BEEF WITH BLACK PEPPER SAUCE RECIPES

BEEF STIR-FRY WITH BELL PEPPERS AND BLACK PEPPER SAUCE

Beef Stir-Fry with Bell Peppers and Black Pepper Sauce image

"From America's Test Kitchen. Recommend serving over rice"

Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 16

Ingredients

1/4 cup + 1T Water
1/4 teaspoon Baking soda
1 pound Sirloin Or Flank Steak trimmed, cut into 2- to 2 ½-inch strips with grain, each strip cut crosswise against grain into ¼-inch-thick slices
3 tablespoons Soy sauce
3 tablespoons dry sherry or Chinese Rice Wine
3 teaspoons Cornstarch
2 1/2 teaspoons Light brown sugar
1 tablespoon Oyster Sauce
2 teaspoons Rice vinegar
1 1/2 teaspoons Toasted sesame oil
2 teaspoons Pepper Coarsely Ground
1 Red bell pepper stemmed, seeded, and cut into ¼-inch-wide strips
1 Green bell pepper stemmed, seeded, and cut into ¼-inch-wide strips
6 Scallions stemmed, seeded, and cut into ¼-inch-wide strips
3 Garlic cloves minced
1 tablespoon Fresh ginger grated

Steps:

" 1. Combine 1 tablespoon water and baking soda in medium bowl. Add beef and toss to coat. Let sit at room temperature for 5 minutes. 2. Whisk 1 tablespoon soy sauce, 1 tablespoon sherry, 1½ teaspoons cornstarch, and ½ teaspoon sugar together in small bowl. Add soy sauce mixture to beef, stir to coat, and let sit at room temperature for 15 to 30 minutes. 3. Whisk remaining ¼ cup water, remaining 2 tablespoons soy sauce, remaining 2 tablespoons sherry, remaining 1½ teaspoons cornstarch, remaining 2 teaspoons sugar, oyster sauce, vinegar, sesame oil, and pepper together in second bowl. 4. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer. Cook without stirring for 1 minute. Continue to cook, stirring occasionally, until spotty brown on both sides, about 1 minute longer. Transfer to bowl. Repeat with remaining beef and 2 teaspoons vegetable oil. 5. Return skillet to high heat, add 2 teaspoons vegetable oil, and heat until beginning to smoke. Add bell peppers and scallion greens and cook, stirring occasionally, until vegetables are spotty brown and crisp-tender, about 4 minutes. Transfer vegetables to bowl with beef. 6. Return now-empty skillet to medium-high heat and add remaining 4 teaspoons vegetable oil, scallion whites, garlic, and ginger. Cook, stirring frequently, until lightly browned, about 2 minutes. Return beef and vegetables to skillet and stir to combine. 7. Whisk sauce to recombine. Add to skillet and cook, stirring constantly, until sauce has thickened, about 30 seconds. Serve immediately. "

Nutrition Facts : Calories 375 calories, FatContent 23.2464112710471 g, CarbohydrateContent 12.0607497457994 g, CholesterolContent 70.192457375 mg, FiberContent 1.94907458107611 g, ProteinContent 26.9383460084106 g, SaturatedFatContent 11.1885890357132 g, ServingSize 1 1 Serving (250g), SodiumContent 382.241341258803 mg, SugarContent 10.1116751647233 g, TransFatContent 2.17341182707647 g

BLACK PEPPER BEEF STIR FRY | CHINA SICHUAN FOOD

Black Pepper Beef Stir Fry | China Sichuan Food image

Chinese style black pepper and beef stir fry

Provided by Elaine

Categories Main Course

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 13

Ingredients

200 g beef steak ( ,cut into small strips)
1.5 tbsp. oyster sauce
1/2 tbsp. light soy sauce
1/4 tsp. ground pepper
1/4 tsp. sugar
1/2 tbsp. Chinese cooking wine ( ,Shaoxing wine)
2 tsp. corn starch
1 tsp. sesame oil
vegetable cooking oil ( ,as needed)
2 garlic cloves
2 fresh green peppers ( ,remove the seeds and finely shredded)
1/4 red onion ( ,shredded)
1/2 tsp. freshly ground black pepper

Steps:

Cut the beef steak into 1cm wide strips. Marinate with all the marinating seasonings including soy sauce, oyster sauce, pepper, sugar, Chinese cooking wine and cornstarch for 15 minutes. Mix in sesame oil just before start frying.
Add cooking oil in a large pan until the oil can evenly cover the bottom of the pan. spread the beef strips in. Let them stay for around 5 to 6 seconds and gently stir them several times until the beef strips change color. Transfer the beef out and leave around 1 tablespoon of the oil in.
Fry garlic until aromatic. Fry green peppers and red onion until slightly soft (do not kill them). Add a small pinch of salt. Return beef strips back. Mix well. Spread freshly ground black pepper.
Serve hot with noodles or steamed rice.

Nutrition Facts : Calories 285 kcal, CarbohydrateContent 12 g, ProteinContent 21 g, FatContent 16 g, SaturatedFatContent 6 g, CholesterolContent 61 mg, SodiumContent 713 mg, FiberContent 1 g, SugarContent 2 g, ServingSize 1 serving

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BEEF STIR-FRY WITH BELL PEPPERS AND BLACK PEPPER SAUCE

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" 1. Combine 1 tablespoon water and baking soda in medium bowl. Add beef and toss to coat. Let sit at room temperature for 5 minutes. 2. Whisk 1 tablespoon soy sauce, 1 tablespoon sherry, 1½ teaspoons cornstarch, and ½ teaspoon sugar together in small bowl. Add soy sauce mixture to beef, stir to coat, and let sit at room temperature for 15 to 30 minutes. 3. Whisk remaining ¼ cup water, remaining 2 tablespoons soy sauce, remaining 2 tablespoons sherry, remaining 1½ teaspoons cornstarch, remaining 2 teaspoons sugar, oyster sauce, vinegar, sesame oil, and pepper together in second bowl. 4. Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer. Cook without stirring for 1 minute. Continue to cook, stirring occasionally, until spotty brown on both sides, about 1 minute longer. Transfer to bowl. Repeat with remaining beef and 2 teaspoons vegetable oil. 5. Return skillet to high heat, add 2 teaspoons vegetable oil, and heat until beginning to smoke. Add bell peppers and scallion greens and cook, stirring occasionally, until vegetables are spotty brown and crisp-tender, about 4 minutes. Transfer vegetables to bowl with beef. 6. Return now-empty skillet to medium-high heat and add remaining 4 teaspoons vegetable oil, scallion whites, garlic, and ginger. Cook, stirring frequently, until lightly browned, about 2 minutes. Return beef and vegetables to skillet and stir to combine. 7. Whisk sauce to recombine. Add to skillet and cook, stirring constantly, until sauce has thickened, about 30 seconds. Serve immediately. "

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