Name: Black Pepper Beef Stir-Fry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 450 g (1 lb) thin steak, sliced thinly against the grain (sirloin recommended); 2 tsp freshly ground black pepper, divided; 1/4 tsp salt; 4 tbsp sunflower oil, divided; 1 tsp sesame oil; 2 medium-sized onions, peeled and chopped into thick slices; 1 green bell pepper, deseeded and sliced; 1 red bell pepper, deseeded and sliced; 2 tbsp cornflour (cornstarch); 2 tbsp dark soy sauce; 2 tbsp oyster sauce; 1 tbsp Chinese rice wine (or dry sherry); 120 ml (1/2 cup) beef stock; 1 tsp freshly ground black pepper (remaining); 2 cloves garlic, peeled and minced; 1 tsp minced ginger; Boiled rice

I absolutely love this Black Pepper Beef Stir-Fry Recipe because it hits all the right notes for a quick, satisfying, and flavor-packed meal. The tender strips of beef bathed in a glossy, savory sauce with the bold kick of black pepper and the crunch of fresh bell peppers always makes me feel like I’m dining at my favorite Asian restaurant—without leaving my kitchen. It’s one of those go-to dishes I make when I crave something hearty yet fresh, and the whole family can’t get enough of it.

Why You'll Love This Black Pepper Beef Stir-Fry Recipe

What makes this Black Pepper Beef Stir-Fry Recipe stand out for me is the perfect balance of bold, peppery spice and rich umami flavors. The freshly ground black pepper really wakes up your taste buds, while the combination of dark soy sauce, oyster sauce, and beef stock creates a luscious sauce that clings beautifully to every slice of beef and vegetable. I love how the ginger and garlic add that aromatic foundation that brings everything together so effortlessly.

Aside from the amazing taste, I appreciate how straightforward this recipe is. The prep is simple—just slice the beef thinly and chop a few fresh veggies—and then it all comes together quickly in the wok. I usually have this cooking while I’m getting things ready elsewhere in the kitchen, and it’s done in under half an hour. It’s truly perfect for busy weeknights when you want something delicious but don’t have a lot of time to fuss.

For me, this dish works in so many contexts. It’s elegant enough for a casual dinner party or a date night at home, but also casual enough to be a weekday family favorite. The vibrant colors of the bell peppers add that extra touch of cheer to the plate that makes every meal feel a little more special. If you love recipes with bold flavors, this one definitely deserves a spot in your regular rotation—I promise you won’t be disappointed.

Ingredients You'll Need

The image shows a white plate filled with a stir-fry dish. The dish has several layers: a base of thin, dark brown strips of cooked meat mixed with long, thin slices of red and green bell peppers and translucent onion strips. The vegetables are glossy and vibrant, adding a pop of color to the dark meat. The plate rests on a white marbled surface, and some scattered black peppercorns are visible around it. A dark cloth is draped casually in the background. Photo taken with an iphone --ar 4:5 --v 7

All of the ingredients for this recipe are simple, everyday staples that anyone can find easily, yet each one plays a crucial role in building layers of flavor and texture. The fresh beef, crunchy peppers, and punchy aromatics are complemented perfectly by the sauces that bring a deep, savory richness and velvety texture to the dish.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

