Black Pepper Beef Stir-Fry Recipe

If you’re craving something bold, savory, and impossibly satisfying, Black Pepper Beef Stir-Fry will become your new weeknight hero. Picture slices of tender, marinated beef tossed with sweet onions and crisp peppers in a glossy, fragrant black pepper sauce—it’s the kind of dish that delivers big flavors with minimal effort. Even better, it comes together in under an hour and tastes just like your favorite Chinese takeout, but fresher. If there’s one recipe you’ll want to add to your dinner rotation, this is it: fast, colorful, loaded with umami, and guaranteed to impress.

Ingredients You’ll Need

One of the beauties of this Black Pepper Beef Stir-Fry is how simple yet impactful every ingredient is. Each item brings a unique punch—think tender beef, zingy aromatics, and that unmistakable peppery sauce. Here’s what you’ll need (and why you’ll love using each one):

• Flank steak (1½ pounds, cut into thin strips): The key to melt-in-your-mouth beef—just make sure to slice against the grain for maximum tenderness.
• Baking soda (½ teaspoon): Secret weapon for tenderizing beef! A quick marinade with this makes all the difference.
• Soy sauce, low sodium (2 tablespoons for marinade + 2 tablespoons for sauce): Adds rich umami and seasons the stir-fry beautifully.
• Sesame oil (1 teaspoon for marinade + drizzle to finish): Infuses the beef with a subtle, toasty aroma.
• White pepper (½ teaspoon): A gentle, lingering heat that complements the beef.
• Cornstarch (1 tablespoon for marinade + 1 tablespoon for sauce): Protects the meat while cooking and helps the sauce cling to every bite.
• Oyster sauce (¼ cup): The backbone of the sauce—sweet, salty, and loaded with depth.
• Sichuan peppercorn, ground (1 teaspoon): Invites a slightly citrusy, tongue-tingling kick.
• Black pepper, coarsely ground (2 teaspoons): The star spice! Gives this stir-fry its signature robust flavor.
• Shaoxing wine (3 tablespoons): Adds complexity—if you can’t find it, dry sherry or mirin also work wonders.
• Dark soy sauce (1 teaspoon): Naturally boosts color and depth of flavor.
• Sugar (1 teaspoon): Balances the savory notes with a touch of sweetness.
• Vegetable oil (⅓ cup): High-smoke-point oil for searing and stir-frying everything to caramelized perfection.
• Garlic, minced (3 cloves): Brings warmth and a little kick to the background.
• Onions, cut into 1-inch pieces (2 medium): Sweet and slightly crunchy, they round out the stir-fry.
• Red bell pepper, cut into 1-inch pieces (1 large): Pops of vibrant color and subtle sweetness.

How to Make Black Pepper Beef Stir-Fry

Step 1: Marinate the Beef

Start by mixing all the beef marinade ingredients—flank steak, baking soda, soy sauce, sesame oil, white pepper, and cornstarch—in a large bowl. Don’t skip the baking soda and cornstarch: together they tenderize the beef and ensure those glossy, restaurant-quality slices. Cover the bowl with plastic wrap, pop it in the fridge, and let the flavors meld for at least 20 minutes (feel free to prep your veggies and sauce while you wait).

Step 2: Make the Black Pepper Sauce

While your beef is marinating, whisk together the oyster sauce, Sichuan peppercorn, black pepper, Shaoxing wine, both soy sauces, sugar, and a tablespoon of cornstarch in a small bowl. Having this powerhouse of a sauce ready before you start cooking is crucial—things will move fast, and you want that silky sauce at your fingertips.

Step 3: Sear the Beef

Heat up your wok or a large, heavy skillet over high heat, and add the vegetable oil. You’ll want to cook the marinated beef in two batches—resist the urge to overcrowd the pan, since doing so will steam rather than sear the meat. Cook each batch for 2 to 3 minutes until golden brown, then remove the beef to a plate. Drain excess oil, leaving just a couple of tablespoons behind for the vegetables.

