Dinner · 25 min · chinese

Black Pepper Beef

Chinese flavors, weeknight effort. Flank steak meets bell peppers in a 25-minute dinner worth keeping in rotation. The macros do the talking: 32g protein, 14g carbs, and 22g fat in every 380-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.25 lb Flank steak
• 2 Bell peppers
• 1 Yellow onion
• 2 tbsp Coarsely cracked black pepper
• 2 tbsp Oyster sauce
• 1 tbsp Light soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp Cornstarch

Steps

1. Slice the beef thin against the grain — look for the lines in the meat and cut across them; with-grain slices chew like rubber bands. Toss with soy, wine, cornstarch, and a spoon of oil, and rest 15 minutes. This velveting marinade is what keeps wok-seared beef tender.
2. Crack the pepper fresh and coarse; pre-ground dust disappears into the sauce, but cracked pepper gives the dish its bite and its name.
3. Sear the beef in a ripping-hot wok in a single layer, 1 minute per side, and remove. The wok must be smoking before the beef goes in — that sear is where the flavor lives.
4. Stir-fry the peppers and onion 2 minutes until charred at the edges but still crisp. Vegetables that go soft here drag the whole dish down.
5. Return the beef with the oyster sauce, pepper, and a splash of water. Toss 1 minute until glossy and serve immediately — black pepper beef waits for no one.

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