Chinese Steak Bites with Black Pepper Sauce

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Chinese Steak Bites with Black Pepper Sauce

Try this tender steak bites recipe with veggies and black pepper sauce - a quick and easy beef stir fry ready in just 10 minutes!

5 from 1 vote

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Course: Main Course

Cuisine: asian, asian fusion, Chinese

Diet: Diabetic, Gluten Free, Low Fat, Low Lactose

Prep Time: 10

Cook Time: 10

Servings:

Calories: 344kcal

Author: Lei

Ingredients

250 g Steak cut into 3cm cubes
1/2 cup bell pepper chopped
1/2 cup onion chopped
3 mushroom sliced
2 tablespoon oil more or less to your liking
1/2 tablespoon soy sauce
1 teaspoon oyster sauce
1/2 tablespoon rice wine
1 teaspoon black pepper powder more or less to your liking
1 tablespoon corn starch

Instructions

Pan-Fry the Steak Bites: Mix the black pepper sauce with cornstarch to form a batter, add the steak cubes, and coat them evenly. Heat one tablespoon of oil over medium-high heat. Add the steak cubes and pan-fry for about 1 minute, until nicely caramelised. Set aside.
Pan-Fry the Veggies: Add the veggies and one tablespoon of oil to the same pan and cook until slightly caramelised. If the veggies look dry, add a little more oil as needed.
Add the Steak Bites: Return the steak cubes to the pan, toss everything together, and cook until sizzling (about one minute or two). Feel free to add salt and pepper if you want.

Notes

Steak: Eye fillet is ideal for its tenderness and leanness, or you can choose a steak with marbled fat. But any steak will work. Cut into cubes, trimming off fat and chewy bits. I use about 3 cm cubes, but cut to your liking.
Veggies: I tested many combos, and this one’s the best. Peppers and onions add sweetness and crunch, while mushrooms are tender and soak up the sauce. Since mushrooms release water, don’t use too many – about 3 medium ones are enough. If swapping veggies, avoid leafy ones or those that let out too much water when cooking. Also, don’t add too many veggies – they can overpower the steak and make the dish soggy. (speak from experience👩‍🍳)
Corn starch: Corn starch thickens the sauce, helping it stick to the steak cubes and caramelise nicely when pan-fried.
Oyster Sauce: Oyster sauce not only adds saltiness, but also boosts the flavour. You can swap it with the same amount of soy sauce and add a bit of MSG if you don’t mind.
Rice Wine: Rice wine adds great flavour to the steak, but if you don’t have any on hand, white wine makes a good substitute.
Prep First: This dish cooks fast, so make sure all your ingredients are prepped and ready before you start.
Marinate Briefly: The salty sauce can draw out water from the steak. To keep the bites juicy and tender, marinate just before cooking.
Pan fry Steak: In step one, avoid stirring too much—let the steak cubes caramelise properly.
Spice it up: You can toss in fresh chilli peppers during Step 2 or sprinkle chilli powder before serving. Add toasted sesame seeds or peanuts for a nice nutty touch.
Presentation: Stir in a bit more oil for a glossy finish before serving.

Nutrition