15-Minute Black Pepper Beef Stir-Fry with Snap Peas
Tender strips of sirloin tossed in a glossy, peppery soy-oyster sauce with crisp-tender snap peas: bold Cantonese wok flavours on a weeknight schedule.
- Time
- 18 min
- Servings
- 4
- Level
- Intermediate
Original Olivi recipe · nutrition calculated per serving
Instructions
8 steps · tick them off as you cookSlice the sirloin against the grain into thin 1/4-inch strips and toss with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil; rest 5 minutes to velvet.
5 minutesWhisk the sauce: remaining soy sauce, oyster sauce, Shaoxing wine (or dry sherry), sugar, freshly cracked black pepper, and 2 tbsp water until smooth.
Heat a wok or large skillet over high heat until it smokes lightly, then add 1 tbsp neutral oil and swirl.
Sear the beef in a single layer for 60 seconds without moving, then stir-fry another 30 seconds until just browned but pink inside; transfer to a plate.
Add the remaining oil, then the sliced shallots, garlic, and ginger; stir-fry 30 seconds until fragrant and translucent.
Toss in the snap peas and red bell pepper, stir-frying 2 minutes until they turn bright green and blistered in spots.
2 minutesReturn the beef and juices to the wok, pour in the sauce, and toss constantly for 45 seconds until it reduces into a glossy coating.
Finish with a drizzle of sesame oil and a final crack of black pepper; serve immediately over jasmine rice.
Chef's tip
Get the wok ripping hot before adding oil: you want visible wisps of smoke. That searing heat creates 'wok hei,' the smoky char that separates restaurant stir-fries from home versions.
Suggested pairing
Pair with jasmine rice and a crisp lager or a floral Gewürztraminer to balance the peppery bite.
About this recipe
Tender strips of sirloin tossed in a glossy, peppery soy-oyster sauce with crisp-tender snap peas: bold Cantonese wok flavours on a weeknight schedule.
Quick weeknightIntermediatequickweeknightspicyumami
