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Black Pepper Beef

Black Pepper Beef
Makes:
4
Prep Time:
15
minutes
Total Time:
25
minutes
Dairy FreeLow CalorieLow Sodium
based on
5 reviews
Perfectly seasoned Black Pepper Beef is ready in less than 30 minutes. Red bell peppers add a touch of color. Serve this with rice for casual entertaining or a special family meal.

In this recipe:


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Ingredients:

  • 1/2 lb. boneless skirt or flank steak, cut into 3-inch strips
  • 3 teaspoons MAGGI Seasoning Sauce, divided
  • 2 teaspoons cooking sherry or rice wine
  • 1 1/2 teaspoons garlic powder
  • 1/4 cup water
  • 2 teaspoons cornstarch
  • 2 teaspoons ketchup
  • 1 to 1 1/2 teaspoons ground black pepper
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/2 medium white onion, cut into strips
  • Steamed white or brown rice

Directions:

COMBINE beef, 1 teaspoon seasoning sauce, cooking sherry and garlic powder in medium bowl.

COMBINE water, cornstarch, ketchup, remaining 2 teaspoons seasoning sauce, black pepper and sesame oil in small bowl.

HEAT vegetable oil in large skillet or wok over medium-high heat. Add beef mixture; cook, stirring frequently, for 3 to 4 minutes or until beef is no longer pink. Stir in bell pepper and onion; cook, stirring frequently, for 3 to 4 minutes or until onion starts to turn transparent. Stir in cornstarch mixture; heat to boiling. Boil for 1 minute or until sauce is thickened.

SERVE with rice.


Reviews:

Review This Recipe
  •  Star(s)

    excellent dish

    JEFF from wi

    Wonderful flavor kids loved it. could cut back on the black pepper. It was a little spicy for the little one. Will make it again

  •  Star(s)

    chef

    jeff from bruce wi

    very good very easy. smash hit with the family. they liked it. a little to much pepper for the little ones, but that could be cut back. will prepapre again!!!!!!!

  •  Star(s)

    Great

    jackie from burlington, nj

    This was a great meal. Full of flavor and easy to make. It was hit!

  •  Star(s)

    Just Average

    Chris from Oklahoma City

    Leave out the seseme Oil, try replacing it with like peanut or conola oil, it gave it a wierd taste and smell's horrible. Or try it replacing the oil with water. It was good but wouldn't ever use sesame oil again. If you wanted a pepper taste add more pepper or add some hot pepper.

  •  Star(s)

    Would make again...

    Betsy from Wayne NJ

    I tried the Black Pepper Beef last night but made a few changes. First I used 1lb of steak, half of the bell pepper since we dont like it that much, added broccoli to the rice and doubled the marinade for the beef and doubled the sauce. Came out very goodsearved over the rice but make sure you cut your beef strips thin or it may come out too tough. Definately would make this again.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 250
  • Calories from Fat: 70
  • Total Fat: 8g (13% of DV)
  • Saturated Fat: 2g (9% of DV)
  • Cholesterol: 20mg (6% of DV)
  • Sodium: 410mg (17% of DV)
  • Carbohydrates: 28g (9% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 3g
  • Protein: 15g
  • Vitamin A: 20% of DV
  • Vitamin C: 100% of DV
  • Calcium: 2% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Black Pepper Beef

Ingredients

  • 1/2 lb. boneless skirt or flank steak, cut into 3-inch strips
  • 3 teaspoons MAGGI Seasoning Sauce, divided
  • 2 teaspoons cooking sherry or rice wine
  • 1 1/2 teaspoons garlic powder
  • 1/4 cup water
  • 2 teaspoons cornstarch
  • 2 teaspoons ketchup
  • 1 to 1 1/2 teaspoons ground black pepper
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/2 medium white onion, cut into strips
  • Steamed white or brown rice

 

Directions

COMBINE beef, 1 teaspoon seasoning sauce, cooking sherry and garlic powder in medium bowl.

COMBINE water, cornstarch, ketchup, remaining 2 teaspoons seasoning sauce, black pepper and sesame oil in small bowl.

HEAT vegetable oil in large skillet or wok over medium-high heat. Add beef mixture; cook, stirring frequently, for 3 to 4 minutes or until beef is no longer pink. Stir in bell pepper and onion; cook, stirring frequently, for 3 to 4 minutes or until onion starts to turn transparent. Stir in cornstarch mixture; heat to boiling. Boil for 1 minute or until sauce is thickened.

SERVE with rice.

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