黑椒牛柳，是中西合璧的经典家常菜。牛柳滑嫩多汁，裹上浓郁的黑胡椒酱汁，配上彩椒和洋葱，咸香微辣，超级下饭。掌握了腌牛肉的技巧，你也能在家做出饭店级别的味道。
Black Pepper Beef is a classic East-meets-West dish. The beef is tender and juicy, coated in a rich black pepper sauce with bell peppers and onion. It’s savory, slightly spicy, and perfect with steamed rice. With the right marinating technique, you can make restaurant-quality beef at home.
🌴食材 | Ingredients：
牛里脊肉，300g（逆着纹路切条）。/ Beef tenderloin, 300g (sliced thinly against the grain).
青椒，1个（切块）。/ Green bell pepper, 1 (cut into chunks).
红椒，1个（切块）。/ Red bell pepper, 1 (cut into chunks).
洋葱，半个（切块）。/ Onion, 1/2 (cut into chunks).
🌴配料 | Aromatics：
蒜末，3~4瓣（切碎）。/ Minced garlic, 3-4 cloves.
姜末，一小块。/ Minced ginger, a small piece.
淀粉，1勺（腌肉用）。/ Cornstarch, 1 tbsp (for marinating).
蛋清，半个（腌肉用）。/ Egg white, 1/2 (for marinating).
🌴调味 | Seasonings：
黑胡椒碎，1大勺（约15g，灵魂）。/ Crushed black pepper, 1 tbsp (about 15g, the soul).
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
老抽，半勺（约5ml，上色用）。/ Dark soy sauce, 1/2 tbsp (about 5ml, for color).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance flavor).
料酒，1勺（约10ml，腌肉用）。/ Cooking wine, 1 tbsp (about 10ml, for marinating).
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，腌牛肉 | Marinate the Beef
牛肉条加1勺生抽、1勺料酒、少许白胡椒粉、1勺淀粉和半个蛋清，用手抓匀，最后加1勺食用油锁住水分，腌制15分钟。⚠️ 千万别省略“加食用油”这一步，这是牛肉滑嫩不粘锅的关键。我试过不加，结果牛肉下锅全粘在一起，又老又柴。
Combine the beef strips with light soy sauce, cooking wine, white pepper, cornstarch, and egg white. Mix well, then add cooking oil to lock in the moisture. Marinate for 15 minutes. ⚠️ Never skip the oil; it’s the key to tender beef that doesn’t stick to the pan. I’ve tried it without oil, and the beef turned out tough and clumped together.
2，炒牛肉 | Stir-fry the Beef
热锅倒油，油温五成热时放入腌好的牛肉条，大火快速滑炒到变色，立刻盛出备用。⚠️ 千万别炒太久，牛肉变色就出锅，后面还要回锅。
Heat oil in a pan. Add the marinated beef and stir-fry over high heat until it changes color. Remove immediately. ⚠️ Never overcook the beef; remove it as soon as it changes color.
3，炒配菜 | Stir-fry the Vegetables
锅里留底油，放入蒜末和姜末爆香。加入青椒、红椒和洋葱，大火翻炒1分钟。⚠️ 蔬菜别炒太久，保持脆爽。
Add a little oil to the pan, sauté the garlic and ginger until fragrant. Add the green pepper, red pepper, and onion, and stir-fry over high heat for 1 minute. ⚠️ Don’t overcook the veggies; keep them crisp.
4，合炒出锅 | Combine and Serve
转大火，倒入炒好的牛肉，加入1大勺黑胡椒碎、1勺生抽、半勺老抽、1勺蚝油和少许白糖，快速翻炒均匀，让酱汁裹在牛肉上。出锅。⚠️ 黑胡椒碎是灵魂，千万别省。我试过不放黑胡椒，结果味道完全不对。
Turn to high heat, add the beef, crushed black pepper, light soy sauce, dark soy sauce, oyster sauce, and sugar. Stir-fry quickly to coat the beef with the sauce. Serve. ⚠️ Don’t skip the black pepper; it’s the soul of this dish. I’ve tried it without, and the flavor was completely off.
宝宝们，黑椒牛柳的精髓在于“牛肉滑嫩，黑椒浓郁”。腌牛肉时加淀粉和蛋清，最后一定要加一勺油锁住水分。全程大火快炒，牛肉变色就出锅。黑胡椒碎是灵魂，千万别省。
Tips: The key to Black Pepper Beef is “tender beef, rich black pepper flavor.” Marinate the beef with cornstarch and egg white, and finish with a spoonful of oil. Stir-fry over high heat, and remove the beef as soon as it changes color. Don’t skip the black pepper.
这道【黑椒牛柳 | Black Pepper Beef】是中西合璧的经典家常菜。如果你喜欢这种牛肉的做法，还可以试试我之前写的【西兰花炒牛肉 | Beef and Broccoli】。想看更多经典家常菜，可以逛逛我的【家常菜 | Home-style】分类。
If you enjoy this savory and peppery beef dish, you should also try my Beef and Broccoli. For more classic home-style dishes, check out my Home-style category.
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