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Black Pepper Beef

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Ingredients for 4 to 6 servings

  • 1 Teaspoon Sambal Sauce
  • 2 Tablespoons Oyster Sauce
  • 2 Tablespoons Brown Sugar
  • 2 Teaspoons Tamari
  • 2 Teaspoons Freshly Ground Black Pepper
  • 2 Boneless Steaks, Trimmed, Thinly Sliced (Ribeye suggested)
  • 2 Teaspoons Cornstarch
  • 3 Tablespoons Olive Oil, Divided
  • 1 White Onion, Sliced
  • 2 Cloves Garlic, Minced
  • 8 Ounce Bag Sugar Snap Peas


In a small bowl, mix together the sambal, oyster sauce, brown sugar, tamari and black pepper.
In a medium bowl add all of the steaks slices, and cornstarch, mixing to coat evenly. In a large skillet heated to high heat add 2 Tablespoons olive oil and the steak, spreading out to not overcrowd. Allow to sear on one side for 1 minute. Flip the steak and continue cooking another minute or two, again. Remove the steak from the skillet. Add remaining Tablespoon of olive oil and onion slices. Cook for 2 minutes, then add the garlic and snap peas and continue cooking another 2 minutes. Remove all veggies from the skillet.
Add the prepared black pepper sauce to the skillet and reduce for 2-3 minutes. Sauce should get thick and bubbly from the remaining cornstarch bits in the pan. Add the beef and veggies back in and cook for 2 minutes. Serve over rice or noodles.

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