Wok-Seared Black Pepper Beef
Tender sirloin strips kissed by a screaming hot wok, drenched in a bold black pepper sauce with caramelized onions and bright bell peppers. The freshly cracked peppercorns deliver waves of aromatic heat that build with every bite, making this a steakhouse-meets-wok masterpiece.
Ingredients
- 1.5 lbs beef sirloin, sliced into thin strips against the grain
- 1 tablespoon soy sauce (for marinade)
- 1 tablespoon cornstarch (for marinade)
- 1 teaspoon sesame oil (for marinade)
+ 13 more ingredients
Instructions
Toss the sliced beef with soy sauce, cornstarch, and sesame oil. Let it marinate while you prepare the remaining ingredients, at least 10 minutes.
Heat 2 tablespoons vegetable oil in a wok over the highest heat until smoking. Add the beef in a single layer and sear without stirring for 1-2 minutes until a crust forms. Stir-fry for 1 more minute until just barely cooked through. Remove immediately to a plate.
Add the remaining tablespoon of oil to the wok. Stir-fry the onion wedges for 2 minutes until they begin to char at the edges.
Add the red and green bell pepper strips. Stir-fry for 1 minute until slightly softened but still crunchy.
Add garlic, ginger, and cracked black pepper. Stir for 30 seconds until intensely fragrant and the pepper blooms in the heat.
Pour in oyster sauce, dark soy sauce, soy sauce, and sugar. Toss the vegetables to coat.
Return the beef and any accumulated juices to the wok. Add the butter and stir until it melts and creates a rich, glossy sauce.
Give the cornstarch slurry a stir and add it to the wok, tossing for 30 seconds until the sauce clings to everything. Serve immediately over steamed rice or lo mein noodles.
Nutrition Estimate
Per serving • Estimated by Blinner AI