce and oyster sauce with gluten-free alternatives.
