Black Pepper Beef Wrap
Flank steak marinated until it feels tacky, seared in one uncrowded layer, then turned through blackened onion and capsicum with oyster sauce and a full teaspoon of coarsely cracked black pepper. Crack the pepper yourself and crack it coarse — the grit is the dish.
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Join HomecookedIngredients
- 1 Whole wheat tortillas
- 230 g Beef flank steak
- ½ Bell pepper
- 1 tsp Black peppercorns (whole)
- 1 tbsp Oyster sauce
- 2 tsp Soy sauce
- 1 tbsp Neutral oil
- ½ Onion (optional)
- 2 cloves Garlic (optional)
- 1 tbsp Shaoxing wine (optional)
- 1 tsp Cornstarch (optional)
Method
- Find the grain on the flank and slice straight across it into finger-width strips, then work the cornflour, half the soy and half the Shaoxing into them with your fingers until the meat feels tacky rather than wet.
- Leave the strips in that coating for a quarter of an hour. Flank is lean and the coating is the only thing standing between it and a mouthful of elastic.
- While it sits, break the onion into petals, cut the capsicum into squares of about the same size, chop the garlic, and crush the peppercorns in a mortar until they are gritty rather than powdered.
- Stir the oyster sauce with the rest of the soy and Shaoxing and a splash of cold water. There is no stock in this one, so that splash is what carries the pepper around the pan.
- Take the oil to the point where the surface hazes in a wide pan, lay the strips down without crowding them and give them two full minutes to crust before you turn them, then lift them onto a plate while the middles are still pink.
- Fry the onion and capsicum hard in the same pan with all the cracked pepper until the edges blacken in places, add the garlic for the last few seconds, then pour the oyster-sauce bowl in and let it bubble to a syrup before the beef and its juices go back through it.
- While that sauce is reducing around the beef, set the wholewheat tortilla on a second dry ring and turn it once, so it bends around a full load instead of splitting along the fold.
- Pile the peppered beef and its onions along the lower third of the warm tortilla, bring the sides in and roll it away from you in one movement.
- Cut it on a slant and eat it at once, while the pepper is still hot at the front of the mouth.
About Black Pepper Beef Wrap
Black Pepper Beef Wrap is a Chinese lunch or dinner that comes together in about 32 minutes and serves 1.
Black Pepper Beef Wrap: frequently asked questions
Is Black Pepper Beef Wrap gluten-free?
As written, no — it contains Oyster sauce, Soy sauce. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
How long does Black Pepper Beef Wrap take to make?
About 32 minutes start to finish, but only around 24 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Black Pepper Beef Wrap?
The core ingredients are essential, but you can leave out onion, garlic, shaoxing wine — they're optional and mainly there for extra flavor or finish.
How many servings does Black Pepper Beef Wrap make?
This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.