If you’re searching for a quick, show-stopping dinner, let me introduce you to Black Pepper Beef! This dish is a total flavor bomb—tender strips of steak sizzled up with crunchy peppers and onions in a glossy, peppery sauce you’ll find yourself craving on weeknights and special occasions alike. Trust me, after one mouthful, you’ll see why this is a classic favorite in my kitchen!
Why You’ll Love This Recipe
- Irresistibly Bold Flavors: The black pepper sauce is deeply savory with just the right amount of heat—it wakes up your taste buds in the best way.
- Quick & Effortless: With speedy prep and a 15-minute cook time, Black Pepper Beef is your go-to for flavorful weeknight dinners or last-minute crowd-pleasers.
- Tender, Restaurant-Quality Steak: Slicing the beef against the grain and using a sizzling hot wok guarantees melt-in-your-mouth texture every single time.
- Customizable & Colorful: Packed with vivid bell peppers and onions, it’s super easy to swap in your favorite veggies or adjust the spice level just the way you like it.
Ingredients You’ll Need
One of the best things about Black Pepper Beef is how it transforms simple ingredients into something extraordinary. Each element serves a purpose—from the fresh produce to the punchy sauce—so you get layers of texture, color, and flavor in every bite.
- Steak (sirloin works wonders): Thinly sliced, it cooks fast and stays beautifully tender—choose sirloin or any quick-cooking cut.
- Freshly Ground Black Pepper: The star of the show! Grinding it fresh gives the dish its signature fragrant heat.
- Salt: Just a little to enhance every other flavor in the wok.
- Sunflower Oil & Sesame Oil: Sunflower oil keeps things light, while sesame oil brings a lovely nutty depth.
- Onions: Cut thick so they keep some bite and sweetness.
- Green & Red Bell Peppers: These add crunch and gorgeous color—plus they soak up the pepper sauce brilliantly.
- Cornflour (cornstarch): This is your secret weapon for that glossy, restaurant-style sauce.
- Dark Soy Sauce: Rich and inky, it gives the dish its signature savory color and backbone.
- Oyster Sauce: Deep umami, a hint of sweetness—absolutely essential for authenticity.
- Chinese Rice Wine (or dry sherry): Adds a delicate fragrance and rounds out the savory elements.
- Beef Stock: Adds savoriness and a luscious body to the sauce.
- Garlic & Ginger: The aromatic duo that brings a fresh zing to everything.
- Boiled Rice (for serving): Soaking up all that beautiful sauce—plain rice is classic, but use your favorite base.
Variations
One of my favorite things about Black Pepper Beef is how adaptable it is. Whether you’re working with what’s in the fridge, switching up proteins, or tweaking the spice level, this recipe plays well with all sorts of substitutions and additions!
- Swap the Beef: Thin strips of chicken or pork work just as beautifully for a different take. Just monitor the cook times for each protein!
- Add More Veggies: Toss in carrots, snow peas, beansprouts, or shredded cabbage for extra crunch and color.
- Make It Spicier: For serious heat lovers, add a chopped red chili or a pinch of chili flakes to the sauce.
- Gluten-Free Option: Use tamari instead of soy sauce and double-check your oyster sauce to keep things gluten-free.
How to Make Black Pepper Beef
Step 1: Prep the Steak
Toss your thinly sliced steak with a teaspoon of black pepper and a pinch of salt. This not only begins the flavor infusion but also helps tenderize the beef—if possible, let it sit while you prep the rest so those bold pepper notes really settle in.
Step 2: Sear the Beef
Heat most of the sunflower oil with the sesame oil in a wok over high heat. When shimmering, quickly fry the beef slices for just 2-3 minutes, tossing so they brown and stay lovely and tender. As soon as they’re browned, spoon the steak out and set aside—leaving any tasty oil in the wok for the veggies to come.
Step 3: Stir-Fry the Veggies
Add that last splash of sunflower oil to the wok, followed by the thick-sliced onions and bell peppers. Stir fry for 3-4 minutes until they start to soften but are still vibrant—don’t overcook or you’ll lose that irresistible crunch.
Step 4: Mix the Sauce
While the veggies are cooking, combine the cornflour, soy sauce, oyster sauce, rice wine, beef stock, and the rest of your black pepper in a small jug or bowl. Stir until smooth—this magic mixture will transform your stir-fry in seconds.
Step 5: Bring It All Together
Add the garlic and ginger to the wok and let them cook for a minute to become fragrant. Pour in your pre-mixed sauce and stir until it simmers and thickens. If things look too sticky, add a splash of water. Return the steak to the pan, stir to coat, and let everything bubble together for 2 more minutes so the flavors meld.
Step 6: Serve & Enjoy
Your Black Pepper Beef is ready! Spoon it over steaming hot boiled rice and drizzle with any extra sauce from the wok—get ready for serious dinnertime applause.
Pro Tips for Making Black Pepper Beef
- The Slicing Secret: Slice the steak thinly against the grain—this step makes all the difference for ultimate tenderness, even with leaner cuts.
- Wok Heat Matters: Make sure your wok is ripping hot before adding beef. This gives you the gorgeous sear and prevents soggy steak.
- Mix the Sauce in Advance: Having the sauce ready to pour saves precious seconds and means the veggies and meat won’t overcook while you fumble with bottles.
- Stir, Don’t Overcrowd: If you’re scaling up, fry the steak in batches—crowding the pan will cause it to steam and become chewy instead of beautifully browned.
How to Serve Black Pepper Beef
Garnishes
A sprinkle of sliced green onions or a handful of toasted sesame seeds brings fresh color and a nutty crunch—my favorite finishing touch! If you love heat, add some extra cracked black pepper on top, or even a few thinly sliced red chilies for drama and zing.