450 g (1 lb) thin steak (sliced thinly, against the grain): I prefer sirloin for tenderness and beefy flavor that soaks up the sauce.
2 teaspoon freshly ground black pepper: This is the star of the show—always freshly ground for maximum aroma and punch.
¼ teaspoon salt: Just enough to season the beef perfectly without overpowering the pepper.
4 tablespoon sunflower oil: Great for stir-frying due to its high smoke point and neutral flavor.
1 teaspoon sesame oil: Adds a subtle nutty aroma that lifts the whole dish.
2 medium-sized onions (peeled and chopped into thick slices): They soften to sweet perfection, balancing the pepper’s spice.
1 green bell pepper (deseeded and sliced): Provides a crisp texture and fresh, grassy flavor.
1 red bell pepper (deseeded and sliced): Adds a pop of color and sweetness to the stir-fry.
2 tablespoon cornflour (cornstarch): Essential for thickening the sauce into a glossy coating.
2 tablespoon dark soy sauce: Gives the dish its savory depth and rich color.
2 tablespoon oyster sauce: Brings that irresistible umami complexity and slight sweetness.
1 tablespoon Chinese rice wine (or dry sherry): Adds a subtle tang and delicate fragrance to brighten the sauce.
120 ml (½ cup) beef stock: Creates a luscious base for the sauce that keeps the beef juicy.
2 cloves garlic (peeled and minced): For sharp, aromatic heat that complements the pepper.
1 teaspoon minced ginger: Adds a zesty, warm undertone that I simply can’t cook without.
Boiled rice: The perfect vessel for soaking up every last bit of that delicious sauce.

Directions

Step 1: Toss the thinly sliced steak with 1 teaspoon of freshly ground black pepper and the salt. This simple seasoning sets the foundation for that signature bold peppery flavor I love.

Step 2: Heat 3 tablespoons of sunflower oil and the teaspoon of sesame oil together in a wok or large frying pan over high heat until shimmering hot. This ensures a perfect sear on the beef without it sticking or steaming.

Step 3: Add the steak slices to the hot wok and stir-fry continuously for 2 to 3 minutes. You want the beef to brown beautifully while keeping it tender—moving it around prevents clumping and helps even cooking.

Step 4: Use a slotted spoon to transfer the beef to a bowl, leaving any oil behind. Turn down the heat to medium as you prep for the veggies and sauce.

Step 5: Add the remaining tablespoon of sunflower oil to the wok and toss in the sliced onions and bell peppers. Stir-fry these for 3 to 4 minutes until they just start to soften but still retain some crunch.

Step 6: While the vegetables cook, combine cornflour, dark soy sauce, oyster sauce, Chinese rice wine, beef stock, and the remaining teaspoon of black pepper in a small jug. Stir well to make a silky, flavorful sauce and set it aside.

Step 7: Return to the wok and add the minced garlic and ginger to the vegetables. Cook, stirring often, for 1 minute until fragrant but not browned.

Step 8: Pour the prepared sauce into the wok and stir everything together. Let it simmer gently to thicken—if the sauce gets too thick, adding a splash of water helps keep it just right.

Step 9: Return the steak to the wok and toss it with the vegetables and sauce, coating every piece in that gorgeous glossy coating. Cook for an additional 2 minutes to bring the beef back up to temperature and allow flavors to meld.

Step 10: Serve your Black Pepper Beef Stir-Fry piping hot over a bed of plain boiled rice. I always love seeing the sauce soak into the rice—it’s the best part!

Servings and Timing

This Black Pepper Beef Stir-Fry Recipe serves 4 hungry people comfortably. The preparation time is about 10 minutes, mostly for slicing the beef and vegetables, while cooking takes roughly 20 minutes from start to finish. Altogether, you’re looking at about 30 minutes total. There’s no resting time needed, so once it’s done, it’s ready to dive into immediately, making it perfect for an efficient but satisfying meal.

How to Serve This Black Pepper Beef Stir-Fry Recipe

A white plate holds a serving of white rice on one side, showing a soft and fluffy texture with separated grains; next to the rice is a stir-fry mix featuring dark brown strips of beef coated in sauce, along with bright red and green bell pepper slices and translucent sautéed onion strips, all layered evenly and slightly overlapping the rice. A pair of light brown wooden chopsticks rests across the top edge of the plate. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I always pair it with simple steamed or boiled jasmine rice because it soaks up the sauce beautifully without competing with the flavors. For some added texture and freshness, I sometimes add a side of lightly steamed greens like bok choy or snap peas. They bring that lovely crisp contrast and a burst of green color to the plate.

Presentation-wise, I like to garnish with a sprinkle of extra freshly ground black pepper and a scatter of chopped spring onions or toasted sesame seeds. It makes the dish feel a little more elevated and inviting, perfect for when you want to impress guests. Serving the stir-fry straight from the wok in a warm, shallow dish also keeps everything piping hot and ready to enjoy.

