If you’re craving a dish that bursts with bold flavors, vibrant colors, and a fantastic mix of textures, then this Black Pepper Beef Stir-Fry Recipe is about to become your new weeknight hero. Tender strips of sirloin steak are perfectly seasoned with freshly ground black pepper and quickly seared to lock in juicy goodness. Tossed with crisp bell peppers and onions, all coated in a luscious sauce made from dark soy, oyster sauce, and a hint of Chinese rice wine, this stir-fry balances savory, spicy, and slightly sweet notes that will have everyone reaching for seconds. Plus, it comes together in just 30 minutes, making it ideal for busy evenings when you want something delicious but don’t want to spend hours in the kitchen.
Ingredients You’ll Need
The beauty of this Black Pepper Beef Stir-Fry Recipe is in the simplicity and thoughtfulness behind each ingredient. Every component plays a crucial role in achieving that perfect harmony of taste and texture, from the tender beef to the crunchy vegetables and the savory sauce that ties it all together.
- 450 g thin steak: Sirloin works best—slice thinly against the grain for maximum tenderness.
- 2 tsp freshly ground black pepper: Essential for that signature peppery kick that defines this recipe.
- ¼ tsp salt: Enhances natural flavors without overwhelming the dish.
- 4 tbsp sunflower oil: A neutral oil ideal for high-heat stir-frying.
- 1 tsp sesame oil: Adds a subtle nutty aroma and flavor for depth.
- 2 medium-sized onions: Thickly sliced for a sweet, tender bite in contrast to the beef.
- 1 green bell pepper: Deseeded and sliced for bright color and crispness.
- 1 red bell pepper: Adds a juicy sweetness and vibrant red hue.
- 2 tbsp cornflour (cornstarch): Key to thickening the sauce beautifully.
- 2 tbsp dark soy sauce: Provides rich umami and color.
- 2 tbsp oyster sauce: Contributes savory sweetness and complexity.
- 1 tbsp Chinese rice wine (or dry sherry): Enhances aroma and tenderizes the meat.
- 120 ml beef stock: Brings moisture and deep beefy flavor to the sauce.
- 2 cloves garlic: Minced for fragrant punch.
- 1 tsp minced ginger: Adds warmth and a fresh zing.
- Boiled rice: The perfect base to soak up all the delicious sauce.
How to Make Black Pepper Beef Stir-Fry Recipe
Step 1: Prepare the Steak
Start by tossing your thinly sliced sirloin with 1 teaspoon of freshly ground black pepper and a pinch of salt. This early seasoning sets the stage for the steak’s rich flavor, ensuring every bite is peppery and perfectly seasoned.
Step 2: Heat the Oils
In a wok or a large frying pan, combine 3 tablespoons of sunflower oil with the sesame oil and heat over high heat until just about to smoke. This intense heat is crucial for a quick sear that locks in juices and gives the beef that wonderful caramelized crust.
Step 3: Cook the Steak
Add the steak slices to the hot oils and stir-fry for 2 to 3 minutes, constantly stirring to avoid sticking and to cook evenly. When browned, remove the beef from the pan and set it aside. This short cooking time keeps the meat tender and juicy.
Step 4: Cook the Vegetables
Add the remaining tablespoon of sunflower oil to the pan, then toss in the sliced onions and bell peppers. Stir-fry for 3 to 4 minutes until they begin to soften but still retain some crunch and bright color.
Step 5: Mix the Sauce
In a small jug, whisk together cornflour, dark soy sauce, oyster sauce, rice wine, beef stock, and the remaining teaspoon of black pepper. This combination creates a rich, flavorful sauce that thickens beautifully as it cooks.
Step 6: Cook Aromatics
To the veggies in the wok, add minced garlic and ginger. Cook while stirring for about a minute until aromatic—this adds layers of flavor that elevate the dish from simple to spectacular.
Step 7: Add the Sauce
Pour your prepared sauce into the wok with the vegetables and bring it to a gentle simmer. Cook until slightly thickened, adding a splash of water if it becomes too thick. This silky sauce clings to every bite.
Step 8: Combine Steak and Sauce
Return the cooked steak slices to the wok, stirring well to coat everything evenly in the luscious sauce. Cook for another two minutes just to heat the beef through, and you’re ready to serve.
How to Serve Black Pepper Beef Stir-Fry Recipe
Garnishes
Brighten up the dish with fresh garnishes like chopped spring onions or a sprinkle of toasted sesame seeds. These add both visual appeal and an extra pop of flavor and texture to your Black Pepper Beef Stir-Fry Recipe.
Side Dishes
Serve the stir-fry over steaming hot boiled rice to soak up all the delicious sauce. For a fresh, crunchy contrast, a side of lightly steamed broccoli or snow peas work beautifully alongside the main dish.
Creative Ways to Present
If you want to impress guests, consider serving the stir-fry in individual lettuce cups or over crispy fried noodles for an added textural twist. For a family-style meal, place it in a large colorful bowl and let everyone dig in together, sharing the vibrant flavors.
