About This Recipe
This stir-fry features beef slices cooked with vegetables in a bold black pepper sauce. Prepared in a wok or skillet, it requires 15 minutes of preparation and 10 minutes of cooking time. Serves four people.
Why You’ll Love This Recipe
- Requires only one cooking vessel
- Uses common pantry ingredients
- Delivers high-protein content per serving
- Adaptable to preferred vegetable combinations
- Cooks faster than traditional oven-based meals
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon fresh ginger, minced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons freshly ground black pepper
- 1 teaspoon sesame oil
Step by Step Instructions
- Combine sliced beef, soy sauce, and cornstarch in a bowl. Marinate for 10 minutes.
- Heat 1 tablespoon vegetable oil in wok or large skillet over high heat.
- Add beef in single layer. Cook undisturbed for 1 minute, then stir-fry until browned (2 minutes). Transfer to plate.
- Add remaining oil to wok. Stir-fry ginger and garlic for 30 seconds until fragrant.
- Add bell peppers and onion. Stir-fry for 3 minutes until vegetables are crisp-tender.
- Return beef to wok. Add oyster sauce, dark soy sauce, and black pepper.
- Toss continuously for 1 minute until ingredients are coated and heated through.
- Remove from heat. Stir in sesame oil.
- Serve immediately with steamed rice.
FAQ
Can I use pre-ground black pepper?
Freshly ground pepper delivers superior flavor, but pre-ground may be substituted.
What cut of beef works best?
Flank steak is recommended. Sirloin or skirt steak are acceptable alternatives.
How do I prevent rubbery beef?
Slice against the grain and avoid overcooking. High heat and quick cooking are essential.
You Must Know
- Wok must be preheated before adding ingredients
- All ingredients must be prepared before cooking begins
- Overcrowding the wok reduces cooking temperature
- Sesame oil should be added off-heat to preserve flavor
Storage Tips
- Refrigerate in airtight container for up to 3 days
- Do not freeze cooked stir-fry – texture degrades
- Reheat in wok or skillet over medium-high heat
- Add 1 teaspoon water when reheating to prevent drying
Enjoy!