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Black Pepper Beef Stir Fry

May 31, 2018 42 Comments

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20 minutes quick Chinese style beef stir fried with black pepper, a very “Chinese” style stir-frying recipe using beef, onion, green peppers and ground black pepper.

Black pepper sauce and beef have been the best partner worldwide. I love that uniform and mild thick black pepper sauce very much when eating beef steaks. However, a new rule is applied in this recipe. Beef is marinated with a relatively thick sauce. And black pepper is used at the very end of the stir-frying. We get a drier, cleaner and bouncing flavored black pepper and beef stir fry. It is just so amazing that we can create so many layers of flavors in a simple stir fry dish.

black pepper beef stir fry|chinasichuanfood.com

Marinating play an extremely important role for tender meat. On one hand, beef absorb the taste and flavors in the marinating process, so it forms a very foundational flavor (底味). Then cornstarch is applied in order to keep the juice inside by forming a protecting shell. Vegetable oil is used at last as a protecting agent of the cornstarch. Adding cold vegetable oil in the beef can help to prevent the beef from sticking to the work, and further more prevent the marinating sauce and cornstarch separating from the meat. We call this as “脱浆”in Chinese.

black pepper beef stir fry|chinasichuanfood.com

Cook’s Note

  1. The vegetable oil should be mixed just before frying. The cold oil will protect our sauces and starch.
  2. After spreading the beef strips to the pan, let them stay for around 5-6 seconds until the starch finish gelatinization, otherwise the marinating tissues might be separated from the meat. In addition, be gentle and quick in the whole process.
  3. If you use a larger pan, you may need more oil to cover the bottom. After frying the beef strips, transfer the extra oil out and leave any around 1 tablespoon of oil in to fry the onion and peppers.

black pepper beef stir fry|chinasichuanfood.com

Instructions

Cut the beef steak into 1cm wide strips. Marinate with all the marinating seasonings except sesame oil for 15 minutes. Then add sesame oil just before frying.

black pepper beef stir fry|chinasichuanfood.com

Add cooking oil in a large pan until the oil can evenly cover the bottom of the pan. spread the beef strips in. Let them stay for around 5 to 6 seconds and gently stir them several times until the beef strips change color. Transfer the beef out and leave around 1 tablespoon of the oil in.

black pepper beef stir fry|chinasichuanfood.com

black pepper beef stir fry|chinasichuanfood.com

Fry garlic until aromatic. Fry green peppers and red onion until slightly soft (do not kill them). Add a small pinch of salt.

black pepper beef stir fry|chinasichuanfood.com

Return beef strips back. Mix well. Spread freshly ground black pepper.Serve hot with noodles or steamed rice.

black pepper beef stir fry|chinasichuanfood.com

5 from 4 votes
black pepper beef stir fry|chinasichuanfood.com
Print
Chinese Black Pepper Beef
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Chinese style black pepper and beef stir fry
Course: Main Course
Cuisine: Chinese
Keyword: Beef, Black Pepper
Servings: 2
Calories: 285 kcal
Author: Elaine
Ingredients
  • 200 g beef steak ,cut into small strips
Marinating
  • 1.5 tbsp. oyster sauce
  • 1/2 tbsp. light soy sauce
  • 1/4 tsp. ground pepper
  • 1/4 tsp. sugar
  • 1/2 tbsp. Chinese cooking wine ,Shaoxing wine
  • 2 tsp. corn starch
  • 1 tsp. sesame oil
Side Ingredients
  • vegetable cooking oil ,as needed
  • 2 garlic cloves
  • 2 fresh green peppers ,remove the seeds and finely shredded
  • 1/4 red onion ,shredded
  • 1/2 tsp. freshly ground black pepper
Instructions
  1. Cut the beef steak into 1cm wide strips. Marinate with all the marinating seasonings including soy sauce, oyster sauce, pepper, sugar, Chinese cooking wine and cornstarch for 15 minutes. Mix in sesame oil just before start frying. 

  2. Add cooking oil in a large pan until the oil can evenly cover the bottom of the pan. spread the beef strips in. Let them stay for around 5 to 6 seconds and gently stir them several times until the beef strips change color. Transfer the beef out and leave around 1 tablespoon of the oil in.

  3. Fry garlic until aromatic. Fry green peppers and red onion until slightly soft (do not kill them). Add a small pinch of salt. Return beef strips back. Mix well. Spread freshly ground black pepper.

