Your new go-to beef stir-fry recipe. Made of tender beef slices, bell peppers, and onions slathered in a rich and velvety black pepper sauce. Quick and easy to make and is ready in 15 minutes.
Season beef with half of the freshly ground black pepper. Add cornstarch and massage until all slices are coated. Set aside. Prepare and slice the vegetables.
Combine all the sauce ingredients in a bowl. Stir until sugar is dissolved.
Heat vegetable oil in a wok or pan over high heat. When a wisp of smoke appears, add the beef slices. Sear until it turns brown. Remove from the pan and set aside.
Add all the vegetables and stir-fry until tender yet still crisp. Add more oil if needed.
Pour the sauce and add back the beef. Add 1-2 tablespoons of water. Sprinkle more black pepper if preferred. Stir until the meat and vegetables are coated with the sauce.
Remove from heat and serve with rice. Enjoy!
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Notes
Recommended beef cut - sirloin, rib-eye, tenderloin, top sirloin, and flank steak are good cuts for stir-fries.
Bell Pepper - I like using two kinds for a good contrast of flavor. You can use just one if preferred.
Soy Sauce - use good quality soy sauce, low-sodium, or just regular soy sauce.
Chinese cooking wine or Shaoxing Wine - substitute with dry sherry and Japanese rice wine. Skip entirely if not available.
To save time, buy pre-cut beef from the grocery that is labeled for 'stir-frying' which are most likely tender beef cuts.
If you are slicing the meat yourself, freeze it beforehand to make it easier to slice evenly.