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Lunch Dinner One Pot 30 Minutes or Less Beef Asian
4.8 from 10 votes

Black Pepper Beef

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By: Joanna Cismaru •3/24/23 26 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for black pepper beef.

With stir-fried strips of tender steak and crisp fresh veggies coated in an incredibly delicious sauce, this restaurant-style Chinese Black Pepper Beef is bursting with flavor! It’s the perfect quick and easy 30-minute meal to curb your craving for take-out!

black pepper beef in a metal serving plate.
Table of Contents Open
  • What Is Black Pepper Beef?
  • Why You’ll Love This Black Pepper Beef
  • Ingredients You’ll Need
    • Beef Marinade
    • Sauce
    • Stir Fry
  • How To Make Black Pepper Beef
    • Marinate The Beef
    • Make The Sauce
    • Stir Fry The Beef
    • Stir Fry The Garlic And Veggies
    • Finish The Dish And Serve
  • How Do You Cut A Flank Steak For Pepper Steak?
  • What Are The Benefits Of Eating Black Pepper?
  • Expert Tips
  • Storage
  • Other Delicious Asian Dishes To Try
  • Black Pepper Beef
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

What Is Black Pepper Beef?

Also called pepper steak, this classic Chinese dish is stir-fried beef, onions, and bell peppers tossed together with a yummy sauce composed of oyster sauce, soy sauce, and lots of black pepper. The recipe comes together in just a matter of minutes and is super easy to make. 

So if you’re looking for a fast and flavorful dinner, look no further! Just like my Chinese Szechuan Chicken, this black pepper beef recipe is just as good as your local take-out joint! I’m not kidding. Some of the best recipes are actually the easiest to prepare. And the more you make authentic Asian dishes the more you learn. Before you know it you’re a pro!  

The recipe does call for a few ingredients that you’ll probably need to pick up at an Asian market or order online. Yet, I’ve also included ways to substitute those ingredients if needed. However, if you take a look at some of my other Chinese recipes like my Beef Chow Fun and Moo Goo Gai Pan, you’ll find that they call for a lot of the same ingredients. This means that nothing you buy will go to waste! There are plenty of take-out worthy dishes that you can make at home. 

a serving of black pepper beef over a bed of rice.

Why You’ll Love This Black Pepper Beef

  • Easy Recipe! This tasty black pepper steak is a cinch to make in just a few easy steps! It requires no special cooking skills or fancy equipment. In fact, you don’t even need a wok.
  • Authentic Flavor! With just a few fairly easy to find traditional ingredients, this recipe shows you how easy it is and the secret to making dishes as good as your local Chinese restaurant.
  • Quick Weeknight Meal! On busy nights when you don’t have much time to cook, you can whip this black pepper beef stir fry together with a side of steamed rice in just about 30 minutes. 

Ingredients You’ll Need

Beef Marinade

ingredients needed to make black pepper beef.
  • Beef – I like to use flank steak for this recipe and find that it comes out the most tender. But you can also use sirloin, skirt steak, or hanger steak if you like.  
  • Baking Soda – Added to the marinade to work as a meat tenderizer.
  • Soy Sauce (Low Sodium) – I always use low-sodium soy sauce to control the amount of added salt. However, regular soy sauce will work just as well. 
  • White Pepper – Commonly used in Asian dishes it adds a lovely bit of subtle spice.
  • Cornstarch – Gives the beef a nice finish and protects the meat from the high heat.

