Black Pepper Beef is one of those magical dishes that transforms simple ingredients into something extraordinary. This Chinese-inspired stir-fry balances the bold kick of freshly cracked black pepper with tender strips of beef and crisp vegetables, all glazed in a savory-sweet sauce that clings perfectly to each bite.
Perfect for weeknight dinners yet impressive enough for guests, this 45-minute recipe delivers restaurant-quality flavor without complicated techniques. The secret lies in the balance of that aromatic black pepper with the umami-rich sauce – creating a dish that’s both comforting and exciting with every forkful.
Why You’ll Love This
- Quick prep and cook time – ready in just 45 minutes from start to finish
- Uses simple pantry ingredients you likely already have on hand
- The perfect balance of tender beef, crisp vegetables, and bold flavor
- Versatile recipe that works with different vegetables or protein substitutions
- Leftovers taste even better the next day as flavors continue to develop
Ingredients
- 1½ pounds flank steak, cut into thin strips
- ½ teaspoon baking soda
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- 1 tablespoon cornstarch
- ¼ cup oyster sauce
- 1 teaspoon ground Sichuan peppercorn
- 2 teaspoons coarsely ground black pepper
- 3 tablespoons Shaoxing wine
- 2 tablespoons low sodium soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 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
- Extra sesame oil for finishing (optional)
Instructions
- In a bowl, combine all beef marinade ingredients (steak strips, baking soda, soy sauce, sesame oil, white pepper, and cornstarch). Mix well, cover with plastic wrap, and refrigerate for 20 minutes.
- In a small bowl, mix together all sauce ingredients (oyster sauce, Sichuan peppercorn, black pepper, Shaoxing wine, both soy sauces, sugar, and cornstarch). Set aside.
- Heat vegetable oil in a wok or large skillet over high heat. Cook half the marinated beef for 2-3 minutes until golden brown. Remove to a plate and repeat with remaining beef. Drain excess oil, leaving about 2 tablespoons in the wok.
- Reduce heat to medium-high. Add minced garlic to the wok and cook for 30 seconds until fragrant. Add onion and bell pepper pieces and stir-fry for about a minute.
- Return the beef to the wok and add the prepared black pepper sauce. Toss everything together until well combined and the sauce has thickened. For extra flavor, drizzle with a little additional sesame oil.
- Serve immediately over steamed rice.
Tips & Variations
- For extra-tender beef, slice it while still partially frozen and always cut against the grain.
- Adjust the black pepper to your preference – 2 tablespoons gives a bold kick, but you can use less for a milder flavor.
- Try adding broccoli, snow peas, or mushrooms for different vegetable options.
- No flank steak? Sirloin, ribeye, or even chuck steak (sliced thinly) work well too.
- For a spicier version, add sliced fresh chili peppers or a teaspoon of chili flakes.
- Make the sauce ahead of time and store in the refrigerator for up to 3 days for even quicker prep.
Serving Suggestions
Serve this aromatic Black Pepper Beef over steamed jasmine rice to soak up all that delicious sauce. For a lower-carb option, cauliflower rice or a bed of stir-fried cabbage works beautifully.
Complete your meal with a simple side of steamed bok choy drizzled with sesame oil, or a refreshing cucumber salad dressed with rice vinegar to balance the rich, peppery flavors of the main dish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The beef is done when it reaches an internal temperature of 145°F (63°C) for medium-rare.
- For best results, use freshly ground black pepper rather than pre-ground for maximum flavor.
- Allow your wok or pan to get very hot before adding the beef to achieve a good sear without overcooking.
FAQs
Can I make this dish ahead of time?
Yes! You can prepare the sauce and slice all vegetables and beef up to 24 hours in advance. Store separately in the refrigerator and stir-fry just before serving.
Is there a substitute for oyster sauce?
If you don’t have oyster sauce, you can use hoisin sauce with a splash of Worcestershire sauce, or simply increase the soy sauce by 1 tablespoon and add 1/2 teaspoon of sugar.
How can I make this recipe gluten-free?
Use tamari instead of soy sauce and check that your oyster sauce is gluten-free (or use a gluten-free substitute as mentioned above).
Why is my sauce too thin?
Make sure to let the sauce simmer until it thickens. If it’s still too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the sauce.
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