Black Pepper Beef Stir-Fry Recipe

If you’re craving something packed with flavor and a little kick, then this Black Pepper Beef Stir-Fry Recipe is going to blow you away. I absolutely love how the tender strips of beef marry perfectly with the boldness of black pepper and the subtle complexity of the sauce. When I first tried this at a friend’s dinner, my family went crazy for it—and now it’s one of our go-to weeknight meals. Stick with me and I’ll walk you through every step so you nail it on your first try.

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Ingredients You’ll Need

The magic in this Black Pepper Beef Stir-Fry Recipe is all in the balance—a simple but flavorful marinade, a punchy peppery sauce, and fresh veggies that keep it light and crunchy. Here’s what you’ll want to grab before diving in:

• Flank steak: This cut has just the right texture for stir-frying when sliced thinly against the grain.
• Baking soda: It’s the secret weapon that tenderizes the beef quickly, so don’t skip it!
• Soy sauce (low sodium): Adds savoriness without overpowering the dish.
• Sesame oil: A little goes a long way to add that irresistible nutty aroma.
• White pepper: Offers a subtle heat and earthiness that’s distinct from black pepper.
• Cornstarch: Helps thicken up the marinade and keeps the beef juicy.
• Oyster sauce: The umami star that rounds out the sauce beautifully.
• Sichuan peppercorn (ground): Provides a unique numbing spice that pairs amazingly with black pepper.
• Black pepper (coarsely ground): The heart of this recipe, giving it that bold, black peppery kick.
• Shaoxing wine: This classic Chinese cooking wine adds depth and a touch of sweetness.
• Dark soy sauce: Enhances the color and adds a deeper savory flavor.
• Sugar: Balances the sauce with just a hint of sweetness.
• Vegetable oil: Ideal for stir-frying because it handles high heat without smoking.
• Garlic (minced): A must for aromatic goodness.
• Onions (cut into chunks): Adds sweetness and bite to the stir-fry.
• Red bell pepper (cut into chunks): For color, crunch, and a slight sweetness.

Variations

I love making this Black Pepper Beef Stir-Fry Recipe my own depending on what’s in the fridge or what flavors I’m in the mood for. Don’t be afraid to mix it up—this recipe is forgiving and versatile!

• Add more veggies: Sometimes I throw in snap peas or broccoli for extra crunch and nutrition—it totally works.
• Spice level: If you like heat, add a pinch of chili flakes or drizzle some chili oil when serving.
• Protein swaps: Tried it with thinly sliced chicken breast and my family still loved it, so feel free to experiment.
• Gluten-free twist: Use tamari instead of soy sauce and check your oyster sauce label.

How to Make Black Pepper Beef Stir-Fry Recipe

Step 1: Marinate the Beef for Tenderness and Flavor

Start by putting those thin flank steak strips in a bowl with the baking soda, soy sauce, sesame oil, white pepper, and cornstarch. I discovered this trick when I wanted my beef extra tender but still with some bite—the baking soda works wonders to break down the muscle fibers quickly. Give it a good mix until every piece is coated. Then cover it tightly with plastic wrap and pop it in the fridge for about 20 minutes. This marinade not only tenderizes but also sets the flavor foundation for the whole dish.

Step 2: Mix Up the Sauce

While your beef is marinating, whisk together the oyster sauce, ground Sichuan peppercorn, coarsely ground black pepper, Shaoxing wine, dark soy sauce, and sugar in a small bowl. I always taste a tiny bit before adding it to make sure the balance of salty, sweet, and spicy feels right—you can tweak the sugar or pepper to your liking here. Set this sauce aside; it’s going to be your stir-fry’s flavor punch.

Step 3: Sear the Beef in Batches for Maximum Flavor

Heat up your wok or large skillet over high heat and add the vegetable oil. I can’t stress enough how important it is that your pan is hot before adding the beef—it helps create that beautiful caramelized crust. Add half the beef strips and stir-fry for 2 to 3 minutes, letting them get golden and slightly crispy on the edges. Remove to a plate, then repeat with the remaining beef. After you’ve cooked all the meat, drain most of the oil but leave about 2 tablespoons in the wok to cook the veggies.

Step 4: Sauté the Aromatics and Vegetables

Lower the heat to medium-high and toss in the minced garlic—just 30 seconds here until it’s fragrant but not burnt. Then add the onions and red bell pepper chunks. These cook quickly, so give them about a minute of stir-frying until they soften slightly but still have a bit of crunch. The freshness of the veggies really balances the richness of the beef and dark pepper sauce.

Step 5: Bring It All Together With the Sauce

Now add your seared beef back into the wok with the veggies. Pour in your prepared black pepper sauce and toss everything together until the beef is well coated and glossy with the sauce. I like to finish with a little drizzle of extra sesame oil—it adds a subtle depth and fragrance that makes the stir-fry sing. Give it one last toss, then it’s ready to serve!

Step 6: Serve Immediately Over Steaming Rice

This dish tastes best right off the stove when the beef is still juicy and the veggies are crisp. I always serve it over steamed jasmine rice—it soaks up all the wonderful sauce. If you want, garnish with a sprinkle of chopped green onions or some toasted sesame seeds for extra flair.

How to Serve Black Pepper Beef Stir-Fry Recipe

Garnishes

I usually keep it simple with this stir-fry—a scattering of thinly sliced green onions or chopped fresh cilantro adds color and a bit of freshness. Toasted sesame seeds are a great finishing touch that give a nice nutty crunch.

Side Dishes

My go-to side is steamed jasmine or basmati rice, but it’s also fantastic alongside garlic fried rice or even simple noodles. For veggies, a side of stir-fried bok choy or steamed broccoli complements the bold beef perfectly.

Creative Ways to Present

Whenever I have guests over, I serve this Black Pepper Beef Stir-Fry Recipe in individual bowls garnished with extra black pepper and sesame seeds. I’ve also used crispy wonton cups to hold small portions as finger food—a total crowd-pleaser at parties!

Make Ahead and Storage

Storing Leftovers

I’ve found that leftover black pepper beef stir-fry keeps really well in an airtight container in the fridge for up to 3 days. The beef stays tender and the flavors actually deepen overnight, making for an even tastier lunch the next day.

Freezing

This recipe freezes nicely too if you want to make a big batch. Just let it cool completely, then freeze in a sealed container for up to 2 months. I recommend thawing it in the fridge overnight before reheating to preserve texture.

Reheating

Reheat leftovers gently in a skillet over medium heat just until warmed through—you don’t want to overcook the beef or the veggies will get soggy. A quick stir with a drizzle of fresh sesame oil really refreshes the flavor.

FAQs

Final Thoughts

This Black Pepper Beef Stir-Fry Recipe has become one of those meals that feels like a warm hug after a busy day. Its bold flavors, tender beef, and quick prep always make dinner feel special yet totally manageable. I encourage you to give it a try—you’ll find yourself reaching for this recipe time and time again. Cooking it in your own kitchen, sharing it with loved ones, and customizing it your way makes it even more rewarding. Trust me, once you master this, it’ll quickly become a favorite in your rotation!

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