Sauce

ingredients needed to make black pepper beef.
  • Oyster Sauce – Yes, there is oyster in the sauce! So be sure to omit this ingredient if you have any shellfish allergies. You can use dark soy sauce in its place. 
  • Sichuan Peppercorns – A type of peppercorn used in Chinese cuisine that makes your mouth tingle just a bit and enhances taste. If needed you can use a mixture of freshly ground black pepper and cumin seeds as a substitute.
  • Black Pepper – The star ingredient of the dish! Use freshly ground black pepper for the best results.
  • Shaoxing Wine – A type of Chinese rice wine that can be found in any Asian grocery. It’s very similar in taste to dry sherry, which can be used as a substitution. 
  • Soy Sauce (Low Sodium) – Regular soy sauce will also work. However, using a low-sodium variety will help you control the saltiness.
  • Dark Soy Sauce – Found in Asian grocery stores, it’s thicker and sweeter than regular soy sauce. If you can’t find any just use regular soy sauce and add a pinch of sugar.
  • Sugar – A bit of simple sugar helps to balance out all the salty and spicy layers of flavors. 
  • Cornstarch – Used to thicken the sauce. You can also use arrowroot flour if you prefer.

Stir Fry

ingredients needed to make black pepper beef.
  • Vegetable Oil – Used for stir-frying. Peanut oil is another option. 
  • Garlic – Always use fresh minced garlic cloves. Store-bought garlic in a jar can have an odd taste due to preservatives. 
  • Onion – Brown or yellow onions are the best options for stir-fried dishes.
  • Red Bell Pepper – I used red bell pepper, but you can use any kind of bell pepper you have on hand.

How To Make Black Pepper Beef

This easy stir fry recipe only has a few steps but they go super fast! So you need to have all your ingredients prepped and ready to go before you begin cooking. 

Marinate The Beef

process shots showing how to make black pepper beef.

To begin, you need to start by marinating the beef to give it some flavor and tenderize it a bit. To do this, mix all the marinade ingredients together in a medium bowl along with the strips of flank steak. Then put it in the fridge and allow the beef to marinate for 20 minutes.

Make The Sauce

process shots showing how to make black pepper beef.

The black pepper sauce is the star of the dish! It’s super easy to make, but I suggest using a whisk to make sure everything is fully combined. Just mix all the sauce ingredients together in a bowl and then set it aside for a later step. 

Stir Fry The Beef

process shots showing how to make black pepper beef.

Now, let’s get the dish going! Heat the vegetable oil in a large skillet or wok over high heat. Then add half of the beef strips and stir fry it for about 2 to 3 minutes until it’s golden brown. Then transfer the cooked meat to a plate and stir fry the other half of the steak. You must do this step in 2 batches so that you don’t crowd the wok and the beef has room to evenly cook. Then once the beef is cooked, drain all but 2 tablespoons of oil from the wok.

Stir Fry The Garlic And Veggies

process shots showing how to make black pepper beef.

After the beef has been removed from the wok, add the minced garlic and cook it for just 30 seconds over medium-high heat. Just long enough for it to become aromatic. Then add the onion and red bell pepper to the wok and cook for just one more minute.

Finish The Dish And Serve

process shots showing how to make black pepper beef.

To complete the recipe, put the stir-fried steak back into the wok along with the black pepper sauce. Then toss everything together until it’s fully incorporated and coated. Now, drizzle the meat with a bit more sesame oil and then serve the black pepper beef immediately over some hot steamed rice.

freshly made black pepper beef in a wok.

How Do You Cut A Flank Steak For Pepper Steak?

Anytime you are cutting flank steak into strips you always want to cut it against the grain. What this means is that you need to slice the meat parallel to the muscle fibers so that you’re cutting through them. This makes the meat more tender and easier to chew.

What Are The Benefits Of Eating Black Pepper?

Aside from being a delicious spice, black pepper is actually a pretty powerful antioxidant that is known as the “king of spices” in ancient Ayurvedic medicine. It’s said to have anti-inflammatory properties as well as promote better digestion and absorption of nutrients. 

black pepper beef in a metal serving plate.

Expert Tips

  • No wok needed. A wok is not required to make this dish. You can use a large nonstick skillet with a surface big enough to stir fry all the ingredients properly and achieve the same results.
  • Use the baking soda. This magic marinade ingredient makes the beef nice and tender. So do not leave it out! And give the beef the full 20 minutes to marinate. 
  • Any protein can be used. Pork, chicken, shrimp, and tofu can be used in addition to or in place of the beef.

Storage

Black pepper beef leftovers will keep in the fridge for up to 4 days in the fridge or up to 3 months in the freezer in an airtight container. To reheat, just cover it with a bit of plastic wrap and then put it in the microwave for a few minutes on medium power or heat it on your stovetop. However, if frozen, you need to let it first thaw out overnight in the fridge prior to reheating.

a serving of black pepper beef over a bed of rice.

Other Delicious Asian Dishes To Try

  • Korean Beef Bulgogi
  • Easy Beef and Broccoli Stir Fry
  • Crispy Sticky Beef
  • Asian Steak Bites
  • Beef Lo Mein
  • Beijing Beef

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

black pepper beef in a metal serving plate.
Print
4.80 from 10 votes

Black Pepper Beef

Prep 10 minutes
Marinating time 20 minutes
Cook 10 minutes
Total 40 minutes
Rate Recipe
With stir-fried strips of tender steak and crisp fresh veggies coated in an incredibly delicious sauce, this restaurant-style Chinese Black Pepper Beef is bursting with flavor! It’s the perfect quick and easy 30-minute meal to curb your craving for take-out!
6

Ingredients

Beef Marinade

  • 1½ pounds flank steak (cut into thin strips)
  • ½ teaspoon baking soda
  • 2 tablespoons soy sauce (low sodium)
  • 1 teaspoon sesame oil
  • ½ teaspoon white pepper
  • 1 tablespoon cornstarch

Sauce

  • ¼ cup oyster sauce
  • 1 teaspoon Sichuan peppercon (ground)
  • 2 teaspoons black pepper (coarsely ground)
  • 3 tablespoons Shaoxing wine
  • 2 tablespoons soy sauce (low sodium)
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch

Stir Fry

  • ⅓ cup vegetable oil
  • 3 cloves garlic (minced)
  • 2 medium onions (cut into 1 inch pieces)
  • 1 large red bell pepper (cut into 1 inch pieces)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Add all the beef marinade ingredients to a bowl, mix well and cover with plastic wrap. Transfer to the fridge and let marinade for 20 minutes.
    process shots showing how to make black pepper beef.
  • In a small bowl, combine all the sauce ingredients together, set aside.
    process shots showing how to make black pepper beef.
  • Add the vegetable oil to a wok or large skillet and heat over high heat. Add half the beef to the wok and cook for 2 to 3 minutes until golden brown. Remove the beef to a plate and repeat with remaining beef. Drain the oil, leaving about 2 tablespoons of oil in the wok.
    process shots showing how to make black pepper beef.
  • Over medium-high heat, add the garlic and cook for 30 seconds until aromatic. Add the onion and peppers to the wok and cook for a minute.
    process shots showing how to make black pepper beef.
  • Add the beef back to the wok and the prepared black pepper sauce. Toss until well combined. Drizzle some extra sesame oil over the beef and stir.
    process shots showing how to make black pepper beef.
  • Serve immediately over rice.

Equipment

  • COOKLOVER Nonstick 12.6 inch Black Wok with Lid and Spatula

Video

Notes

  1. No wok needed. A wok is not required to make this dish. You can use a large nonstick skillet with a surface big enough to stir fry all the ingredients properly and achieve the same results.
  2. Use the baking soda. This magic marinade ingredient makes the beef nice and tender. So do not leave it out! And give the beef the full 20 minutes to marinate. 
  3. Any protein can be used. Pork, chicken, shrimp, and tofu can be used in addition to or in place of the beef.
  4. Leftovers will keep in the fridge for up to 4 days in the fridge or up to 3 months in the freezer in an airtight container.

Nutrition Information

Serving: 1servingCalories: 222kcal (11%)Carbohydrates: 11g (4%)Protein: 26g (52%)Fat: 7g (11%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 68mg (23%)Sodium: 858mg (37%)Potassium: 560mg (16%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 860IU (17%)Vitamin C: 38mg (46%)Calcium: 47mg (5%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

black pepper beef in a metal serving plate.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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26 Comments
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nela
nela
Posted: 19 days ago

5 stars
I tried this recipe today and will definitely make it again.
I didn’t have all the ingredients that recipe calls for but still, it turned out great
:*

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  nela
Posted: 19 days ago

Glad you enjoyed it!

