{"id":2659,"date":"2025-10-07T15:33:04","date_gmt":"2025-10-07T19:33:04","guid":{"rendered":"http:\/\/104.236.198.25\/?p=2659"},"modified":"2025-10-09T09:54:38","modified_gmt":"2025-10-09T13:54:38","slug":"black-pepper-steak","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/black-pepper-steak\/","title":{"rendered":"Black Pepper Steak (\u9ed1\u6912\u725b\u67f3)"},"content":{"rendered":"\n

My Chinese black pepper steak recipe shows you how to create tender, juicy beef with crisp veggies and a rich, peppery brown sauce. Paired with steamed rice, you will have a colorful and satisfying meal in no time. <\/p>\n\n\n\n

\"Homemade<\/figure>\n\n\n\n

Chinese black pepper steak is a popular dish at Cantonese restaurants. It is a bold and savory stir fry that brings together tender beef, crisp vegetables, and a sauce that strikes the perfect balance between peppery heat and savory umami. Unlike Western steak dinners, this dish is all about bite-sized pieces cooked quickly over high heat to create tender juicy beef that is coated with a velvety sauce. It is quite quick to put together, making it ideal for a weeknight. <\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

What beef cut to use and how to prepare<\/h2>\n\n\n\n

Tender cuts like flank steak, sirloin, and ribeye work best. My favorite cut for stir fry is always flank steak, which is well marbled, has a rich flavor, and is very tender.<\/p>\n\n\n\n

To cut flank steak, I always divide it into two large pieces along the grain, then slice them further against the grain into bite-size pieces. To achieve nice even pieces, I like to tilt my knife to a 45 degree angle for a slightly wider slice. <\/p>\n\n\n\n

I use soy sauce and Shaoxing wine in the marinade for seasoning. Cornstarch is used to coat the beef, so it\u2019s protected from the high heat and yields a tender texture. To achieve restaurant-style texture, I also use baking soda in the marinade. It breaks down the tough tissues in the beef, keeping it extra tender and juicy. It also removes moisture from the surface, so the beef browns and crisps up effectively. <\/p>\n\n\n\n

\"Marinating<\/figure>\n\n\n\n

The Sauce<\/h3>\n\n\n\n

The magic of this dish lies in its sauce. A typical black pepper sauce is made with:<\/p>\n\n\n\n