Black Pepper Beef, Mushroom & Green Bean Stir-Fry

Black pepper beef, mushroom & green bean stir-fry is one of my favorite quick and flavorful meals. Tender strips of beef are cooked with earthy mushrooms and crisp green beans, all tossed in a bold, peppery sauce that clings to every bite. It’s a weeknight-friendly dish that brings together savory, slightly spicy flavors with satisfying textures.

Why You’ll Love This Recipe

I love how fast this stir-fry comes together—less than 30 minutes from start to finish. The black pepper sauce is rich, slightly spicy, and totally addictive. The mushrooms soak up the sauce beautifully, the green beans add a fresh snap, and the beef stays tender and juicy. It’s better than takeout, and I can easily customize it to fit whatever I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the stir-fry:

• Flank steak or sirloin, thinly sliced against the grain

• Green beans, trimmed

• Mushrooms (button or cremini), sliced

• Garlic, minced

• Ginger, minced

• Oil for stir-frying (vegetable or sesame)

For the black pepper sauce:

• Soy sauce

• Oyster sauce

• Water or beef broth

• Cornstarch (for thickening)

• Brown sugar or honey

• Freshly cracked black pepper (the star of the show)

• Rice vinegar or Shaoxing wine (optional for depth)

Directions

1. I mix the sauce ingredients in a bowl—soy sauce, oyster sauce, broth, cornstarch, sugar, and lots of freshly ground black pepper.

2. I heat oil in a large wok or skillet over high heat, then quickly sear the beef until browned. I remove it and set aside.

3. In the same pan, I add more oil and stir-fry the green beans for 3–4 minutes until just tender, then toss in the mushrooms and cook until browned.

4. I add the garlic and ginger, stirring for another minute until fragrant.

5. I return the beef to the pan, pour in the sauce, and stir everything together until the sauce thickens and coats the ingredients.

6. I serve hot over rice or noodles, with extra cracked black pepper on top if I’m feeling bold.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prep and 10–12 minutes to cook, so I usually have it ready in under 30 minutes.

Variations

Sometimes I swap green beans for snap peas or broccoli. I’ve also made it with chicken or tofu instead of beef, using the same bold sauce. If I want it spicier, I add sliced chili or a dash of chili oil. For a lower-sodium version, I use low-sodium soy sauce and skip the oyster sauce.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave or re-warm it in a skillet with a splash of water or broth to loosen the sauce. It reheats well and tastes just as good the next day.

FAQs

What’s the best cut of beef for stir-fry?

I like flank steak or sirloin—something tender that slices thinly and cooks fast. I always slice against the grain for the best texture.

Can I make this dish vegetarian?

Yes, I use tofu or tempeh and double the mushrooms for a satisfying meatless option. I also replace oyster sauce with a vegetarian stir-fry sauce.

How do I keep the beef tender?

I don’t overcook it. A quick sear over high heat is all it needs. If I want extra tenderness, I marinate it briefly with a bit of cornstarch and soy sauce before cooking.

Can I use frozen green beans?

Yes, I’ve used frozen green beans in a pinch. I thaw them first and cook just until heated through to keep them from getting soggy.

Is this dish spicy?

It’s mildly spicy from the black pepper. I can always adjust the heat by using more or less, or adding chili flakes for extra kick.

Conclusion

Black pepper beef, mushroom & green bean stir-fry is a bold, satisfying meal that comes together fast with big flavor and minimal fuss. I love the balance of savory, spicy, and umami-rich sauce with crisp veggies and tender beef. It’s perfect for busy weeknights or anytime I want something hearty, homemade, and full of punch.

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