Chinese
Cantonese Black Pepper Beef
A popular Cantonese stir-fry featuring tender strips of beef and crunchy vegetables tossed in a savory, peppery sauce.
Watch it madeChinese Cooking Demystified · 8:29
Ingredients
- Beef Flank Steak400g
- Green Bell Pepper1 medium
- Onion1 medium
- Black Peppercorns1 tbsp, freshly crushed
- Oyster Sauce2 tbsp
- Soy Sauce1 tbsp
- Cornstarch1 tsp
Method
- Slice the beef flank steak against the grain into thin strips. Marinate with soy sauce, cornstarch, and oil for 15 minutes.
- Cut onions and bell peppers into bite-sized chunks.
- Sear the beef in a hot wok until browned but not fully cooked. Remove and set aside.
- Stir-fry the onions and peppers until fragrant. Add garlic and ginger.
- Return beef to the wok. Add black pepper sauce (oyster sauce, soy sauce, lots of coarse black pepper, sugar). Toss on high heat to coat.
Common questions
Can I substitute flank steak with another cut for Cantonese black pepper beef?
Yes. Skirt steak, sirloin, or flat iron work well if sliced thinly against the grain. Avoid tough stew cuts. If using a leaner cut, reduce the marinating time to prevent the texture from becoming mushy.
How long should I marinate the beef, and can I marinate it too long?
Marinate for about 15 minutes to 30 minutes. That’s enough for the soy sauce and cornstarch to season and tenderize the strips. Don’t marinate for hours with cornstarch, or the beef can turn soft and gummy.
What are the most common mistakes when stir-frying this dish?
The biggest mistakes are overcrowding the wok, using low heat, and overcooking the beef. Sear quickly in batches if needed, keep everything moving, and return the beef only at the end so it stays tender.
How should I store leftovers and reheat them without drying out the beef?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat quickly in a hot skillet or wok with a splash of water or oil. Microwaving works, but use short bursts to avoid tough beef.
What should I serve with Cantonese black pepper beef?
Serve it hot with steamed jasmine rice, plain noodles, or fried rice. A simple side like bok choy, gai lan, or cucumber salad balances the rich sauce. Add extra black pepper at the table if you like more heat.