Description
This Black Pepper Beef, Mushroom & Green Bean Stir-Fry balances bold, fresh black-pepper heat with savory mushrooms and crisp green beans for a quick weeknight meal.
Ingredients
Scale
- 1 lb (450 g) flank steak, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp freshly ground black pepper
- 1 tsp Shaoxing wine (optional)
- 8 oz (225 g) green beans, trimmed
- 8 oz (225 g) mushrooms, sliced
- 2 tbsp neutral oil
- 2 tbsp soy sauce (for sauce)
- 1 tbsp oyster sauce
- 1/3 cup (80 ml) beef stock
- 1 tsp sugar
- 1 tbsp cornstarch (for slurry)
- 1–2 tsp freshly cracked black pepper (for finishing)
- 1 tsp toasted sesame oil
Instructions
- Thinly slice flank steak against the grain into 1/8–1/4 inch strips and marinate with soy sauce, cornstarch, black pepper, and Shaoxing wine for 10–15 minutes.
- Trim green beans and slice mushrooms; heat a wok or large skillet over high heat until very hot.
- Add neutral oil and sear beef in batches for 30–45 seconds per side until just browned; remove beef.
- Stir-fry mushrooms and green beans for 3–4 minutes (or blanched green beans for 2 minutes first) then return beef to the pan.
- Add sauce made from soy sauce, oyster sauce, beef stock, sugar, and cornstarch slurry and cook until thickened.
- Finish with freshly cracked black pepper and toasted sesame oil.
Notes
Serve over jasmine or short-grain rice, and pair with a side salad or hearty soup for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg