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