Go Back
Singapore black pepper beef stir fry with peppers and onion in a white bowl beside steamed rice on dark slate

Singapore Black Pepper Beef

Singapore-style black pepper beef with peppers and onion in a glossy, coarse-pepper sauce. About 46 grams of protein per serving (without rice), ready in 25 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 470
Ingredients Method

Ingredients
  

  • 450 g beef sirloin or flank steak about 1 lb, trimmed, sliced 4 mm thick against the grain
  • 1 tbsp light soy sauce for the marinade
  • 1 tbsp cornstarch for the marinade
  • 1 tsp baking soda dissolved in 1 tbsp water, optional tenderizer
  • 1 tbsp neutral oil for the marinade
  • 1 tbsp whole black peppercorns coarsely cracked, about 2 tsp once cracked
  • 2 tbsp neutral oil for the wok, divided
  • 1 red bell pepper about 150 g, cut in 2 cm squares
  • 1 green bell pepper about 150 g, cut in 2 cm squares
  • 1 medium yellow onion about 120 g, cut in wedges
  • 3 cloves garlic minced
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce for color
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • 1/4 cup water 60 ml
  • 2 scallions sliced, to finish

Method
 

  1. Toss the sliced beef with the 1 tbsp light soy sauce, cornstarch, 1 tbsp oil and the baking soda solution if using. Leave it for 15 minutes while you prep everything else.
  2. Crack the peppercorns coarsely with the flat of a knife or a mortar. You want broken pieces, not dust. Mix the oyster sauce, dark soy, remaining light soy, sugar and water in a small bowl.
  3. Heat a wok or large skillet over high heat until it just starts to smoke. Add 1 tbsp oil, then the beef in a single layer. Leave it for 45 seconds without touching, then stir fry for another 45 to 60 seconds until mostly browned. Tip it onto a plate. It will not be fully cooked yet.
  4. Return the pan to high heat with the last 1 tbsp oil. Add the cracked pepper and garlic and stir for 10 seconds, until fragrant. Add the onion and peppers and stir fry for 2 minutes. They should stay a little crisp.
  5. Pour in the sauce mix and let it bubble for 20 seconds. Return the beef and any juices to the pan and toss for 30 to 45 seconds, until the sauce coats everything and the beef is just cooked through.
  6. Stir in the scallions, divide between two plates and serve right away with steamed rice.