This Bored of Lunch Black Pepper Beef is incredibly simple to prepare and is sure to be a hit with everyone at home. It’s made with beef steak, dark soy sauce, light soy sauce, sesame oil, hoisin sauce, and onions.

To make Bored of Lunch Black Pepper Beef in your slow cooker or crockpot, simply combine all ingredients except the bell peppers and cook on high for 3 hours or on low for 5–6 hours. Add the peppers in the last 30 minutes to keep them crisp.

I’d love to hear how this dish turns out for you! Drop a comment below with your thoughts or any tweaks you made to the recipe. Try it out and see just how tasty and comforting it can be!

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Bored Of Lunch Black Pepper Beef Ingredients

• 500g (1.1 lbs) beef steak (rump or preferred cut), thinly sliced or cut into bite-size chunks
• 2 tbsp (30ml) dark soy sauce
• 100ml (about ½ cup) chicken stock (keep a little extra on hand if needed)
• 2 tbsp (30ml) light soy sauce
• 1 tsp (5ml) sesame oil
• 1 tbsp (15ml) hoisin sauce
• 2 onions, roughly chopped into large pieces
• 1 tsp (5ml) black pepper, freshly ground
• 1 tbsp (15ml) cornflour
• 1 red bell pepper, cut into large pieces
• 1 green bell pepper, cut into large pieces
• Salt, to taste
• 125g (about 1 cup cooked) basmati rice per person, for serving

How To Make Bored Of Lunch Black Pepper Beef

1. Combine the beef, dark soy sauce, chicken stock, light soy sauce, sesame oil, hoisin sauce, onions, black pepper, and cornflour in the slow cooker. Stir well to ensure the beef is evenly coated with the sauces and seasonings.
2. Set the slow cooker to high and cook for 3 hours, or adjust to low and cook for 5–6 hours. This flexibility is perfect for those busy days when you’re out and about.
3. About 30–40 minutes before the end of cooking, add the red and green bell peppers to the slow cooker. This timing is ideal for those who prefer their peppers to retain a slight crunch.
4. Taste and adjust the seasoning with salt, if necessary, during the last few minutes of cooking.
5. Serve the black pepper beef hot over a bed of cooked basmati rice.

How Can I Make This Dish Less Salty?

To make this dish less salty, you can use reduced-sodium soy sauce or dilute the regular soy sauce with a bit more chicken stock. Always taste the dish near the end of cooking and adjust the seasoning as needed.

Recipe Tips

• Choose the right cut of beef: Opt for cuts like chuck or brisket that become tender and flavorful when cooked slowly; avoid leaner cuts that might turn tough.
• Balancing the soy sauces: Use equal parts light and dark soy sauce to achieve a deep, rich flavor without overpowering the beef; adjust based on your preference for saltiness.
• Prep your peppers properly: Cut peppers into large chunks rather than thin slices to prevent them from becoming too soft during the long cooking time.
• Enhancing the sauce: If the sauce is too thin after cooking, mix a small amount of cornflour with water and stir it in; cook for an additional 10 minutes to thicken.

Recipe Variations

• Spicy kick: Add a tablespoon of chopped chili or a teaspoon of chili flakes to the slow cooker if you like your meals with a bit of heat.
• Vegetable variety: Include snap peas, sliced carrots, or baby corn for extra crunch and color; add these about an hour before the end of cooking to keep them crisp.
• Using different proteins: Substitute beef with chicken thighs or pork shoulder for a different take on this recipe; adjust cooking times accordingly.
• Herb enhancements: Add a bouquet garni of bay leaves, thyme, and rosemary at the beginning of cooking to infuse the beef with aromatic flavors.

What To Serve With Black Pepper Beef

Serve your Black Pepper Beef with vibrant and colorful sides like steamed broccoli, sautéed bok choy, jasmine rice, and glazed carrots. A side of chilled cucumber salad offers a refreshing contrast.

You can also pair it with stir-fried mushrooms and crispy garlic bread for added texture and flavor.

How To Store Leftover Black Pepper Beef

In The Fridge: Store the leftover Black Pepper Beef in an airtight container; it will stay fresh for up to 3 days. Make sure the beef is cooled to room temperature before sealing it. This method keeps it tasting as good as when it was first made.

In The Freezer: Unfortunately, Black Pepper Beef does not freeze well due to the texture changes in the peppers and the sauce’s consistency. Freezing might make the vegetables soggy and the sauce watery upon reheating.

How To Reheat Leftover Black Pepper Beef

Reheat your leftover Black Pepper Beef by placing it in a skillet over medium heat. Add a splash of water or broth to keep it moist; stir gently until it is heated through, which usually takes about 5-7 minutes. Avoid using high heat as it can dry out the beef and make it tough.

Check out More Slow Cooker Recipes:

• Bored Of Lunch Slow Cooker Chilli Con Carne
• Bored Of Lunch Slow Cooker Chicken Curry
• Bored Of Lunch Slow Cooker Beef Curry