Black pepper beef

Here’s a quick, tender, restaurant-style recipe you can make at home.

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🥩 Black Pepper Beef

Makes 3–4 servings

Ingredients

Beef & Marinade

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 1 tsp soy sauce
• 1 tsp cornstarch
• 1 tsp oil

Sauce

• 3 tbsp soy sauce
• 2 tsp oyster sauce
• 1 tsp dark soy sauce (optional for color)
• 1 tsp sugar or honey
• 1 tsp black pepper (freshly cracked for best flavor)
• ½ cup beef broth or water
• 1 tsp cornstarch (to thicken)

Stir-Fry

• 2–3 tbsp oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 3 cloves garlic, minced
• 1 tsp freshly cracked black pepper (adjust to taste)
• Optional: green onions for garnish

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Instructions

1. Marinate beef
   Toss beef with soy sauce, cornstarch, and 1 tsp oil. Rest 10–15 minutes.
2. Mix the sauce
   Combine soy sauces, oyster sauce, sugar, beef broth, cornstarch, and black pepper in a small bowl. Set aside.
3. Cook the beef
   Heat 1–2 tbsp oil in a wok or skillet on high.
   Stir-fry beef in batches for 1–2 minutes until browned but not overcooked. Remove and set aside.
4. Stir-fry vegetables
   Add onion, bell pepper, and garlic to the pan. Cook 2–3 minutes until slightly tender but still crisp.
5. Combine beef & sauce
   Return beef to the pan. Pour in the sauce. Cook 1–2 minutes, stirring until sauce thickens and coats everything.
6. Serve
   Sprinkle extra black pepper and garnish with green onions. Serve over steamed rice or noodles.

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Pro Tips

• Slice beef thinly while slightly frozen for perfect tenderness.
• Use fresh cracked black pepper — pre-ground loses punch.
• Optional spicy kick: add 1 small chili or ½ tsp chili flakes.
• For richer flavor, finish with a drizzle of sesame oil at the end.

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Variations

• Spicy Black Pepper Beef: Add sliced chili or chili oil.
• Beef & Broccoli Black Pepper: Add blanched broccoli florets.
• Low-Sodium: Use low-sodium soy sauce and skip oyster sauce.