Black Pepper Beef: A Quick & Easy Recipe Ready in Under 30 Minutes!
Craving a flavorful dish with Asian flair but short on time? I’ve got the perfect solution for you! My Black Pepper Beef recipe is ready in under 30 minutes. It’s packed with flavor, color, and freshness. Follow my steps and success is guaranteed. Ready to cook?
Ingrédients
Marinade
- 600 g ribeye steak cubed
- 30 ml cooking wine or dry sherry
- 1 g salt
- 15 g cornstarch
- 10 ml soy sauce
- 20 ml neutral oil
Sauce
- 120 ml unsalted beef broth
- 2 g salt or 1 g if broth is salted
- 5 g sugar
- 2 g black pepper
- 2 g white pepper
- 10 g cornstarch
- 10 ml fish sauce
- 25 ml soy sauce
Vegetables & Aromatics
- 1 white onion
- 3 garlic cloves
- 10 g ginger
- 1 green bell pepper
- 1 red bell pepper
Garnish (optional)
- Toasted sesame oil
- Toasted sesame seeds
Instructions
- Prepare the beef: Cut the ribeye into uniform 1–2 cm cubes. Trim off any excess fat if necessary.
- Marinate: In a bowl, mix the cooking wine, salt, cornstarch, soy sauce, and oil. Add the beef cubes and massage well to coat them evenly. Let marinate for 10–30 minutes.
- Prepare the vegetables: Cut the onion into chunks, roughly chop the garlic, finely slice the ginger, then cut the bell peppers.
- Prepare the sauce: In a bowl, mix the broth, salt, sugar, black and white pepper, cornstarch, fish sauce, and soy sauce. Mix well to avoid lumps.
- Cook the beef: Heat a wok (or large frying pan) over high heat with a bit of oil. Sear the beef in a single layer for 3–4 minutes until nicely browned. Set aside.
- Cook the aromatics and vegetables: Add a bit more oil if needed. Sauté the garlic and ginger for 30 seconds, then add the onion. Stir-fry for 1 minute. Add the bell peppers and stir-fry for another 2 minutes.
- Combine: Return the beef to the pan with the vegetables. Pour in the sauce (remixed before use) and cook for 2–3 minutes until thickened.
- Serve: Serve hot over white rice, garnished with toasted sesame oil and sesame seeds if desired.
Vidéo
Notes
Tips and Tricks
- Use high heat: This is key for searing the beef and cooking vegetables quickly without overcooking.
- Prep in advance: Having everything chopped and ready will save time and stress.
- Don’t overcrowd the pan: Cook the beef in batches if necessary to ensure a nice sear.
- Adjust seasoning to taste: You can tweak the salt, sugar, or pepper levels as needed.
- Mix the sauce right before using to avoid lumps from cornstarch settling.
Variations and Substitutions
- Vegetarian option: Replace beef with tofu (pressed and cubed) or mushrooms (shiitake or portobello).
- Spicy version: Add chili flakes, sriracha, or chopped fresh chili to the sauce.
- Vegetable swaps: Try broccoli, snap peas, or carrots—adjust cooking time accordingly.
- Different meats: Use pork loin or chicken breast—just adjust the cooking time.
- Gluten-free version: Use tamari or gluten-free soy sauce instead of regular soy sauce.
Frequently Asked Questions (FAQ)
Can I use a different cut of beef?Yes—flank steak or tenderloin are great alternatives. Can I prepare this dish ahead of time?
Yes—you can prep the sauce and veggies in advance. How do I thicken the sauce?
Add a bit more cornstarch to the sauce mix if needed. Is this recipe gluten-free?
No—soy sauce contains gluten. Use tamari or gluten-free soy sauce instead. Can I freeze this dish?
Freezing is not recommended, as it may affect the texture of the beef and vegetables.