  4. Serve hot with noodles or steamed rice.
Nutrition Facts
Chinese Black Pepper Beef
Amount Per Serving
Calories 285 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 6g 30%
Cholesterol 61mg 20%
Sodium 713mg 30%
Potassium 288mg 8%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 2g
Protein 21g 42%
Vitamin C 8.9%
Calcium 1.2%
Iron 9.6%
* Percent Daily Values are based on a 2000 calorie diet.

black pepper beef stir fry|chinasichuanfood.com

black pepper beef stir fry|chinasichuanfood.com

Filed Under: beef and lamb, Featured

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Comments

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  1. Andreas says

    June 2, 2018 at 2:22 am

    Hi Elaine,

    I have a question about the initial frying of the beef after having seen your pictures.

    In my experience the amount of oil is less important than the – well – depth of oil covering the bottom of the pan. So the amount of two tablespoons might give a totally different result when using a pan with 20cm as opposed to one with 30cm diameter.

    The “large” pan I have has an (inner) diameter of roughly 28cm but two tablespoons of oil would probably barely cover the bottom, let alone have the same level as in your pictures.

    Could you maybe explain this a little bit more?

    By the way, I really like your “Cook’s Note” section. That’s exactly the kind of information I’m always looking for.

    Reply
    • Elaine says

      June 2, 2018 at 8:16 am

      Andreas,
      That’s really a good point. I use a very small pan, although looks large in the picture. I have never though about the size of the pan. I will add the information on the cook’s Note section.

      Reply
      • Andreas says

        June 11, 2018 at 7:04 am


        Thank you for your answer Elaine,

        I finally had some time to try this out and it tasted really great. The combination of onions and green peppers is areal favorite of mine as it’s always so crunchy and fresh.

        Now you mention that this is “very Chinese” could you explain that a little more? What is it exactly about this dish that’s so typical for Chinese cooking?

        Reply
        • Elaine says

          June 13, 2018 at 7:43 pm

          Andreas,
          It is coated with starch and fried as a typical Chinese meat stir frying method. In western cooking, we usually fry the beef steak directly (no coating).

          Reply
          • Natalie says

            June 16, 2018 at 6:26 pm

            HI, what would be close substituteto sesame oil as allergen?

          • Elaine says

            June 19, 2018 at 8:27 pm

            Natalie,
            You can use other acceptable vegetable oil as a substitute to sesame oil.

  2. Frank Mosher says

    June 17, 2018 at 8:06 am


    Looks like a great recipe. Going to try it! Not clear on the marinade for the beef, is it from the oyster sauce to the sesame oii? Thank you

    Reply
    • Elaine says

      June 19, 2018 at 8:24 pm

      Oyster sauce is a key ingredient for flavor.

      Reply
      • Richard says

        March 22, 2019 at 10:03 am

        OMG Elaine read the question again! What the hell is “the marinating ingredients”???.

        You never made that clear which ones we use for the marinade

        Reply
        • Elaine says

          March 23, 2019 at 7:35 pm

          Sorry Richard,
          My fault. I did not make the recipe instruction as clear as possible. Already updated.

          Reply
        • Kate says

          April 14, 2019 at 11:21 pm

          My goodness Richard. How very rude. There is no need to speak to her that way.

          Reply
        • Shannon Chin says

          August 13, 2019 at 7:26 pm

          Why do you feel the need to be a jerk? So unnecessary and beyond rude. If you don’t need help or are such a great cook, what is your blog? Where are your recipes? Sheesh. What is wrong with people?

          Reply
  3. Robert Ellis says

    July 5, 2018 at 11:11 pm

    can`t find the print sine to copy the resipe can you help please?

    Reply
    • Elaine says

      July 16, 2018 at 8:06 am

      There is a print button on the right top of the recipe section.

      Reply
  4. Blair says

    July 10, 2018 at 8:30 am

    Sorry if this is a dumb question. What cut of beef did you use? Thanks

    Reply
    • Elaine says

      July 10, 2018 at 8:20 pm

      Blair,
      I use sirloin for this specific recipe. But only cut can work fine for this recipe.

      Reply
  5. Geng Uy says

    July 24, 2018 at 7:36 am

    Hi! I will use tenderloin for this recipe.is it ok if i will not put cornstarch to cover the beef? Or i have to?

    Reply
    • Elaine says

      July 25, 2018 at 7:56 am

      Geng,
      Cornstarch is extremely important to this recipe. Please do not omit it.

      Reply
  6. Mary Sadhu says

    August 6, 2018 at 5:17 am


    I made this with lamb and it was delicious. thanks for sharing your recipe.

    Reply
    • Elaine says

      August 6, 2018 at 7:57 am

      Thanks Mary for your great feedback. Hope you enjoy it. Happy cooking.

      Reply
  7. Vickie says

    August 14, 2018 at 3:32 am

    Hi! This looks so delicious. I know it depends on ones appetite but approximately how many does this serve, or is it a single serving? Thanks so much.

