Sizzling Black Pepper Beef
铁板黑椒牛柳
Serves 3 to 4 · Prep: 25 minutes · Cook: 10 minutes · Total: about 35 minutes
I always think I made too much of this, then somehow there’s barely any left by the time the rice is done. The onions usually go first.
Ingredients
Beef
- 1 pound flank steak, sirloin, or tenderloin
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon oyster sauce
- 1 teaspoon cornstarch
- ¼ teaspoon baking soda
- 1 tablespoon neutral oil
Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon sugar
- ⅓ cup chicken stock or water
- 1½ teaspoons cornstarch
- 2 teaspoons coarsely ground black pepper
Stir-fry
- 1 large yellow onion
- ½ red bell pepper, cut into strips
- ½ green bell pepper, cut into strips
- 2 garlic cloves, minced
- 1 teaspoon minced ginger
- 2 tablespoons neutral oil, divided
- Steamed rice, for serving
Instructions
- 1
Marinate the beef
Slice the beef thinly against the grain. Mix it with the light soy sauce, Shaoxing wine, oyster sauce, cornstarch, baking soda, and oil. Let it marinate for 20 minutes.
- 2
Cut the onion
Cut most of the onion into thick wedges for the stir-fry. Thinly slice about one-quarter of it and reserve those slices for the sizzling platter.
- 3
Mix the sauce
Stir together the oyster sauce, light soy sauce, dark soy sauce, Worcestershire sauce, sugar, chicken stock, cornstarch, and black pepper.
- 4
Heat the sizzling platter, if using
Place a small cast-iron skillet or sizzling platter in a 450°F oven for 15 to 20 minutes. Leave it in the oven while you cook the beef.
- 5
Sear the beef
Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon oil. Spread the beef into a single layer and leave it undisturbed for about 45 seconds. Stir-fry for another 45 to 60 seconds, until browned outside but still slightly undercooked. Transfer to a plate.
- 6
Cook the vegetables
Add the remaining tablespoon of oil. Add the onion wedges and bell peppers. Stir-fry for 2 to 3 minutes, until the onion has softened around the edges but still holds its shape.
- 7
Add the aromatics
Add the garlic and ginger. Stir-fry for about 20 seconds.
- 8
Finish the sauce
Stir the sauce again, then pour it into the wok. Let it bubble for 20 to 30 seconds, until it begins to thicken.
- 9
Return the beef
Add the beef and any juices back to the wok. Toss for 30 to 60 seconds, just until the beef is cooked through and coated in a glossy sauce.
- 10
Serve it sizzling
Carefully remove the hot cast-iron skillet from the oven and place it on a sturdy heatproof trivet. Scatter the reserved sliced onion over the hot surface. Stand back and spoon the finished beef and sauce over the onions. The sauce should sizzle immediately. Serve at once with rice.
Recipe notes
Cook’s notes
- The cast iron will be extremely hot — keep an oven mitt on the handle and don't place it directly on the table.
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