Black Pepper Beef

Make restaurant-style black pepper beef at home with this easy stir-fry recipe. Featuring tender slices of beef, bell peppers, and onions in a rich black pepper sauce, this quick Asian dinner is perfect for busy weeknights. Serve over rice for a flavorful meal ready in under 30 minutes.

A bold and savory stir-fry made with tender beef, colorful bell peppers, and a rich black pepper sauce—perfect served over steamed rice.

Ingredients

For the Black Pepper Beef:

• 450 g (1 lb) sirloin steak, thinly sliced against the grain
• 2 tsp freshly ground black pepper, divided
• ¼ tsp salt
• 4 tbsp sunflower oil, divided
• 1 tsp sesame oil
• 2 medium onions, peeled and sliced into thick wedges
• 1 green bell pepper, deseeded and sliced
• 1 red bell pepper, deseeded and sliced
• 2 cloves garlic, minced
• 1 tsp minced fresh ginger

For the Sauce:

• 2 tbsp cornflour (cornstarch)
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp Chinese rice wine (or dry sherry)
• 120 ml (½ cup) beef stock
• 1 tsp freshly ground black pepper

To Serve:

• Boiled rice

Instructions

1. Marinate the Beef:
   In a bowl, toss the sliced steak with 1 tsp of the ground black pepper and the salt. Set aside.
2. Sear the Beef:
   Heat 3 tbsp sunflower oil and the sesame oil in a large wok or skillet over high heat. When hot, add the beef and stir-fry for 2–3 minutes until browned. Transfer the beef to a bowl, leaving the oil behind.
3. Stir-Fry the Vegetables:
   Reduce the heat to medium. Add the remaining 1 tbsp sunflower oil to the wok. Add the onions and bell peppers. Stir-fry for 3–4 minutes until they begin to soften.
4. Mix the Sauce:
   While the vegetables are cooking, whisk together the cornflour, soy sauce, oyster sauce, rice wine, beef stock, and remaining 1 tsp of black pepper in a small jug or bowl. Set aside.
5. Add Aromatics:
   Add the minced garlic and ginger to the wok. Stir-fry for 1 minute until fragrant.
6. Combine Everything:
   Pour the sauce into the wok and stir well. Let it simmer gently. If the sauce becomes too thick, add a splash of water to loosen it.
7. Return the Beef:
   Add the cooked beef back into the wok and stir to coat it in the sauce. Cook for 2 more minutes to heat through.
8. Serve:
   Spoon the black pepper beef over steamed boiled rice and serve immediately.

Tips

• Slice the steak against the grain for maximum tenderness.
• Use a very hot wok to quickly sear the beef without overcooking it.
• Don’t overcrowd the pan; cook in batches if needed.

Variations and Substitutions

• Beef options: Ribeye or flank steak also work well.
• No oyster sauce? Substitute with hoisin sauce or more soy sauce (add a pinch of sugar).
• Vegetables: Add mushrooms, snow peas, or broccoli for variety.
• Gluten-free: Use tamari instead of soy sauce and ensure oyster sauce is gluten-free.

FAQs

Can I make this ahead of time?
Yes, it reheats well. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Is this dish spicy?
It has a mild kick from black pepper but isn’t hot. You can increase the pepper or add chili flakes for heat.

Can I freeze it?
Freezing is possible, though the peppers may lose their crisp texture. Best enjoyed fresh.

Serving Suggestions

• Serve over jasmine or basmati rice.
• Pair with stir-fried greens or steamed bok choy.
• Garnish with sliced spring onions or sesame seeds for extra flavor and presentation.

Why You’ll Love This Recipe

• Bold, peppery flavor with tender beef and crisp vegetables.
• Quick and easy—ready in under 30 minutes.
• Versatile and customizable to your taste.
• A delicious takeout-style dish made right at home.

Black Pepper Beef

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Ingredients

• For the Black Pepper Beef:

• 450 g (1 lb) sirloin steak, thinly sliced against the grain

• 2 tsp freshly ground black pepper, divided

• ¼ tsp salt

• 4 tbsp sunflower oil, divided

• 1 tsp sesame oil

• 2 medium onions, peeled and sliced into thick wedges

• 1 green bell pepper, deseeded and sliced

• 1 red bell pepper, deseeded and sliced

• 2 cloves garlic, minced

• 1 tsp minced fresh ginger

• For the Sauce:

• 2 tbsp cornflour (cornstarch)

• 2 tbsp dark soy sauce

• 2 tbsp oyster sauce

• 1 tbsp Chinese rice wine (or dry sherry)

• 120 ml (½ cup) beef stock

• 1 tsp freshly ground black pepper

• To Serve:

• Boiled rice

Directions

• Marinate the Beef:
• In a bowl, toss the sliced steak with 1 tsp of the ground black pepper and the salt. Set aside.
• Sear the Beef:
• Heat 3 tbsp sunflower oil and the sesame oil in a large wok or skillet over high heat. When hot, add the beef and stir-fry for 2–3 minutes until browned. Transfer the beef to a bowl, leaving the oil behind.
• Stir-Fry the Vegetables:
• Reduce the heat to medium. Add the remaining 1 tbsp sunflower oil to the wok. Add the onions and bell peppers. Stir-fry for 3–4 minutes until they begin to soften.
• Mix the Sauce:
• While the vegetables are cooking, whisk together the cornflour, soy sauce, oyster sauce, rice wine, beef stock, and remaining 1 tsp of black pepper in a small jug or bowl. Set aside.
• Add Aromatics:
• Add the minced garlic and ginger to the wok. Stir-fry for 1 minute until fragrant.
• Combine Everything:
• Pour the sauce into the wok and stir well. Let it simmer gently. If the sauce becomes too thick, add a splash of water to loosen it.
• Return the Beef:
• Add the cooked beef back into the wok and stir to coat it in the sauce. Cook for 2 more minutes to heat through.
• Serve:
• Spoon the black pepper beef over steamed boiled rice and serve immediately.