Black Pepper Beef Stir-Fry
This Black Pepper Beef Stir-Fry is fast, bold, and better than takeout, thin strips of tender beef in a glossy, peppery sauce with onions and peppers. Quick, flavorful, and made to impress.
Servings: 6
Calories: 222kcal
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
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.
- In a small bowl, combine all the sauce ingredients together, set aside.
- 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.
- 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.
- 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.
- Serve immediately over rice.
Video
Notes
- 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.
- Flank Steak Tips: Flank is ideal for this recipe, just slice it thin and against the grain. If using another cut (like sirloin or skirt steak), be extra careful not to overcook it.
- Quick Marinade = Tender Beef: Baking soda tenderizes, cornstarch protects, and the soy adds umami. Don’t skip it. Even a 10-minute soak makes a huge difference.
- Don’t Overcrowd the Pan: Cook the beef in two batches over high heat. If you dump it all in at once, you’ll steam it instead of sear it, and lose that restaurant-style texture.
- Sauce Prep Tip: Have the sauce ready before you cook. Stir-fries move fast, and the sauce thickens in seconds once it hits the heat.
- Wine Substitutes: No Shaoxing wine? Use dry sherry, mirin, or skip it if needed. You’ll still have amazing flavor thanks to the soy and oyster sauces.
- Leftovers & Reheating: Best eaten fresh, but leftovers can be stored in the fridge for up to 4 days. Reheat gently in a skillet or microwave in short bursts to avoid drying out the beef.
Nutrition
Serving: 1serving | Calories: 222kcal | Carbohydrates: 11g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 68mg | Sodium: 858mg | Potassium: 560mg | Fiber: 2g | Sugar: 3g | Vitamin A: 860IU | Vitamin C: 38mg | Calcium: 47mg | Iron: 2mg
