Description
This black pepper beef stir fry is absolutely packed with zingy, zesty flavor. Tender, melt-in-your-mouth strips of beef, perfectly crunchy veggies, and a delectable black pepper sauce all served over a bed of rice.
Ingredients
Scale
- 1 pound ( 500 grams) beef flank, skirt cut or tenderloin, thinly sliced
- 2 teaspoons cornstarch
- 2 teaspoons low sodium soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons rice vinegar
- 1 tablespoon ginger, minced
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium onion, sliced
- 1 cup shiitake mushrooms
- 3-4 green onion, cut into 2-inch lengths
- 2 tablespoons oil
For the Sauce
- 1/3 cup oyster sauce
- 2 teaspoons low sodium soy sauce
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon sugar
- 2 teaspoons cornstarch
- 1/3 cup water
Instructions
- Add cornstarch, soy sauce, sesame oil and rice vinegar to the beef and mix together. Keep aside for 10 minutes.
- While the beef is marinating, mix all the ingredients for the sauce in a small bowl. Set aside.
- Heat oil in a wok over medium-high heat. Add the beef and cook until cooked through. Transfer to a plate. You might need to cook the beef in batches not to overcrowd the wok.
- Add the ginger and garlic to the same wok, cook until fragrant, about 1 minute.
- Add the onion, peppers and mushrooms. Stir fry for about 2 minutes.
- Return the beef and pour the sauce into the wok; stir fry for 1-2 minutes or until the sauce thickened and the beef is cooked through.
- Garnish with scallions.
- Serve over steamed rice.
- Enjoy!
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Beef recipes
- Cuisine: Asian
Nutrition
- Calories: 314kcal
- Sugar: 4g
- Sodium: 801mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 70mg