Black Pepper Beef Bowl
A classic Hong Kong cafe favorite featuring tender beef strips in a rich black pepper sauce, served over steamed jasmine rice. This comforting dish brings together savory beef, aromatic black pepper, and tender vegetables in a restaurant-quality meal you can make at home.
Story
This classic Hong Kong茶餐厅 (cha chaan teng) dish is a beloved comfort food that pairs perfectly with a steaming bowl of jasmine rice. The key is getting that distinctive black pepper flavor just right—bold enough to wake up your taste buds, but not overwhelming.
Ingredients
beef sirloin or ribeye
300g, thinly sliced against the grain
black pepper
2 teaspoons, freshly ground
oyster sauce
3 tablespoons
soy sauce
1 tablespoon
light soy sauce
1 tablespoon
sugar
1 teaspoon
cornstarch
1 tablespoon, mixed with 2 tablespoons water
garlic
3 cloves, minced
onion
1 medium, sliced into wedges
bell pepper
1 red or green, sliced
vegetable oil
2 tablespoons
jasmine rice
2 cups, cooked
Instructions
1
Prepare the beef
Slice the beef thinly against the grain into bite-sized strips. In a bowl, combine the beef with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch slurry, and a pinch of black pepper. Mix well and let marinate for 10 minutes.
2
Make the sauce
In a small bowl, whisk together the oyster sauce, remaining soy sauce, light soy sauce, sugar, remaining cornstarch slurry, and 1/2 cup of water. Set this aside—this is your flavor base.
3
Sear the beef
Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the beef in a single layer and sear for 1-2 minutes until browned but still slightly pink inside. Remove and set aside.
4
Build the vegetables
Add the remaining oil to the wok. Sauté the garlic for 30 seconds until fragrant, then add the onion wedges and bell pepper. Stir-fry for 2-3 minutes until slightly softened but still crisp.
5
Combine and finish
Return the beef to the wok. Pour in the sauce mixture and bring to a simmer. Cook for 1-2 minutes until the sauce thickens and coats everything nicely. Sprinkle with the remaining black pepper and give it one final toss.
6
Serve
Divide the cooked jasmine rice between two bowls. Spoon the black pepper beef and sauce generously over the rice. Serve immediately while hot.
