Restaurant-style black pepper steak that is tender, juicy and rich, with crisp veggies and a scrumptious sauce that goes perfectly with steamed rice.
Black Pepper Steak (黑椒牛柳)
Prep Time: 20 mins Cook Time: 10 mins Yield: 2 big servings Category: Main Method: Stir frying Cuisine: Chinese
DESCRIPTION
Restaurant-style black pepper steak that is tender, juicy and rich, with crisp veggies and a scrumptious sauce that goes perfectly with steamed rice. {Gluten Free Adaptable}
For a gluten free option, use tamari instead of soy sauce, and use dry sherry instead of Shaoxing wine.
INGREDIENTS
- 1 pound (450 grams) flank steak (or plate, or boneless short ribs, or sirloin), sliced against the grain into 1/4-inch (5-mm) thick pieces
Marinade
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
Sauce
- 1/2 cup beef broth (or chicken broth)
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 1 teaspoon dark soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons sugar
- 1 1/2 teaspoon coarsely ground black pepper
- 1/8 teaspoon salt
Stir fry
- 2 tablespoons peanut oil (or vegetable oil)
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- 1/2 white onion, chopped
- 2 bell peppers, chopped
INSTRUCTIONS
- Combine steak, soy sauce, Shaoxing wine, and cornstarch in a medium-size bowl. Gently mix by hand until the beef is coated with a thin layer of the mixture. Marinate for 10 to 15 minutes.
- Combine all the sauce ingredients in a small bowl. Mix well and set aside.
- Cut the aromatics and vegetables. Add the ginger and garlic to a small bowl. Add the onion and all the chopped pepper to another bowl.
- Heat 1 tablespoon of oil in a nonstick skillet (or a wok) over medium-high heat. When oil is hot, add the steak. Immediately spread the beef into a single layer using a pair of tongs or chopsticks. Sear for 30 seconds or so, until the bottom is lightly browned. Flip the beef with a spatula, until both sides are browned but still a bit pink inside. Turn to the lowest heat and remove the skillet from the stove. Transfer the beef to a plate and set aside.
- Add the remaining tablespoon of oil into the same skillet and turn to medium heat. Add the ginger and garlic. Give it a quick stir until fragrant. Add the white onion and peppers. Stir and cook for 20 seconds.
- Stir the sauce mixture until the cornstarch is dissolved completely, and pour it into the skillet. Stir with a spatula immediately and cook until the sauce thickens enough to coat the back of a spoon, a few seconds. Add back the cooked beef. Quickly stir a few times to coat everything with the sauce. Turn off heat and remove the skillet from the stove. Immediately transfer everything to a big plate so the ingredients won’t keep cooking in the hot skillet.
- Serve hot with steamed rice or on top of boiled noodles.
NUTRITION
- Serving Size: 1 of the 2 servings
- Calories: 584cal
- Sugar: 17.7g
- Sodium: 1033mg
- Fat: 27.3g
- Carbohydrates: 37.3g
- Fiber: 2.6g
- Protein: 47.1g
- Cholesterol: 87mg
Categories: Uncategorized
