If you love a hearty, flavorful dish with that perfect punch of spice, this Black Pepper Beef Recipe will quickly become one of your favorites. It combines tender, thinly sliced steak with crispy stir-fried vegetables all bathed in a rich, glossy black pepper sauce. The balance of savory oyster and soy sauce with the sharp zing of freshly ground black pepper creates an irresistible taste sensation that is both comforting and exciting. Whether you’re cooking for family or friends, this dish is a guaranteed crowd-pleaser that comes together in just 30 minutes!
Ingredients You’ll Need
Getting the right ingredients is key to nailing this Black Pepper Beef Recipe. Each item plays a vital role, from the juicy sirloin steak to the vibrant bell peppers, creating a perfectly textured and deliciously layered dish.
- 450 g thinly sliced sirloin steak: Slicing against the grain ensures tender bites that absorb the sauce beautifully.
- 2 tsp freshly ground black pepper: This gives the recipe its signature bold, spicy kick.
- ¼ tsp salt: Enhances the natural flavors without overpowering the dish.
- 4 tbsp sunflower oil: Provides a neutral base perfect for high-heat cooking and crisping the beef.
- 1 tsp sesame oil: Adds a subtle nutty aroma that complements the peppery flavor.
- 2 medium onions, thickly sliced: Bring sweetness and a bit of crunch to balance the heat.
- 1 green bell pepper, sliced: Offers freshness and vibrant color.
- 1 red bell pepper, sliced: Adds sweetness and beautiful contrast.
- 2 tbsp cornflour (cornstarch): Essential for thickening the sauce to the perfect consistency.
- 2 tbsp dark soy sauce: Deep color and salty umami flavor enhance the beef.
- 2 tbsp oyster sauce: Adds sweet seafood richness for depth.
- 1 tbsp Chinese rice wine (or dry sherry): Provides a slight fruity note that balances the dish.
- 120 ml beef stock: Base for the sauce, giving it body and savoriness.
- 2 cloves garlic, minced: Imparts pungent aromatic heat.
- 1 tsp minced ginger: Offers a warm, zesty undertone.
- Boiled rice: A simple bed for soaking up all the luscious sauce.
How to Make Black Pepper Beef Recipe
Step 1: Prepare the Steak
Start by tossing your thinly sliced sirloin with 1 teaspoon of freshly ground black pepper and a pinch of salt. This simple seasoning sets the foundation for that iconic peppery flavor and makes sure every bite is bursting with seasoning.
Step 2: Heat the Oils
In a wok or a large frying pan, heat 3 tablespoons of sunflower oil with 1 teaspoon of sesame oil on high heat until it’s almost smoking. The high heat is crucial for getting a beautiful sear on the steak pieces without overcooking them.
Step 3: Cook the Steak
Add the seasoned steak slices to the hot oil. Stir constantly to prevent sticking and cook for about 2 to 3 minutes until browned on the outside but still tender on the inside. Remove the steak and set it aside; you’ll add it back later to soak up that delicious sauce.
Step 4: Stir-fry the Vegetables
Add the last tablespoon of sunflower oil to the wok, then toss in your chopped onions and sliced bell peppers. Stir-fry for about 3 to 4 minutes until the vegetables begin to soften but still hold onto their crunch and color. This quick stir-fry locks in freshness and texture.
Step 5: Mix the Sauce
In a small jug, whisk together the cornflour, dark soy sauce, oyster sauce, rice wine, beef stock, and the remaining teaspoon of black pepper. This blend will become your rich, flavorful sauce that coats every piece of beef and vegetable.
Step 6: Cook Aromatics and Combine
Stir minced garlic and ginger into the vegetables and cook for about 1 minute until fragrant. Pour in the sauce mixture and bring it to a gentle simmer. The sauce will thicken quickly, clinging to every ingredient. If it gets too thick, add a splash of water to loosen it up.
Step 7: Finish the Dish
Return the browned steak to the wok and mix everything thoroughly. Let it cook for an additional 2 minutes so the steak absorbs the sauce’s mouthwatering flavors. The result is a glossy, peppery beef dish that’s ready to serve piping hot.
How to Serve Black Pepper Beef Recipe
Garnishes
For a simple finish, sprinkle some extra freshly ground black pepper on top to amplify the spice. You can also add some chopped spring onions or a few coriander leaves to introduce fresh, herbaceous notes and a pop of color.
Side Dishes
This Black Pepper Beef Recipe pairs beautifully with steamed jasmine rice, which is perfect for soaking up all that luscious sauce. If you want some greens on the side, a light stir-fried bok choy or steamed broccoli works wonders to balance the richness.
Creative Ways to Present
Serve this dish in a shallow bowl to showcase the vibrant colors of the peppers and onions pooled in the rich black pepper sauce. Alternatively, serve it family-style on a large platter for a warm, communal dining experience that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover Black Pepper Beef can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to develop even more when left to rest, making for an even tastier meal the next day.
