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Black Pepper Beef dish with colorful peppers and glass of water
Chef Alex

Black Pepper Beef Recipe for Quick and Flavorful Dinners

This Black Pepper Beef recipe delivers a quick, easy, and spicy beef stir fry packed with savory flavors, perfect for weeknight dinners that impress without the fuss.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb beef (sirloin or ribeye), sliced thinly
  • 2 tbsp oil, for frying
  • 1 bell pepper, cut into chunks
  • 1/2 onion, cut into chunks
  • 4 garlic cloves, minced
  • 1.5 tsp ginger, minced
  • 1 tsp sesame oil
  • Marinade:
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tbsp cornstarch
  • 1 tbsp neutral oil
  • 1/2 tsp baking soda
  • 1/4 tsp freshly-ground black pepper
  • Black Pepper Sauce:
  • 1/2 cup unsalted beef stock
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Shaoxing wine
  • 2 tsp sugar
  • 2 tsp freshly-ground black pepper
  • 2 tsp cornstarch
  • 1 tsp dark soy sauce
  • 1/4 tsp chicken powder

Method
 

  1. 1. In a bowl, combine soy sauce, Shaoxing wine, cornstarch, neutral oil, baking soda, and black pepper to make the marinade. Add beef slices and marinate for 15 minutes. 2. Mix all the Black Pepper Sauce ingredients in a small bowl and set aside. 3. Heat 2 tbsp oil in a wok or large pan over medium-high heat. Add marinated beef and stir fry until browned and just cooked through, about 3-4 minutes. Remove beef and set aside. 4. In the same pan, add garlic and ginger; stir fry for 30 seconds until fragrant. 5. Add onion and bell pepper chunks; stir fry for 2-3 minutes until slightly tender but still crisp. 6. Return beef to the wok, add sesame oil, then pour in the Black Pepper Sauce. Stir well to coat everything evenly. 7. Cook for another 2 minutes until sauce thickens and beef is well coated. 8. Serve hot with steamed rice or noodles.

Notes

For extra heat, add chili flakes or fresh sliced chili to the stir fry. Make sure to slice the beef thinly for tender texture. Leftovers keep well refrigerated for up to 2 days.