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+ servings

Black Pepper Steak Recipe

If you are using Flank Steak - make sure you cut ACROSS the grain, otherwise the steak will be chewy and tough.
Serves 2 as a main dish with rice or 4 as part of a multicourse meal
Prep Time 15 mins
Servings 2 - 4

Ingredients
  

  • 8 ounces (250 g) beef tenderloin, flank steak or flap meat, thinly sliced
  • 2 1/2 tablespoons cooking oil
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 small green bell pepper, deseeded and cut into pieces
  • 1/2 small red bell pepper, deseeded and cut into pieces
  • 1/2 onion, sliced
  • 1 teaspoon freshly ground black pepper
  • Salt, to taste

For the Marinade:

  • 1 teaspoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Chinese rice wine or sherry
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sugar

Instructions
 

  • Marinate the beef with all the Marinade ingredients, about 15 minutes.
  • Heat 1 tablespoon of the oil in a wok or skillet over high heat.
  • Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.
  • Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.
  • Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.
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