Black Pepper Beef: A Bold and Satisfying Stir-Fry Delight

Save this recipe on:

Bold, savory, and packing just the right amount of heat, Black Pepper Beef is the ultimate comfort food for anyone craving an Asian-inspired stir-fry. Imagine tender slices of beef sautéed in a rich, glossy sauce made with soy, oyster sauce, and a generous dose of freshly ground black pepper. Tossed with vibrant red bell peppers and sweet onions, each bite delivers a satisfying contrast of flavors and textures that’s perfect over a bed of fluffy white rice.

This dish is a staple in Chinese cuisine and loved around the world for its speed, simplicity, and intense flavor. Whether you’re looking for a quick weeknight dinner, an easy recipe to impress guests, or simply a new addition to your list of go-to dinner ideas, Black Pepper Beef is a winner every time. It’s the kind of dish that smells amazing as it cooks and tastes even better—deeply savory, slightly sweet, and perfectly peppery.

---

Ingredients for this Black Pepper Beef

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce (optional for deeper color)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 teaspoons freshly ground black pepper (adjust to taste)
• 1 teaspoon sugar
• 1 medium onion, chopped into large chunks
• 1 red bell pepper, sliced
• 2 tablespoons vegetable oil
• 2–3 garlic cloves, minced
• 1 teaspoon ginger, minced
• Cooked white rice, for serving

---

Step 1: Marinate the Beef

Begin by marinating the beef to infuse it with flavor and ensure tenderness. In a bowl, combine the thinly sliced beef with soy sauce, cornstarch, and Shaoxing wine. Mix well and let it sit for at least 15 minutes. This step helps tenderize the meat and gives it that velvety texture characteristic of stir-fry dishes.

---

Step 2: Prepare the Sauce

In a small bowl, whisk together oyster sauce, dark soy sauce, freshly ground black pepper, and sugar. Set this sauce aside. It’s the bold, savory base that will coat the beef and vegetables beautifully once they hit the hot pan.

---

Step 3: Stir-Fry the Vegetables

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the onions and bell peppers. Stir-fry for 2–3 minutes until they start to soften but still retain some crispness. Remove them from the pan and set aside.

---

Step 4: Sear the Beef

In the same pan, add the remaining tablespoon of oil. Toss in the marinated beef in a single layer. Let it sear without stirring for 1–2 minutes to get a good caramelization, then stir-fry for another 1–2 minutes until the beef is just cooked through.

---

Step 5: Add Aromatics and Sauce

Lower the heat to medium and add the minced garlic and ginger. Stir for about 30 seconds until fragrant, then return the cooked vegetables to the pan. Pour in the prepared sauce and toss everything together until evenly coated and heated through, about 1–2 minutes.

---

Step 6: Serve Hot

Serve the black pepper beef immediately over warm, fluffy white rice. Garnish with extra black pepper or green onions if desired. Enjoy the explosion of flavors in every bite!

---

Estimated Nutrition

Per serving (based on 4 servings total, without rice):

• Calories: ~320
• Protein: 28g
• Fat: 18g
• Carbohydrates: 12g
• Sugar: 4g
• Sodium: ~900mg

These values may vary slightly depending on the specific ingredients and brands used.

---

Frequently Asked Questions

What kind of beef is best for this recipe?

Flank steak or sirloin are ideal due to their tenderness and quick cooking time. Just be sure to slice against the grain for best texture.

Can I use chicken or tofu instead?

Absolutely! Thinly sliced chicken breast or extra-firm tofu work great as substitutes if you’re avoiding red meat.

How spicy is Black Pepper Beef?

It has a mild to moderate kick from the black pepper, not from chili heat. Adjust the pepper to your liking.

What vegetables can I add?

Aside from bell peppers and onions, try broccoli, snap peas, or mushrooms for extra variety and nutrition.

Do I need a wok to make this?

A wok is traditional and ideal due to high heat conduction, but a large skillet will also work just fine.

Can I make it gluten-free?

Yes—use tamari or coconut aminos instead of soy sauce and ensure your oyster sauce is gluten-free.

How do I prevent the beef from being tough?

Marinating with cornstarch and slicing thinly against the grain are key to tender results.

Is this dish suitable for meal prep?

Yes! It reheats well and holds up for several days in the fridge, making it excellent for make-ahead meals.

---

Print

Save this recipe on: