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Skip the carryout and make black peppers beef at home. It’s easy, rich, and full of flavor. Perfect for any weeknight dinner.
The sauce in this recipe is sweet and sticky with the deep woody taste of black pepper and a crunch from the vegetables.
Ingredients
This recipe has three ingredient lists:
- Beef Marinade ingredients
- Main ingredients
- Black pepper sauce ingredients
Marinade Ingredients
Main Ingredients
Black Pepper Sauce Ingredients
Let’s Make Chinese Black Pepper Beef
- Place all of the ingredients for the marinade into a bowl and mix them.
- Slice the beef into strips, cutting against the grain.
- Marinate the beef strips for 3-4 hours.
- While the beef is marinating, slice the bell peppers and celery.
- When the beef is done marinating, place the beef strips on a large plate or cutting board, discard the marinade, and pat the beef dry with paper towels.
- Please 2 tablespoons of oil into a large skillet and heat on medium-high.
- When the oil is hot, add the beef strips and cook on both sides. This should take about 2 minutes on each side. Remove the beef to a plate or bowl and set aside.
- Add a bit more oil to the skillet and add the peppers and celery.
- Cook for 5 minutes.
- While the vegetables are cooking, prepare the sauce by mixing all of the sauce ingredients in a small bowl.
- Add the sauce to the skillet and add the beef strips back to the pan.
- Cook for another 3-5 minutes.
- Serve with rice.
Krazy Kitchen Mom Tips
- I recommend using a skirt steak, flank steak, or London broil cut of beef for this recipe.
- If you buy a less expensive cut of beef you can tenderize it by using baking soda. For a 12 ounce cut of beef, add 1 tablespoon of baking soda to 1/2 cup of water. Soak the beef for 15-20 minutes and rinse it in cool water before marinating.
- When cutting any meat into smaller pieces or strips, always cut against the grain for the most tenderness.
More Easy Dinner Recipes
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- Butternut Squash Stuffed Shells
- Grilled Meatloaf Sliders
- Light Greek Lemon Orzo Soup
Chinese Black Pepper Beef
Skip the carryout and make black peppers beef at home. It's easy, rich, and full of flavor. Perfect for any weeknight dinner. The sauce in this recipe is sweet and sticky with the deep woody taste of black pepper and a crunch from the vegetables.
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Servings: 4 servings
Ingredients
Main Ingredients
- 1 lb. skirt steak or flank steak
- 2 bell peppers
- 1 celerey stalk
Marinade Ingredients
- 2 teaspoons rice wine vinegar
- 2 teaspoons soy sauce
- 1 teaspoons corn starch
- 1/2 teaspoon sesame oil
- 1/2 teaspoon minced ginger
Sauce Ingredients
- 3 tbsp oyser sauce
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1-1/2 teaspoons coarse black pepper
- 3 tbsp cold water
- 1 tbsp honey
Instructions
- Place all of the ingredients for the marinade into a bowl and mix them.
- Slice the beef into strips, cutting against the grain.
- Marinate the beef strips for 3-4 hours.
- While the beef is marinating, slice the bell peppers and celery.
- When the beef is done marinating, place the beef strips on a large plate or cutting board, discard the marinade, and pat the beef dry with paper towels.
- Please 2 tablespoons of oil into a large skillet and heat on medium-high.
- When the oil is hot, add the beef strips and cook on both sides. This should take about 2 minutes on each side.
- Remove the beef to a plate or bowl and set aside.
- Add a bit more oil to the skillet and add the peppers and celery.
- Cook for 5 minutes.
- While the vegetables are cooking, prepare the sauce by mixing all of the sauce ingredients in a small bowl.
- Add the sauce to the skillet and add the beef strips back to the pan.
- Cook for another 3-5 minutes.
- Serve with rice.
Notes
- I recommend using a skirt steak, flank steak, or London broil cut of beef for this recipe.
- If you buy a less expensive cut of beef you can tenderize it by using baking soda. For a 12 ounce cut of beef, add 1 tablespoon of baking soda to 1/2 cup of water. Soak the beef for 15-20 minutes and rinse it in cool water before marinating.
- When cutting any meat into smaller pieces or strips, always cut against the grain for the most tenderness.
If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom
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