    Reply
    • Elaine says

      August 16, 2018 at 8:46 pm

      Hi Vickie,
      Simply we do not make larger batches for more people. We make more dishes for more people. Most single stir-fry dish can serve 3-4 people with other dishes.

      Reply
      • Andreas says

        September 1, 2018 at 4:49 am

        Hi Elaine,

        that’s quite an interesting comment you made there. I myself have failed miserably in trying to scale up stir fry dishes in particular. There’s only so much a reasonably sized pan can handle.

        That’s one more reason I’d really be interested in how you combine several dishes to make a complete menu. So I’d really welcome a post like “Combine this and this and this recipe to make a nice dinner” once in a while.

        Reply
        • Elaine says

          September 1, 2018 at 7:52 am

          That’s a good suggestion Andreas. I have thought about this long time ago. I often get lots of readers asking how many this dish can serve. But Chinese plan the menu based on totally different theory. I will get a post and introduce this soon.

          Reply
          • Stephanie Lattrez says

            October 25, 2018 at 12:17 am

            I am very much looking forward to this bit as well! Great inquiry! Love your site and recipes. Thanks.

          • Elaine says

            October 25, 2018 at 8:10 am

            Thanks Stephanie for your suggestion. I am writing the very basics about Chinese cooking. Keep returned!

  8. Ariel says

    September 18, 2018 at 3:33 am

    I saw someone else question about what cut of beef to use for this but I don’t understand the answer. If I go to the supermarket what kind of beef am I looking for?

    Reply
    • Elaine says

      September 20, 2018 at 11:23 am

      Ariel,
      Generally any cut of beef steak can work fine for this one. I use sirloin this time.

      Reply
  9. Sherly says

    March 27, 2019 at 5:42 pm


    wow your recipe is very interesting to try, i can’t wait to try the recipe that you’ve taught at home soon. thank you for the recipe you’ve given

    Reply
    • Elaine says

      April 1, 2019 at 7:44 pm

      Thanks Sherly!

      Reply
  10. Nichola says

    April 29, 2019 at 11:46 pm

    Hello,

    I’m planning to make this later this week, it looks lovely. I just wanted to check the nutritional information with you – you advise the total calories per portion is 95, but I calculate 100g of sirloin beef to be 140? I’m hoping you can clarify.
    Thanks!!

    Reply
    • Elaine says

      May 8, 2019 at 7:06 pm

      Sorry, Nichola. The nutritional information is calculated wrongly because of the wrong options. I have already updated the information. Thanks so much for your correctness.

      Reply
  11. bigmoose says

    May 13, 2019 at 9:55 pm

    Elaine, another “home run” recipe! My Son in Law is Chinese, and your recipes have made me a hit with him. When he comes to visit, I always try to prepare one or more of your recipes for him and the family. He appreciates me trying to cook as he remembers from home.

    Reply
    • Elaine says

      May 14, 2019 at 7:27 pm

      You are such a lovely father in law!! He must be very happy and lucky to get similar food from you guys in other countries. Happy cooking!

      Reply
  12. Shane says

    May 14, 2019 at 10:32 pm

    Hi, Elaine. I have not made the recipe yet. But I was wondering exactly how much pepper you used in the recipe. You say to add a pinch of salt, but no measurement for the pepper. Thank you.

    Reply
    • Elaine says

      May 15, 2019 at 8:47 am

      Shane,
      Good point. I have updated the recipe and add a accrue amount of black pepper used.

      Reply
  13. Barbara O'Keefe says

    May 23, 2019 at 6:04 am

    2 Questions: is this toasted sesame oil or just the regular clear sesame oil? And if I don’t have Chinese wine, can I use sherry?

    Reply
    • Elaine says

      May 23, 2019 at 8:23 am

      Hi Barbara,
      In most Chinese cuisines, we use toasted sesame oil only.
      Chinese wine can be replaced by dry sherry.

      Reply
  14. Brian Gilmer says

    October 18, 2019 at 8:44 am

    I cooked thi tonite. Great meal! When I do it again I will add fresh ginger and triple the oyster. Also might add fermented beans. However a great base recipe. Was not syre what process the oil was about so added beef to room temp oil and it worked! Keep it up.
    Brian

    Reply
  15. Maria says

    November 28, 2019 at 10:42 pm

    I believe their is a similar recipe on the website called NO RECIPE

    Reply
  16. Rüdiger Giebeler says

    November 30, 2019 at 10:04 pm

    I love your recipes, and the way you describe your cooking
    Rüdiger Giebeler Germany

    Reply
    • Elaine says

      December 1, 2019 at 7:29 pm

      Thanks Rüdiger. You are so sweet by telling me you love my words used for describing. I got lots of complains about my English expression.

      Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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