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Prep 15 minutesmins
Cook 10 minutesmins
Total 25 minutesmins
Tender beef tossed in an aromatic black pepper sauce with crisp bell peppers and onions for the ultimate comforting meal. This easy black pepper beef can be yours in under 25 minutes!
Black pepper beef is one of our favorite Chinese recipes to make at home. The tender flank steak is marinated and then tossed with bell peppers, onions, and the most irresistible black pepper sauce.
This black pepper beef recipe is incredibly easy, taking less than 25 minutes to make using just one pan. Plus, it’s much healthier and more satisfying than your local takeout spot!
Black pepper beef is a Chinese stir-fry dish that is made with thinly sliced flank steak, bell peppers, onions, and an aromatic black pepper sauce. The sauce is made with oyster sauce, light soy sauce, dark soy sauce, and beef broth. The beef is tenderized using baking soda and cornstarch to create a soft, velvety texture in every bite.
This beef in black pepper sauce is a popular dish originating from Hong Kong, served at many Chinese restaurants. It is typically served for lunch or dinner alongside other Chinese takeout favorites, such as Chinese chicken and broccoli or honey sesame chicken.
Ingredients
You can find all the ingredients for this black pepper beef recipe at your local Asian grocery store. Full measurements and links to the ingredients I used are listed in the recipe card below.
Beef
Flank Steak: Flank steak is a lean and flavorful cut of beef. It is marinated using a Chinese velveting technique to make it ultra-tender. Flank steak is also used in other Chinese recipes such as beef and broccoli, Mongolian beef, or beef with black bean sauce.
Baking soda and cornstarch: coats and tenderizes the beef for a “velvet” texture.
Black Pepper: to season the beef with a first layer of pepper.
Shaoxing wine: tenderizes and enhances the flavor of the beef with a rich sherry flavor.
Light Soy Sauce: marinates the beef with a savory layer.
Black Pepper Beef Sauce
Black Pepper: is the star ingredient. You can add more black pepper to taste at the end.
Oyster Sauce: adds a briny umami flavor that is slightly sweet and perfect for this pepper sauce.
Light Soy Sauce: adds a light salty, umami flavor.
Dark Soy Sauce: a thicker, darker soy sauce that is sweeter and is key for the dark brown coloring.
Shaoxing Wine: or Chinese rice cooking wine that adds complex, lightly sweet and caramel notes.
Granulated Sugar: sweetens the sauce and balances the savory flavors.
Beef Broth: adds a richer beef flavor to the pepper sauce.
Cornstarch: to thicken the black pepper beef sauce.
Stir Fry
Yellow Onion, garlic and ginger: are the main fragrant aromatic ingredients.
Red and Green bell pepper: adds great texture, crunch and flavor to the pepper beef stir fry it is also used in sweet and sour chicken!
Sesame Oil: adds a nutty finish.
Substitutions and Additions
Substitutions
Beef: skirt steak, rib eye, sirloin, are other options.
Shaoxing wine alternatives: dry sherry, mirrin, sake or more broth.
Soy sauce alternatives: coconut aminos or tamari.
Stock: instead of beef stock, chicken, vegetable stock, or water are good alternatives.
Additions
Vegetables: snow peas, broccoli, mushrooms, carrots or baby carrots are good options for more vegetables.
Here are the step-by-step instructions for how to make this black pepper beef recipe.
In a medium mixing bowl, mix the beef, baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce by hand until combined. Marinate for at least 15 minutes.
In a small mixing bowl, mix the black pepper, oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, sugar, beef broth, cornstarch, and water.
Bring cooking oil to a wok or large skillet on medium-high heat until hot. Spread the marinated beef onto a single layer and cook for 30 seconds on each side until seared and browned. Remove and set aside.
Add to the skillet on medium-high heat. Add the garlic and ginger and saute for 30 seconds. Then add the onion, red bell peppers, and green bell peppers, and sauté for 2 minutes. Lastly, add the beef and stir-fry sauce back in. Toss together for 2 minutes. Turn off the heat, add the sesame oil, and combine.
Serve the pepper beef stir fry with steamed rice and enjoy!
Expert Tips
Slightly freeze the beef before slicing. Slightly freeze the beef for 30 minutes to 1 hour to make it easier to slice thinly.
Slice the steak against the grain. Lay the steak flat on a cutting board and notice the muscle fiber lines going in one direction. That is the grain. Cut perpendicular across the grain to those lines in about 1/4 inch thick strips or less.
Marinate the beef for at least 15 minutes. For the best flavor, marinate the beef for a minimum of 15 minutes up to a maximum of 24 hours.
Make sure the wok is hot before adding the beef. To create a beautiful sear on the beef, ensure the wok is hot and lay the beef in a single, even layer.
Mise en place. When you begin cooking, the process will be very quick. Have all the ingredients measured and prepped beside your cooking station.
Storage Instructions
This black pepper beef recipe is best served immediately. But, you can store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat: Heat one tablespoon of oil in your wok over medium heat and toss until warm. Alternatively, you can reheat it in the microwave, covered, until warm.
Freeze: you can freeze the cooled black peppercorn beef a freezer safe container in the freezer for up to 3 months. Defrost in the refrigerator overnight before reheating.
Pairing Suggestions
This black pepper beef recipe can be served for lunch or dinner with a bowl of white rice, but can be paired with the following suggestions below.
Flank steak is the best option for this black pepper beef recipe. You can also use skirt steak, sirloin steak or flat iron steak.
How is the beef so tender?
“Velveting meat” is a Chinese cooking technique that is used in Chinese restaurants. The velveting process is when you marinate raw beef in cornstarch and/or baking soda to give it a soft, velvety texture.
Can I use a different protein?
Yes! You can use chicken, pork, shrimp, or tofu instead of beef.
Is black pepper beef spicy?
This black pepper beef recipe is not spicy. I use a small amount of pepper in the marinade and the black pepper sauce. However, you can always make it less spicy by removing it from the marinade or using less in the sauce. Or you can increase the heat by adding more black pepper at the end to adjust.
Tender beef tossed in an aromatic black pepper sauce with crisp bell peppers and onions for the ultimate comforting meal. This easy black pepper beef can be yours in under 25 minutes!
Marinate the beef. In a medium mixing bowl, add the beef, baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Mix by hand until combined and thoroughly coated. Set aside to marinate for 15 minutes.
Mix the sauce. In a small mixing bowl, add the black pepper, oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, sugar, beef broth, cornstarch, and water. Mix until combined. Set aside.
Cook the beef. Bring one tablespoon of cooking oil to a wok or large skillet on medium-high heat until hot. Working in batches to prevent overcrowding, spread the marinated beef onto a single layer and cook for 30 seconds on each side until seared and browned. Remove from the wok and set it aside.
Stir fry everything together. Add one tablespoon of cooking oil to the skillet on medium-high heat. Once the pan is hot, add the minced garlic and ginger. Saute for 30 seconds or until fragrant. Then add the onion, red and green bell peppers, and saute for 2 minutes. Lastly, add the beef and stir-fry sauce. Toss together for 2 minutes or until the sauce has reduced, thickens, and evenly coats the beef. Once everything is mixed, turn off the heat, add the sesame oil, and toss to combine.
Serve. Serve immediately with steamed rice and enjoy!
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