Black Pepper Beef Recipe

Why You’ll Love This Recipe

This recipe is a delightful balance of heat, savory richness, and texture. The black pepper sauce adds a mild heat, providing a distinct and warming flavor without the overpowering intensity of chili peppers. The tender steak and crisp vegetables combine beautifully to create a dish that's both comforting and sophisticated. Whether served with fluffy rice or egg fried rice, this meal is sure to impress.

Ingredients

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

• 2 teaspoon freshly ground black pepper

• ¼ teaspoon salt

• 4 tablespoon sunflower oil

• 1 teaspoon 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 tablespoon cornflour (cornstarch)

• 2 tablespoon dark soy sauce

• 2 tablespoon oyster sauce

• 1 tablespoon Chinese rice wine (or replace with dry sherry)

• 120 ml (½ cup) beef stock

• 2 cloves garlic peeled and minced

• 1 teaspoon minced ginger

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Toss the steak slices with 1 teaspoon of black pepper and salt.

2. Heat 3 tablespoon of sunflower oil and sesame oil in a wok (or large frying pan) over high heat until hot, then add the steak.

3. Stir-fry the steak until browned on both sides, then transfer it to a bowl.

4. In the same pan, add the remaining oil and sauté the onions, green pepper, and red pepper until tender.

5. Stir in the garlic and ginger, and cook for another 1-2 minutes until fragrant.

6. In a small bowl, mix the cornflour, soy sauce, oyster sauce, rice wine, and beef stock to create the sauce.

7. Add the sauce to the wok, bring it to a boil, and allow it to thicken slightly.

8. Return the steak to the pan, stirring to coat it in the sauce. Cook for an additional 1-2 minutes to ensure the steak is heated through.

9. Serve the black pepper beef over rice.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Variations

• Vegetarian Option: Replace the steak with tofu or tempeh for a plant-based version of this dish.

• Extra Heat: Add more freshly ground black pepper or a pinch of chili flakes to increase the heat.

• Different Vegetables: Try adding mushrooms, carrots, or broccoli to the stir-fry for extra flavor and nutrients.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.

• Reheating: Reheat the black pepper beef in a pan over medium heat, adding a splash of water or beef stock to loosen the sauce. You can also reheat it in the microwave in short bursts, stirring in between.

FAQs

1. Can I use a different type of steak for this recipe?

Yes, you can use other tender cuts like rib-eye or flank steak, but sirloin is preferred for its tenderness and flavor.

2. Can I make this recipe spicier?

Yes, you can add extra black pepper or chili flakes to increase the spice level to your liking.

3. Can I use a different type of oil for stir-frying?

You can use vegetable oil instead of sunflower oil, though sesame oil adds a nice nutty flavor to the dish.

4. Is this dish gluten-free?

If you use gluten-free soy sauce and check that the oyster sauce is gluten-free, this dish can be made gluten-free.

5. Can I use frozen beef for this recipe?

It’s best to use fresh beef for optimal texture, but if using frozen, make sure to thaw it fully before slicing.

6. Can I use a wok to make this recipe?

Yes, a wok is ideal for stir-frying because of its high heat and even cooking. A large frying pan works as well.

7. How can I make the sauce thinner?

If you prefer a thinner sauce, add a splash of water or extra beef stock to adjust the consistency.

8. Can I prepare this dish in advance?

While stir-fries are best fresh, you can prep the ingredients (slice the beef and chop the vegetables) ahead of time for faster cooking.

9. Can I use a different type of vinegar if I don’t have rice wine?

You can substitute rice wine with dry sherry or a mild white vinegar, but it may alter the flavor slightly.

10. Can I serve this with noodles instead of rice?

Yes, this black pepper beef would pair beautifully with noodles, such as egg noodles or even udon.

Conclusion

Black pepper beef is a simple yet flavorful dish that’s perfect for a quick weeknight meal. The tender steak, savory sauce, and colorful vegetables create a delicious stir-fry that's sure to become a family favorite. With options for variations and easy storage, it's a versatile recipe that can be tailored to suit your tastes.

Print

Black Pepper Beef Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Black Pepper Beef stir-fry recipe features tender steak in a rich, peppery sauce with vibrant vegetables. Ready in 30 minutes, it’s a quick yet luxurious dish that’s perfect for busy nights. Enjoy this flavor-packed meal with rice or noodles, and customize it to suit your spice preferences!

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian, Chinese
• Diet: Gluten Free

Ingredients

450 g (1 lb) thin steak (sirloin recommended), sliced against the grain

2 tsp freshly ground black pepper

¼ tsp salt

4 tbsp sunflower oil

1 tsp sesame oil

2 medium-sized onions, peeled and sliced 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 dry sherry)

120 ml (½ cup) beef stock

2 cloves garlic, minced

1 tsp minced ginger

Cook Mode Prevent your screen from going dark

Instructions

1. Toss the steak slices with 1 teaspoon of black pepper and salt.

2. Heat 3 tablespoon of sunflower oil and sesame oil in a wok (or large frying pan) over high heat until hot. Add the steak and stir-fry until browned on both sides. Transfer to a bowl.

3. In the same pan, add the remaining oil. Sauté the onions, green bell pepper, and red bell pepper until tender.

4. Stir in the garlic and ginger, and cook for 1-2 minutes until fragrant.

5. In a small bowl, mix the cornflour, soy sauce, oyster sauce, rice wine, and beef stock to make the sauce.

6. Add the sauce to the wok and bring it to a boil. Allow it to thicken slightly.

7. Return the steak to the pan and stir to coat it in the sauce. Cook for an additional 1-2 minutes to ensure the steak is heated through.

8. Serve over rice.

Notes

• For extra heat, add more black pepper or chili flakes.

• To make the dish vegetarian, replace steak with tofu or tempeh.

• Can be served with rice or noodles.

• Gluten-free options: Use gluten-free soy sauce and verify the oyster sauce is gluten-free.