Looking for a quick and satisfying dinner idea? This pepper
beef stir-fry combines tender slices of velveted beef, crunchy vegetables,
and a savory, peppery sauce that’s irresistibly flavorful. Packed with protein
and fresh veggies, it’s a one-pan wonder that’s perfect for busy weeknights or
when you’re craving something deliciously hearty. Serve it over a steaming bowl
of rice, and you’ll have a meal that’s better than takeout!
Did you know that velveting beef is a traditional Chinese
cooking technique that ensures the meat stays tender and juicy, even with
high-heat stir-frying? It’s a game-changer for this pepper beef stir-fry,
giving it that silky, restaurant-quality texture. Combined with crisp
vegetables like capsicum and green beans, this dish is not only delicious but
also nutrient-packed. Black pepper takes the spotlight here, adding a bold kick
that enhances every bite. For the best results, choose fresh, high-quality vegetables
and don’t skip the sesame oil—it gives the dish its signature depth of flavor.
Recipe: Pepper
Beef Stir Fry
Serving Size: Serves 4
Ingredients
For the Beef:
- 500g
(1.1 lbs) chuck steak, thinly sliced
- 1 teaspoon baking soda (for
velveting)
- 1
teaspoon salt
- 1
teaspoon freshly ground black pepper
For the Stir-Fry:
- 4
tablespoons oil (vegetable or canola)
- 1
tablespoon sesame oil
- 1
tablespoon minced garlic
- 1
teaspoon minced ginger
- 2
onions, chopped into thick slices
- 1
capsicum (bell pepper), sliced
- 200g
(7 oz) green beans
For the Sauce:
- 1
tablespoon cornflour (cornstarch)
- 2
tablespoons oyster sauce
- 2
tablespoons dark soy sauce
- 1½
teaspoons white sugar
- 1
tablespoon Chinese Shaoxing wine
- 1
teaspoon black pepper
- ½
cup (120ml) water
- 1
beef stock cube
Instructions
- Velvet
the Beef:
- Toss
the beef with baking soda and let it sit for 30 minutes. Rinse thoroughly
under cold water, then drain and pat dry.
- Marinate
the beef with salt and 1 teaspoon of black pepper for 10 minutes.
- Cook
the Beef:
- Heat
3 tablespoons of oil and 1 tablespoon of sesame oil in a large pan or wok
over high heat.
- Add
the beef and stir-fry for 2–3 minutes until browned. Remove the beef and
set it aside.
- Cook
the Vegetables:
- In
the same pan, add the remaining 1 tablespoon of oil, minced garlic, and
ginger. Stir-fry for 30 seconds until fragrant.
- Add
the onions and capsicum and stir-fry for 3–4 minutes until slightly
softened. Add the green beans and stir-fry for another 2 minutes.
- Prepare
the Sauce:
- In
a small bowl, mix cornflour with 2 tablespoons of water to form a slurry.
- Add
oyster sauce, soy sauce, sugar, Shaoxing wine, black pepper, remaining
water, and the beef stock cube. Stir well.
- Combine:
- Pour
the sauce into the pan and let it simmer for 2 minutes until slightly
thickened.
- Return
the beef to the pan and toss to coat everything in the sauce. Cook for an
additional 2 minutes.
- Serve:
- Serve
hot over rice for a complete meal.
Beef Cuts Suitable for Stir-Fry: Tender Options for
Perfect Results
- Round
Steak (Top Round or Bottom Round):
- A
leaner option that works well when thinly sliced and velveted.
- Best
for those looking to reduce fat content while retaining good flavor.
- Sirloin:
- Tender
and flavorful, making it a premium choice for stir-fries.
- Quick
to cook and doesn't require as much tenderizing as chuck.
- Flank
Steak:
- Known
for its robust flavor, flank steak is ideal when cut against the grain
into thin strips.
- Slightly
chewier but works wonderfully in stir-fries.
- Rump
Steak (Round Steak in the USA):
- Affordable
and versatile, this cut benefits from velveting for a tender texture.
- Great
for those cooking on a budget.
- Brisket
(Flat Cut):
- Adds
a rich, beefy flavor when thinly sliced.
- Requires
longer marination or velveting for tenderness.
Tips for the Dish
- Ingredient
Substitutions:
- Use
chicken or tofu instead of beef for a different protein.
- Substitute
Shaoxing wine with dry sherry or omit it for an alcohol-free option.
- Vegetable
Variations:
- Add
broccoli, snap peas, or carrots for more variety.
- Make
Ahead:
- Prep
the beef and sauce ingredients ahead of time to save effort on busy
nights.
- Storage:
- Store
leftovers in an airtight container for up to 3 days in the fridge.
Wrap-Up
This pepper beef stir-fry is a crowd-pleaser that’s
quick to make and loaded with bold flavors. Whether you’re impressing dinner
guests or just treating yourself, this dish is sure to become a household
favorite. Give it a try, and don’t forget to share your version in the comments
or tag me on Instagram @CookWithJuyea. Let’s stir up some deliciousness
together!
Keywords: beef stir fry recipe, pepper beef stir fry,
quick stir fry recipe, easy beef recipes
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