From redhousespice.com

Black Pepper Beef Stir-Fry

2 servings · 15 min prep · 5 min cook

Ingredients

For the beef

• 11 oz beef
• 1 teaspoon Shaoxing rice wine
• 1 teaspoon light soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon water
• 1 teaspoon neutral cooking oil

For the sauce

• 3 tablespoon oyster sauce
• 1 teaspoon light soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon toasted sesame oil
• ¼ teaspoon sugar
• 4 tablespoon water

For the stir-fry

• 2 tablespoon neutral cooking oil, divided
• 4 cloves garlic, sliced
• 1 onion, sliced
• ½ red bell pepper, sliced

Steps

1. Slice the 11 oz beef against its grain into strips. Mix with 1 teaspoon Shaoxing rice wine, 1 teaspoon light soy sauce, 1 teaspoon cornstarch, and 1 teaspoon water until the liquid is well absorbed. Then coat with 1 teaspoon cooking oil and leave to rest for 10 minutes.

   10 min

2. In a small bowl, prepare the sauce by mixing 3 tablespoon oyster sauce, 1 teaspoon light soy sauce, 1 teaspoon cornstarch, 1 teaspoon black pepper, 1 teaspoon sesame oil, ¼ teaspoon sugar, and 4 tablespoon water. Set aside.
3. Heat a wok over high heat until lightly smoking, then pour in 1 ½ tablespoon cooking oil. Add the marinated 11 oz beef and sear until the surface browns (should still be pink inside). Transfer out to a plate.

   3 min

4. Add the remaining ½ tablespoon oil, then stir in 4 cloves garlic, 1 onion and ½ pepper. Toss for about a minute.

   1 min

5. Return the 11 oz beef and stir fry for another 1 minute or so until fully cooked.

   1 min

6. Pour in the 3 tablespoon sauce. Toss well and dish out as soon as the sauce becomes just thick enough to coat the spatula.
7. For a more intense flavor, sprinkle extra ground 1 teaspoon black pepper. Serve warm.

Nutrition

Per serving

kcal

446

protein

36 g

carbs

15 g

fat

27 g

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