Black Pepper Beef Stir-Fry – Page 3

Instructions

1. Marinate the Beef:

In a medium bowl, toss the thinly sliced beef with 1 teaspoon of soy sauce and the cornstarch until evenly coated. Let it sit for 10-15 minutes while you prepare the other ingredients.

2. Prepare the Sauce:

In a small bowl, whisk together the remaining 2 teaspoons of soy sauce, oyster sauce, hoisin sauce, cracked black pepper, and sugar. Set aside.

3. Stir-Fry the Beef:

Heat the vegetable oil in a wok or large skillet over high heat until shimmering.
Add the minced garlic and stir-fry for just 10-15 seconds until fragrant.
Add the marinated beef in a single layer. Let it sear for about 30 seconds before stirring, then continue to stir-fry for 2-3 minutes until the beef is just browned and about 80% cooked through. Remove the beef from the wok and set it aside.

4. Cook the Vegetables:

In the same wok, add the sliced onion. Stir-fry for 2-3 minutes until it begins to soften and become fragrant.
Add the green onion pieces and stir-fry for another minute.

5. Combine and Finish:

Return the cooked beef and any accumulated juices to the wok.
Pour the prepared sauce over everything. Toss vigorously and stir-fry for another 1-2 minutes, until the sauce thickens slightly and coats the beef and vegetables evenly.

6. Serve:

The Key to Tender Beef: Slicing the beef against the grain is the most important step for a tender bite. Partially freezing the steak for 30-60 minutes makes it much easier to slice thinly.
High Heat is Crucial: Ensure your wok or pan is very hot before adding the ingredients. This sears the beef quickly and prevents it from stewing in its own juices.
Freshly Cracked Pepper: For the best flavor, use black peppercorns and crack them yourself just before making the sauce. Pre-ground pepper will lack the same aromatic potency.
Customize Your Veggies: Feel free to add other quick-cooking vegetables like sliced bell peppers or snap peas along with the onions.