Black Pepper Beef Stir-Fry Recipe

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If you crave a dish that’s bursting with bold, savory flavors and a perfect touch of spice, this Black Pepper Beef Stir-Fry Recipe is going to become your new go-to. Packed with tender strips of steak coated in freshly ground black pepper and tossed with crisp, colorful bell peppers and onions, this stir-fry is a delicious celebration of textures and tastes. Every bite delivers that signature black pepper punch that wakes up your palate while the savory sauce brings everything together in a mouthwatering harmony. It’s straightforward to make yet full of personality, perfect for busy weeknights or impressing friends with an easy but impressive meal.

Ingredients You’ll Need

This Black Pepper Beef Stir-Fry Recipe shines because of its simple yet essential ingredients. Each plays a crucial role in building layers of flavor, from the tender beef to the vibrant peppers, aromatic garlic and ginger, and that unmistakable peppery kick. Whether it’s the rich umami depth of oyster sauce or the subtle fragrance of sesame oil, everything works together perfectly.

• 450 g (1 lb) thin steak sliced thinly, against the grain: Sirloin is ideal for tenderness and quick cooking.
• 2 tsp freshly ground black pepper: Gives the stir-fry its bold, peppery character; freshly ground is best for aromatic freshness.
• ¼ tsp salt: Enhances all the flavors without overwhelming.
• 4 tbsp sunflower oil: A neutral oil with a high smoke point perfect for searing the beef and stir-frying the veggies.
• 1 tsp sesame oil: Adds a lovely toasted aroma that complements the beef and sauce beautifully.
• 2 medium-sized onions peeled and chopped into thick slices: Their natural sweetness balances the pepper’s heat.
• 1 green bell pepper deseeded and sliced: Adds a crisp texture and fresh color contrast.
• 1 red bell pepper deseeded and sliced: Brings sweetness and vibrant color to the dish.
• 2 tbsp cornflour (cornstarch): Key for thickening the sauce to the perfect glossy finish.
• 2 tbsp dark soy sauce: Gives salty, umami depth and rich color.
• 2 tbsp oyster sauce: Deepens the savory flavor with its slightly sweet, earthy notes.
• 1 tbsp Chinese rice wine (or dry sherry): Adds complexity and helps tenderize the beef.
• 120 ml (½ cup) beef stock: Provides moisture and meaty richness for the sauce.
• 2 cloves garlic peeled and minced: Infuses a warm, pungent aroma that brightens the dish.
• 1 tsp minced ginger: Adds fresh, zesty sharpness for balance.
• Boiled rice: The perfect fluffy base to soak up all that glorious sauce.

How to Make Black Pepper Beef Stir-Fry Recipe

Step 1: Prepare and Season the Steak

Start by slicing your steak thinly against the grain for tenderness. Then, toss those slices with 1 teaspoon of freshly ground black pepper and a pinch of salt until every piece is nicely coated. This simple seasoning ensures the beef shines on its own when it hits the hot pan.

Step 2: Heat the Oils in Your Pan

Grab a wok or a large frying pan and heat 3 tablespoons of sunflower oil along with the teaspoon of fragrant sesame oil until it’s nearly smoking hot. This high heat is what gives the beef those beautiful caramelized edges and locks in juiciness.

Step 3: Sear the Steak

Add the steaks in a single layer and stir constantly for 2 to 3 minutes to brown them evenly without overcooking. Once browned, remove the beef from the wok and set it aside so it can rest while you work on the veggies.

Step 4: Stir-Fry the Vegetables

Add the remaining tablespoon of sunflower oil to the wok, then toss in the thick slices of onion and strips of green and red bell peppers. Stir-fry for about 3 to 4 minutes until they start to soften but still hold some crunch — that contrast is what makes this dish sing.

Step 5: Prepare the Sauce

While the vegetables cook, mix your sauce ingredients in a small jug: cornflour, dark soy sauce, oyster sauce, Chinese rice wine, beef stock, and the remaining teaspoon of black pepper. Stir well so the cornflour dissolves and the sauce is smooth and ready to thicken the stir-fry.

Step 6: Add Garlic and Ginger to the Veggies

Throw in the minced garlic and ginger to the vegetables and cook for one more minute, stirring constantly — this quick step releases their aroma without overwhelming the dish.

Step 7: Finish Cooking the Sauce and Beef

Pour your prepared sauce into the wok and bring it to a gentle simmer. Cook until the sauce thickens slightly, adding a splash of water if you need to loosen it up a bit. Then, return the beef to the wok, stir so every piece is coated in that glorious sauce, and cook for another two minutes to heat everything through.

Step 8: Serve Over Hot Boiled Rice

Plate your Black Pepper Beef Stir-Fry immediately over fluffy boiled rice to soak up all those delicious flavors. The contrast of the tender black pepper crusted beef, the crisp vegetables, and the fragrant sauce over rice feels like a warm, satisfying hug on a plate.

How to Serve Black Pepper Beef Stir-Fry Recipe

Garnishes

Sprinkle freshly chopped spring onions or a few toasted sesame seeds on top to add a pop of freshness and crunch. A few extra twists of freshly ground black pepper can amp up the flavor if you like things spicier. These small touches turn a great dish into something memorable.

Side Dishes

This stir-fry shines best alongside simple boiled rice, which soaks up the sauce perfectly. If you want to add more greens, steamed bok choy or a light cucumber salad complement the bold beef beautifully without competing for attention.

