Bento Black Pepper Beef

Steps

How to make it

Prep 10 min · Cook 8 min

1. Slice beef (180 g) thinly against the grain; toss with soy sauce (1 tbsp), rice wine (1 tbsp), cornstarch (1 tsp), and black pepper (1/2 tsp) for 10 minutes. Cut onion (1/4) into strips; reserve remaining black pepper (1/2 tsp) for stir-frying.
2. Heat a skillet over medium-high; add olive oil (1 tbsp). When hot, stir-fry beef about 2 minutes until colored; immediately remove.
3. In the same pan, stir-fry onion strips about 1 minute until translucent and slightly soft.
4. Return beef, sprinkle remaining black pepper, and stir-fry over high heat 30 seconds until evenly coated and beef is cooked through.
5. Taste and adjust; cool completely before packing in bento boxes (microwave about 1 minute to reheat—cover with a damp paper towel to prevent drying).

Tips & storage

Make it easier

• Add bell pepper strips for color and crunch.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Refrigerate up to 2 days; microwave about 1 minute to reheat.