Black Pepper Steak Bites Recipe
These black pepper steak bites cook in one pan in under 30 minutes. Cubed steak seared with peppers and onions in a bold, glossy black pepper sauce.
Servings: 2
Equipment
Ingredients
- 16 oz flank steak or ribeye cubed
- Neutral oil for cooking
- 1 onion cut into thick chunks
- 1 red bell pepper cut into thick chunks
- 1 green bell pepper cut into thick chunks (optional)
- 3 cloves garlic minced
For the Marinade
- 1 tbsp Shaoxing wine
- 1/2 tsp salt
- 1 tbsp cornstarch
For the Sauce
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 2 tsp coarsely ground black pepper
Optional Garnish
- More black pepper
- Steamed rice
Instructions
- Place the cubed steak in a bowl and combine with the Shaoxing wine, salt, and cornstarch. Mix well and marinate for 15 minutes.
- While the beef marinates, cut the onion into thick chunks and do the exact same to the red bell pepper and the optional green bell pepper.
- Heat a pan over medium-high heat with a bit of oil. Add the marinated steak in a single layer and cook until browned on all sides, then remove from the pan and set aside.
- In the same pan, add the onion and garlic and cook until fragrant. Add the bell peppers and stir until softened but still with some bite.
- Return the steak to the pan along with the dark soy sauce, light soy sauce, oyster sauce, honey, sesame oil, and lots of black pepper. Mix until the sauce thickens and clings to the steak, then remove from the heat.
- Serve over a fresh bowl of rice. Optionally garnish with even more black pepper.
Video
Notes
- Don't skip the marinade. The Shaoxing wine and cornstarch tenderize the beef and help it hold moisture, so even 15-20 minutes makes a noticeable difference.
- Sear in a hot pan and don't crowd it. Overcrowding traps steam and leaves you with gray, rubbery bites instead of browned, tender ones.
- Use coarsely cracked black pepper, not fine. Coarse pepper gives little bursts of heat and texture that fine pepper just disappears into.
- Cook the peppers and onions just until crisp-tender so they keep a bit of bite instead of turning mushy.
Nutrition
Calories: 650kcal | Carbohydrates: 34g | Protein: 48g | Fat: 36g