Name: Black Pepper Beef Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: Flank steak or sirloin, thinly sliced against the grain; Soy sauce; Oyster sauce; Dark soy sauce; Cornstarch; Garlic, minced; Onion, sliced; Bell peppers, sliced; Cracked black pepper (freshly ground preferred); Sugar; Sesame oil; Vegetable oil (for cooking); Green onions, for garnish (optional)

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Black Pepper Beef Stir-Fry is a bold, savory dish that comes together quickly and packs a flavorful punch. I love how the tender strips of beef are coated in a glossy, peppery sauce and stir-fried with crisp vegetables. It’s the perfect meal when I want something satisfying but don’t have much time to cook.

Why You’ll Love This Recipe

I love how this dish brings restaurant-style flavor right into my kitchen with minimal effort. The black pepper sauce is sharp, rich, and slightly sweet, balancing beautifully with the beef and veggies. It’s fast, customizable, and perfect for busy weeknights when I still want something fresh and homemade.

Ingredients

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

Flank steak or sirloin, thinly sliced against the grain
Soy sauce
Oyster sauce
Dark soy sauce (for color and depth)
Cornstarch
Garlic, minced
Onion, sliced
Bell peppers, sliced
Cracked black pepper (freshly ground for best flavor)
Sugar
Sesame oil
Vegetable oil for cooking
Green onions, for garnish (optional)

Directions

I start by tossing the thinly sliced beef in a mix of soy sauce, cornstarch, and a little oil, then let it marinate while I prep the vegetables.
I heat oil in a wok or large skillet over high heat and sear the beef quickly until browned, then I remove it and set it aside.
In the same pan, I add garlic, onion, and bell peppers, stir-frying for a couple of minutes until just tender.
I return the beef to the pan and pour in the sauce made from oyster sauce, dark soy sauce, sugar, sesame oil, and lots of cracked black pepper.
I stir everything together over high heat until the sauce thickens and coats the beef and veggies.
I garnish with green onions and serve it hot over rice or noodles.

Servings and timing

This recipe serves 4 and takes about 25 minutes total—10 minutes to prep and 15 minutes to cook.

Variations

Sometimes I add sliced mushrooms or snap peas for more variety. I’ve also made this with chicken or tofu for a lighter option. When I want it extra spicy, I toss in a few slices of fresh chili or a dash of chili oil. For a low-carb version, I serve it over cauliflower rice or in lettuce cups.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I stir-fry them in a hot pan or microwave gently, adding a splash of water or broth to loosen the sauce if needed.

FAQs

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

I usually go with flank steak or sirloin because they’re tender and easy to slice thin. I always slice against the grain for the best texture.

Can I use ground black pepper instead of freshly cracked?

Yes, but I find freshly cracked black pepper gives the dish its signature bold flavor. I use a coarse grind for the best result.

Is this dish very spicy?

It’s more peppery than spicy. The black pepper adds heat, but it’s not overwhelming. I can always add chili if I want more kick.

Can I make this ahead?

Yes, I sometimes marinate the beef and prep the sauce in advance. Stir-frying is so quick that everything comes together in minutes when I’m ready.

What should I serve with it?

I like to serve it over jasmine rice, steamed rice noodles, or even fried rice. A side of stir-fried greens or an Asian cucumber salad works great too.

Conclusion

Black Pepper Beef Stir-Fry is a bold, flavorful dish that’s surprisingly simple to make. With tender beef, crisp veggies, and a punchy sauce, it delivers on both taste and speed. I turn to this recipe when I want something fast, fresh, and satisfying—it never disappoints.

Black Pepper Beef Stir-Fry