Looking for a quick, flavorful dinner that’ll satisfy your Chinese takeout cravings? This Black Pepper Beef Stir-Fry is my go-to recipe when I want something delicious without the hassle. What makes this dish special is the perfect balance between tender beef strips and the bold kick of freshly ground black pepper, all wrapped up in a savory sauce that clings to every bite.
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 2 tablespoons freshly ground black pepper
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 3 cloves garlic, minced
- 1 inch ginger, finely grated
- 1 onion, sliced
- 2 bell peppers, cut into strips
- 2 tablespoons vegetable oil
- Salt to taste
Instructions
- Combine sliced beef with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and cornstarch in a bowl. Let marinate for 15 minutes while preparing other ingredients.
- Heat 1 tablespoon oil in a large wok or skillet over high heat until smoking. Add marinated beef in a single layer and sear for 2-3 minutes until browned. Remove and set aside.
- In the same pan, add remaining oil. Stir-fry garlic and ginger for 30 seconds until fragrant.
- Add onions and bell peppers, stir-frying for 2-3 minutes until vegetables are crisp-tender.
- Return beef to the pan. Add remaining soy sauce, oyster sauce, and black pepper. Stir-fry for another 1-2 minutes until everything is well combined and heated through.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Recipe Notes
- For the most tender results, freeze the beef for 30 minutes before slicing – this makes it easier to cut ultra-thin pieces.
- Don’t overcrowd the pan when cooking the beef. Work in batches if necessary to ensure proper searing.
- Freshly ground black pepper makes a huge difference in flavor compared to pre-ground pepper.
- Feel free to adjust the black pepper amount to your heat preference. Start with less and add more to taste.
- Serve immediately over steamed rice or noodles while the sauce is hot and the vegetables are still crisp.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat to maintain the vegetables’ texture.
Black Pepper Beef Stir-Fry
A quick, flavorful dinner that'll satisfy your Chinese takeout cravings. This Black Pepper Beef Stir-Fry features tender beef strips and a bold kick of freshly ground black pepper, all wrapped up in a savory sauce.
Ingredients
- 1 lb flank steak thinly sliced against the grain
- 2 tablespoons freshly ground black pepper
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 3 cloves garlic minced
- 1 inch ginger finely grated
- 1 onion sliced
- 2 bell peppers cut into strips
- 2 tablespoons vegetable oil
- Salt to taste
Instructions
- Combine sliced beef with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and cornstarch in a bowl. Let marinate for 15 minutes while preparing other ingredients.
- Heat 1 tablespoon oil in a large wok or skillet over high heat until smoking. Add marinated beef in a single layer and sear for 2-3 minutes until browned. Remove and set aside.
- In the same pan, add remaining oil. Stir-fry garlic and ginger for 30 seconds until fragrant.
- Add onions and bell peppers, stir-frying for 2-3 minutes until vegetables are crisp-tender.
- Return beef to the pan. Add remaining soy sauce, oyster sauce, and black pepper. Stir-fry for another 1-2 minutes until everything is well combined and heated through.
