Black Pepper Beef Stir-Fry is a bold, savory dish that I love for its quick cooking time and rich, peppery flavor. Tender strips of beef are tossed in a glossy, umami-packed sauce with lots of freshly cracked black pepper, crisp bell peppers, and onions. It’s the perfect balance of spice, texture, and simplicity—all made in under 30 minutes.
Why You’ll Love This Recipe
I love this stir-fry because it delivers maximum flavor with minimal effort. The beef cooks quickly and stays tender, and the sauce is irresistibly savory with just the right amount of heat from the black pepper. It’s fast enough for a weeknight dinner, and it tastes just like something I’d get at a good Chinese restaurant—only homemade and even better.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Flank steak or sirloin, thinly sliced against the grain
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Cornstarch
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Soy sauce
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Oyster sauce
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Hoisin sauce (optional)
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Garlic, minced
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Freshly ground black pepper
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Sugar
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Onion, sliced
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Bell peppers (red and green), sliced
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Vegetable oil
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Sesame oil (optional, for finishing)
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Cooked rice (for serving)
directions
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I start by tossing the thinly sliced beef with soy sauce, cornstarch, and a little oil, then let it marinate for 10–15 minutes while I prep the vegetables and sauce.
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I mix the sauce ingredients in a bowl—oyster sauce, hoisin (if using), more soy sauce, sugar, lots of cracked black pepper, and a splash of water.
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I heat a wok or large skillet over high heat with vegetable oil, then sear the beef in batches until browned but not overcooked. I remove it and set aside.
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In the same pan, I stir-fry the onions and bell peppers for 2–3 minutes until just tender.
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I return the beef to the pan, add the garlic, and pour in the sauce. I toss everything together and cook for another 2 minutes until the sauce thickens and coats the beef.
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I finish with a drizzle of sesame oil and serve hot over rice.
Servings and timing
This recipe serves 4 and takes about 25 minutes total—10 minutes of prep and 15 minutes to cook.
Variations
Sometimes I add broccoli, snap peas, or mushrooms for variety. If I want it extra spicy, I add sliced chili or a bit of chili paste to the sauce. I also swap the beef for chicken or tofu depending on what I have on hand—it works great either way.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat with a splash of water or broth to keep it saucy. It also reheats well in the microwave for a quick lunch.
FAQs
What cut of beef works best for stir-fry?
I usually go with flank steak or sirloin—they’re tender when sliced thinly against the grain and cook fast.
Can I make this ahead of time?
Yes, I prep the beef and sauce ahead so I can stir-fry everything fresh in under 10 minutes when ready to eat.
Is this dish very spicy?
It has a kick from the black pepper, but it’s not hot-spicy. I can adjust the pepper to my taste.
Can I use ground beef?
Yes, I’ve made a quick version using ground beef—it’s different in texture but still really tasty with the same sauce.
What should I serve this with?
I usually go with steamed jasmine rice, but noodles or even lettuce wraps are great options too.
Conclusion
Black Pepper Beef Stir-Fry is one of those dishes that never fails to impress with its bold flavor and quick prep. It’s the kind of meal I turn to when I want something fast, filling, and loaded with savory, peppery goodness. With tender beef, colorful veggies, and a glossy, spicy sauce, it’s a complete and satisfying dinner I can make anytime.
Print
Black Pepper Beef Stir-Fry
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Halal
Description
Black Pepper Beef Stir-Fry is a quick, savory dish featuring tender beef, bell peppers, and onions tossed in a bold, peppery sauce. It’s full of umami flavor and perfect for a speedy homemade dinner.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce (for marinating)
- 1 tablespoon vegetable oil (for marinating)
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce (optional)
- 1 tablespoon soy sauce (for sauce)
- 1 teaspoon sugar
- 1 1/2 teaspoons freshly ground black pepper (or to taste)
- 2 tablespoons water
- 3 cloves garlic, minced
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons vegetable oil (for cooking)
- 1 teaspoon sesame oil (optional, for finishing)
- Cooked rice, for serving
Instructions
- Toss beef with 2 tablespoons soy sauce, cornstarch, and 1 tablespoon oil. Let marinate for 10–15 minutes.
- In a bowl, mix oyster sauce, hoisin sauce (if using), 1 tablespoon soy sauce, sugar, black pepper, and water.
- Heat a wok or large skillet over high heat with 2 tablespoons oil. Sear beef in batches until browned, then remove and set aside.
- Stir-fry onions and bell peppers for 2–3 minutes until just tender.
- Add garlic and return beef to the pan. Pour in the sauce and toss everything together.
- Cook for another 2 minutes until the sauce thickens and coats the beef.
- Drizzle with sesame oil and serve hot over rice.
Notes
- Add broccoli, mushrooms, or snap peas for extra variety.
- Swap beef for chicken or tofu for a different protein.
- Use ground beef for a quick alternative with the same flavors.
- Adjust black pepper to taste if you prefer it milder or spicier.
- Reheat with a splash of broth or water to keep the sauce smooth.
Nutrition
- Serving Size: 1 plate with rice
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
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