Ingredients
Black Pepper Steak
- 450 g (1 lb) thin steak, sliced thinly against the grain (sirloin recommended)
- 2 tsp freshly ground black pepper
- ¼ tsp salt
- 4 tbsp sunflower oil
- 1 tsp sesame oil
- 2 medium-sized onions, peeled and chopped into thick slices
- 1 green bell pepper, deseeded and sliced
- 1 red bell pepper, deseeded and sliced
- 2 tbsp cornflour (cornstarch)
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 120 ml (½ cup) beef stock
- 2 cloves garlic, peeled and minced
- 1 tsp minced ginger
To Serve
- Boiled rice
Instructions
- Prepare the steak: Toss the thinly sliced steak with 1 teaspoon of the freshly ground black pepper and ¼ teaspoon salt, ensuring the meat is evenly coated for flavor.
- Heat oils and cook steak: Heat 3 tablespoons of sunflower oil and 1 teaspoon sesame oil in a wok or large frying pan over high heat until very hot. Add the steak slices and stir-fry for 2–3 minutes, moving constantly to prevent sticking, until the steak is browned on all sides.
- Remove steak and reduce heat: Transfer the browned steak to a bowl, leaving any residual oil in the wok. Reduce the heat to medium to prepare for cooking the vegetables.
- Cook the vegetables: Add the remaining 1 tablespoon of sunflower oil to the wok. Add the thickly sliced onions and sliced green and red bell peppers. Stir-fry the vegetables for 3–4 minutes until they begin to soften and release their aroma.
- Prepare the sauce: While the vegetables cook, whisk together cornflour, dark soy sauce, oyster sauce, rice vinegar, beef stock, and the remaining 1 teaspoon black pepper in a small jug until smooth. Set aside.
- Add aromatics: Stir in the minced garlic and ginger to the vegetables in the wok. Cook for 1 minute, stirring frequently to release their flavors without burning.
- Combine sauce and vegetables: Pour the prepared sauce mixture into the wok with the vegetables. Stir well to combine and allow it to gently simmer. If the sauce thickens excessively, add a splash of water to reach the desired consistency.
- Return steak to wok: Add the browned steak back into the wok. Stir thoroughly to coat all pieces in the sauce and cook for an additional 2 minutes over medium heat to warm the steak through while absorbing the sauce.
- Serve: Spoon the black pepper beef and vegetables over boiled rice and serve immediately while hot and flavorful.
Notes
- Can I make it ahead? This recipe is best enjoyed freshly cooked to maintain tender steak texture and vibrant vegetables. However, you can prepare the dish ahead by cooking as directed, then cooling quickly. Store covered in the refrigerator for up to one day.
- Before reheating, remove from fridge 30 minutes to take the chill off. Reheat gently in a wok over medium-high heat, stirring often to prevent sticking. Add a splash of water or beef stock to loosen the sauce as needed.
- Using sirloin steak is recommended because it holds up better when reheated without toughening.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian
