This easy black pepper beef stir-fry is bold, quick, and way better than anything from a packet. Juicy beef, fresh veg, and a proper black pepper sauce... ready in under 20 minutes.
Use chicken, pork or tofu instead, this one’s flexible and perfect for a weeknight dinner.
Category
Dinner
Servings
4
Prep time
10
Cook time
10 minutes
This easy black pepper beef stir-fry is bold, quick, and way better than anything from a packet. Juicy beef, fresh veg, and a proper black pepper sauce... ready in under 20 minutes.
Use chicken, pork or tofu instead, this one’s flexible and perfect for a weeknight dinner.
Ingredients
- 500g beef rump, thinly sliced
- 1 tsp Bicarbonate soda
- 1 tsp cornflour (cornstarch)
- 1 tsp Shaoxing cooking wine
- 2 tsp light soy sauce
- 2 tbsp neutral oil (peanut/ canola/ vegetable)
- 1 brown onion, thinly sliced
- 2 carrots, thinly sliced
- 1 red capsicum (bell pepper), thinly sliced
-
thumb-size piece fresh ginger, finely grated
- 4 cloves garlic, finely grated
-
thinly sliced spring onions and steamed rice, to serve
- 2 tbsp ketchup
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 2 tsp black pepper
-
pinch MSG (optional)
Sauce
Directions
Prep beef
Place the beef in a large bowl. Add the bicarbonate soda and 50ml of water and mix well through the beef.
- Refrigerate for 45 minutes to 1 hour.
- Rinse beef really well under cold running water in a colander. Drain well.
- Toss the beef in cornflour, Shaoxing and soy sauce. Marinate for 10 minutes to 1 hour.
Prep sauce
Combine all ingredients for the sauce in a small bowl and mix well.
Cook and serve
Heat half the oil in a wok over high heat.
- Sear the beef in batches, until just browned, then set aside.
- Add remaining oil to the wok. Cook onion for 30 seconds, tossing continuously.
- Add ginger and garlic, cook for a further 30 seconds.
- Add carrots and capsicum, tossing, until just starting to soften.
Return the beef to the wok and toss to combine. Add the sauce, toss again to coat all the beef and vegetables.
- Remove from the heat and serve immediately garnished with spring onions and steamed rice on the side.
Recipe notes
Cook support
Mixing the beef in the bicarbonate and water helps to tenderise it and helps it maintain its moisture before quick cooking in a stir-fry. If you are short on time you can skip this step.
When adding your sauce to the wok, pour in a circle on the outside for the best coverage as gravity will pull it into the centre.
Sourcing
Speak to your butcher about some thick rump to slice thinly into strips, or you could use some flank steak or skirt.
Substitutions
MSG is available in Asian supermarkets, but you can opt to leave it out. It just helps to bring out the flavours.
Storage
Ideally eat this immediately after cooking, but if you have leftovers store them in an airtight container refrigerated for up to 5 days.
Serving ideas
You could serve this beef with some egg or wheat noodles, or try rice noodles for a gluten free option other than the steamed rice.
