You can modify the amount of pepper to suit your family’s tastes – it can be as mild or as spicy as you like. I like to go mild for the kids and then adjust my portion with extra freshly cracked black pepper at the end. Served with steamed rice or noodles, this is a fantastic family dinner for any night of the week.
What can I serve with Black Pepper Beef?
This dish pairs perfectly with steamed jasmine rice, fried rice, cauliflower rice or stir-fried noodles. Add some simple steamed greens on the side, such as bok choy, gai lan (Chinese broccoli), broccoli florets or green beans.
Can I use a different cut of beef?
Yes, although different cuts will require different velveting (tenderising) times, I have included these instructions in the recipe.
Does velveting beef make it smell different?
Ensure that you use fresh beef and that you keep the beef refrigerated during the velveting process. The smell of the beef will slightly alter, but trust in the process! Once it is rinsed, patted dry and cooked, this smell will dissipate.
How can I make this dish less spicy?
Reduce the amount of black pepper in the sauce. Start with ½ teaspoon for mild spice, 1 teaspoon for medium spice and move up to 1 tablespoon for very hot spice. You can always add more freshly cracked black pepper at the end to adjust the spice level to your liking.
What other vegetables can I add to Black Pepper Beef?
As with any stir-fry, I like to keep it simple to allow the individual ingredients to shine. Capsicum (bell pepper) and onion are a match made in heaven and I highly recommend sticking to these classic flavours, but some other great vegetables to try are: broccoli, snow peas (mangetout), carrots, mushrooms, green beans, baby corn or bok choy.
Hot tips for cooking Black Pepper Beef
Prep first – Have all your ingredients prepped and ready to go before you start cooking. Stir-frying happens quickly, and you don’t want to overcook anything while you’re chopping or measuring.Velvet the beef for the full time – Ensure you let the beef sit with the bicarbonate of soda (baking soda) for the full 30 minutes to achieve the tender, velvety texture, otherwise it will be tough and chewy.High heat – Stir-fry over high heat for a quick cook that helps maintain the beef’s tenderness and the vegetables’ crunchiness.Adjust the spice – Start with less black pepper in the sauce and adjust to taste at the end. It’s easier to add more spice but you can’t really take it away.
Watch how to make Black Pepper Beef
What are some other quick Asian-style beef dishes?
If you enjoyed this quick stir-fry beef, I think you’ll love: Quick Beef and Broccoli NoodlesSpeedy Beef TerikayiBeef Chow MeinCaramelised Sticky Beef NoodlesJuicy Thai Beef Lettuce Cups 5 from 8 reviews
500 g (1 lb 2 oz) chuck (braising/casserole) steak or oyster blade (flat-iron/butler’s) steak, thinly sliced against the grain (see note 1 for substitutions) 1 tsp bicarbonate of soda (baking soda – not to be confused with baking powder)
BEEF MARINADE
1 tbsp sesame oil 1 tbsp cornflour (cornstarch) ¼ tsp freshly cracked black pepper 1 tbsp shaoxing wine 1 tbsp light soy sauce 1 tbsp dark soy sauce
STIR-FRY SAUCE
1 tbsp freshly cracked black pepper (see note 2) 3 tbsp oyster sauce (you can substitute with the same amount of light soy sauce, but the flavour will be less intense) 2 tbsp dark soy sauce 1 tsp white sugar
STIR-FRY
2 tbsp cooking oil (see note 3) 1 tbsp freshly minced garlic 1 red capsicum (bell pepper), seeded and cut into chunks 1 onion, cut into thick wedges 4 spring onions (scallions), cut into 2 cm ((¾ inch) batons
TO SERVE
Steamed jasmine rice Extra freshly cracked black pepper (optional)
Beef marinade Stir-fry sauce Stir-fry Note 2 – This amount of pepper creates a very spicy, peppery sauce. Reduce the amount of pepper to ½ teaspoon for mild spice or 1 teaspoon for medium spice. Start with less, as it’s easy to add more freshly cracked black pepper at serving time, but you can’t take it out! Note 3 – My preference is extra-virgin olive oil, but if a neutral flavour is preferred, you can use sunflower, canola (rapeseed) or vegetable oil.
Make ahead
Beef – Once you have marinated and velveted your beef, it should be cooked immediately for best results. Vegetables – Cut and store your vegetables separately, refrigerated, for up to 24 hours, until you’re ready to use them.
Leftovers
This dish is perfect to prep ahead of time, it reheats really well! Refrigerate in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop. Not suitable to freeze.
