Black Pepper Beef Stir-Fry

Bold, saucy, and loaded with sizzle—this black pepper beef stir-fry is your new weeknight obsession.

A Satisfyingly Savory Stir-Fry with Aromatic Pepper and Tender Steak

Few things hit the dinner table with the same punchy flavor and sizzling appeal as a hot wok full of stir-fried beef and vegetables bathed in a glossy black pepper sauce. Black Pepper Beef Stir-Fry is a Chinese restaurant classic that’s as delicious as it is fast to make at home. It’s a quick-cooking dish that delivers on all fronts: bold flavor, satisfying texture, vibrant vegetables, and a deep, aromatic pepper kick that doesn’t overwhelm the palate.

In this article, we’ll walk you through everything you need to know to prepare the ultimate homemade version of this takeout favorite. From prepping ingredients and understanding the cooking stages to mastering the sauce, we’ll help you get dinner on the table in just 30 minutes.

 Ingredients (US Measurements)

Before diving into the preparation, gather your ingredients. Here’s what you’ll need:

For the Beef:

• 1 lb thinly sliced sirloin steak

• 2 tsp freshly ground black pepper (divided use)

• ¼ tsp salt

• 2 tbsp cornstarch

For Stir-Frying:

• 4 tbsp sunflower oil (divided use)

• 1 tsp sesame oil

Vegetables:

• 2 medium onions, thickly sliced

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

For the Sauce:

• 2 tbsp dark soy sauce

• 2 tbsp oyster sauce

• 1 tbsp Chinese rice wine (Shaoxing wine) or dry sherry

• ½ cup beef stock

• 2 cloves garlic, minced

• 1 tsp minced fresh ginger

 Preparation Time & Calories

• Preparation Time: 15 minutes

• Cooking Time: 15 minutes

• Total Time: 30 minutes

• Calories: ~400 kcal per serving

• Servings: 4

 How to Prepare the Recipe (Step-by-Step Guide)

Stage 1: Preparing the Beef

1. Slice the Steak:
   Begin with high-quality sirloin steak. Slice it thinly against the grain. This ensures the meat remains tender after stir-frying.

2. Season the Meat:
   Toss the steak with 1 tsp of freshly ground black pepper, ¼ tsp salt, and 2 tbsp cornstarch. The cornstarch helps the steak get that glossy, lightly crispy sear in the wok.

3. Rest the Meat:
   Let the seasoned beef sit for 10–15 minutes. This allows the cornstarch to adhere and tenderize the meat slightly.

Stage 2: Stir-Frying the Steak

4. Heat the Oil:
   Add 3 tbsp sunflower oil and 1 tsp sesame oil to a hot wok over high heat. Wait until the oil is shimmering and lightly smoking.

5. Sear the Steak:
   Add the steak in batches (if needed) to prevent crowding the pan. Sear for 2–3 minutes, turning only once to get a good char. Remove the beef and set it aside on a plate.

Stage 3: Cooking the Vegetables

6. Add Remaining Oil:
   Return the wok to high heat and add the remaining 1 tbsp sunflower oil.

7. Stir-Fry Onions and Peppers:
   Toss in the thick-sliced onions, green bell pepper, and red bell pepper. Stir-fry for 3–4 minutes, just until they begin to soften. You want a little crunch to remain for texture.

Stage 4: Creating the Sauce

8. Mix Sauce Ingredients:
   In a small bowl, whisk together:

   • 2 tbsp dark soy sauce

   • 2 tbsp oyster sauce

   • 1 tbsp rice wine or dry sherry

   • ½ cup beef stock

   • Remaining 1 tsp ground black pepper

9. Add Aromatics:
   Push the veggies to the sides of the wok. Add the minced garlic and ginger to the center. Stir for about 30 seconds until fragrant.

10. Add Sauce to Wok:
    Pour in the sauce mixture and bring it to a gentle boil. Let it simmer for 1–2 minutes until slightly thickened.

Stage 5: Final Assembly

11. Return the Beef:
    Add the cooked beef back into the wok. Stir everything together to coat the steak in the thickened sauce.

12. Final Toss:
    Cook for another 1–2 minutes to fully heat the beef and ensure every piece is glossy and coated.

Stage 6: Serve

13. Plate and Serve:
    Serve hot over steamed white rice, jasmine rice, or noodles. Garnish with a few extra grinds of black pepper or chopped scallions if desired.

 Serving Suggestions

• With Rice: Classic steamed rice is ideal, but you can try brown rice or even cauliflower rice.

• With Noodles: Stir-fried noodles, vermicelli, or even plain ramen make an excellent pairing.

• Add a Side: Pair with a side of steamed bok choy, egg rolls, or sesame cucumber salad for a full meal.

 Expert Tips for Perfect Stir-Fry

1. Use High Heat

A key to wok-style cooking is intense heat. It ensures quick cooking and that signature charred flavor.

2. Don’t Overcrowd the Wok

Cook the beef in two batches if needed to avoid steaming the meat. You want a nice sear, not a stew.

3. Slice the Beef Thinly

The thinner your steak slices, the more tender your final dish will be. Always cut against the grain.

4. Control the Sauce Thickness

If your sauce gets too thick, add a tablespoon or two of beef stock or water to loosen it. Too thin? Let it boil a bit longer before adding back the beef.

5. Customize the Heat

You can use coarsely cracked peppercorns for extra punch or mix in a dash of chili oil for added heat.

6. Vegetable Add-ins

Add mushrooms, baby corn, or snow peas if you want to stretch the meal or increase your veggie intake.

 Why You’ll Love This Recipe

Black Pepper Beef Stir-Fry is more than just a quick meal—it’s a celebration of bold, balanced flavor. The pepper hits your palate with a spark, while the oyster and soy sauces bring depth and umami. The onions and peppers lend sweetness and texture, and the perfectly seared beef is juicy and tender.

It’s an ideal weeknight dinner because:

• It’s ready in 30 minutes.

• It uses pantry staples.

• It’s endlessly customizable.

• It tastes even better than takeout.

Frequently Asked Questions (FAQ)

Can I use a different cut of beef?

Yes. Flank steak, skirt steak, or ribeye can work well too—just make sure to slice thinly against the grain.

Is there a substitute for oyster sauce?

You can use hoisin sauce for sweetness or mushroom stir-fry sauce for a vegetarian option.

Can this be made ahead?

Stir-fries are best fresh, but you can prep the sauce and slice the beef in advance. Store separately and cook when ready.

How can I make it gluten-free?

Use tamari in place of soy sauce and check that your oyster sauce and stock are certified gluten-free.

 Nutritional Breakdown (per serving)

• Calories: ~400 kcal

• Protein: 28–32g

• Carbohydrates: 14–18g

• Fat: 24g

• Sodium: ~900mg (varies with soy sauce)

• Fiber: 2g

 Final Thoughts

Whether you’re new to stir-frying or a seasoned home cook, this Black Pepper Beef Stir-Fry brings restaurant-level flavor to your kitchen without hassle. It’s the kind of recipe that earns its way into your regular dinner rotation and impresses every time.

Make it your own, add your favorite vegetables, or crank up the pepper for an extra kick. No matter how you spin it, this dish delivers.