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Cantonese Black Pepper Beef

prep time:20 minutes
cook time:10 minutes
Marinating Time15 minutes
total time:45 minutes
Real Cantonese black pepper beef has way more pepper than you'd expect - it's supposed to be seriously pungent and almost spicy from the pepper alone. The beef gets velveted with cornstarch so it stays tender, and the whole stir-fry takes maybe 5 minutes once you start cooking.
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Ingredients

For the Beef & Marinade

  • 1 lb flank steak thinly sliced against the grain
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon cornstarch
  • 1 teaspoon neutral oil

For the Black Pepper Sauce

  • 1/4 cup beef broth
  • 3 tablespoons oyster sauce
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon Chinese black vinegar
  • 2 teaspoons sugar
  • 2 teaspoons coarsely ground black pepper

For the Stir-Fry

  • 2 tablespoons neutral oil divided
  • 1 medium onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 4 cloves garlic minced
  • 1 shallot finely diced
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water

Instructions

  • Combine sliced flank steak with soy sauce, Shaoxing wine, cornstarch, and oil. Set aside to marinate.
  • Whisk together beef broth, oyster sauce, soy sauce, black vinegar, sugar, and coarse black pepper.
  • Heat 1 tablespoon oil in wok over high heat until smoking.
  • Stir-fry onion and bell pepper 2-3 minutes until crisp-tender.
  • Add garlic and shallot, cook 30 seconds. Remove vegetables.
  • Heat remaining oil, sear marinated beef in single layer 90 seconds.
  • Flip beef, cook 1 minute more.
  • Return vegetables to wok.
  • Add sauce, bring to simmer.
  • Stir in cornstarch slurry until sauce thickens.
  • Serve over rice.

Notes

For tender beef, slice thinly against the grain. Cook in batches if needed to avoid overcrowding.