This black pepper beef is going to be your new favorite weeknight stir fry dish, especially if you enjoy coconut. The beef is savory, tender, and packed full of good beefy flavor. Because the coconut gravy is delicious and really ties in beautifully with the beef, it is a must-try for any meal.
What cut of beef should I use for black pepper beef
Here are some of the beef cuts that I like to use any time I make a stir fry:
- Flank – probably the most popular for making Chinese-style dishes
- Sirloin
- Ribeye
How to tenderize the beef
There are three primary ways I like to prepare beef for cooking, which will all yield successful results.
Option 1: Tenderize the beef with a tenderizer mallet – easy! The mallet itself can be found at any grocery store for relatively cheap; typically anywhere between $10-20. They are more if you want a name brand or something fancy but the cheap ones last for a very long time.
Option 2: Cornstarch. After you slice the beef, season with the standard salt, pepper, and cornstarch. Then, let it sit for 30 minutes. Cornstarch doesn’t technically tenderize beef but it makes it juicy. Sauteeing beef that’s been coated in cornstarch allows for a nicer crust on the beef, too. The cornstarch also helps thicken the sauce later in the cooking process.
Option 3: Baking soda. Adding baking soda will help raise the pH level. This does something to the proteins in the beef, but I can’t be sure exactly what. That keeps the beef tender and moist. I don’t know, I learned this from Chinese cooking primarily. But if you do go with the baking soda method, remember… a little goes a long way, similar to baking.
Now, don’t forget about the primary rule, which is to cut against the grain for the best results.
Black pepper beef made with a savory coconut gravy
Ingredients
- 2 pounds skirt steak
- Salt and pepper to taste
- 2 tablespoons cornstarch
- 4 garlic cloves diced
- 1-2 tablespoons tabasco
- Coconut oil for frying
- 2 green bell peppers roughly chopped
- 1 chili pepper finely diced (optional)
- 1 cup coconut water
- 1 tablespoons soy sauce
- 1 beef bouillon
- 1 tablespoon cornstarch + 2 tablespoons water
Instructions
- Slice the steak into thin strips. Optionally, pound the meat with a tenderize to get it even thinner. Next, add the steak to a bowl with salt, pepper, and 2 tbsp of cornstarch. Toss and let sit for about 30 minutes.
- In a skillet on high heat, add coconut oil and sear the beef for about a minute per side, in batches to prevent crowding. Next, add the garlic and tabasco sauce and give it a toss.
- Add the bell peppers and chili peppers, if using. Stir for about 2 minutes.
- Finally, add the coconut water to the pan and bring to a boil. Reduce the heat to low. Add the soy sauce and bouillon. In a small bowl, mix cornstarch and water to make a slurry and mix in until you have your desired consistency. Serve with rice!
Nutrition
Did you make this recipe?
Tag @whonoms on Instagram and hashtag it #whonoms
Used 1 green pepper instead… Still came out so well.
Thanks for sharing.
I’m so happy to hear that. Thank you for the feedback 🙂