For drinks, I find that a dry white wine such as a Sauvignon Blanc or a crisp Riesling pairs wonderfully, cutting through the richness and complementing the peppery bite. For a non-alcoholic option, a chilled jasmine iced tea or a sparkling citrus water refreshes the palate wonderfully. This versatile stir-fry shines whether you’re having a casual family dinner or a spirited weekend gathering—it’s delightful hot and fresh from the pan.

Variations

I love experimenting with this Black Pepper Beef Stir-Fry Recipe to suit different tastes and dietary preferences. For instance, swapping the sirloin steak for thinly sliced chicken breast or even firm tofu works beautifully if you prefer something lighter or vegetarian. Just adjust cooking times accordingly: tofu needs a gentler touch to get crispy on the outside without falling apart.

If you’re aiming for a gluten-free version, simply replace the dark soy sauce and oyster sauce with tamari and gluten-free mushroom sauce alternatives. These swaps maintain the umami depth without compromising flavor. And for an extra punch, I sometimes add a chopped red chili or a drizzle of chili oil to the sauce to bring some heat that balances the black pepper perfectly.

For a slightly different take, I have even stir-fried the veg with a splash of toasted sesame oil right at the end to intensify the nuttiness or added some sliced shiitake mushrooms for extra earthiness. Whether you want to keep it classic or add your own twist, this recipe adapts easily and still delivers fantastic results.

Storage and Reheating

Storing Leftovers

If you have any leftover Black Pepper Beef Stir-Fry, I recommend storing it in an airtight container in the refrigerator. It will keep well for up to 3 days. Using a shallow container helps the food cool quickly and stay fresh. I find that leftovers taste just as good when reheated properly.

Freezing

You can freeze this stir-fry if needed, but I suggest freezing it without the rice for best texture. Transfer cooled beef and vegetables into a freezer-safe airtight container or heavy-duty ziplock bag, removing as much air as possible. It will keep well for 1 to 2 months. When thawing, do so overnight in the fridge before reheating gently to preserve moisture.

Reheating

The best way to reheat your Black Pepper Beef Stir-Fry is quickly in a hot wok or frying pan over medium heat with a splash of water or stock to loosen the sauce. This brings back the silky texture nicely while warming the beef evenly. Avoid microwaving if you want to preserve the texture, as it can make the veggies soggy and the beef tough.

FAQs

Can I use other cuts of beef for this recipe?

Absolutely! While I prefer sirloin for its tenderness, flank steak or ribeye thinly sliced against the grain also work well. Just adjust cooking time slightly to avoid overcooking tougher cuts.

What if I don’t have oyster sauce or Chinese rice wine?

Oyster sauce adds umami, but you can substitute with hoisin sauce or a dash of Worcestershire sauce in a pinch. For the rice wine, dry sherry or even a mild white wine works well to replicate that subtle depth.

How do I get my beef tender and not chewy?

Thinly slicing the beef against the grain is key for tenderness. Also, stir-frying over high heat for just a few minutes prevents the meat from drying out. Marinating isn't necessary here because the quick cooking and sauce keep it juicy.

Can I prepare this dish in advance?

You can prep the beef and veggies beforehand, but I recommend cooking the stir-fry fresh to keep the veggies crisp and the beef juicy. If you must make ahead, reheat gently as described to maintain texture.

Is this recipe spicy?

The black pepper gives it a warming heat, but it’s not overwhelmingly spicy. If you prefer more heat, adding chili flakes or fresh chilies during cooking amps up the spice nicely without overpowering the flavors.

Conclusion

I genuinely hope you give this Black Pepper Beef Stir-Fry Recipe a try because it’s become one of my all-time favorites to whip up when I want a quick, vibrant, and deeply satisfying meal. The blend of bold pepperiness, tender beef, and bright veggies is tough to beat. Once you taste it fresh from the wok, I’m confident it’ll earn a permanent place in your recipe collection just like it has in mine!