🥩 Black pepper beef

Name: Black pepper beef
Total time: 30 min
Yield: 3
Cuisine: China · Guangdong
Ingredients: 400 g beef flank or sirloin, thinly sliced across the grain; 2 tbsp soy sauce; 1 tsp cornstarch and 1 tsp sugar; 1–2 tsp coarsely cracked black pepper; 1 onion, cut into wedges; 1 green and 1 red bell pepper, cut into squares; 2 garlic cloves, chopped; 2 tbsp vegetable oil

Origin: China · Guangdong

438kcal

per serving · 250 g

175kcal

per 100 g

40 gProtein16 g / 100 g

25 gFat10 g / 100 g

12 gCarbs5 g / 100 g

Black pepper beef is a Cantonese-style stir-fry of tender strips of beef tossed over high heat with onion, bell pepper and a glossy soy sauce glaze loaded with coarsely cracked black pepper. It is savoury, slightly sweet and pleasantly hot from the pepper rather than chilli, with crisp-tender vegetables. It is served straight from the wok with steamed rice.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein16 g protein per 100 g — 37% of the calories

Not vegetarianbecause of: beef

Not veganbecause of: beef

Contains glutenbecause of: soy sauce

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

beefblack pepperonionbell peppersoy sauce

Recipe

3 servings30 min

Ingredients

400 g beef flank or sirloin, thinly sliced across the grain
2 tbsp soy sauce
1 tsp cornstarch and 1 tsp sugar
1–2 tsp coarsely cracked black pepper
1 onion, cut into wedges
1 green and 1 red bell pepper, cut into squares
2 garlic cloves, chopped
2 tbsp vegetable oil

Method

Toss the beef with 1 tbsp soy sauce and the cornstarch and leave for 15 minutes.
Heat 1 tbsp oil in a wok until smoking, sear the beef in one layer for 1–2 minutes and lift it out.
Add the remaining oil, stir-fry the onion and peppers for 2 minutes, then add the garlic and black pepper for 30 seconds.
Return the beef, add the rest of the soy sauce, the sugar and 2 tbsp water, and toss for 1 minute until glossy.
Serve at once.

How to make it lighter

Choose a lean cut such as flank or sirloin and trim visible fat.
Double the onion and peppers for more volume on the plate.
Stir-fry in a well-heated wok with 1 tablespoon of oil instead of two — 1 tbsp oil ≈ 120 kcal.

History

Black pepper beef is a staple of Cantonese and Hong Kong restaurant cooking and of Chinese restaurants around the world, often served on a sizzling iron plate.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →