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black pepper steak recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A quick and easy weeknight stir-fry featuring tender steak slices coated in a rich, peppery umami glaze based on fermented black beans. This dish delivers complex flavors in just 20 minutes from start to finish.
Ingredients
- 1.1 lb beef sirloin or flank steak, thinly sliced against the grain
- 2 teaspoons freshly cracked black pepper
- 0.5 teaspoon sea salt
- 2 tablespoons fermented black beans, rinsed and mashed lightly
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 0.25 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon light brown sugar
- 0.5 cup vegetable stock
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons neutral cooking oil, divided
- 1 teaspoon toasted sesame oil
- 2 green onions, thinly sliced for garnish
Instructions
- Prep the Steak and Slurry: Pat the thinly sliced beef completely dry with paper towels. Toss the dried steak slices in a bowl with 2 teaspoons of freshly cracked black pepper and 0.5 teaspoon of fine sea salt. In a separate small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a smooth slurry; whisk until no lumps remain and set aside.
- Sear the Steak in Batches: Heat 1 tablespoon of neutral oil in a large wok or skillet over high heat until shimmering. Add half of the seasoned beef slices in a single layer, ensuring not to overcrowd the pan; sear for 1-2 minutes per side until deeply browned. Remove the seared beef to a clean plate and set aside, then repeat with the remaining beef and oil if necessary.
- Build the Umami Glaze: Reduce the heat to medium in the same pan. Add the remaining 1 tablespoon of neutral oil, then add the rinsed and mashed fermented black beans, minced garlic, and grated ginger. Sauté for about 1 minute, stirring constantly, until fragrant.
- Finish the Sauce: Pour in the soy sauce, rice vinegar, brown sugar, and vegetable stock; bring the sauce to a gentle simmer, scraping up any browned bits from the pan. Allow to simmer gently for 2 minutes to meld the flavors, then stir the cornstarch slurry once more before whisking it gradually into the simmering sauce. Continue stirring until the sauce thickens to a glossy consistency; remove from the heat and stir in the toasted sesame oil.
- Combine and Serve: Return the seared beef slices to the pan with the thickened umami glaze. Toss quickly to coat every piece of steak evenly. Serve immediately over rice or noodles, garnishing generously with thinly sliced green onions and extra fresh black pepper.
Notes
To achieve a crispy sear, ensure the steak is completely dry before cooking and avoid overcrowding the pan; work in batches if necessary. Do not cook with sesame oil; add it at the very end off-heat to preserve its delicate flavor. For a gluten-free option, substitute tamari or coconut aminos for soy sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (~125g beef + sauce)
- Calories: 450 calories
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg