Stir-Fry Black Pepper Beef

Ingredients

• 500 g Beef (flank steak or sirloin) (Trim excess fat, cut perpendicular to the grain into bite‑size strips)
• 1 tsp Baking soda (Helps break down proteins for a melt‑in‑your‑mouth texture)
• 1 thumb‑sized piece Fresh ginger (Peel and grate; keep 1 tsp grated ginger for the stir‑fry)
• 1 clove Garlic (Finely minced)
• 1 stalk Spring onion (green onion) (Cut into 2‑inch sections; used as garnish)
• 8 g Black pepper (whole) (Roughly crushed in a mortar to release oils)
• 0.25 tsp Salt (Fine sea salt)
• 2 tsp Shaoxing cooking wine (Chinese rice wine adds depth; can substitute dry sherry)
• 2 tsp Dark soy sauce (Provides color and richness)
• 1 tbsp Light soy sauce (Adds salty umami)
• 1 tbsp Oyster sauce (Adds sweet‑savory depth; optional for shellfish‑free version)
• 4 tbsp Vegetable oil (1 tbsp for marinating, 3 tbsp for high‑heat stir‑fry)
• few drops Sesame oil (Adds a nutty finish; use sparingly)
• 1 tsp Cornstarch (Creates a light coating that locks in moisture)
• 1 cup Jasmine rice (Uncooked; serves as a base for the beef)

Instructions

1. Tenderize beef with baking soda

   Cut the beef against the grain into bite‑size strips, place in a mixing bowl, add 1 tsp baking soda and toss to coat evenly. Let stand at room temperature for 20 minutes.

   Time: PT20M

2. Prep aromatics

   Peel and grate the ginger, measure out 1 tsp grated ginger. Mince the garlic clove. Cut the spring onion into 2‑inch sections. Roughly crush 8 g of whole black pepper in a mortar.

   Time: PT5M

3. Rinse and drain beef

   Rinse the beef strips under cold water to remove excess baking soda, then drain thoroughly on a clean kitchen towel.

   Time: PT2M

4. Marinate beef

   In a small bowl combine ¼ tsp salt, 2 tsp Shaoxing wine, 2 tsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp vegetable oil, a few drops of sesame oil, and 1 tsp cornstarch. Add the beef, toss to coat, and let stand at room temperature for 15 minutes.

   Time: PT15M

5. Heat oil

   Place the wok or skillet over high heat, add 3 tbsp vegetable oil, and heat until the oil shimmers (about 2 minutes).

   Time: PT2M

6. Sauté ginger and garlic

   Add the grated ginger and minced garlic to the hot oil and stir‑fry for about 30 seconds until fragrant.

   Time: PT30S

7. Stir‑fry beef

   Add the marinated beef in a single layer. Let it sit undisturbed for 1 minute to develop a brown crust, then flip and brown the other side for another minute.

   Time: PT2M

8. Finish with black pepper

   Sprinkle the crushed black pepper over the beef and stir‑fry for another 20 seconds. Turn off the heat.

   Time: PT20S

9. Plate and serve

   Transfer the beef to a pre‑heated serving plate, scatter the spring onion sections on top, and serve immediately with steamed jasmine rice.

   Time: PT1M

Nutrition Facts

Calories

600

Protein

37g

Carbohydrates

3g

Fat

29g

Fiber

0g

Ingredient Substitutions

• Instead of Beef (flank steak or sirloin): Skirt steak, Ribeye strips
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Garlic: Garlic paste (½ tsp)
• Instead of Spring onion (green onion): Scallions
• Instead of Black pepper (whole): Freshly ground black pepper
• Instead of Shaoxing cooking wine: Dry sherry
• Instead of Dark soy sauce: Regular soy sauce (use a little less liquid)
• Instead of Oyster sauce: Mushroom soy sauce
• Instead of Vegetable oil: Canola oil, Peanut oil
• Instead of Sesame oil: Toasted sesame oil
• Instead of Cornstarch: All‑purpose flour (1 tsp)
• Instead of Jasmine rice: Basmati rice, Long‑grain white rice

Equipment Needed

• Cutting board
• Sharp chef's knife
• Mixing bowl
• Microplane or fine grater
• Measuring spoons
• Small bowl (for marinating)
• Wok or large skillet
• Spatula or kitchen tongs
• Serving plate
• Rice cooker or pot

Critical Steps — Do Not Skip

• Tenderizing the beef with baking soda
• Marinating the beef with the soy‑oyster mixture
• Cooking on very high heat and allowing the beef to sear without stirring for the first minute

Chef Tips from the Video

• For an extra glossy finish, drizzle a tiny splash of sesame oil just before serving.
• If you prefer less pepper heat, use a milder white pepper instead of black.
• Slice the beef as thinly as possible for the quickest cooking and most tender bite.

Troubleshooting

Storage

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

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently.

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

Make-Ahead Tips

• Beef can be marinated up to 2 hours ahead; keep refrigerated.
• Crush the black pepper in advance and store in an airtight jar.
• Cook jasmine rice while the beef is marinating to save time.