Black Pepper Beef Stir-Fry

 This restaurant-quality stir-fry brings a powerful punch of savory, peppery flavor to your weeknight table. Tender slices of beef and crisp onions are coated in a rich, aromatic sauce, making for a quick and incredibly satisfying meal that's perfect over a bed of steamed rice.

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Servings: 4

Ingredients

For the Beef & Marinade:

• 1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain

• 1 tsp soy sauce

• 1 tsp cornstarch

For the Stir-Fry Sauce:

• 2 tsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp hoisin sauce

• 1 tbsp freshly cracked black pepper (adjust to taste)

• ½ tsp sugar

For the Stir-Fry:

• 1 tbsp vegetable oil (or another high-heat oil)

• 2 cloves garlic, minced

• 1 medium onion, sliced

• 3-4 green onions, cut into 1-inch pieces

• Cooked jasmine or white rice, for serving

Instructions

1. Marinate the Beef:

• In a medium bowl, toss the thinly sliced beef with 1 teaspoon of soy sauce and the cornstarch until evenly coated. Let it sit for 10-15 minutes while you prepare the other ingredients.

2. Prepare the Sauce:

• In a small bowl, whisk together the remaining 2 teaspoons of soy sauce, oyster sauce, hoisin sauce, cracked black pepper, and sugar. Set aside.

3. Stir-Fry the Beef:

• Heat the vegetable oil in a wok or large skillet over high heat until shimmering.

• Add the minced garlic and stir-fry for just 10-15 seconds until fragrant.

• Add the marinated beef in a single layer. Let it sear for about 30 seconds before stirring, then continue to stir-fry for 2-3 minutes until the beef is just browned and about 80% cooked through. Remove the beef from the wok and set it aside.

4. Cook the Vegetables:

• In the same wok, add the sliced onion. Stir-fry for 2-3 minutes until it begins to soften and become fragrant.

• Add the green onion pieces and stir-fry for another minute.

5. Combine and Finish:

• Return the cooked beef and any accumulated juices to the wok.

• Pour the prepared sauce over everything. Toss vigorously and stir-fry for another 1-2 minutes, until the sauce thickens slightly and coats the beef and vegetables evenly.

6. Serve:

• Serve immediately over a generous bed of steamed rice.

Chef's Tips for Success

• The Key to Tender Beef: Slicing the beef against the grain is the most important step for a tender bite. Partially freezing the steak for 30-60 minutes makes it much easier to slice thinly.

• High Heat is Crucial: Ensure your wok or pan is very hot before adding the ingredients. This sears the beef quickly and prevents it from stewing in its own juices.

• Freshly Cracked Pepper: For the best flavor, use black peppercorns and crack them yourself just before making the sauce. Pre-ground pepper will lack the same aromatic potency.

• Customize Your Veggies: Feel free to add other quick-cooking vegetables like sliced bell peppers or snap peas along with the onions.