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Asian Style Peppercorn Beef & Broccoli
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5 from 1 vote

Asian Style Black Peppercorn Beef & Broccoli

Try my My Asian Style Black Peppercorn Beef and Broccoli when you want delicious Asian Style dishes in your home. Don't order take-out make it yourself!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Entree
Cuisine: Asian
Keyword: beef stir fry, how to velvet beef
Servings: 2
Calories: 843kcal
Author: Chef Dennis Littley

Ingredients

Velveting Mixture

  • 1 tbsp rice cooking wine (Shaoxing if available)
  • 1 teaspoon soy sauce
  • 1 teaspoon tapioca starch (corn starch can be substituted)
  • 12 ounces flank or skirt steak ⅛ to ¼ inch slices cut against the grain

Sauce

  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp rice cooking wine
  • 1 teaspoon sugar
  • cup beef stock
  • 2 teaspoons tapioca starch (corn starch can be substituted)

Other ingredients

  • ½ cup vegetable oil
  • 1 teaspoon fresh thinly sliced ginger
  • 2 cloves garlic sliced thin
  • 2 tbsp sliced scallions (white) for saute
  • 1 tbsp cracked black peppercorns
  • ¼ teaspoon red pepper flakes or to taste
  • 1 cups small broccoli florets
  • 2 tbsp sliced scallions (green) for garnish

Instructions

  • Combine all the ingredients for the velveting mixture in a bowl and mix well.
  • Add sliced beef to mixture, mixing well and allow to marinate for 20 minutes.
  • Mix sauce ingredients together in another bowl.
  • Heat vegetable oil in a wok or large saute pan over high heat until it begins to shimmer.  It should be about 350 degrees.
  • Add the beef to the pan and quickly fry it for 1-2 minutes until beef is almost done and the exterior has turned nicely brown.
  • Remove the beef from the pan and place over a wire grate to allow it to drain.
  • Pour the oil out of the pan, reserving 2 tablespoons.   Rinse the pan with water, getting rid of any excess residue by scraping the pan.  Dry pan and return to heat.
  • Add the 2 tablespoons of oil back to the pan.  Add in ginger, garlic and scallions(white).  Saute for about 45 seconds until fragrant.
  • Return beef to pan along with broccoli florets and peppercorns.  Saute for about 1 minute then add in the sauce mixture.
  • Cook for about 2 minutes until the sauce mixture thickens.  Serve and garnish with scallions (green)

Nutrition

Calories: 843kcal | Carbohydrates: 18g | Protein: 41g | Fat: 67g | Saturated Fat: 49g | Cholesterol: 107mg | Sodium: 1377mg | Potassium: 831mg | Fiber: 3g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 43.8mg | Calcium: 76mg | Iron: 4.4mg