Chinese-Style Black Pepper Beef

Ingredients

• 500 g Beef (steak to be sliced into thin strips) (Slice to about 2 mm thickness)
• 1 teaspoon Baking soda (To tenderize the meat)
• 2 tablespoon Soy sauce (Light soy sauce)
• 3 tablespoon Water (For the marinade)
• 1 tablespoon Potato starch (To thicken the sauce)
• 1 tablespoon Canola oil (To separate the slices during cooking)
• 1 tablespoon Whole black peppercorns (Crush then coarsely chop)
• 2 Garlic cloves (Coarsely chopped)
• 1 Scallion bunch (Thinly sliced into 3 cm sections)
• 1 tablespoon Oyster sauce
• 1 teaspoon White sugar
• 1 teaspoon Rice vinegar (Or white vinegar)
• 1 teaspoon Sesame oil (For finishing)
• 300 g Cooked white rice (About 1 ½ cup, to serve as side)

Instructions

1. Prepare the meat

   Slice the beef into strips about 2 mm thick. In a bowl, combine the baking soda, 2 tbsp soy sauce, 2‑3 tbsp water, 1 tbsp potato starch and 1 tbsp canola oil. Add the meat slices, coat well, then let rest for 30 minutes.

   Time: PT38M

2. Prepare the pepper

   Crush the black peppercorns using a glass, then coarsely chop with a knife.

   Time: PT2M

3. Chop garlic and prepare onion

   Finely mince the two garlic cloves. Separate the bulb of a scallion, slice it and cut into 3 cm sections.

   Time: PT3M

4. Prepare the sauce

   In a small bowl, mix 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 2 tbsp water, 1 tsp rice vinegar and 1 tbsp potato starch. Set aside.

   Time: PT3M

5. Toast the pepper

   Heat 1 tbsp oil in the pan over medium heat, add the crushed pepper and toast for 10‑15 seconds, then remove.

   Time: PT1M

   Temperature: medium heat

6. Sear the meat

   In the same pan, add a drizzle of oil if needed, sear the beef strips for 1 minute, stirring quickly, then remove and set aside.

   Time: PT1M

   Temperature: medium heat

7. Sauté garlic and onion

   Add 1 tbsp oil to the pan, sauté the garlic and onion sections for 30 seconds until fragrant.

   Time: PT30S

   Temperature: medium heat

8. Add meat, pepper and sauce

   Return the beef to the pan, incorporate the toasted pepper and the prepared sauce. Stir for 1 minute until the sauce thickens slightly.

   Time: PT1M

   Temperature: medium heat

9. Add the onion sections

   Add the remaining large onion sections, stir for 30 seconds to warm them without fully cooking.

   Time: PT30S

   Temperature: medium heat

10. Finish with sesame oil

    Remove the pan from heat and stir in 1 tsp sesame oil. Mix quickly.

    Time: PT30S

11. Plating and serving

    Place the black pepper beef on a serving dish, sprinkle with a few extra pepper slices and serve immediately with hot white rice.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef (steak to be sliced into thin strips): Rump steak, Sirloin
• Instead of Baking soda: Baking soda
• Instead of Soy sauce: Tamari
• Instead of Potato starch: Cornstarch
• Instead of Canola oil: Vegetable oil
• Instead of Whole black peppercorns: White pepper
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Scallion bunch: Shallot
• Instead of Oyster sauce: Soy sauce + sugar
• Instead of White sugar: Cane sugar
• Instead of Rice vinegar: Apple cider vinegar
• Instead of Sesame oil: Peanut oil
• Instead of Cooked white rice: Jasmine rice

Equipment Needed

• Chef's knife
• Cutting board
• Mixing bowl
• Measuring spoons
• Frying pan or wok
• Wooden spatula
• Glass (or mortar) for crushing pepper
• Plate or resting tray

Critical Steps — Do Not Skip

• Marinate the beef with baking soda for at least 30 minutes.
• Toast the black pepper to release its aromas.
• Sear the meat quickly over medium heat to keep it tender.

Chef Tips from the Video

• Use a wok for better heat distribution.
• Serve with fragrant jasmine rice for more authenticity.
• A splash of fresh lime juice adds a touch of freshness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, 2 to 3 days in the refrigerator.

Freezer: The dish can be frozen up to 1 month, well wrapped in cling film then a freezer bag.

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

Make-Ahead Tips

• Marinate the meat the day before for extra tenderness.
• Prepare the sauce in advance and keep it refrigerated.
• Crush the black pepper the day before and store it in a small jar.