Black Peppered beef and rice with green peas

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. sitting beside the fireplace or watching a cool movie with a nice glass of wine.

Sprinkled some pepper on your beef at one time or another, and it’s a combo that works famously well. I love this Chinese take on peppered steak because it features the bold flavor of black pepper front and center. With big savory chunks of beef, sweet onions, coated in a glaze of oyster sauce, Black Pepper Beef has a satisfying balance of tastes, textures, and colors that are sharply accented by the smoldering heat of the crushed peppercorns. 

Black pepper beef meal ever so tastes, maybe it will become your favourite too.

This remix between a steak dinner and a Chinese stir-fry the bite-sized pieces of steak are caramelized and savory on the outside and tender and juicy on the inside. It’s precisely the kind of dish one crave when one has the occasional itch for steak.

Black Peppered beef and rice with green peas

Ingredients

For the rice balls

• 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)

• 12 grams garlic (~2 large cloves, chopped)

• 1 cup white rice

• 2 cups water

• 1/2 cup frozen green peas

• 1/8 tsp salt

Directions

1. 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.

2. 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.

3. 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.

4. Fry the beef on one side until golden brown, and then flip each piece and fry the second side until browned.

5. 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.

6. 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.

7. Serve with the rice and garnish with the remaining black pepper (to taste).

Cooking the Rice

1. Put rice, water, frozen green peas and salt in a pot. Bring it to a boil over medium-high heat.

2. Once the water starts boiling, reduce heat to the lowest simmer and cover the pot.

3. Cook for 15 minutes.

4. Remove rice with green peas from heat. Stir with the fork.