Make Ahead and Storage
Storing Leftovers
Leftovers from this Black Pepper Beef Stir-Fry Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to cool it down before refrigerating to maintain the best texture and flavor.
Freezing
You can freeze leftovers by placing them in a freezer-safe container or bag. They will keep well for up to 2 months. Thaw overnight in the fridge before reheating to preserve the delicate texture of the beef and vegetables.
Reheating
To reheat, gently warm the beef stir-fry in a wok or frying pan over medium heat, stirring occasionally. Adding a splash of water or beef stock helps to loosen the sauce and prevent drying out, making it taste just as fresh as when first cooked.
FAQs
Can I use a different cut of beef in the Black Pepper Beef Stir-Fry Recipe?
Absolutely! While sirloin is preferred for its tenderness, flank steak or ribeye sliced thinly against the grain can also work well, just be mindful of cooking times to avoid toughness.
Is it possible to make this recipe gluten-free?
Yes, substitute the dark soy sauce and oyster sauce with gluten-free versions, and check that your cornflour is pure. This simple swap keeps the flavors authentic while accommodating gluten sensitivities.
Can I prepare this recipe without Chinese rice wine?
If you don’t have Chinese rice wine, dry sherry is a great substitute. Alternatively, a splash of apple cider vinegar or mirin can add similar acidity and sweetness, though the flavor profile may vary slightly.
What if I want my stir-fry spicier?
To kick up the heat, add some sliced fresh chili peppers when cooking the vegetables or sprinkle in chili flakes along with the black pepper. It’s an easy way to customize the spice level to your taste.
How do I prevent the beef from sticking to the pan?
Ensuring your wok or pan is very hot before adding the beef, and using enough oil, helps prevent sticking. Stirring constantly and not overcrowding the pan are key tips for that perfect sear and easy cooking.
Final Thoughts
This Black Pepper Beef Stir-Fry Recipe is one of those meals you’ll be excited to come home to because it’s fast, flavorful, and wonderfully satisfying. Whether you’re cooking for family, friends, or just treating yourself, this dish hits all the marks—bold peppery goodness, tender beef, and vibrant veggies in a savory sauce that will have everyone licking their plates clean. Give it a try and enjoy the delicious flavors of a restaurant-quality stir-fry made right in your own kitchen!
Print
Black Pepper Beef Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Chinese
Description
This Black Pepper Beef recipe is a quick and flavorful stir-fry featuring tender thinly sliced sirloin steak cooked with fragrant black pepper and a mix of vibrant bell peppers and onions. Enhanced by a savory sauce made from oyster and soy sauces, garlic, ginger, and Chinese rice wine, it delivers a deliciously balanced Asian-inspired dish perfect for a satisfying weeknight meal.
Ingredients
Beef and Marinade
- 450 g (1 lb) thin steak, sliced thinly against the grain (sirloin recommended)
- 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
- 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
Instructions
- Prepare the steak: Toss the sliced sirloin with 1 teaspoon of the freshly ground black pepper and ¼ teaspoon salt until the meat is evenly coated. This helps to season the beef and tenderize it slightly before cooking.
- Heat the oils: In a wok or large frying pan, heat 3 tablespoons of sunflower oil together with 1 teaspoon of sesame oil over high heat until the oil is nearly smoking. The high heat is essential for a good sear and to achieve stir-fry texture.
- Cook the steak: Add the seasoned steak slices to the hot oil and fry for 2 to 3 minutes while stirring constantly to prevent the meat from sticking. Cook until the meat is browned but not fully cooked through, then remove from the pan and set aside to rest.
- Cook the vegetables: Add the remaining 1 tablespoon of sunflower oil to the wok. Stir-fry the sliced onions, green, and red bell peppers for 3 to 4 minutes until they begin to soften but retain some crunch.
- Mix the sauce: In a small jug or bowl, combine 2 tablespoons cornflour, 2 tablespoons dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Chinese rice wine, 120 ml beef stock, and the remaining 1 teaspoon of black pepper. Stir the mixture well so the cornflour is fully dissolved and the sauce is smooth.
- Cook aromatics: Add the minced garlic and ginger to the vegetables in the wok. Stir-fry for 1 minute until fragrant but not burnt, to release their flavors into the dish.
- Add the sauce: Pour the prepared sauce into the wok with the vegetables. Stir to combine and bring the mixture to a gentle simmer. Cook until the sauce thickens slightly, adding a splash of water if necessary to adjust consistency.
- Combine steak and sauce: Return the cooked steak slices to the wok. Stir well to coat the beef evenly with the sauce. Continue cooking for an additional 2 minutes until the steak is heated through and the flavors meld together.
- Serve: Serve the black pepper beef immediately over hot boiled rice to soak up the delicious sauce and complete this hearty meal.
Notes
- For best results, slice the beef thinly against the grain to ensure tenderness.
- You can substitute rice wine with dry sherry or omit if unavailable, though it adds authenticity to the flavor.
- Adjust the amount of black pepper to taste for a milder or more intense peppery kick.
- Use fresh ground black pepper for the most vibrant aroma and flavor.
- If you prefer a gluten-free version, use gluten-free soy and oyster sauces.
