Stir-Fried Black Pepper Beef Spaghetti

Tender strips of beef, crisp bell peppers, and al dente spaghetti tossed in a rich, buttery, homemade black pepper sauce. A perfect fusion of Western pasta and Asian stir-fry.

Ingredients

• 200 g beef slices
• 200 g spaghetti noodles
• 1/2 onion (for stir-fry)
• 1/2 onion (for sauce base)
• 1/2 green bell pepper
• 1/2 red bell pepper
• 2 cloves garlic
• 1 tbsp butter
• 1 tbsp soy sauce (for marinade)
• 30 ml soy sauce (for sauce)
• 1 tbsp oyster sauce
• 1 tsp sugar (for marinade)
• 1/2 tbsp sugar (for sauce)
• 3 g black pepper powder
• 1 tbsp cornstarch (for marinade)
• 2 tbsp starch water (for thickening)
• 1 tbsp cooking oil (for marinade)
• 1 tbsp olive oil (for boiling pasta)
• to taste salt

Instructions

1. 1Marinate the beef

   

   Place raw beef slices into a glass bowl. Add sugar, soy sauce, starch, oil, and a splash of water, mixing thoroughly. The added water is essential because the beef absorbs it, keeping the meat juicy and tender during the high-heat stir-fry.

   Tip: Do not skip the water in the marinade; the beef absorbs it, which keeps the meat juicy during the high-heat stir-frying process.
2. 2Chop the onion

   

   Place an onion on a wooden cutting board and finely chop it into small, even pieces. This minced onion will be used as a flavorful aromatic base for the homemade black pepper sauce.

   Tip: Using a sharp knife will make chopping easier and help reduce the release of the vapors that cause your eyes to tear up.
3. 3Mix the black pepper sauce

   

   In a measuring cup or small bowl, combine 30ml of soy sauce, 100ml of water, half a spoonful of sugar, 1 spoonful of oyster sauce, and 2.5g to 3g of black pepper powder. Stir well so all the seasonings blend smoothly together.

   Tip: If you prefer a perfectly smooth sauce without any graininess, you can pour this mixture into a blender to process it further.
4. 4Melt the butter

   

   Place a frying pan over low heat and add a piece of butter. Allow the butter to melt slowly and gently without browning, creating a rich and fragrant base for sautéing the aromatics.

   Tip: Always melt butter on low heat to prevent the milk solids from burning and turning bitter.
5. 5Simmer the sauce base

   

   Once the butter has melted, add minced garlic and the chopped onions to the pan and stir-fry until fragrant. Pour the prepared black pepper sauce mixture into the pan, stir well, and let it simmer on low heat for about 8 minutes to develop a deep flavor.

   Tip: Keep the heat low during the simmer so the sauce reduces slowly and the flavors have time to meld properly.
6. 6Thicken the sauce

   

   After simmering for 8 minutes, prepare a simple starch water mixture. Gradually pour the starch water into the bubbling sauce in 2 to 3 separate additions, stirring continuously until the sauce reaches a thick, glossy consistency.

   Tip: Adding the starch water in stages rather than all at once gives you precise control over how thick the final sauce will be.
7. 7Boil the spaghetti

   

   Bring water to a boil, then add salt, olive oil, and the spaghetti noodles to cook until tender.

   Tip: Adding olive oil and salt to the water prevents the noodles from sticking and seasons them.
8. 8Stir-fry the beef

   

   Prepare a frying pan and stir-fry the marinated beef slices until about 80% done, then remove them for later use.

   Tip: Stir-frying the beef until partially cooked keeps the meat tender and prevents it from becoming tough.
9. 9Sauté vegetables and combine

   

   Add the sliced onions, green bell peppers, and red bell peppers into the pan and stir-fry briefly. Finally, toss in the cooked spaghetti, the partially cooked beef, and your thickened homemade black pepper sauce. Stir-fry everything together on high heat until the noodles are beautifully coated and heated through.

   Tip: Tossing everything on high heat at the very end ensures the rich sauce clings perfectly to the noodles and the beef finishes cooking without becoming tough.

Storage & Reheating

Burn It Off

Frequently Asked Questions