Chinese-American · main

Black Pepper Beef Stir-Fry

Black Pepper Beef Stir-Fry reads umami 8.9, richness 5.9 and salinity 5.5 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 28 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 8.9 · Richness 5.9 · Salinity 5.5 · Allium 3.8 · Sweetness 3.4 · Funk & Ferment 3.1 · Warm Spice 2.3 · Nutty 1.6 · Herbaceous 1.5 · Sourness 1.3 · Floral 1.2 · Fruity 1.2 · Bitterness 1.1 · Earthy 0.8 · Citrus 0.8 · Heat 0.6

What's in it (16)

Time & effort: about 28 min (8 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 115.3 kcal, 8.9 g protein, 7.3 g fat, 3.9 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. In a medium bowl, toss the flank steak with 1 tbsp of the soy sauce, 1 tbsp of the sherry, 2 tsp of the cornstarch, and the baking soda until the meat is evenly coated and slightly tacky. Let sit at room temperature 20 minutes — this velvets the beef so it sears juicy instead of chewy.
  2. Meanwhile, crush the peppercorns coarsely using the flat of a knife or a mortar and pestle. You want cracked flecks, not a fine powder, so the sauce carries real texture and bite. Set aside.
  3. In a small bowl, whisk together the remaining 2 tbsp soy sauce, remaining 1 tbsp sherry, remaining 2 tsp cornstarch, the oyster sauce, dark soy sauce, sugar, and beef broth until the cornstarch is fully dissolved. This is your sauce base — set it near the stove.
  4. Heat 2 tbsp of the oil in a large wok or heavy skillet over high heat until just smoking. Add the beef in a single layer, working in two batches if needed to avoid crowding, and sear undisturbed until deeply browned on the first side, about 90 seconds, then flip and sear 60 seconds more so the center stays pink. Transfer to a plate.
  5. Add the remaining 1 tbsp oil to the same pan. Add the onion and bell pepper and stir-fry over high heat until the onion edges are charred and the pepper is crisp-tender, 3-4 minutes.
  6. Push the vegetables to one side, add the garlic, ginger, and cracked black pepper to the cleared space, and stir-fry until fragrant, about 30 seconds — do not let the garlic brown or it will turn bitter.
  7. Return the beef and any accumulated juices to the pan. Re-whisk the sauce base, pour it in, and stir to coat everything; cook until the sauce thickens to a glossy coat that clings to the meat, about 1 minute.
  8. Remove from heat, stir in the scallions, and serve immediately over steamed rice while the pepper is still fragrant and the beef is juicy.

Dishes with a similar flavor shape

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.