The Black Pepper Sauce That Changed My Meal Prep Game

If there’s one homemade sauce I always keep in my fridge, it’s this black pepper sauce. It easily adds so much flavor to a dish and brings everything together. I know there are many store-bought options, but the homemade version is so much cheaper, cleaner, customizable and takes no time to make. You really should try it!

I still remember the time when I was in high school in China. Across from our school, there was a lively street filled with small restaurants and food stands, always bustling with students and locals.

One of the dishes I’m still dreaming about was this sizzling beef rice. The sizzling plate arrived at our table, steam rising with an aroma that made my mouth water instantly. Truly a five-star experience. That perfect balance of peppery heat, savory depth, and subtle sweetness coated every bite of tender beef. The heat from the bold black pepper sauce made me completely addicted.

Why I Started to Make My Own Black Pepper Sauce

One day, I wanted to recreate the dish but was running out of black pepper sauce, so I decided to make my own. Surprisingly, it was so easy to whip up! I also made a few adjustments to perfectly match my taste.

Then I figured the black pepper sauce actually works perfectly with so many more dishes than just sizzling beef rice. It’s great on steak, chicken, seafood, pasta, rice, veggies. You name it! And it keeps really well in the fridge. That’s when it became one of my meal prepping staples.

How You Can Make This Sauce to Your Taste

You know I’m a spicy girl. So I add lots of black pepper in this recipe, but you can always cut down the amount, or add more, if you’re crazier than me! I suggest using freshly ground pepper – it has a much more aromatic, complex flavor than pre-ground pepper which loses its potency quickly.

The saltiness, sweetness, and thickness – you can adjust everything. This is the beauty of a homemade sauce. I didn’t blend the sauce because I like the chunky texture from the onion and garlic bites. But you can blend it for a smooth sauce which will work better for dishes like pasta.

How I Use It (Beyond the Obvious)

While the black pepper sauce is amazing on classic sizzling beef rice, I’ve discovered so many other uses for this versatile sauce:

• Stir-fry: Toss it with chicken, beef, or shrimp for an easy stir-fry.
• Noodles: Drizzle over stir-fried noodles for a quick black pepper noodle dish.
• Steak Sauce: Use it as a dipping sauce or glaze for grilled steak.
• Burger Sauce: Spread it on burgers for an extra bold flavor.

Time to start your experiment!

How to Make Black Pepper Sauce

Ingredients You’ll Need

• 1 medium onion (~150g), finely chopped
• 15 cloves garlic (~1.5 bulb), minced
• 1 tbsp butter
• 1/2~1 tbsp freshly ground black pepper (adjust to taste)
• 3/4 tbsp sugar
• 3 tbsp soy sauce
• 1 1/2 tbsp dark soy sauce (for color)
• 1/2 tbsp ketchup
• 1/2 cup milk
• 1/4 cup water
• 1 tbsp cornstarch mixed with 2 tbsp water (to thicken the sauce)
• Salt (optional)

Step-by-Step Instructions

1. Heat a pan over medium heat and melt the butter. Add the chopped onion and garlic, then sauté until fragrant and translucent.

2. Stir in the freshly ground black pepper, sugar, soy sauce, dark soy sauce, ketchup, milk, and water. Let it simmer for a couple of minutes.

3. Mix the cornstarch with water to make a slurry, then slowly pour it into the sauce while stirring. Keep stirring until the sauce thickens and turns glossy. Remove from heat and set aside.

Bonus: How to Make Sizzling Beef Rice

Ingredients You’ll Need

• 200g (7 oz) beef slices (chuck, ribeye, sirloin) or hot pot beef rolls
• 1 cup cooked rice
• 1/4 cup corn kernels
• 1 stalk green onion, finely chopped
• 1 tbsp butter
• Salt and pepper to taste
• 1/4 cup of black pepper sauce or to taste

Instructions

1. Slice the beef around quarter-inch thick, salt and pepper it. If you are using hot pot beef rolls, skip this step.
2. Heat a pan or skillet over medium heat.
3. Add a little oil and arrange the beef slices around the edge of the skillet. Put a bowl of rice on the center of the plate, remove the bowl. Sprinkle on corn and green onions, put a slice of butter on top of the rice, and pour on about 1/4 cup of black pepper sauce. Mix everything together.
4. Remove from the heat and keep the food in the skillet for the sizzling effect and to keep everything warm.
5. Mix everything together and enjoy!

How to Store and Use Black Pepper Sauce

• Fridge: Store in an airtight container or jar for up to 2 weeks.
• Freezer: Pour into an ice cube tray and freeze for up to 3 months.

I’d love to know how you use this sauce in your kitchen! Have you tried variations that worked well? Or maybe you have questions about adapting it to dietary preferences? Drop a comment below, and let’s keep the conversation going!

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