Chinese Beef Stir Fry With Peppers

Black pepper beef was a favorite at my parents' quondam eatery! Y'all'll ordinarily detect this stir-fry in some shape or form on a bunch of Chinese restaurant menus around the earth.

Luckily, it'south really easy to brand at home!

Check out a quick story summary of our recipe!

Primary Ingredients

• 12 oz beef  (

  New York strip or tenderloin is best

  )
• i bong peppers  (

  for more color, use portions of multiple bell peppers

  )
• 0.l ruby onion  (

  crude corporeality, just a few slices will practice

  )
• 2 clove garlic

Marinade / Flavor

• i tsp blackness pepper
• 1 tbsp cornstarch
• i tbsp oyster sauce
• 1 tsp calorie-free soy sauce
• ane tbsp Shaoxing cooking wine
• ane tbsp water
• 1 tbsp carmine wine
• two tbsp corn oil
• 1 tsp sesame oil

Sauce

• 1 tbsp cornstarch
• 1 tbsp water
• 1 tsp sugar
• one tsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp Shaoxing cooking wine
• ane tbsp red vino
• 0.50 tsp table salt
• 1 tsp oyster sauce

Best cuts of beef

In terms of beef cuts, the New York Strip comes from the top part of the short loin behind the ribs. It's extremely tender, non as fatty equally a ribeye, and not equally lean as a filet mignon.

Understanding food labels for beefiness

When shopping for beef, if available and affordable, you might consider these ii labels: Certified Organic, and Grass Fed, Grass Finished.

The USDA Certified Organic label applies to a lot of different foods and drinks, but for beef, it refers to cattle that consume entirely organic feed, have admission to a pasture, and are never administered antibiotics or hormones.

Grass Fed, Grass Finished, also known as 100% Grass Fed, means that the cattle ate grass for the unabridged duration of its life. The Grass Fed label by itself can refer to cows that started on a grass fed diet, but were fed grain in the last few months of their lives in order to help them quickly gain weight.

Finding Asian Ingredients

Some of these ingredients are hard to find in a typical grocery store.

If you lot don't alive near an Asian market, almost or all of what my dad uses in this recipe can be found on Amazon:​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​ ​

• Lee Kum Kee Premium Oyster Sauce​
• Kadoya Sesame Oil​ - https://amzn.to/3c7EOTu​
• Pearl River Span Superior Calorie-free Soy Sauce​
• Pearl River Bridge Superior Nighttime Soy Sauce​
• Shaoxing Cooking Wine​

I've also included some other Chinese kitchen essentials, used in many of my dad'southward other recipes.

• Michiu Rice Cooking Wine​
• Lao Gan Ma Chili Oil​
• Koon Chun Hoisin Sauce​
• Bullhead Shacha (BBQ Sauce)​
• Dried Orangish Peels​
• Koon Chun Ground Bean Sauce​
• Dried Shiitake Mushrooms (soak for xv-20 minutes in warm h2o before slicing)
• Stale Wood Ear Fungus (a few options, depending on what's in stock):
  • https://amzn.to/3cHYFc1
  • https://amzn.to/36jgm0o​
  • https://amzn.to/36vx1OH​

These links are affiliate links, which means that if you utilize our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you lot utilize these links, we really appreciate the support!

Alternatives to Oyster Sauce

If you lot're vegetarian or demand to stay away from gluten, we have three alternatives for you lot!

Vegetarian Oyster Sauce

Since oyster sauce is made out of oyster extract, here are some alternatives that take a similar gustation without using the actual oyster:

• Wan Ja Shan Vegetarian Mushroom Oyster Sauce​
• Lee Kum Kee Vegetarian Stir Fry Sauce​
  • Lee Kum Kee too sells a bigger container of this

Gluten Gratis Oyster Sauce

Wok Mei has a gluten-free oyster sauce, but it still contains oyster extract, so information technology's not vegetarian friendly .

Vegetarian + Gluten Free Oyster Sauce

Unfortunately, we don't know of a vendor that sells an oyster sauce that caters to both dietary restrictions, so you'll need to DIY the sauce.

Mix equal parts gluten gratuitous soy sauce and gluten gratuitous hoisin sauce. This isn't exactly the same every bit oyster sauce, merely it'southward pretty close.

Nosotros'll offset by trimming the fat off the edges of our beef fillet.

Then, nosotros'll get-go cutting the beef into strips, virtually 1 cm thick and nigh 5 cm long. We'll want to cut against the grain of the meat, which results in more tender bites.

Then, we'll identify our beefiness slices in a bowl of cold h2o and gently massage the meat. This helps remove some of the myoglobin and the more than "meaty" gustation/smell from the beef. Later on 1-two minutes, drain the beef with a colander.

Yous might notice my dad referring to this as ngàuh láuh. ngàuh means beefiness, and láuh is a reference to a Chinese mode of cut meat into long and sparse pieces. In Cantonese, láuh is another name for willow tree, in which the leaves are similarly long and thin. The English language proper name for this dish is unremarkably simply Black Pepper Beefiness, simply the Chinese proper noun, haahk jiu ngàuh láuh , makes it a indicate to distinguish exactly how the meat is cutting.

