Chinese Black Pepper Sauce Steak

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

Lower sodium content for health-conscious eaters.

oyster sauce

🥗Healthier: hoisin sauce

Hoisin provides a similar sweetness and depth.

cornstarch

🥗Healthier: arrowroot powder

Arrowroot is a natural thickener and gluten-free.

Crush 2 teaspoons of whole black peppercorns until coarse.

In a bowl, combine crushed black pepper, 2 tablespoons of oyster sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of dark soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of potato starch, mixing until there are no lumps.

Cut 2 tenderloin steaks into 3/4 inch cubes.

Coat the beef cubes in the sauce and set aside.

Prepare the garlic by smashing and peeling it, then chop it roughly.

Cut 1 small onion into 3/4 inch squares.

Core and seed red and green bell peppers, then cut them into 3/4 inch strips and squares.

Heat a frying pan over high heat and add 1 tablespoon of vegetable oil and the garlic, stirring briefly.

Add the beef to the pan, leaving excess marinade behind to avoid boiling.

Brown the beef on one side, then flip to brown the other side, allowing it to char slightly for Wok Hei.

Add the vegetables to the pan and toss until the onions are translucent but the vegetables remain crisp.

Pour in the sauce and toss to thicken the starch, cooking briefly until combined.

Plate the dish and garnish with additional black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens