Black Pepper Beef Recipes

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BLACK PEPPER BEEF



Black Pepper Beef image

Hei Jiao Niu Liu (黑椒牛柳), or Black Pepper Beef, is a fast, easy stir-fry made with beef, onions, and peppers seasoned with oyster sauce and loads of black pepper. My take on this Chinese classic features big juicy chunks of steak, which gives the dish more substance and a bold, beefy taste.

Provided by Marc Matsumoto

Categories     Entree

Time 14m

Number Of Ingredients 11

6 grams whole black peppercorns ((2 teaspoons))
350 grams beef tenderloin ((or other steak cut, cut into 3/4-inch cubes))
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 teaspoon potato starch
1 tablespoon vegetable oil
140 grams onion ((~1 small onion, cut into 1/2-inch squares))
100 grams bell pepper ((1/2 red, 1/2 green))
12 grams garlic ((~2 large cloves, chopped))

Steps:

  • Put the black peppercorns in a mortar and use a pestle to crack the peppercorns coarsely. If you don't have a mortar and pestle, put the peppercorns in a freezer bag, and use a rolling pin to crush them.
  • In a bowl, whisk the oyster sauce, Shaoxing, soy sauce, sesame oil, and most of the black pepper (saving a little to garnish). Add the potato starch and mix that in until there are no lumps left. Stir the beef in, to coat evenly and let it marinate while you prepare the vegetables.
  • Once all the prep is done, heat a frying pan over medium-high heat until hot. Add the vegetable oil, and then use tongs to add the beef in a single layer. Try to leave as much of the marinade in the bowl as possible.
  • Fry the beef on one side until golden brown, and then flip each piece and fry the second side until browned.
  • Dump the onions, bell pepper, and garlic into the pan and turn the heat to high. Stir-fry, tossing the contents of the pan periodically to ensure everything cooks evenly.
  • When the onions become translucent, add the remaining marinade and toss everything together until the black pepper beef is shiny and evenly coated with sauce.
  • Serve with rice and garnish with the remaining black pepper (to taste).

Nutrition Facts : Calories 428 kcal, Carbohydrate 11 g, Protein 23 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 82 mg, Sodium 502 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

BLACK PEPPER BEEF AND CABBAGE STIR FRY



Black Pepper Beef and Cabbage Stir Fry image

A very simple Chinese stir-fry dish which is fabulous in taste. I saw my husband going for two additional servings of it and I had to remind him to leave some for the rest of the family! Serve with hot steamed rice.

Provided by LI-ANN

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
4 cloves garlic, chopped
½ pound ground beef
½ small head cabbage, shredded
1 red bell pepper, cut into strips
2 tablespoons soy sauce
1 teaspoon cornstarch
½ cup cold water
1 teaspoon ground black pepper, or to taste
1 pinch salt, to taste

Steps:

  • Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat.
  • Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened.

Nutrition Facts : Calories 280.3 calories, Carbohydrate 9.5 g, Cholesterol 48.2 mg, Fat 22.1 g, Fiber 3.1 g, Protein 11.6 g, SaturatedFat 7.2 g, Sodium 547.3 mg, Sugar 4.2 g

BLACK PEPPER BEEF



Black Pepper Beef image

Easy black pepper beef with beef, black pepper and onion. This Chinese black pepper steak and beef takes 20 minutes to make and much better than takeout.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 30m

Number Of Ingredients 18

8 oz. (226 g) beef tenderloin, flank steak or flap meat, cut into pieces
2 ½ tablespoons cooking oil
1 clove garlic, minced
1 piece (2.5 cm) fresh ginger, peeled and sliced
1/2 small green bell pepper, deseeded and cut into pieces
1/2 small red bell pepper, deseeded and cut into pieces
1/2 onion, cut into strips
1 teaspoon freshly ground black pepper
Salt to taste
1 1/2 teaspoons Maggi seasoning sauce
1/2 teaspoons soy sauce
1/2 teaspoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon worcestershire sauce
1 teaspoon Chinese rice wine or sherry
1/2 teaspoon corn starch
1/2 teaspoon sesame oil
1/2 teaspoon sugar

Steps:

  • Marinate the beef with all the Marinade ingredients, about 15 minutes.
  • Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.
  • Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.
  • Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.

Nutrition Facts : Calories 375 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 68 milligrams cholesterol, Fat 25 grams fat, Fiber 3 grams fiber, Protein 26 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 2 people, Sodium 344 milligrams sodium, Sugar 5 grams sugar

BLACK PEPPER BEEF



Black Pepper Beef image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 5h30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 1/2 pounds beef stew meat, cut into 2-inch cubes
Kosher salt
All-purpose flour, for dredging
2 to 3 tablespoons EVOO
2 cups beef stock
5 or 6 cloves garlic, crushed
1 large bay leaf
2 cups dry red wine
2 tablespoons tomato paste
1 1/2 tablespoons coarsely ground pepper
4 starchy potatoes, peeled and cubed
8 ounces Taleggio, cow's milk Robiola or other ripe soft-rind cheese
1 cup milk or half-and-half
A few fresh sage leaves, torn
Coarsely chopped fresh flat-leaf parsley, for garnish

Steps:

  • Bring the beef to room temperature. Pat dry and sprinkle with salt. Dredge the beef lightly in flour, shaking off the excess.
  • Heat about 1 tablespoon EVOO in a Dutch oven over medium-high heat. Brown half the beef and transfer to a plate. Add another 1 tablespoon EVOO to the pot and brown the remaining beef. Return all the beef to the pot and add the stock and enough water to cover the beef. Stir in the garlic and bay leaf and bring to boil. Reduce the heat to medium-low, partially cover the pot and simmer for 2 hours. Stir in the red wine, tomato paste and pepper and cook until the beef is tender enough to fall apart and the sauce is thick, 2 to 3 hours more.
  • When the beef is almost finished cooking, cook the potatoes in a pot of boiling water until tender, 12 to 15 minutes. Drain and return to the hot pot. Cut the Taleggio into cubes and mash into the potatoes with enough milk to reach the desired consistency. Stir in the sage and season with salt and pepper.
  • Divide the beef and sauce among bowls and sprinkle with parsley.
  • Cook's Note: The beef stew can be covered and refrigerated for a make-ahead meal. Reheat gently, adding water as needed to thin the sauce.

BLACK PEPPER BEEF AND STIR-FRY



Black Pepper Beef and Stir-Fry image

My grandmother always said that if we ate vegetables of every color of the rainbow, we would stay as healthy as anything. This is the perfect way to ensure you get more than your five a day.

Provided by Food Network

Time 35m

Yield Serves 2-4

Number Of Ingredients 10

9 oz beef sirloin, fat removed and meat cut into 1/4-inch slices
1 tbsp of cornstarch
2 tbsps of peanut oil
1-inch piece of fresh ginger, peeled and grated
11 oz mixture of sliced snow peas, broccoli, sugar snap peas, baby bok choy, red cabbage, ribbons of carrot, and baby scallions
Dash of light soy sauce or to taste
1 tbsp of dark soy sauce
1 tbsp of light soy sauce
1 tbsp of Shaohsing rice wine or dry sherry
2 pinches of ground black pepper

Steps:

  • For the marinade: Mix together the ingredients for the marinade in a large bowl, then add the beef and stir to coat. Cover the bowl with plastic wrap and set aside for 20 minutes to marinate, then remove from the marinade (reserving it) and dust with the cornstarch.
  • For the stir-fry: Heat a wok over high heat, and when it starts to smoke, add half the peanut oil. Add the ginger and stir-fry for a second or so, then add the vegetable mixture and toss together in the wok. Add a drop of water to create a little steam for cooking the vegetables. Cook for 1 minute and transfer to a plate. Place the wok back over the heat and add the remaining peanut oil, followed by the beef. Let the meat settle for a few seconds, then stir in the wok for 1-2 minutes. Add the stir-fried vegetables and toss together with the beef. Season with additional light soy sauce, then transfer to a serving plate and eat immediately.

BLACK-PEPPER BEEF RIBS



Black-Pepper Beef Ribs image

Categories     Bake     Father's Day     Dinner     Beef Rib     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 (first course or main course) servings

Number Of Ingredients 5

2 tablespoons cracked black pepper
1 tablespoon packed dark brown sugar
1 tablespoon kosher salt
1 teaspoon paprika
2 racks beef back ribs (not short ribs; 5 to 6 pounds)

Steps:

  • Preheat oven to 200°F with rack in middle. Stir together pepper, brown sugar, salt, and paprika. Pat ribs dry. Rub beef all over with spice mixture.
  • Arrange beef in 1 layer in a large roasting pan. Bake, uncovered, until meat is tender, about 6 hours. Cut into ribs and serve immediately. Stir juice into sauce before serving.

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