Thai Black Pepper Beef Stir-Fry Recipe
Enjoy a quick, delicious meal with this Thai black pepper beef stir fry recipe—a sweet and savory dish with veggies, ready in just 30 minutes!
Ingredients
FOR THE MARINADE
- 9 ounces beef, sliced thinly
- 1/2 tablespoon cornstarch
- 1 egg white
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
FOR STIR-FRYING
- 1 whole onion, sliced
- 2/3 cup bell peppers, sliced
- 2 stalks of green onions, minced
- 2 cloves garlic
- 1 tablespoon golden mountain seasoning sauce
- 1 1/2 tablespoon oyster sauce
- 1 tablespoon black peppercorns
- 6 tablespoons water
- 1 tablespoon oil
Instructions
- In a large mixing bowl, combine egg white, cornstarch, oyster sauce, and sesame oil. Use a glove to knead it by hand. Add beef and coat. Let the marinade sit for at least an hour.
- Heat a wok or skillet over medium heat, then add oil. When hot, fry garlic until fragrant and golden.
- Add the marinated beef and cook until done, but don’t overcook.
- Add golden mountain sauce, oyster sauce, black pepper, and water. Stir well to combine and coat the beef.
- Add onions, green onions, and bell peppers. Cook until they’re as soft as you like. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- Allow your leftovers to come to room temperature and transfer them to an airtight container in the refrigerator. The leftovers are best consumed within 3 days.
- Choose the right cut of beef for stir-frying: Sirloin steak, flank steak, ribeye, tenderloin, or top round. Be sure to cut off any large pieces of fat.
Calories: 530kcal | Carbohydrates: 17g | Protein: 26g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 91mg | Sodium: 734mg | Potassium: 672mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1681IU | Vitamin C: 70mg | Calcium: 83mg | Iron: 4mg
