Inspired by a recent visit to a Chinese restaurant, spicy black pepper beef is a tasty Chinese classic. With a good kick of black pepper spice that will make your mouth tingle. We had forgotten just how delicious this quick and easy classic can be, when done right. And we both came home thinking about how we could recreate the exact dish.
Our recipe is so easy to replicate, this dish is a great fake away and you can make it healthier and cheaper at home.
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How to recreate the tender beef you get from the Chinese take away?
For a great black pepper beef you can use rump steak, scotch fillet, flank steak or flat iron cut. If you really want to treat yourself use beef fillet, just be sure to seal it really quickly so the meat stays medium rare when the dish is finished. Get to know your local butcher or supplier and find out what’s available in your area. Slice the beef into strips across the grain as this will result in a real tenderness to your beef as the fibres will be short.
Do you love the tender beef you get from your local Chinese… how do they do that? What’s the trick?…
Simply marinating the meat in a little bi carb soda and sparkling water for 15 minutes will tenderise the meat so you get that real Chinese restaurant feel.
Cooking Chinese food in a wok.
When using a wok the secret is to have it on a constant high heat, cook fast and always keep the ingredients moving.
- Prepare all your ingredients prior to cooking, be organised in the steps you need to take.
- Get your wok hot and heat your oil until it just starts to smoke.
- Prep your ingredients to a similar size so they cook evenly.
- Don’t over crowd your wok, cook in batches if you are cooking for a large group.
Noodles or Rice?
I used hokkien noodles for my Spicy Black Pepper Beef as we enjoy the thickness and texture that these noodles bring to the game. You could swap these out with vermicelli noodles or serve steamed long grain rice. You could even just serve with an extra helping of vegetables. It really is up to you and what you prefer.
We hope you enjoy this Chinese classic as much as we did, its definitely on our family favourite list… we would love to hear your thoughts!
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane’s understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it’s like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour and that the whole family will enjoy.
Spicy Black Pepper Beef
- 400 g Beef Scotch fillet or Flank steak
- 1 tsp Bi carb soda
- 200 ml Sparkling water
- 2 tsp Shaoxing wine
- 2 tsp Light soy sauce
- 2 tsp Sesmae oil
- 2 tsp Fresh ginger Minced
Black Pepper Sauce
- 8 grams Black pepper corns
- 3 cloves Garlic
- 6 tbsp Oyster sauce
- 3 tsp Light soy sauce
- 1/2 tsp White sugar
- 2 tsp Cornflour
- 60 ml Water
- 3 tbsp Canola oil
- 1 Red onion cut into wedges
- 1 Green capsicum cut into chunks
- 1 Red capsicum cut into chunks
- 3 sticks Spring onions cut into 3cm pieces
- 2 ptk Hokkien noodles
To Prepare The Beef
- Slice the beef into finger size strips, removing any fat or sinue. Place the beef into a bowl and add the bi carb soda and sparkling water.
- Give it a good mix and leave in the fridge for 15 minutes. The bi carb soda will help tenderise the beef.
- After 15 minutes, strain off the water and then marinade the meat in a bowl with the shaoxing wine, soy, sesame oil and ginger for a further 15 minutes.
To Prepare Your Sauce
- Using a morter and pestle add the pepper corns and crush, then add the garlic cloves and grind into a paste. Set aside.
- In a seperate bowl mix together the oyster sauce, soy, sugar, water and corn flour and mix well.
- Remove your hokkien noodles from the packets and place into a bowl, bring a jug water to the boil and pour over your noodles to heat.
- Heat a large wok or fry pan to a high heat, add a little canola oil and then add your marinated beef, stir fry until brown and remove onto a plate.Don't over load the pan with to much beef, you can cook in a couple of batches if needed.
- Clean the wok then return to a high heat, add a little canola oil and then add the black pepper and garlic paste, quickly fry for a minute then add the red onion, capsicums and spring onion. Stir fry until you just color the vegetables, you want to keep then crisp and crunchy. Strain the water off the hokkien noodles and add to the wok.
- Add the seared beef and any juices from the plate back into the wok with the vegetables, add the bowl of sauce ingredients and toss until glazed and the sauce has thickened.
- Soon onto your serving dish, sprinkle over a little for ground black pepper for a little more heat.Enjoy!