Step 4: Stir-Fry the Vegetables

Turn the heat down slightly to medium-high and add your minced garlic. Stir it for 30 seconds until aromatic, then toss in the onions and bell peppers. Sauté for about a minute—they should stay crisp and vibrant, ready to mingle with the sauce and beef.

Step 5: Finish and Sauce Up

Return the beef (and any juices!) to the pan. Pour in your lush black pepper sauce and toss everything together until well-coated and glossy. Finish with a drizzle of extra sesame oil for that irresistible aroma. Your Black Pepper Beef Stir-Fry is officially ready to serve!

How to Serve Black Pepper Beef Stir-Fry

Garnishes

This stir-fry absolutely shines with a sprinkle of freshly chopped scallions or a handful of sesame seeds on top. For an extra pepper kick, a light dusting of coarse black pepper just before serving takes the flavors even higher. If you like heat, thinly sliced fresh chili or a dash of chili oil works beautifully here as well.

Side Dishes

Classic steamed white rice is always a winner—it soaks up every last drop of that glossy sauce. You can also serve this dish with fried rice, cauliflower rice, or atop hot cooked noodles for a little twist. Add a side of bok choy or steamed broccoli for a satisfying, colorful meal.

Creative Ways to Present

If you’re looking to impress, serve Black Pepper Beef Stir-Fry in a deep platter with a bed of rice underneath, letting the juices mingle. For a lighter option, pile the stir-fry into crisp lettuce cups—perfect for appetizers or party snacks. Or try pairing it with warm bao buns for a fun, East-meets-West experience!

Make Ahead and Storage

Storing Leftovers

Leftover Black Pepper Beef Stir-Fry stores surprisingly well in the fridge. Simply transfer the cooled stir-fry to an airtight container, and it’ll keep for up to four days. The sauce may thicken a touch, but the flavors will deepen overnight, making lunch the next day absolutely crave-worthy.

Freezing

For longer storage, you can freeze your cooled stir-fry in a freezer-safe bag or container for up to three months. Be mindful that the veggies might lose a bit of their crunch, but the beef and sauce hold up nicely. Label your container with the date for easy meal planning.

Reheating

To revive your Black Pepper Beef Stir-Fry, reheat it gently in a skillet over medium heat with a splash of water to loosen the sauce—or go the quick route with short bursts in the microwave. Stir occasionally to warm evenly and avoid overcooking the beef.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak is my top pick because it stays tender and juicy, sirloin or skirt steak also work beautifully. Slice thinly and against the grain, and keep a close eye while stir-frying to prevent overcooking.

What if I don’t have Shaoxing wine?

No worries—dry sherry or even mirin make great substitutes, or you can just skip it. Thanks to the oyster and soy sauces, your Black Pepper Beef Stir-Fry will still have plenty of depth and flavor.

Do I really need to marinate the beef?

Even a brief marinade (as little as 10 minutes) is worth it! The baking soda, cornstarch, and soy sauce work together to make the beef super tender and flavorful. The longer you marinate, the better the end result.

How spicy is this dish?

It’s got a good dose of black pepper heat and a hint of Sichuan pepper, but it’s not overwhelmingly spicy. If you love extra heat, throw in some fresh chili or a dash of chili oil at the end. If you prefer a milder flavor, cut back a little on the black pepper.

Can I make this dish gluten-free?

Definitely! Swap out the regular soy and oyster sauces for gluten-free alternatives—there are plenty on the market these days. Just double-check all your sauces to make sure they’re certified gluten-free.

Final Thoughts

Give this Black Pepper Beef Stir-Fry a place on your menu and you’ll see just how easy and rewarding homemade takeout can be. Whether you’re serving it for a quick weeknight meal or showing off for friends, it’s a guaranteed favorite. Can’t wait for you to dig in and discover just how craveable this dish is!

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