Best 2 Beef With Black Pepper Sauce Recipes

Beef with black pepper sauce is a classic dish that is enjoyed by people of all ages. The combination of tender beef, savory black pepper sauce, and aromatic vegetables creates a delightful meal that is perfect for any occasion. Whether you are looking for a simple and quick weeknight dinner or an elegant dish to serve at a special event, beef with black pepper sauce is sure to please. With its bold flavors and versatile ingredients, this dish is a must-try for anyone who loves a good steak.

Here are our top 2 tried and tested recipes!

BLACK PEPPER BEEF

Black Pepper Beef image

Hei Jiao Niu Liu (黑椒牛柳), or Black Pepper Beef, is a fast, easy stir-fry made with beef, onions, and peppers seasoned with oyster sauce and loads of black pepper. My take on this Chinese classic features big juicy chunks of steak, which gives the dish more substance and a bold, beefy taste.

Provided by Marc Matsumoto

Categories Entree

Time 14m

Number Of Ingredients 11

Ingredients

6 grams whole black peppercorns ((2 teaspoons))
350 grams beef tenderloin ((or other steak cut, cut into 3/4-inch cubes))
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon potato starch
1 tablespoon vegetable oil
140 grams onion ((~1 small onion, cut into 1/2-inch squares))
100 grams bell pepper ((1/2 red, 1/2 green))
12 grams garlic ((~2 large cloves, chopped))

Steps:

Put the black peppercorns in a mortar and use a pestle to crack the peppercorns coarsely. If you don't have a mortar and pestle, put the peppercorns in a freezer bag, and use a rolling pin to crush them.
In a bowl, whisk the oyster sauce, Shaoxing, soy sauce, sesame oil, and most of the black pepper (saving a little to garnish). Add the potato starch and mix that in until there are no lumps left. Stir the beef in, to coat evenly and let it marinate while you prepare the vegetables.
Once all the prep is done, heat a frying pan over medium-high heat until hot. Add the vegetable oil, and then use tongs to add the beef in a single layer. Try to leave as much of the marinade in the bowl as possible.
Fry the beef on one side until golden brown, and then flip each piece and fry the second side until browned.
Dump the onions, bell pepper, and garlic into the pan and turn the heat to high. Stir-fry, tossing the contents of the pan periodically to ensure everything cooks evenly.
When the onions become translucent, add the remaining marinade and toss everything together until the black pepper beef is shiny and evenly coated with sauce.
Serve with rice and garnish with the remaining black pepper (to taste).

Nutrition Facts : Calories 428 kcal, Carbohydrate 11 g, Protein 23 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 82 mg, Sodium 502 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

EASY BEEF IN BLACK BEAN SAUCE

Easy beef in black bean sauce image

Try this simple stir-fry using tender rump steak, peppers, ginger, chilli and garlic. Opt for a good quality black bean sauce - it will make all the difference

Provided by Esther Clark

Categories Dinner

Time 30m

Number Of Ingredients 14

Ingredients

2 x 250g rump steaks
1 tbsp cornflour
2 tbsp sesame oil
1 large white onion, cut into thin wedges
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
2 fat garlic cloves, crushed
1 thumb-sized piece ginger, peeled and grated
1-2 red chillies, finely chopped
5 tbsp black bean sauce
1 tbsp rice wine vinegar
2 tsp sugar
sticky rice, to serve
coriander leaves, to serve (optional)

Steps:

Remove the thick layer of fat running down the side of the steaks and discard. Slice the steak into 1cm-thick, long strips and toss with the cornflour and some seasoning.
Heat the oil in a large frying pan or wok over a high heat then add the steak, frying for 3-5 mins or until golden brown on the outside. Remove with a slotted spoon and transfer to a plate.
Add the onion and peppers to the pan and fry for 6-7 mins or until beginning to soften. Stir through the garlic, ginger and chilli and cook for a further min. Return the beef to the pan and stir through the black bean sauce, rice wine vinegar, sugar and 2 tbsp water to loosen a little. Bring to a simmer and then remove from the heat.
Serve the stir-fry in deep bowls with mounds of sticky rice and top with coriander, if you like.

Nutrition Facts : Calories 297 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 1.38 milligram of sodium

Top Pro Cooking Hacks and Recommendations

Complement your dish with steamed rice. Jasmine or bashed rice is a good choice for the meal.
Tenderize the meat properly. Marinating the meat for an hour will make it more succulent.
Garlic and ginger are a good combination to balance with black peppers.
Adjust the amount of chilies or hot peppers used, depending on your heat and spice endurance.
For an aromatic dish, always start with sautéing the ginger and the crushed black peppers.
Stir your dish well to prevent the sugar from sticking and getting burnt.
The cooking fire should be high when the marinade is being used, but reduce the heat to medium afterward.
Adjust the amount of black peppers used. The recipe only requires a tablespoon, but you can add more or less depending on your personal tastes.
Chicken or tofu can be used as an alternative if you don't have access to, or don't like using, red meat.

Scrumptiously Conclude: A Culinary Masterwork

This dish brings together complementary flavors that create an explosive taste, with a spicy kick that lingers on the palate. The succulent meat, with its tenderness, melds well with the salty and sweet notes. The rich concoction is best served with rice. Preparation is simple, allowing accessibility for home cooks. Yet, careful attention to detail is needed to achieve the perfect balance. Use high-quality ingredients and follow the recipe meticulously to ensure success. Garnish your culinary masterpiece with some green onions and enjoy an unforgettable meal. This dish is sure to become a staple in your recipe repertoire, satisfying both your desire for a delectable dish and the ease of preparation. Bon Appétit!