Black Pepper Beef Stir‑Fry is a fast, flavorful dish that brings restaurant-style flair right to your kitchen. This Black Pepper Beef Stir‑Fry is the perfect midweek dinner solution—just 10 minutes of prep, powerful flavors, and tender, juicy steak strips coated in a rich, peppery sauce. The dance of aromatic ginger, sesame, and oyster notes around hearty beef and crisp veggies makes every bite unforgettable. Whether you’re cooking for one or feeding a crowd, this dish delivers big flavor with minimal fuss.
Why You’ll Love This Recipe
This Black Pepper Beef Stir‑Fry thrills with its bold peppery punch, rich umami from oyster sauce, and perfect textural contrast between tender steak and crisp vegetables. Ready in under 20 minutes, it’s incredibly satisfying yet simple. It’s one of those recipes that tastes fancy while feeling totally doable—especially when you crave something quick, savory, and comforting.
Ingredients
Here’s your ingredient breakdown, rewritten for clarity:
For the Marinade
- 350 g flank or skirt steak (about 12 oz), thinly sliced across the grain
- 1 tsp cornstarch
- 1 tsp Shaoxing rice wine
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 1 tsp julienned fresh ginger
For the Sauce
- 3 TB oyster sauce
- 1 tsp light soy sauce
- 1 tsp freshly ground black pepper (plus more for garnish, if desired)
- A pinch of salt
- ¼ tsp sugar
- 1 tsp cornstarch mixed with 3 TB water (slurry)
Vegetables & Cooking Oil
- 2 TB cooking oil (vegetable, canola, or other high-heat oil)
- 1 onion, julienned
- ½ red bell pepper, julienned
Step‑by‑Step: How to Make Black Pepper Beef Stir‑Fry
- Marinate the beef
- Slice the steak thinly against the grain and toss with cornstarch, Shaoxing wine, light soy sauce, sesame oil, and julienned ginger. Allow it to sit for around 10 minutes so the flavors can penetrate and the meat becomes more tender.
- Prepare the sauce
- Whisk together oyster sauce, soy sauce, ground black pepper, a pinch of salt, sugar, and set aside. Also mix the cornstarch and water to make your slurry.
- Stir-fry the beef
- Heat 2 tablespoons of oil in a wok or large frying pan over high heat. Add marinated beef and sear briefly until browned on the outside but still a bit pink inside—this helps keep it juicy. Remove beef and drain on a plate.
- Cook the vegetables
- In the same pan, add the julienned onion and red bell pepper to the remaining oil. Sauté for about a minute, just until the vegetables start to soften and release their aroma.
- Finish the dish
- Return the beef to the wok. Stir-fry another 1–2 minutes until it’s cooked through. Add the sauce mixture and toss everything together until the ingredients are evenly coated and the sauce slightly thickens.
- Season (optional)
- For extra kick, sprinkle on more freshly ground black pepper. Serve piping hot with steamed rice.
Helpful Tips
- Cut across the grain: Slicing perpendicular to the muscle fibers results in more tender, easier-to-chew meat.
- High heat is your friend: Cooking quickly at high temperature helps the beef brown without overcooking.
- Rest time matters: Letting the beef marinate—even just 10 minutes—makes a world of difference in flavor and texture.
- Customize your crust: If you’d like a spicier hit, use a coarser black pepper or a peppercorn grinder.
- Prevent clumping: Toss the beef well in cornstarch alone before adding wet marinade ingredients to avoid lump formation.
Substitutions And Variations
- Beef alternatives: Try tri-tip or sirloin if flank/skirt aren’t available, but marinate slightly longer for tenderness.
- Vegetable swaps: Bell pepper and onion are classics—feel free to add sliced mushrooms, snap peas, or bok choy for variety.
- Sauce tweaks: Use dark soy sauce for deeper color and flavour. You can also add a splash of hoisin or chili garlic sauce for an extra flavor dimension.
- Vegetarian twist: Substitute seitan or extra-firm tofu (pressed and patted dry) in place of beef, adjusting cooking time accordingly.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container and refrigerate. Use within 3 days, reheating gently over medium heat to preserve texture.
- Freezer: While not ideal due to sauce texture, you can freeze for up to 1 month. Thaw overnight in the fridge before reheating, and stir in a little water or broth if the sauce thickens too much.
Nutritional Information
Per serving estimates:
- Calories: 440 kcal
- Carbohydrates: 13 g
- Protein: 40 g
- Fat: 25 g (Saturated: 5 g; Polyunsat.: 10 g; Monounsat.: 7 g; Trans: 1 g)
- Cholesterol: 105 mg
- Sodium: 1191 mg
- Potassium: 785 mg
- Fiber: 2 g
- Sugar: 4 g
- Vitamin A: 938 IU
- Vitamin C: 42 mg
- Calcium: 67 mg
- Iron: 3 mg
These numbers are estimates—exact values may vary by ingredient brand and portion sizes. Feel free to use your favorite nutrition calculator for more precise tracking.
