Black Pepper Beef with Bell Peppers

Name: Black Pepper Beef with Bell Peppers
Cook time: 20 min
Yield: 2 servings
Cuisine: HK

🇭🇰 Hong Kong20 minBeef

Start Cooking Customize

Servings

Ingredients

Proteins

400 g Beef tenderloin or sirloin, cut into 1-inch cubes
2 tbsp Oyster sauce (for black pepper sauce)
60 ml Water or beef broth (for black pepper sauce)

Aromatics

1 green bell pepper Green bell pepper, deseeded and cut into 1-inch pieces
1 red bell pepper Red bell pepper, deseeded and cut into 1-inch pieces
0.5 medium onion Onion, cut into 1-inch pieces
3 cloves Garlic, minced
1 tbsp Ginger, minced
0.25 tsp White pepper (for marinade)
0.5 tbsp Dark soy sauce (for black pepper sauce)
1 tsp Sugar (for black pepper sauce)
1.5 tbsp Ground black pepper (freshly ground preferred)
1 tsp Cornstarch (for black pepper sauce)

Sauces & Seasonings

2 tbsp Cooking oil
1 tbsp Light soy sauce (for marinade)
1 tbsp Shaoxing wine (for marinade)
1 tbsp Cornstarch (for marinade)
0.5 tsp Sesame oil (for marinade)

Other

0.25 tsp Baking soda (optional, for tenderizing)

Instructions

1
Marinate beef cubes with light soy sauce, Shaoxing wine, baking soda (optional), cornstarch, sesame oil, and white pepper for at least 15-20 minutes.
2
Prepare the black pepper sauce by mixing all ingredients (oyster sauce, light soy sauce, dark soy sauce, sugar, ground black pepper, water/beef broth, cornstarch, sesame oil) in a small bowl.
3
Heat cooking oil in a wok over high heat until smoking. Add the marinated beef cubes and stir-fry quickly for 1-2 minutes until browned on the outside but still pink inside. Remove beef from wok and set aside.
4
In the same wok, add a little more oil if needed. Add minced garlic and ginger, stir-fry until fragrant (about 15 seconds).
5
Add onion, green bell pepper, and red bell pepper. Stir-fry for 2-3 minutes until vegetables are slightly tender but still crisp.
6
Return the beef to the wok. Pour in the black pepper sauce. Toss everything together quickly to coat the beef and vegetables evenly with the sauce. Cook for another 1-2 minutes until the sauce thickens.
7
Serve immediately with steamed rice.

Cook this in the app — save it & get tonight’s menu

Get the app

Ingredients

Proteins

400 g Beef tenderloin or sirloin, cut into 1-inch cubes
2 tbsp Oyster sauce (for black pepper sauce)
60 ml Water or beef broth (for black pepper sauce)

Aromatics

1 green bell pepper Green bell pepper, deseeded and cut into 1-inch pieces
1 red bell pepper Red bell pepper, deseeded and cut into 1-inch pieces
0.5 medium onion Onion, cut into 1-inch pieces
3 cloves Garlic, minced
1 tbsp Ginger, minced
0.25 tsp White pepper (for marinade)
0.5 tbsp Dark soy sauce (for black pepper sauce)
1 tsp Sugar (for black pepper sauce)
1.5 tbsp Ground black pepper (freshly ground preferred)
1 tsp Cornstarch (for black pepper sauce)

Sauces & Seasonings

2 tbsp Cooking oil
1 tbsp Light soy sauce (for marinade)
1 tbsp Shaoxing wine (for marinade)
1 tbsp Cornstarch (for marinade)
0.5 tsp Sesame oil (for marinade)

Other

0.25 tsp Baking soda (optional, for tenderizing)

Instructions

Marinate beef cubes with light soy sauce, Shaoxing wine, baking soda (optional), cornstarch, sesame oil, and white pepper for at least 15-20 minutes.

Prepare the black pepper sauce by mixing all ingredients (oyster sauce, light soy sauce, dark soy sauce, sugar, ground black pepper, water/beef broth, cornstarch, sesame oil) in a small bowl.

Heat cooking oil in a wok over high heat until smoking. Add the marinated beef cubes and stir-fry quickly for 1-2 minutes until browned on the outside but still pink inside. Remove beef from wok and set aside.

In the same wok, add a little more oil if needed. Add minced garlic and ginger, stir-fry until fragrant (about 15 seconds).

Add onion, green bell pepper, and red bell pepper. Stir-fry for 2-3 minutes until vegetables are slightly tender but still crisp.

Return the beef to the wok. Pour in the black pepper sauce. Toss everything together quickly to coat the beef and vegetables evenly with the sauce. Cook for another 1-2 minutes until the sauce thickens.

Serve immediately with steamed rice.