Freezing
If you want to freeze portions, make sure the beef is fully cooled before placing it in tight freezer bags or containers. It will keep well in the freezer for up to 1 month without losing its fantastic flavor or texture.
Reheating
To reheat, thaw in the fridge overnight if frozen, then warm gently in a skillet over medium heat with a splash of water or beef stock to loosen the sauce. Avoid microwaving to keep the meat tender and the vegetables crisp.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While sirloin is recommended for its tenderness, flank or rib-eye steak sliced thinly against the grain can work well too. Just be mindful of cooking times to keep the beef tender.
Is fresh black pepper essential, or can I use pre-ground?
Freshly ground black pepper really makes a difference in this recipe. It delivers a sharper, more aromatic pepper flavor than pre-ground pepper, which is important for that signature spicy tang.
Can I make this recipe gluten-free?
Yes, substitute the dark soy sauce with tamari or a gluten-free soy sauce alternative, and double-check that your oyster sauce is gluten-free. Cornflour is naturally gluten-free, so it’s perfect for thickening.
How spicy is the Black Pepper Beef Recipe?
The spice level is moderate and comes mainly from the black pepper, which provides warmth and a pleasant bite rather than overwhelming heat. You can adjust the amount of pepper if you want it milder or more intense.
What can I use instead of Chinese rice wine?
If you don’t have Chinese rice wine, dry sherry is an excellent substitute. Alternatively, you can use a mild white wine or even a splash of apple cider vinegar for a touch of acidity.
Final Thoughts
This Black Pepper Beef Recipe is such a joy to make and share. Its quick cooking time, unbeatable flavors, and gorgeous presentation make it a perfect go-to whether it’s a busy weeknight or a casual dinner with friends. Give it a try, and I promise it will become a delicious staple in your cooking rotation!
Print
Black Pepper Beef Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Description
This Black Pepper Beef recipe features thinly sliced sirloin steak stir-fried with fresh bell peppers and onions in a savory black pepper sauce. Quick and easy to prepare in just 30 minutes, it combines tender beef with a flavorful sauce made from soy, oyster sauce, garlic, and ginger, served perfectly over steamed boiled rice.
Ingredients
Beef and Marinade
- 450 g (1 lb) thin steak, sliced thinly against the grain (sirloin recommended)
- 2 tsp freshly ground black pepper (divided)
- ¼ tsp salt
Oils and Aromatics
- 4 tbsp sunflower oil (divided)
- 1 tsp sesame oil
- 2 cloves garlic, peeled and minced
- 1 tsp minced ginger
Vegetables
- 2 medium onions, peeled and chopped into thick slices
- 1 green bell pepper, deseeded and sliced
- 1 red bell pepper, deseeded and sliced
Sauce Ingredients
- 2 tbsp cornflour (cornstarch)
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Chinese rice wine (or dry sherry)
- 120 ml (½ cup) beef stock
To Serve
- Boiled rice
Instructions
- Prepare the steak: Toss the thinly sliced steak with 1 teaspoon of freshly ground black pepper and ¼ teaspoon salt until evenly coated to start flavoring the meat.
- Heat the oils: In a wok or large frying pan, heat 3 tablespoons of sunflower oil along with 1 teaspoon sesame oil over high heat until it is nearly smoking, ensuring a hot cooking surface.
- Cook the steak: Add the seasoned steak slices to the hot oil and stir-fry for 2 to 3 minutes, stirring constantly to prevent sticking and to brown the meat evenly. Once browned, remove the steak from the pan and set aside.
- Cook the vegetables: Add the remaining 1 tablespoon sunflower oil to the wok. Stir-fry the thickly sliced onions and sliced green and red bell peppers for 3 to 4 minutes until they begin to soften but still retain some crunch.
- Mix the sauce: In a small jug or bowl, combine the cornflour, dark soy sauce, oyster sauce, Chinese rice wine, beef stock, and the remaining 1 teaspoon black pepper. Stir well to dissolve the cornflour and mix all flavors together.
- Cook aromatics: Add the minced garlic and minced ginger to the cooked vegetables and stir-fry for 1 minute to release their fragrance without burning.
- Add the sauce: Pour the prepared sauce mixture into the wok with the vegetables. Bring the mixture to a gentle simmer and continue cooking until the sauce thickens slightly. Add a splash of water if the sauce becomes too thick.
- Combine steak and sauce: Return the cooked steak to the wok, stir well to coat all pieces evenly with the sauce, and cook for an additional 2 minutes until the beef is heated through and the flavors meld.
- Serve: Spoon the hot black pepper beef and vegetables over freshly boiled rice and serve immediately for a satisfying meal.
Notes
- For best results, slice the steak against the grain to keep it tender.
- If Chinese rice wine is unavailable, dry sherry is a suitable substitute.
- Adjust the amount of black pepper to taste for more or less spiciness.
- Use a wok or a large, heavy-based frying pan for even cooking at high heat.
- The beef should be cooked quickly over high heat to avoid toughness.
- Boiled rice can be substituted with steamed jasmine or basmati rice for aromatic variation.