Side Dishes
Nothing beats pairing Black Pepper Beef with fluffy white rice—it’s classic for a reason, soaking up every drop of that delicious sauce. For more variety, serve with fried rice, garlicky Asian greens, or even simply steamed broccoli for an extra veggie boost.
Creative Ways to Present
Try piling the beef onto a vibrant platter lined with lettuce leaves for a fun, hands-on dinner. Or, tuck the sizzling steak and veggies into warm wraps or bao buns for a wildly delicious twist everyone will love. Dinner parties, lunchboxes, or cozy nights in—this dish presents beautifully every time.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), cool the Black Pepper Beef as quickly as possible, transfer to an airtight container, and refrigerate for up to a day. The flavors actually deepen overnight, but keep in mind the veggies might soften a tad more.
Freezing
While Black Pepper Beef technically freezes, the veggies can lose their crispness after thawing. If freezing, use sirloin steak (it reheats best) and don’t overcook the peppers. Defrost overnight in the fridge before gently reheating.
Reheating
Let leftovers come to room temperature for 30 minutes, then warm gently in a hot wok or skillet—add a splash of water or beef stock to revive that luscious sauce and stir often so everything heats evenly without drying out.
FAQs
-
What kind of steak is best for Black Pepper Beef?
Sirloin is my favorite because it’s tender, quick-cooking, and holds up beautifully to the high heat. Flank or skirt steak also works well—as long as you slice thinly against the grain.
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Can I use ground black pepper instead of freshly ground?
You can, but for the boldest and brightest peppery flavor, freshly cracked black pepper is best. The aroma and taste simply can’t be beat!
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Is there a substitute for oyster sauce?
If you’re avoiding shellfish or don’t have oyster sauce, try vegetarian mushroom stir-fry sauce or hoisin sauce. The flavor will be a little different but still delicious.
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How do I double this recipe for a bigger crowd?
You can easily double all ingredients—just be sure to sear the beef in two batches so it browns properly rather than steams. Make the sauce in one jug, then assemble as directed.
Final Thoughts
I can’t wait for you to share the joy of Black Pepper Beef at your table! It’s one of those dishes you’ll want to make again and again—so easy, endlessly customizable, and absolutely bursting with flavor. Let me know how you make it your own!
Print
Black Pepper Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
This Black Pepper Beef recipe is a quick and flavorful stir-fry dish that combines tender slices of beef with colorful bell peppers in a savory black pepper sauce. It’s easy to make and perfect for a delicious weeknight dinner.
Ingredients
Black Pepper Steak:
- 450 g (1 lb) thin steak sliced thinly, against the grain (I use sirloin)
- 2 tsp freshly ground black pepper
- 1/4 tsp salt
- 4 tbsp sunflower oil
- 1 tsp sesame oil
- 2 medium-sized onions, peeled and chopped into thick slices
- 1 green bell pepper, deseeded and sliced
- 1 red bell pepper, deseeded and sliced
- 2 tbsp cornflour (cornstarch)
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Chinese rice wine (or replace with dry sherry)
- 120 ml (1/2 cup) beef stock
- 2 cloves garlic, peeled and minced
- 1 tsp minced ginger
To Serve:
- Boiled rice
Instructions
- Toss the steak slices with 1 tsp of the black pepper and the salt. Heat 3 tbsp of the sunflower oil and the sesame oil in a wok (or large frying pan) over a high heat until hot, then add the steak. Fry the steak for 2-3 minutes, moving it around the wok so it doesn’t stick together, until browned. Spoon out the steak into a bowl, leaving any oil behind in the wok. Turn down the heat to medium.
- Add the remaining 1 tbsp of sunflower oil to the wok. Add in the sliced onions and sliced peppers. Stir fry the vegetables for 3-4 minutes until starting to soften.
- Whilst the vegetables are cooking, take a small jug and add the cornflour, dark soy sauce, oyster sauce, Chinese rice wine, beef stock and the remaining 1 tsp of black pepper. Stir together to combine then put to one side.
- Coming back to the wok, add the garlic and minced ginger to the vegetables. Cook for 1 minute, stirring often. Add in the sauce we mixed in the jug to the wok and stir together. Let it come to a gentle simmer. If it looks too thick you can add in a splash of water. Add the steak back to the wok and stir through to coat in the sauce. Cook for a further 2 minutes to heat the steak back through.
- Serve the black pepper beef over boiled rice.
Notes
- This recipe tastes best when cooked and eaten right away, but you can make it ahead if you prefer. If you do, I would definitely recommend you use sirloin, as it stands up better to the reheating process, whilst still being tender. The vegetables will be softer upon reheating.
- To make ahead, make the black pepper beef stir fry, quickly cool, cover and refrigerate for up to a day. Remove from the fridge 30 minutes before you want to reheat it to take the chill off it, then reheat over a medium-high heat in a wok. Stir often to prevent it sticking and add in a good splash of water or beef stock to help loosen up the sauce. Cook for about 5-6 minutes, until piping hot throughout.
- Ingredient swaps: Swap out the beef for thin strips of pork or chicken. Add in other quick-cook vegetables like thin strips of carrot, sugarsnap peas (snow peas), beansprouts (mung bean sprouts), and thinly shredded cabbage.
- How to scale up and scale down this recipe: You can double or halve the recipe, sticking to the same ingredient ratios. If you’re doubling the recipe, it’s likely you’ll have to cook the steak in two batches to prevent it from becoming chewy.
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 4g
- Sodium: 840mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
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