0
Reply
Jon
Jon
Posted: 25 days ago

4 stars
It was delicious but I think I would go a little less on all the peppers next time

0
Reply
Norma
Norma
Posted: 1 month ago

5 stars
Made this recipe exactly as written and it was amazing! It has a very unique flavor and is lovely to look at too! I think it should be called “Three Pepper Beef” since it has black pepper, Sichuan pepper, and white pepper in it. Can guarantee this will go into our regular rotation! Also really enjoy your Black Pepper Chicken which is quite different but super delicious.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Norma
Posted: 1 month ago

So glad you liked it!

0
Reply
Dawn Daynes
Dawn Daynes
Posted: 1 month ago

5 stars
Made this the other night. It was delicious. Will definitely make again.
Thanks for all the great recipes!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Dawn Daynes
Posted: 1 month ago

My pleasure, glad you are enjoying them!

1
Reply
Michelle
Michelle
Posted: 1 month ago

5 stars
Made this on 09/02/2023. It tastes excellent!The spice in the sauce and marinade make the dish sensational

Feels like take-out at home 😁

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Michelle
Posted: 1 month ago

So glad you enjoyed it!

0
Reply
Saira
Saira
Posted: 1 month ago

Whats a substitute for the wine?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Saira
Posted: 1 month ago

You can find substitutions for most of the ingredients including the wine here: https://www.jocooks.com/recipes/black-pepper-beef/#Ingredients_Youll_Need

0
Reply
Sid Dunn
Sid Dunn
Posted: 1 month ago

4 stars
Very easy, very good. Will make this again. Thnx

1
Reply
Chris
Chris
Posted: 1 month ago

Hi Jo
Did you get my comment re the cornstarch in the sauce?
cheers

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Chris
Posted: 1 month ago

Sorry, it must have gone to spam, what about the cornstarch?

0
Reply
Dave
Dave
Posted: 1 month ago

5 stars
I used cubed beef tenderloin and the dish turned out fantastic. Keep up the good work on your site

2
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Dave
Posted: 1 month ago

Glad you liked it, Dave!

0
Reply
Deb
Deb
Posted: 1 month ago

5 stars
I can cook. And i especially like to cook Asian food. This was terrific; it had a real depth of flavor and the beef turned out incredibly tender. It was also just the right consistency. I may make it again and again. It made me want to try your other recipes.

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Deb
Posted: 1 month ago

So glad you enjoyed it!

0
Reply
Kelly you g
Kelly you g
Posted: 1 month ago

I made this for my family; unfortunately, because we only had regular soya sauce, it’s too salty for us. What can I add to the remaining leftovers to make them less salty? Thank you! Great flavour

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Kelly you g
Posted: 1 month ago

Yeah, low sodium soy sauce is key to avoid the dish becoming too salty. Serve it with lots of rice!

2
Reply
William Pruetzel
William Pruetzel
Posted: 1 month ago

5 stars
I made this today, 02/03/2023. It looks just like your picture. It tasted amazing! We had it with Jasmine rice. Delicious! Next time, we will have it with Udon noodles.

2
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  William Pruetzel
Posted: 1 month ago

So glad you liked it!

0
Reply
Shelley
Shelley
Posted: 1 month ago

Is there something I can use instead of oyster sauce? I’m allergic to oysters.

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Shelley
Posted: 1 month ago

You can use dark soy sauce instead, or hoisin sauce.

2
Reply
Chris W.
Chris W.
Posted: 1 month ago

Will definitely be trying this. I love that you always give substitutes for some of the ingredients. I generally have most of them but it is nice when you’re in the middle of prepping and don’t feel like running out. Thanks!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Chris W.
Posted: 1 month ago

Let me know how you like it! It’s one of my faves!

2
Reply

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