Black Pepper Beef Stir-Fry
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.
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.
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