Black Pepper Beef Stir-Fry

by 30MinuteMeals
Prep: 12m
Cook: 10m
beef
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Ingredients
Servings:4
1lbflank steak
2tbspsoy sauce
1tbspoyster sauce
1tbspcornstarch
2tspblack pepper
1tspsesame oil
3tbspvegetable oil
1red bell pepper
1green bell pepper
1yellow onion
1tbspfresh ginger
2garlic
1tspsugar
Nutrition Facts

Per serving

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Instructions
  1. 1

    Slice and season the beef

    Slice the flank steak as thin as you can against the grain -- it cooks faster and stays tender. Toss the slices with the soy sauce, oyster sauce, cornstarch, sesame oil, and 1 teaspoon of the black pepper, and let it sit while you cut the vegetables. That's your quick marinade; no need to wait around.

  1. 2

    Prep the vegetables

    Cut the red and green bell peppers and the onion into bite-size strips. Mince the garlic and grate the ginger. Get everything lined up next to the stove -- stir-fry moves fast and there's no time to chop once the pan is hot.

  2. 3

    Sear the peppers

    Heat 1 tablespoon of the vegetable oil in a wok or large skillet over high heat until it shimmers. Add the bell peppers and onion and stir-fry about 2 minutes, just until they pick up a little char but still have crunch. Scrape them onto a plate.

  3. 4

    Fry the aromatics

    Add the remaining 2 tablespoons oil to the hot pan. Drop in the ginger and garlic and stir for 30 seconds until fragrant -- don't let them burn.

  4. 5

    Cook the beef

    Spread the beef in a single layer and let it sear undisturbed for about a minute, then stir-fry 2 to 3 minutes until just browned. Thin slices cook in no time, so pull back before it overcooks.

  5. 6

    Bring it together

    Return the peppers and onion to the pan, add the sugar and the remaining 1 teaspoon black pepper, and toss everything 1 to 2 minutes until coated and glossy. Taste, add more pepper if you want more bite, and serve over rice right away.

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Black Pepper Beef Stir-Fry

Created by: 30MinuteMeals

Prep Time: 12m
Cook Time: 10m
Servings: 4

Ingredients

  • 1 lb flank steak
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 2 tsp black pepper
  • 1 tsp sesame oil
  • 3 tbsp vegetable oil
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow onion
  • 1 tbsp fresh ginger
  • 2 garlic
  • 1 tsp sugar

Instructions

  1. Slice and season the beefSlice the flank steak as thin as you can against the grain -- it cooks faster and stays tender. Toss the slices with the soy sauce, oyster sauce, cornstarch, sesame oil, and 1 teaspoon of the black pepper, and let it sit while you cut the vegetables. That's your quick marinade; no need to wait around.
  2. Prep the vegetablesCut the red and green bell peppers and the onion into bite-size strips. Mince the garlic and grate the ginger. Get everything lined up next to the stove -- stir-fry moves fast and there's no time to chop once the pan is hot.
  3. Sear the peppersHeat 1 tablespoon of the vegetable oil in a wok or large skillet over high heat until it shimmers. Add the bell peppers and onion and stir-fry about 2 minutes, just until they pick up a little char but still have crunch. Scrape them onto a plate.
  4. Fry the aromaticsAdd the remaining 2 tablespoons oil to the hot pan. Drop in the ginger and garlic and stir for 30 seconds until fragrant -- don't let them burn.
  5. Cook the beefSpread the beef in a single layer and let it sear undisturbed for about a minute, then stir-fry 2 to 3 minutes until just browned. Thin slices cook in no time, so pull back before it overcooks.
  6. Bring it togetherReturn the peppers and onion to the pan, add the sugar and the remaining 1 teaspoon black pepper, and toss everything 1 to 2 minutes until coated and glossy. Taste, add more pepper if you want more bite, and serve over rice right away.

Notes & Tips

This is the black pepper beef you'd order on a Tuesday because you don't want to cook -- except it's faster than delivery and you already have everything. Two things make it: slice the beef thin against the grain, and get the pan screaming hot before anything goes in. Crowd a cold pan and you'll steam the beef gray instead of searing it. The black pepper isn't a garnish here -- a full two teaspoons, coarsely ground, is the whole point, so don't shortcut it. Serve over rice to catch the sauce, and if you've got scallions, scatter them on at the end.