Creative Ways to Present

For a fun twist, serve the Black Pepper Beef Stir-Fry Recipe inside lettuce cups to add a crisp texture and make it feel like a casual finger food. Or, for a family-style dinner, lay it out in a big bowl with colorful veggies on top — it’s as inviting to look at as it is to eat.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover Black Pepper Beef Stir-Fry in an airtight container in the fridge for up to 2 days. The flavors actually deepen overnight; just make sure to cool it first before sealing to keep it fresh.

Freezing

If you want to save it longer, freeze the stir-fry in portions for up to one month. To freeze, place in a freezer-safe container with a tight lid or heavy-duty zip-top bag. When ready, thaw in the fridge overnight before reheating.

Reheating

Reheat gently in a wok or frying pan over medium heat, adding a splash of water if needed to loosen the sauce. Microwave is fine for convenience, but stirring halfway through helps keep the beef tender and the sauce evenly heated.

FAQs

Can I use a different cut of beef for this stir-fry?

Absolutely! While sirloin is ideal for tender, quick cooking, flank or ribeye can also work well if sliced thinly against the grain. Just adjust cooking times to avoid toughness.

Is it okay to skip the oyster sauce?

Oyster sauce adds a unique umami richness to the dish, but you can substitute with hoisin sauce or a bit of mushroom soy sauce for a vegetarian-friendly option. Keep in mind the flavor profile will shift slightly.

How spicy is this dish?

This Black Pepper Beef Stir-Fry Recipe carries a warm peppery heat rather than intense spiciness. If you prefer more heat, try adding a pinch of chili flakes or sliced fresh chili when stir-frying the vegetables.

Can I prepare this recipe ahead of time?

You can slice and season the beef a few hours ahead, and even chop vegetables in advance. However, for best texture and flavor, cook everything just before serving.

What’s a good alternative to rice for serving?

Cauliflower rice or steamed noodles make great alternatives if you want a low-carb option or simply want to switch things up. Both soak up the sauce nicely and complement the savory beef.

Final Thoughts

This Black Pepper Beef Stir-Fry Recipe is a guaranteed crowd-pleaser that’s as fun to make as it is to eat. Its balance of bold pepper spice, tender beef, and vibrant veggies wrapped in a luscious sauce makes every bite a delight. I encourage you to try it soon — it might just become one of your favorite weeknight dinners or your secret weapon for effortless entertaining.

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Black Pepper Beef Stir-Fry Recipe

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3.9 from 90 reviews

• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Black Pepper Beef recipe features tender thinly sliced sirloin steak stir-fried with vibrant bell peppers and onions in a savory black pepper sauce. Quick to prepare and packed with bold flavors, this dish is perfect served over hot boiled rice for a satisfying meal in just 30 minutes.

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Ingredients

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Beef and Seasoning

• 450 g (1 lb) thinly sliced sirloin steak, against the grain
• 2 tsp freshly ground black pepper (divided)
• ¼ tsp salt

Oils

• 4 tbsp sunflower oil (divided)
• 1 tsp sesame oil

Vegetables

• 2 medium-sized onions, peeled and chopped into thick slices
• 1 green bell pepper, deseeded and sliced
• 1 red bell pepper, deseeded and sliced

Sauce Ingredients

• 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

Aromatics

• 2 cloves garlic, peeled and minced
• 1 tsp minced ginger

To Serve

• Boiled rice

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Instructions

1. Prepare the steak: Toss the thinly sliced sirloin steak with 1 teaspoon of freshly ground black pepper and ¼ teaspoon salt until the meat is evenly coated with the seasoning.
2. Heat the oils: In a wok or large frying pan, heat 3 tablespoons of sunflower oil along with 1 teaspoon of sesame oil over high heat until the oil is nearly smoking, indicating it’s hot enough for stir-frying.
3. Cook the steak: Add the seasoned steak slices to the hot oil and stir-fry for 2-3 minutes, constantly stirring to prevent them from sticking. Cook until the steak pieces are browned on all sides. Remove the cooked steak from the pan and set it aside.
4. Cook the vegetables: Add the remaining 1 tablespoon of sunflower oil to the wok. Add the sliced onions, green bell pepper, and red bell pepper. Stir-fry the vegetables for 3-4 minutes until they begin to soften but still maintain some crunch.
5. Mix the sauce: In a small jug, combine 2 tablespoons cornflour, 2 tablespoons dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Chinese rice wine (or dry sherry), 120 ml beef stock, and the remaining 1 teaspoon of freshly ground black pepper. Stir well to dissolve the cornflour and create a smooth sauce mixture.
6. Cook aromatics: Add the minced garlic and minced ginger to the vegetables in the wok. Stir-fry and cook for about 1 minute until fragrant, being careful not to burn the garlic.
7. Add the sauce: Pour the prepared sauce mixture into the wok with the vegetables. Bring it to a gentle simmer over medium heat, stirring frequently until the sauce thickens slightly. If the sauce becomes too thick, add a splash of water to adjust the consistency.
8. Combine steak and sauce: Return the cooked steak into the wok. Stir well to coat all the meat evenly with the sauce and vegetables. Continue cooking for an additional 2 minutes until the steak is heated through and the flavors meld together.
9. Serve: Serve the black pepper beef hot, spooned generously over bowls of freshly boiled rice for a delicious and hearty meal.

Notes

• For best results, slice the steak thinly against the grain to ensure tenderness.
• Adjust the amount of black pepper to increase or decrease spice according to personal preference.
• Use sunflower oil and sesame oil for authentic flavor and the right smoke point for high heat stir-frying.
• If Chinese rice wine is unavailable, dry sherry is a suitable substitute.
• Keep stirring during cooking to prevent burning and ensure even cooking.
• Leftover black pepper beef tastes great reheated and can be stored refrigerated for up to 2 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese