Ah, Black Pepper Beef—a classic stir-fry with tender beef, crisp vegetables, and a bold, peppery sauce. Here’s a step-by-step recipe for a restaurant-style version you can make at home:
Ingredients
For the Beef Marinade:
- 1 lb (450g) beef flank steak or sirloin, thinly sliced against the grain
- 1 tsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil (optional)
For the Stir-Fry:
- 2–3 tbsp vegetable oil
- 1 large onion, sliced
- 1 bell pepper (red or green), sliced
- 2–3 cloves garlic, minced
- 1–2 tsp freshly cracked black pepper (adjust to taste)
- 2–3 green onions, chopped
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- ½ tsp black pepper (freshly ground for best flavor)
- ½ cup beef broth or water
- 1 tsp cornstarch (to thicken)
Instructions
- Marinate the Beef:
- In a bowl, mix beef slices with soy sauce, cornstarch, and sesame oil.
- Let sit 10–15 minutes (or up to 30 minutes for more flavor).
- Prepare the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, sugar, black pepper, beef broth, and cornstarch. Set aside.
- Cook the Beef:
- Heat 1–2 tbsp oil in a large skillet or wok over high heat.
- Add beef in batches so it sears properly, cooking 2–3 minutes until browned. Remove and set aside.
- Cook the Vegetables:
- Add remaining oil if needed. Sauté onions, bell peppers, and garlic 2–3 minutes until slightly softened but still crisp.
- Combine Everything:
- Return beef to the skillet.
- Pour in the sauce, stirring quickly. Cook 1–2 minutes until sauce thickens and coats the beef.
- Add green onions and extra black pepper to taste.
- Serve:
- Serve hot over steamed rice or noodles.
💡 Tips:
- Slice beef thinly against the grain for tenderness.
- Freshly cracked black pepper makes a huge difference—it’s more aromatic and bold than pre-ground.
- You can add mushrooms, broccoli, or snap peas for extra veggies.
If you want, I can also give a quick 15-minute stir-fry version that’s perfect for a fast weeknight dinner.
Do you want me to do that?