Serving Suggestions
- Steamed jasmine or basmati rice: Classic pairing that lets the saucy beef shine.
- Fried rice or noodles: Stir leftover beef into day-old fried rice or tossed with noodles for a quick repurpose.
- Simple side dishes: A quick Asian cucumber salad, blanched broccoli, or steamed green beans make a bright, fresh accompaniment.
- Garnishes: Sprinkle with chopped scallions or toasted sesame seeds for added texture and flair.
Frequently Asked Questions About Black Pepper Beef Stir‑Fry
Q: Can I use a different cut of beef?
A: Yes—while flank or skirt steak offer the best texture for quick stir-fries, you can substitute sirloin, tri-tip, or even an inexpensive braising cut. If using a tougher cut, tenderize it beforehand by sprinkling sliced beef with ½ tsp baking soda, letting it sit for at least 30 minutes, then rinsing it thoroughly in a mixture of approximately 500 ml of water with 4 teaspoons of vinegar, and rinsing again under cold running water before thoroughly draining. Then proceed with the marinade.
Q: How can I adjust the spiciness?
A: Increase the heat by adding more freshly ground black pepper or a pinch of white pepper for sharper piquancy. For even more heat, stir in a dash of chili garlic sauce, Sriracha, or freshly minced chili when cooking the vegetables or in the sauce mix.
Q: Will this work with chicken or pork?
A: Definitely! Use thinly sliced chicken breast/thigh or pork loin—marinate as you would the beef. Watch cooking time (about 5–7 minutes on high heat should do it). The sauce and technique remain the same, and the flavor profile works wonderfully across these proteins.
Conclusion
Thank you for choosing this Black Pepper Beef Stir‑Fry recipe—I hope you feel the love and ease it brings in every savory bite. It always warms my heart to cook something comforting yet bold in flavor, and this dish never fails to deliver. Fast, flavorful, and fuss-free, it’s become a go-to favorite in my kitchen, and I trust it will become one in yours, too. Wishing you a joyful cooking adventure, mouthwatering meals, and a warm sense of belonging in our shared, food-loving community. Enjoy every bite—happy cooking!
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Black Pepper Beef Stir‑Fry
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
Black Pepper Beef Stir-Fry is a quick and savory dish made with thinly sliced beef, fresh vegetables, and a bold black pepper sauce. Perfect for busy weeknights, it’s full of rich flavor, simple ingredients, and comes together in under 20 minutes.
Ingredients
For the Marinade
350g flank or skirt steak, thinly sliced against the grain
1 tsp cornstarch
1 tsp Shaoxing rice wine
1 tsp light soy sauce
1 tsp sesame oil
1 tsp fresh ginger, julienned
For the Sauce
3 tbsp oyster sauce
1 tsp light soy sauce
1 tsp freshly ground black pepper
¼ tsp sugar
1 pinch salt
1 tsp cornstarch + 3 tbsp water (slurry)
Other
2 tbsp cooking oil
1 onion, julienned
½ red bell pepper, julienned
Instructions
- Marinate the beef
- Slice the steak thinly against the grain and toss with cornstarch, Shaoxing wine, light soy sauce, sesame oil, and julienned ginger. Allow it to sit for around 10 minutes so the flavors can penetrate and the meat becomes more tender.
- Prepare the sauce
- Whisk together oyster sauce, soy sauce, ground black pepper, a pinch of salt, sugar, and set aside. Also mix the cornstarch and water to make your slurry.
- Stir-fry the beef
- Heat 2 tablespoons of oil in a wok or large frying pan over high heat. Add marinated beef and sear briefly until browned on the outside but still a bit pink inside—this helps keep it juicy. Remove beef and drain on a plate.
- Cook the vegetables
- In the same pan, add the julienned onion and red bell pepper to the remaining oil. Sauté for about a minute, just until the vegetables start to soften and release their aroma.
- Finish the dish
- Return the beef to the wok. Stir-fry another 1–2 minutes until it’s cooked through. Add the sauce mixture and toss everything together until the ingredients are evenly coated and the sauce slightly thickens.
- Season (optional)
- For extra kick, sprinkle on more freshly ground black pepper. Serve piping hot with steamed rice.
Notes
Slice beef against the grain for tenderness.
Flank or skirt steak is ideal, but sirloin or tri-tip also work.
Add more black pepper or chili sauce for extra heat.
Use a water-vinegar rinse if using tougher cuts of beef.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 plate
- Calories: 440 kcal
- Sugar: 4 g
- Carbohydrates: 13 g
- Protein: 40 g