This Black Pepper Beef Stir-Fry is a fast and flavorful stir-fry featuring tender strips of steak in a bold, peppery sauce. Inspired by Chinese cuisine, it combines garlic, onions, and bell peppers in a glossy, savory glaze enriched with oyster sauce and soy sauce. Quick to prepare and deeply satisfying, it’s ideal for a weeknight dinner or when you’re craving restaurant-style stir-fry at home.
Ingredients:
Beef Marinade:
- 1½ pounds flank steak, cut into thin strips
- ½ teaspoon baking soda
- 2 tablespoons soy sauce (low sodium)
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- 1 tablespoon cornstarch
Sauce:
- ¼ cup oyster sauce
- 1 teaspoon Sichuan peppercorn (ground)
- 2 teaspoons black pepper (coarsely ground)
- 3 tablespoons Shaoxing wine
- 2 tablespoons soy sauce (low sodium)
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
Stir Fry:
- ⅓ cup vegetable oil
- 3 cloves garlic, minced
- 2 medium onions, cut into 1-inch pieces
- 1 large red bell pepper, cut into 1-inch pieces
Directions:
1. Marinate the beef: Combine all marinade ingredients in a bowl with beef strips. Cover and refrigerate for 20 minutes.
Prepare the sauce: Whisk all sauce ingredients in a bowl and set aside.
2. Cook the beef: Heat half the vegetable oil in a wok over high heat. Add half the beef and stir-fry until golden brown, about 2-3 minutes. Repeat with remaining beef. Drain, leaving 2 tablespoons of oil.
3. Stir-fry garlic and veggies: Add garlic to the wok and cook until aromatic, about 30 seconds. Add onions and bell pepper, cooking for another minute.
4. Combine and serve: Return beef to the wok, add the black pepper sauce, and toss to combine. Drizzle with extra sesame oil and serve over rice.
The Essence of Chinese Stir-Fry
At its heart, Black Pepper Beef is rooted in Cantonese-style stir-fry cooking, which emphasizes bold sauces, high heat, and a short cooking time to preserve the integrity of ingredients. The beef is flash-seared so it remains tender and juicy, while vegetables retain a bit of crunch and freshness. This harmony of texture and flavor is what makes the dish stand out.
One key aspect of stir-frying is timing—each component is cooked in stages and then brought together at the end. The sauce, a cornerstone of this recipe, binds everything together, giving the dish its signature umami depth, glossy appearance, and satisfying peppery bite. This technique also ensures that each ingredient shines individually without being overpowered by others.
Customizing and Serving Suggestions
One of the best features of Black Pepper Beef is its adaptability. You can easily tailor it to your taste or dietary preferences. Want more veggies? Add sliced carrots, snow peas, or broccoli. Prefer chicken or tofu instead of beef? The sauce works beautifully with a range of proteins. You can even substitute mushrooms for a hearty vegan variation.
For serving, steamed jasmine rice is a classic pairing, but this stir-fry also shines over noodles, fried rice, or even quinoa. Garnishing with sliced green onions, sesame seeds, or a splash of toasted sesame oil can elevate the presentation and flavor. If you’re entertaining or want to impress with minimal effort, this dish plates up beautifully and looks as good as it tastes.
Why It’s a Perfect Weeknight Dinner
Black Pepper Beef is ideal for busy schedules without sacrificing satisfaction. It uses minimal prep and cooks in under 20 minutes from start to finish. With just one pan and a few bowls needed, cleanup is quick. It also reheats well, making it a smart option for meal prep or leftovers.
In a time where convenience often competes with quality, this dish delivers both. It feels like a restaurant-quality meal but requires no special tools or exotic ingredients. The reward is a bold, balanced dinner that’s faster and often healthier than takeout.
More Recipe Suggestions:
Steak & Shrimp Stir-Fried Noodles
Crispy Beef Stir-Fry with Bok Choy over Pan-Fried Noodles
Black Pepper Beef Stir-Fry
Equipment
- Large Skillet (optional)
Ingredients
Beef Marinade:
- 1½ pounds flank steak cut into thin strips
- ½ teaspoon baking soda
- 2 tablespoons soy sauce low sodium
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- 1 tablespoon cornstarch
Sauce:
- ¼ cup oyster sauce
- 1 teaspoon Sichuan peppercorn ground
- 2 teaspoons black pepper coarsely ground
- 3 tablespoons Shaoxing wine
- 2 tablespoons soy sauce low sodium
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
Stir Fry:
- ⅓ cup vegetable oil
- 3 cloves garlic minced
- 2 medium onions cut into 1-inch pieces
- 1 large red bell pepper cut into 1-inch pieces
Instructions
- Marinate the beef: Combine all marinade ingredients in a bowl with beef strips. Cover and refrigerate for 20 minutes.
- Prepare the sauce: Whisk all sauce ingredients in a bowl and set aside.
- Cook the beef: Heat half the vegetable oil in a wok over high heat. Add half the beef and stir-fry until golden brown, about 2-3 minutes. Repeat with remaining beef. Drain, leaving 2 tablespoons of oil.
- Stir-fry garlic and veggies: Add garlic to the wok and cook until aromatic, about 30 seconds. Add onions and bell pepper, cooking for another minute.
- Combine and serve: Return beef to the wok, add the black pepper sauce, and toss to combine. Drizzle with extra sesame oil and serve over rice.
