A classic Chinese dish, this Black Pepper Beef (黑椒牛柳) is surprisingly easy to make at home! Tender, melt in your mouth beef, covered in a bowl-licking black pepper sauce, this is the perfect weeknight dinner.
227gramsmushroomscremini mushrooms or white mushrooms halved
Instructions
In a bowl, combine the sliced flank steak, sesame oil, shaoxing wine, soy sauce, and cornstarch. Mix until well combined. Marinate for 10 to 20 minutes, or longer if you'd like.
In a measuring cup, combine the beef broth, oyster sauce, shaoxing wine, soy sauce, mushroom flavoured dark soy sauce, potato starch, brown sugar, salt, and freshly cracked black pepper. Set aside.
In a large skillet on medium-high heat, add in a tablespoon of olive oil and add the flank steak in a single layer. Sear for under a minute before searing the other side for just under a minute as well. Set aside when done.
In the same pan, heat up the other tablespoon of oil add in the minced garlic. Cook until fragrant, approximately 1 minute.
Add in the sliced vegetables and sauté for 3 to 4 minutes.
Add in half of the sauce and continue to cook the vegetables for another minute before adding the rest of the sauce in. Let the sauce cook for another minute so it can thicken. The sauce should be just thick enough to coat the back of a spoon.
Add the flank steak back into the pan and stir to combine.
Once everything is evenly coated with the black pepper sauce, you can serve.