There’s something truly magical about a stir-fry that hits all the right notes — savory, slightly sweet, deeply aromatic, and bursting with the unmistakable warmth of freshly ground black pepper. 💛
Before we dive in, I just want to say thank you for being here — for cooking along, sharing your love of food, and making every recipe post worthwhile. This Black Pepper Beef Stir-Fry is one I’ve been meaning to share for ages, and I’m thrilled you’re finally getting it in your kitchen today!
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Why You’ll Love This Recipe
This dish is the ultimate midweek hero — quick, bold, and ready in under 30 minutes! The flavor? Deeply savory, with a peppery kick that lingers just long enough to make you reach for another bite. The beef stays tender and juicy, the vegetables stay crisp, and the glossy sauce ties it all together beautifully.
Here’s why I adore it:
- 🌶 Big, bold flavor with that irresistible black pepper heat.
- 🍖 Tender beef, perfectly coated in a rich, glossy sauce.
- ⏱ Ready in minutes — perfect for busy weeknights.
- 🍚 Pairs perfectly with rice, noodles, or even quinoa.
- 👩🍳 Restaurant-quality results in your own cozy kitchen.
What Does Black Pepper Beef Taste Like?
Imagine juicy slices of beef that melt in your mouth, kissed with a smoky char and wrapped in a peppery-sweet glaze. Every bite bursts with umami — thanks to soy sauce, oyster sauce, and a whisper of Shaoxing wine. The freshly cracked black pepper gives the dish its signature aroma — warm, slightly spicy, and downright addictive.
Benefits of This Recipe
Besides being ridiculously tasty, this stir-fry is:
- High in protein and packed with veggies.
- Naturally dairy-free and easy to make gluten-free.
- Customizable — swap in your favorite vegetables or even tofu!
- A crowd-pleaser that’s elegant enough for dinner parties and easy enough for Tuesday nights.
Ingredients
For the Beef Marinade
- 500 g (1 lb) beef sirloin or flank steak, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tsp oyster sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
- ½ tsp freshly ground black pepper
For the Stir-Fry
- 2 tbsp vegetable oil, divided
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1 tsp freshly ground black pepper, coarsely cracked
For the Sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce (for color and depth)
- 1 tbsp rice vinegar or Shaoxing wine
- 1 tsp sugar
- ¼ cup beef broth or water
- 1 tsp cornstarch (mixed with 1 tbsp water to form a slurry)
Kitchen Tools You’ll Need
- A sharp knife for slicing the beef thinly
- A sturdy wok or large skillet
- A mixing bowl for marinating
- A whisk for the sauce
- A wooden spoon or spatula
Ingredient Swaps & Add-Ins
Feeling creative? Try these variations:
- Vegetables: Add snow peas, broccoli, or baby corn.
- Protein: Swap beef for chicken, tofu, or even shrimp.
- Heat lovers: Toss in a few chili flakes or fresh Thai chili slices.
- Low-sodium version: Use reduced-sodium soy sauce and skip the added salt.
Step-by-Step Instructions
Step 1: Marinate the Beef
Slice the beef thinly against the grain for tenderness. In a bowl, mix soy sauce, oyster sauce, cornstarch, sesame oil, and black pepper. Add the beef and coat evenly. Let it rest for 15–20 minutes — this helps the flavors soak in and keeps the meat juicy.
Step 2: Prepare the Sauce
In another bowl, whisk together oyster sauce, soy sauces, rice vinegar (or Shaoxing wine), sugar, and beef broth. Stir until smooth, then set aside.
Step 3: Stir-Fry the Beef
Heat 1 tablespoon of oil in your wok over high heat. Add the marinated beef in a single layer and sear until just browned (about 1–2 minutes). Remove and set aside.
Step 4: Cook the Veggies
Add the remaining oil to the wok. Toss in onion, red, and green bell peppers. Stir-fry for 2–3 minutes until slightly tender but still crisp. Add garlic and freshly ground black pepper — the aroma at this point is heavenly!
Step 5: Combine Everything
Return the beef to the wok. Pour in your sauce and toss well to coat. Add the cornstarch slurry and cook for another minute, until the sauce thickens and becomes glossy.
What to Serve With Black Pepper Beef
- Steamed jasmine rice or garlic fried rice
- Rice noodles or udon noodles for a heartier meal
- A side of Asian cucumber salad or steamed bok choy
Tips for the Best Black Pepper Beef
- Use freshly ground pepper, not pre-ground — it makes all the difference!
- Don’t overcrowd the wok — cook in batches if needed.
- Slice beef against the grain for ultimate tenderness.
- Serve immediately — stir-fry dishes taste best straight from the wok.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a skillet or microwave until hot.
Frequently Asked Questions
Can I make this vegetarian?
Absolutely! Substitute the beef with firm tofu or tempeh and use vegetable broth.
What kind of beef is best?
Flank steak or sirloin works best — they’re lean yet flavorful and cook quickly.
Can I prepare it ahead of time?
Yes! Slice and marinate the beef ahead, prep the veggies, and mix your sauce — then cook everything in under 10 minutes when you’re ready to eat.
Nutritional Information (Per Serving)
Approximate values (based on 4 servings):
- Calories: 310 kcal
- Protein: 28 g
- Fat: 16 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Sodium: 890 mg
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