Black Pepper Beef Stir Fry is a spicy classic from the wok kitchens of China. This dish impresses with its simplicity as well as its taste and also has a great story to tell. Curious?
If, like me, you have a soft spot for all Asian cuisines, you will love this dish: Black Pepper Beef Stir Fry – a real perennial favorite on Chinese menus, in which tender beef and crunchy vegetables come together in a strong, spicy sauce.
But did you know that this dish also has a pretty exciting history? In this blog post, I’ll take you on a little culinary journey through time before telling you how you can easily recreate this classic dish at home.
Where does Black Pepper Beef actually come from?
The dish has its roots in Cantonese cuisine, which originates from the southern Chinese province of Guangdong – known for its delicate flavors, fresh ingredients and the famous wok cooking. The special thing about this cooking method is the so-called “wok hei” – a smoky aroma that is created when ingredients are fried at extremely high heat at lightning speed.
This can only be achieved with a wok burner that can generate the necessary heat. So if you don’t bring or import your wok burner from Asia, which I advise against for safety reasons when handling gas, you’ll quickly find what you’re looking for at Roaring Dragon. Chinese power and German control technology – the combination rocks the wok.
While other parts of China often cook with chilies, Cantonese cuisine relies on freshly ground black pepper – an ingredient that originally comes from India and found its way to southern China via the old trade routes.
In the 19th century, during the British colonial rule in Hong Kong, black pepper became even more popular – it suited Western tastes perfectly, and Chinese chefs began to create new dishes with it, including black pepper beef. And if black pepper is the essential ingredient in this dish, then you should also use outstanding black pepper, such as black Kampot pepper*.
With the Chinese diaspora, Black Pepper Beef traveled on – to North America, Australia, Europe – and was adapted and refined in the kitchens of “Chinatown” restaurants around the world. And now you can find it in my version here on the blog 🙂
What makes the dish so special?
Honestly? The combination of tender beef, peppery seasoning, a hint of umami from the soy sauce and oyster sauce and the fresh touch of peppers and onions is simply unbeatable. What’s more, the dish can be on the table in less than 30 minutes – perfect for stressful weekdays or a quick dinner with guests. Or simply perfect for quickly firing up the wok because it’s just so much fun 🙂
And if we are already relying on high-quality ingredients such as great Kampot pepper here, then you shouldn’t skimp on the oil for the wok either. I therefore highly recommend the wonderful and highly heatable sunflower oil from Ölacker, which was also used here.
How to do it easily at home on the Roaring Dragon
1. marinate: Mix the beef with the ingredients listed in the recipe – preferably leave to marinate for 15 minutes.
2. prepare the vegetables: Chop the onions and peppers – everything nice and even.
3. get the wok really hot: This is crucial! This is the only way to get the typical wok aroma.
4 Briefly sear the meat: Remove and set aside.
5. sauté the vegetables, add the sauce: Then add the meat again and mix everything with the pepper sauce.
6. ready: Season with pepper. After a few minutes, everything is perfectly cooked – serve, preferably with jasmine rice.
Conclusion: Fast, spicy, full of history
What do I love about this dish? It tastes like you’ve been cooking for hours – but it’s on the table in under 30 minutes. And it tells a story: from China to Hong Kong to our kitchens.
Black Pepper Beef Stir Fry is a prime example of how ingredients, technique and culture can come together in a single wok. If you haven’t tried it yet, now is the perfect opportunity! And while you’re at it, don’t miss out on my other wok dishes.
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Black Pepper Beef Stir Fry aus dem Wok
- Total Time: 1 hour 30 minutes
Ingredients
300 g Roastbeef, Rib Eye oder Flanksteak
1 Zwiebel, in halbe Ringe geschnitten
1 rote Paprika, in halbe Ringe geschnitten
Öl zum Braten
frisch gemahlenen Pfeffer zum Nachwürzen
Für die Fleisch Marinade:
1 EL Shaoxing Reiswein
1 TL geröstetes Sesamöl
1 TL Maisstärke
Für die Sauce:
3 EL Austernsauce
3 EL Wasser
1 EL helle Sojasauce
1 TL Knoblauchpulver
1 TL frisch gemahlenen schwarten Pfeffer
1 TL brauner Zucker
1 TL Maisstärke
Instructions
Das Fleisch gegen die Faser in mundgerechte Streifen schneiden und mit den Zutaten für die Marinade 15 bis 20 Minuten marinieren. In der Zwischenzeit das Gemüse schneiden, den Pfeffer mörsern und die Sauce anrühren.
Das Öl im Wok bis zum Rauchpunkt erhitzen, dann das Fleisch hineingeben und sofort schwenken (Wok Hei!). Es sollte außen gebräunt, innen jedoch noch nicht durch sein. Das Fleisch wieder herausnehmen.
Nun Paprika und Zwiebel ebenfalls bei starker Hitze in den Wok geben, kurz schwenken (Wok Hei!), anschließend das Fleisch wieder mit dazu und alles mit der Sauce übergießen.
Bei nun mittlerer Hitze die Sauce noch wie gewünscht etwas eindicken lassen, anschließend mit frisch gemörsertem Pfeffer nachwürzen und mit Jasminreis servieren.
- Prep Time: 20
- Cook Time: 10 Minuten
- Method: Stir Fry
- Cuisine: Chinesisch
