Spicy Black Pepper Beef
Prep Time10 minutes mins
Cook Time8 minutes mins
Total Time38 minutes mins
Course: Main Dish
Cuisine: Chinese
Servings: 8 servings
Calories: 552kcal
Marinade
- 2 Tbsps cornstarch
- 2 Tbsps Mirin (Chinese cooking wine) or sub dry sherry or broth
- 1 tablespoon soy sauce
Sauce
- 6 Tbsps soy sauce
- 6 Tbsps liquid honey
- 3 Tbsps oyster sauce or sub fish sauce
- 4 Tbsps Mirin (Chinese cooking wine) or sub dry sherry or broth
- 4 Tbsps water
- 2 tsps crushed black pepper crush whole pepper corns with a rolling pin to coarse pieces
- green onions trimmed and sliced diagonally -optional
- red chile peppers minced -optional
Mix the marinade ingredients in a sealable bag or container. Add your the flank steak and marinate 20 minutes to 24 hours.
Preheat your broiler or grill. Broil flank steak to medium rare- about 4 minutes a side. Remove from heat and cover loosely with foil for about 5 minutes. Thinly slice the flank steak against the grain. You may want to cut the slices down the middle so you have 4-6 inch thin pieces.
Meanwhile in a large wok or saute pan combine the sauce ingredients except for the crushed black pepper. Bring to a boil over high heat. Add the flank steak and stir. Cook for 1-2 minutes. Remove from heat and stir in half the crushed pepper. Reserve the remainder to garnish the finished dish,
Garnish with green onions and red chile peppers if desired. Serve over plain rice or noodles.
Calories: 552kcal | Carbohydrates: 47g | Protein: 53g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 96mg | Sodium: 2492mg | Potassium: 801mg | Fiber: 0.3g | Sugar: 36g