Black Pepper Beef Stir-Fry

Ingredients

• 400 g Beef (rump steak or flank) (Thinly sliced 1-2 mm, against the grain)
• 1 c. à soupe Light soy sauce (For the marinade)
• 0,5 c. à café Baking soda (Helps tenderize the meat)
• 1 c. à soupe Potato or corn starch (To coat the meat)
• 2 c. à soupe Vegetable oil (sunflower or canola) (For cooking and mixing)
• 0,5 piece Onion (Diced)
• 0,5 piece Red bell pepper (Core and cut into squares)
• 0,5 piece Green bell pepper (Core and cut into squares)
• 1 clove Garlic clove (Minced)
• 1 c. à soupe Light soy sauce (for the sauce)
• 1 c. à café Dark soy sauce
• 1 c. à soupe Shaoxing cooking wine (Chinese wine)
• 1 c. à soupe Oyster sauce
• 1 c. à café Sesame oil
• 1 c. à café Ground black pepper (Can be adjusted to taste)
• 4 c. à soupe Water
• 2 stalks Scallion (for garnish) (Thinly sliced)

Instructions

1. Beef Marinade

   Cut the beef into very thin slices (1‑2 mm). Place them in a bowl, add 1 c. à soupe of light soy sauce, 0,5 c. à café of baking soda, 1 c. à soupe of starch and 2 c. à soupe of oil. Mix well and let rest for 10 minutes.

   Time: PT10M

2. Vegetable Preparation

   Thinly slice the onion, cut the red and green bell peppers into squares, and mince the garlic.

   Time: PT10M

3. Sauce Preparation

   In a small bowl, combine 1 c. à soupe of light soy sauce, 1 c. à café of dark soy sauce, 1 c. à soupe of Shaoxing wine, 1 c. à soupe of oyster sauce, 1 c. à café of sesame oil, 1 c. à café of ground black pepper and 4 c. à soupe of water.

   Time: PT5M

4. Sear the beef

   Heat the wok over high heat, add 1 c. à soupe of oil and stir‑fry the beef for 30 seconds to 1 minute until just colored. Remove and set aside.

   Time: PT1M

   Temperature: 220°C

5. Sauté aromatics

   In the same wok, add the remaining oil, stir‑fry the onion and garlic for 30 seconds over medium‑high heat.

   Time: PT30S

   Temperature: 200°C

6. Cook the bell peppers

   Add the red and green peppers, stir‑fry for 1 minute while constantly stirring.

   Time: PT1M

   Temperature: 200°C

7. Assembly and finishing

   Return the beef to the wok, pour in the prepared sauce, mix and cook for 2‑3 minutes until the sauce thickens slightly.

   Time: PT3M

   Temperature: 180°C

8. Plating

   Transfer the mixture to a serving dish, sprinkle with sliced scallions and serve immediately with fragrant rice.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

12 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef (rump steak or flank): Veal cutlet, Chicken
• Instead of Light soy sauce: Light tamari
• Instead of Potato or corn starch: Corn starch
• Instead of Vegetable oil (sunflower or canola): Peanut oil
• Instead of Red bell pepper: Yellow bell pepper
• Instead of Green bell pepper: Yellow bell pepper
• Instead of Light soy sauce (for the sauce): Light tamari
• Instead of Dark soy sauce: Dark soy sauce
• Instead of Shaoxing cooking wine (Chinese wine): Dry white wine
• Instead of Oyster sauce: Mushroom sauce
• Instead of Sesame oil: Toasted sesame oil
• Instead of Ground black pepper: White pepper
• Instead of Scallion (for garnish): Cilantro

Equipment Needed

• Wok or large sauté pan
• Wooden or silicone spatula
• Cutting board
• Chef’s knife
• Mixing bowl
• Measuring spoons
• Small cup or bowl for the sauce
• Serving plate

Critical Steps — Do Not Skip

• Beef marination with baking soda to tenderize the meat
• Sear the beef over very high heat without overcooking
• Add the sauce and cook until thickened

Chef Tips from the Video

• Use quality beef (rump steak or flank) for better texture
• A drizzle of toasted sesame oil added at the end adds aromatic depth
• Serve with jasmine rice or egg fried rice for a complete meal

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days maximum

Freezer: Can be frozen for 1‑2 months, but the beef texture will be slightly different

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Marinate the beef the night before in the refrigerator for even more tenderness
• Pre‑cut the vegetables and prepare the sauce, then store them separately in the fridge