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Black pepper beef is a total takeout classic, but it’s often a sad affair thanks to tough meat, insipid sauce and soggy vegies. My spin is infinitely better, with its tender, luscious, savoury goodness. A Chinese recipe to treasure.
PREP TIME
10 minutes
COOK TIME
20 minutes
SERVES
4
Ingredients
500g (1 lb) chuck steak (aka gravy beef)
2 tbsp vegetable oil
1 onion, cut into wedges
3 garlic cloves, roughly chopped
2 small capsic*ms (bell peppers), deseeded, cut into bite-sized pieces
150g (5 oz) canned baby corn, drained
2 spring onions (scallions), cut into batons
Marinade:
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine*
½ tsp bicarb soda (baking soda)
3 tsp cornflour (cornstarch)
Black pepper sauce:
3 tbsp oyster sauce
3 tbsp Chinese Shaoxing wine*
2 tbsp soy sauce
½ tsp dark soy sauce
2 tsp sugar
2 tsp freshly ground black pepper
2 tsp white vinegar
Steps
Slice the steaks against the grain and at a diagonal to form wide strips that are no more than ½cm (⅛ inch) thick.
Whisk together the marinade ingredients in a large bowl. Add the beef and mix well with your hands to make sure each piece of beef is coated. Set aside to marinate for 10 minutes.
To make the stir-fry sauce, mix the ingredients in a small bowl.
Place a wok over high heat until hot, then add the vegetable oil. Add onion and garlic, then stir-fry for 30 seconds. Push the onion and garlic to the sides of the pan and add the beef strips into the centre. Spread the beef out as much as possible and allow to sear (don’t touch it!) for about 2 minutes. Then stir-fry and combine all the ingredients.
Before the beef is cooked through, add the capsicum and baby corn. Stir-fry for another 30 seconds or until the beef is just cooked. Add the black pepper stir-fry sauce and spring onion, then stir-fry for another minute or until everything is well coated and the onion is tender. Turn the heat off and transfer to a serving plate. Serve with steamed oregg fried rice.
Notes:
– Chinese Shaoxing wine is a type of cooking rice wine. It’s available in the Asian aisle of some major supermarkets or from an Asian grocery store. If you’d rather leave it out, simply replace with beef stock.
30-minute mealsBeefChinese cuisineDinnerLunchOne-panRestaurant classicsStir-friesTakeaway classicsWeekend meals
APPEARS IN THESE
Collections
- 30-minute meals
- Beef
- Beef Stir-fry
- Chinese cuisine
- Dinner
- Beef Dinner
- Family Dinner
- Lunch
- One-pan
- Restaurant classics
- Stir-fries
- Takeaway classics
- Weekend meals
What our customers say
4.8
Rated 4.8 out of 5
4.8 out of 5 stars (based on 5 reviews)
Excellent80%
Very good20%
Average0%
Poor0%
Terrible0%
RATE AND REVIEW
Aaron
October 23, 2023
Amazing
Just found this today and made it tonight for dinner and this is way way better then takeout love it
Rochelle
July 3, 2023
Oh so tasty
We love this dish, it’s something we cook every 2 weeks. It’s quick, easy and is always delicious. We use rump steak and slicing as suggested makes all the difference.
Rochelle
July 3, 2023
Oh so tasty
We love this dish, it’s so tasty and is a huge hit. We cook it at least every 2 weeks, we add noodles to mkae it a complete dish as hubby isn’t a fan of rice. We use rump steak, trimmed and sliced as suggested and the meat is so tender.
Popular on Marion's Kitchen
Chinese Black Pepper Beef
|
Ingredients
500g (1 lb) chuck steak (aka gravy beef)
2 tbsp vegetable oil
1 onion, cut into wedges
3 garlic cloves, roughly chopped
2 small capsic*ms (bell peppers), deseeded, cut into bite-sized pieces
150g (5 oz) canned baby corn, drained
2 spring onions (scallions), cut into batons
Marinade:
1 tbsp soy sauce
1 tbsp Chinese Shaoxing wine*
½ tsp bicarb soda (baking soda)
3 tsp cornflour (cornstarch)
Black pepper sauce:
3 tbsp oyster sauce
3 tbsp Chinese Shaoxing wine*
2 tbsp soy sauce
½ tsp dark soy sauce
2 tsp sugar
2 tsp freshly ground black pepper
2 tsp white vinegar
Steps
Slice the steaks against the grain and at a diagonal to form wide strips that are no more than ½cm (⅛ inch) thick.
Whisk together the marinade ingredients in a large bowl. Add the beef and mix well with your hands to make sure each piece of beef is coated. Set aside to marinate for 10 minutes.
To make the stir-fry sauce, mix the ingredients in a small bowl.
Place a wok over high heat until hot, then add the vegetable oil. Add onion and garlic, then stir-fry for 30 seconds. Push the onion and garlic to the sides of the pan and add the beef strips into the centre. Spread the beef out as much as possible and allow to sear (don’t touch it!) for about 2 minutes. Then stir-fry and combine all the ingredients.
Before the beef is cooked through, add the capsicum and baby corn. Stir-fry for another 30 seconds or until the beef is just cooked. Add the black pepper stir-fry sauce and spring onion, then stir-fry for another minute or until everything is well coated and the onion is tender. Turn the heat off and transfer to a serving plate. Serve with steamed oregg fried rice.
Notes:
– Chinese Shaoxing wine is a type of cooking rice wine. It’s available in the Asian aisle of some major supermarkets or from an Asian grocery store. If you’d rather leave it out, simply replace with beef stock.
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Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
MK Daily
About Us
Shop
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2021 Marion's Kitchen
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