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Beef and capsicum on a plate
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5 from 10 votes

Black Pepper Beef Stir Fry (黑椒牛柳)

This easy Black Pepper Beef Stir Fry recipe will be a weeknight favorite. Made with tender beef and fresh bell peppers, it's packed with flavor and deliciously comforting.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Cantonese, Chinese
Servings: 6
Calories: 327kcal
Author: Jeannette

Ingredients

For The Marinade

  • 1/2 tbsp white pepper
  • 1/2 tbsp light soy sauce
  • 1/2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Shaoxing rice wine (or dry sherry)
  • 1/2 tsp salt, or to taste
  • 1 tsp sugar, or to taste
  • 1/2 tsp chicken bouillon powder
  • 1 egg white
  • 1 tbsp corn starch
  • 3 tbsp cooking oil

For The Stir Fry

  • 500 g / 1 lb beef (sirloin, flank, skirt, scotch, tenderloin or boneless short ribs)
  • 2 tbsp black pepper sauce
  • 2 bell peppers/capsicum, sliced
  • 1 onion, sliced
  • 5 ginger slices
  • 2 cloves garlic, minced
  • cooking oil

Instructions

  • Start by slicing the beef into 5 mm (0.2″) thick slices. Make sure to cut against the grain to avoid a chewy piece of meat.
  • Soak the slices in cold water for 1 minute to remove the blood then squeeze all the water out.
  • Marinate the beef with the white pepper, light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, salt, sugar and chicken bouillon powder. Mix in well for until it is sticky to the touch. There also should be no excess water in the bowl.
  • Pour in the egg white and mix then add the corn starch and stir until combined. 
  • Add in the oil and mix until incorporated. This will prevent the beef slices from sticking to each other when cooking.
  • Add 5 tbsp oil into a hot wok and stir fry the beef until roughly 80% cooked. You will be tossing it in with the vegetables later, so there’s no need to overcook it. Transfer the beef onto a plate.
  • Replace the wok with 2 tbsp new oil (or reuse the same one) and stir fry the garlic, onion, ginger and bell peppers for 2 minutes or until fragrant then mix in the black pepper paste.
  • Pour the cooked beef in and stir fry for another 2 minutes, then plate.
  • Serve immediately with rice or noodles!

Notes

  • Marinate the protein for at least 20 minutes or overnight. For the deepest flavor, make sure to give it time to soak in the sauce to its core.
  • Take the beef out at least 20 minutes prior to cooking for it to come back to room temperature. This will ensure each piece is tender because the muscles aren't tight from the cold.
  • Mix the meat in a circular motion for an even marinade.
  • Make sure the wok is hot otherwise the beef will release its juices and end up being boiled.
  • You'll find all of the sauces available in Asian supermarkets. If you can't find corn starch, it can be substituted with potato starch.
  • Go for a cut that doesn't have too much fat but also isn't too lean. You want each piece to have a beefy flavor and texture.

Nutrition

Calories: 327kcal | Carbohydrates: 10g | Protein: 16g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 782mg | Potassium: 368mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1242IU | Vitamin C: 53mg | Calcium: 24mg | Iron: 2mg