Chinese Black Pepper Beef Recipe (Steak Kow)
This Chinese black pepper beef recipe features tender filet mignon stir-fried with vibrant vegetables and bold, aromatic spices. It’s a banquet-style dish perfect for those searching for a richly flavored Chinese food recipe that’s satisfying and full of texture.
Equipment
- Wok or large skillet
- Small and medium mixing bowls
Ingredients
For Velveting the Steak:
- 1 pound beef filet mignon cut into 1¼-inch cubes
- 2 tablespoons water
- 1 tablespoon neutral oil
- 1 teaspoon cornstarch
- ¼ teaspoon fine sea salt
For the Pepper Seasoning:
- 1½ to 2 tablespoons coarsely ground black pepper
- ½ teaspoon coarsely ground white pepper
- ½ teaspoon ground Sichuan peppercorns
- ¼ teaspoon fine sea salt
For the Sauce:
- ½ cup low-sodium beef stock or water, heated
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon tomato ketchup
- ½ teaspoon sugar
- ¼ teaspoon toasted sesame oil
For the Rest of the Dish:
- 2 tablespoons neutral oil divided
- ½ teaspoon minced fresh ginger
- 2 medium garlic cloves finely chopped
- 1 small green bell pepper cut into 1-inch pieces (about 1¼ cups)
- 1 small red bell pepper cut into 1-inch pieces (about 1¼ cups)
- ½ medium red onion cut into 1-inch pieces (about 1¼ cups)
- 1¼ cups quartered fresh cremini or button mushrooms about 4 ounces
- 2 tablespoons Shaoxing wine
- 2 teaspoons cornstarch
- 1 tablespoon water
Instructions
- Velvet the Steak: In a medium bowl, mix the beef with water, oil, cornstarch, and salt. Stir thoroughly to coat the meat and set aside.
- Prepare the Pepper Seasoning: In a small bowl, combine black pepper, white pepper, Sichuan peppercorns, and salt.
- Season the Beef: Sprinkle two-thirds of the pepper mixture over the beef. Use your hands or a spoon to press and coat the seasoning onto the meat. Reserve the remaining pepper blend for later.
- Mix the Sauce: In another small bowl, combine the warm beef stock with oyster sauce, soy sauce, ketchup, sugar, and sesame oil. Stir until the sugar fully dissolves.
- Sear the Beef: Heat a wok over high heat until it begins to smoke. Add 1 tablespoon of oil and swirl to coat the sides. Add the beef in a single layer (fat side down for visible fat pieces). Sear for about 30 seconds on the first side without moving, then flip and cook the other side for 20 seconds. Stir-fry briefly to brown all sides for about 30 to 60 seconds total. Transfer the meat to a plate.
- Cook the Aromatics and Vegetables: Return the wok to medium-high heat and add the remaining tablespoon of oil. Sauté the ginger for about 5 to 10 seconds. Add the garlic, green bell pepper, and red bell pepper. Stir-fry for about 1 minute until the edges are slightly browned and tender.
- Add Remaining Veggies and Seasoning: Toss in the red onion, mushrooms, and remaining pepper seasoning. Pour the Shaoxing wine around the sides of the wok to help loosen any caramelized bits. Stir-fry everything together for 1 minute.
- Combine and Finish the Dish: Bring the sauce mixture to a simmer. In a small bowl, stir together cornstarch and water to form a slurry. Slowly drizzle half the slurry into the simmering sauce while stirring until it thickens slightly. Add the seared beef along with any juices. Mix everything together until evenly coated. If needed, add more slurry and stir-fry for another 10 to 15 seconds until the sauce thickens to your liking. Serve immediately.
Notes
- Adjust the black pepper quantity to suit your spice preference.
- Filet mignon ensures tenderness, but you can substitute with another tender cut like sirloin.
- Shaoxing wine adds depth but can be replaced with dry sherry if needed.
Tried this recipe?Let us know how it was!