This isn't ever true, simply there's a trend in Chinese cuisine to piece the meat before serving, versus Western cuisine, where we typically slice the meat afterwards it'southward cooked.

In a bowl, nosotros'll mix black pepper  ( 1 tsp ) , cornstarch  ( 1 tbsp ) , water  ( i tbsp ) , oyster sauce  ( 1 tbsp ) , lite soy sauce  ( i tsp ) , Shaoxing cooking wine  ( i tbsp ) , and red wine  ( one tbsp ) .

Mix together until the marinade is fifty-fifty.

For some flair, my dad likes to apply red wine to add a hint of grape & sourness. He too likes to add lemon peels to his Shaoxing wine for more than zest.

Before we mix the beef with the marinade, we'll want to squeeze equally much fluid out as we can. Ane of the main goals of this dish is to avert having excess fluid or sauce pooling when we're washed cooking it.

With our hands, we'll press and squeeze the beef against a colander to force any excess wet out of the beef.

And so, we'll add together the beef to the marinade and massage the meat for about 30-60 seconds. This helps the beef blot the marinade and become more tender.

For our vegetables, nosotros'll be mincing garlic  ( 2 clove ) , and slicing up a diversity of bell peppers  ( ane ) and red onion  ( 0.50 ) for color. For each bell pepper, we'll only exist using nearly ane/4 to one/3 of each, then if y'all'd rather just stick to ane color and use upwardly a whole entire bell pepper, that'due south fine as well.

If you're freestyling with the amounts and veering off the recipe, just make certain to be more than conservative on the veggies and avert using ones with high water content (like bok choy). Bell peppers have lower water content, but if you cook an excess of them, your sauce will be too watery.

Adjacent, we'll create the sauce for our black pepper beef. We'll exist mixing cornstarch  ( 1 tbsp ) , h2o  ( i tbsp ) , sugar  ( ane tsp ) , lite soy sauce  ( 1 tsp ) , dark soy sauce  ( 1 tsp ) , ruddy vino  ( 1 tbsp ) , common salt  ( 0.l tsp ) , oyster sauce  ( 1 tsp ) , and Shaoxing cooking vino  ( one tbsp ) .

We'll fix our stove to high heat and permit our wok heat up for almost two-3 minutes. Once our wok is hot enough, nosotros'll add about 2 tbsp of corn oil, or any oil with a loftier fume signal, until the oil is shimmering, or forming ripples across the surface.

While nosotros expect, my dad has another trick to proceed the beef juicier: add oil  ( 2 tbsp ) to the beef. The oil helps seal the juices and trap them inside the beefiness.

Mix the beef around for about 20-xxx seconds to evenly coat the oil.

Restaurants are able to get away with tossing everything all at once, since they take much more powerful stoves and larger woks.

For us at home, we'll need to cook in stages.

1. Add the beef, and cook for about one minute. One time the beef starts to change color, transfer out of the wok. We're only looking to partially cook the beef here.
2. Add the minced garlic, and let information technology melt for near 20-xxx seconds.
3. Add the veggies, and cook for virtually ninety seconds
4. Add together the beefiness dorsum in, and melt for about 45-lx seconds
5. Add the slurry sauce, and cook everything for another minute.
   1. My dad doesn't e'er utilise the unabridged sauce, which is a judgment call that he makes since this recipe isn't supposed to have as well much sauce pooling at the lesser of the dish.
6. Add sesame oil  ( one tsp ) . Pour some black pepper  ( 1 tsp ) into your hand, and slowly pour it around the wok. Mix and cook for 45-60 seconds
7. Melt and mix everything together for another minute.

My dad always tries a taste to encounter if it needs any adjustments.

If it'south practiced, we'll plate our dish and telephone call our loved ones over to consume!

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Summary

Print Recipe

Black Pepper Beef Stir Fry (黑椒牛柳)

Larn how to make Black Pepper Beef, a Chinese classic!

• Prep Time: 20 min
• Total Time: xxx min
• Yield: 4 servings

Ingredients

Main Ingredients

• 12 oz beef  (

  New York strip or tenderloin is all-time

  )
• one bell peppers  (

  for more color, use portions of multiple bell peppers

  )
• 0.50 red onion  (

  crude amount, just a few slices will practice

  )
• 2 clove garlic

Marinade / Flavour

• 1 tsp black pepper
• 1 tbsp cornstarch
• ane tbsp oyster sauce
• one tsp light soy sauce
• 1 tbsp Shaoxing cooking vino
• 1 tbsp water
• 1 tbsp red wine
• 2 tbsp corn oil
• one tsp sesame oil

Sauce

• i tbsp cornstarch
• 1 tbsp water
• one tsp sugar
• ane tsp low-cal soy sauce
• ane tsp dark soy sauce
• ane tbsp Shaoxing cooking wine
• 1 tbsp red wine
• 0.l tsp salt
• 1 tsp oyster sauce

Footstep 1 - Set beef

↑ Spring to details

Nosotros'll start by trimming the fat off the edges of our beef  ( 12 oz ) fillet.

