If you’re a fan of bold, savory flavors, Black Pepper Beef is about to become your new go-to stir-fry. This classic Chinese dish features tender strips of beef, crisp bell peppers, and onions, all coated in a rich, peppery sauce that’s both savory and slightly sweet.
The star of the show is the generous amount of cracked black pepper, which adds warmth, depth, and a gentle kick without overwhelming heat. Ready in under 30 minutes, it’s faster than takeout and far more delicious. Serve it over steamed rice for a complete meal that’s guaranteed to satisfy.
Ingredients
For the Beef Marinade:
- 1½ lbs (680g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- ¼ teaspoon black pepper
For the Black Pepper Sauce:
- ¼ cup (60ml) soy sauce (low sodium recommended)
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce (or regular soy sauce)
- 1 tablespoon brown sugar
- ½ cup (120ml) beef broth or water
- 1 tablespoon cornstarch
For the Stir-Fry:
- 3 tablespoons vegetable oil or peanut oil, divided
- 2 tablespoons whole black peppercorns, coarsely crushed
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 medium onion, sliced into wedges
- 1 green bell pepper, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 3 green onions, sliced (white and green parts separated)
For Garnish:
- 1 tablespoon toasted sesame seeds
- Extra cracked black pepper
For Serving:
- Steamed jasmine rice
Instructions
1. Marinate the Beef: In a medium bowl, combine the sliced beef with soy sauce, Shaoxing wine, cornstarch, sesame oil, and black pepper. Mix well and let marinate for 10 to 15 minutes while you prepare the other ingredients.
2. Make the Black Pepper Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, brown sugar, beef broth, and cornstarch until smooth. Set aside.
3. Crush the Black Peppercorns: Place the whole black peppercorns in a ziplock bag or between sheets of parchment paper. Crush them with a heavy pan or rolling pin until coarsely ground. Alternatively, use a mortar and pestle or a spice grinder for a few quick pulses.
4. Stir-Fry the Beef: Heat a large wok or skillet over high heat. Add 2 tablespoons of oil. Add the marinated beef in a single layer. Cook undisturbed for 1 to 2 minutes until browned, then stir-fry for another 1 to 2 minutes until cooked through. Remove and set aside.
5. Toast the Peppercorns and Aromatics: Add the remaining 1 tablespoon of oil to the wok. Add the crushed black peppercorns and stir-fry for 30 seconds until fragrant. Add the garlic and ginger, stir-frying for another 30 seconds.
6. Stir-Fry the Vegetables: Add the onion wedges and bell peppers. Stir-fry for 2 to 3 minutes until crisp-tender.
7. Combine and Sauce: Return the cooked beef to the wok. Give the sauce a final stir and pour it into the wok. Add the white parts of the green onions. Toss everything together and cook for 1 to 2 minutes until the sauce thickens and coats all the ingredients.
8. Serve: Transfer to a serving bowl. Garnish with sesame seeds, the green parts of the green onions, and an extra sprinkle of cracked black pepper. Serve immediately with steamed jasmine rice.
This Black Pepper Beef is a bold, flavorful stir-fry that’s guaranteed to beat any takeout—perfect for busy weeknights.
