Black Pepper Steak (黑椒牛柳)
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Omnivore's Cookbook · by Maggie Zhu★ 5.0 (27)

Black Pepper Steak (黑椒牛柳)

NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 49%
CARBS 22G26% OF CAL
3G FIBER14G SUGAR6G OTHER
FAT 18G45% OF CAL
5G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender beef with crisp peppers and onions in a rich, peppery brown sauce. A restaurant-style stir-fry that's colorful, satisfying, and typically served over steamed rice.

mainchinesestir frybeefdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 lb flank steak
  • 2 teaspoons soy sauce
  • 2 teaspoons Shaoxing wine
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 cup chicken broth ((*Footnote 1))
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon cornstarch
  • 2 teaspoons coarsely ground black pepper
  • 1 teaspoon sugar
  • 1/8 teaspoon salt ((skip this if you use salted Shaoxing wine))
  • 2 tablespoons peanut oil ((or vegetable oil))
  • 2 teaspoons ginger (, minced)
  • 2 cloves garlic (, minced)
  • 1/2 yellow onion (, sliced (*Footnote 2))
  • 2 bell peppers ((I used green and red, sliced) (*Footnote 2))
PREP
20M
SODIUM
2300MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.