Then, we'll start cut the beef into strips, nigh ane cm thick and about v cm long. Nosotros'll want to cutting against the grain of the meat, which results in more than tender bites.

And so, we'll identify our beef slices in a bowl of cold h2o and gently massage the meat. This helps remove some of the myoglobin and the more "meaty" taste/smell from the beef. After ane-2 minutes, bleed the beef with a colander.

Step 2 - Create beef marinade

↑ Leap to details

In a bowl, nosotros'll mix blackness pepper  ( i tsp ) , cornstarch  ( 1 tbsp ) , water  ( one tbsp ) , oyster sauce  ( one tbsp ) , light soy sauce  ( 1 tsp ) , Shaoxing cooking wine  ( 1 tbsp ) , and red wine  ( 1 tbsp ) .

Mix together until the marinade is even.

Step iii - Mix and massage beef

↑ Spring to details

Before we mix the beefiness with the marinade, we'll want to squeeze as much fluid out as we can. One of the chief goals of this dish is to avoid having excess fluid or sauce pooling when we're done cooking it.

With our hands, nosotros'll printing and squeeze the beef against a colander to force any excess moisture out of the beefiness.

Then, we'll add the beef to the marinade and massage the meat for about 30-threescore seconds. This helps the beef absorb the marinade and become more tender.

Stride 4 - Cut vegetables

↑ Leap to details

For our vegetables, we'll be mincing garlic  ( 2 clove ) , and slicing upwardly a diversity of bong peppers  ( 1 ) and red onion  ( 0.50 ) for colour. For each bell pepper, we'll only exist using nigh 1/four to 1/3 of each, so if y'all'd rather merely stick to one color and use upward a whole entire bong pepper, that's fine too.

If you're freestyling with the amounts and veering off the recipe, merely make sure to be more conservative on the veggies and avoid using ones with high water content (similar bok choy). Bell peppers have lower water content, but if you cook an excess of them, your sauce will be besides watery.

Footstep 5 - Create sauce

↑ Jump to details

Side by side, we'll create the sauce for our black pepper beef. We'll exist mixing cornstarch  ( 1 tbsp ) , water  ( 1 tbsp ) , sugar  ( 1 tsp ) , light soy sauce  ( 1 tsp ) , dark soy sauce  ( 1 tsp ) , blood-red vino  ( i tbsp ) , common salt  ( 0.50 tsp ) , oyster sauce  ( 1 tsp ) , and Shaoxing cooking vino  ( i tbsp ) .

Step 6 - Add together oil to meat, heat wok

↑ Spring to details

We'll set our stove to high oestrus and let our wok rut up for about 2-iii minutes. One time our wok is hot enough, we'll add about 2 tbsp of corn oil, or any oil with a high smoke indicate, until the oil is shimmering, or forming ripples beyond the surface.

While we wait, my dad has another pull a fast one on to go on the beef juicier: add together oil  ( 2 tbsp ) to the beef. The oil helps seal the juices and trap them inside the beef.

Mix the beef around for about 20-30 seconds to evenly coat the oil.

Step 7 - Cook everything in stages

↑ Jump to details

Restaurants are able to become away with tossing everything all at once, since they take much more powerful stoves and larger woks.

For united states of america at home, nosotros'll need to melt in stages.

1. Add the beef, and cook for virtually one minute. Once the beefiness starts to change colour, transfer out of the wok. We're only looking to partially cook the beefiness here.
2. Add together the minced garlic, and let it cook for almost twenty-thirty seconds.
3. Add the veggies, and melt for about 90 seconds
4. Add the beef back in, and cook for almost 45-60 seconds
5. Add the slurry sauce, and cook everything for another infinitesimal.
   1. My dad doesn't always utilise the entire sauce, which is a judgment call that he makes since this recipe isn't supposed to have too much sauce pooling at the bottom of the dish.
6. Add sesame oil  ( 1 tsp ) . Cascade some blackness pepper  ( i tsp ) into your hand, and slowly pour information technology effectually the wok. Mix and cook for 45-60 seconds
7. Melt and mix everything together for some other minute.

Stride 8 - Try a taste, plate

↑ Jump to details

My dad always tries a sense of taste to run into if information technology needs any adjustments.

If it'southward proficient, nosotros'll plate our dish and call our loved ones over to eat!

Step 9 - Accept pictures

Whip out your camera (1). Brainstorm taking photos (i,000,000). Pick your favorites!

Did you accept fun making this recipe? We'd dearest to see & hear about information technology. (Particularly my dad. He would be THRILLED!)

Relish!

My sis and I take many, many happy memories of enjoying this dish growing up.

At present, hopefully, you can create your own memories with this dish with your loved ones.

Besides, I cordially invite you to swallow with the states and acquire more about the dish, Chinese culture, and my family unit.

Thanks, and thanks for cooking with us!

Feel free to comment beneath if you take any questions about the recipe.

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Source: https://www.madewithlau.com/recipes/black-pepper-beef-stir-fry

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