Quick & Easy Black Pepper Beef

Name: Quick & Easy Black Pepper Beef
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Ingredients: 1/2 lb flank steak (or sirloin tip / tri-tip / hanger steak); 1/2 large red bell pepper (diced); 1/2 large green bell pepper (diced); 1/2 medium onion (julienned); 1 tbsp vegetable oil (or any neutral oil); 4 garlic cloves (minced); 2 tsp regular soy sauce (or light soy sauce); 2 tsp dark soy sauce; 2 tsp Shaoxing wine (or dry sherry wine or chicken broth); 1.5 tsp cornstarch (or potato starch / tapioca starch); 1/2 tsp black pepper; 1/2 tsp white granulated sugar (or granulated cane sugar); 1/4 tsp baking soda (do not skip!); 1 tbsp vegetable oil (or any neutral oil); 1 tbsp oyster sauce (or vegetarian stir-fry sauce); 1 tbsp dark soy sauce; 1 tbsp regular soy sauce (or light soy sauce); 1/2 tsp black pepper; 1 tsp Shaoxing wine (or dry sherry wine or chicken broth); 1 tbsp cornstarch (or potato starch / tapioca starch); 1/2 cup chicken stock (unsalted)

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Tender beef stir fried in a rich, savory black pepper sauce with crisp bell peppers and onions! This quick and easy black pepper beef is ready in 30 minutes! A better-than-takeout main that's family-friendly and great for meal preparation or busy weeknights.

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Why This Recipe
Ingredients & Substitutes
Instructions
Expert Tips
Variations
Pairing Suggestions
Storage & Reheating
FAQ
More Like This
📖 Recipe

Black pepper beef is a popular Chinese dish from Hong Kong served at many Chinese restaurants. The sauce is packed with bold peppery flavors and the beef is ultra-tender.

Sometimes, it's served on a hot cast-iron plate and the waiter will light the dish with a flame, so it looks like it's on fire! Eventually, the flame quickly fades and you can still hear the beef sizzle, making your mouth water even more!

I love this Chinese beef dish as it hits the spot and pairs well with white rice. It brings me back to my childhood when my family and I would dine out.

Why This Recipe

We marinate the beef with baking soda, cornstarch, and oil to velvet it - creating a tender, takeout-style texture.
I tested multiple cuts and recommend flank steak as it has fewer muscle fibers, which yields a more succulent bite.
Many black pepper beef recipes are overly sharp; this version uses a balanced amount of black pepper for depth without overpowering the dish.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

Flank Steak: Recommended for its fine muscle fibers and tenderness. Substitutions: sirloin tip steak, tri-tip steak, or hanger steak.
Bell Peppers: To add crunch. I like using red and green bell peppers but you can also use orange or yellow ones. Substitutions: broccoli florets, thinly sliced carrots, or celery.
Onion: To add aroma. Substitution: 1 large shallot.
Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).

Beef Marinade

Garlic Cloves: To add flavor and fragrance. Substitution: jarred minced garlic.
Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
Dark Soy Sauce: Adds a deep brown color and umami [I recommend Pearl River Bridge Superior or Lee Kum Kee Premium]. Mushroom-flavored dark soy sauce is also a great option.
Shaoxing Wine: A fermented Chinese rice wine for depth and acidity [I recommend Pagoda or Double Phoenix]. Substitutions: Use dry sherry, dry white wine, or chicken broth.
Cornstarch: Used for velveting to keep meat juicy. Substitution: Use potato starch 1:1.
Black Pepper: To add that peppery taste.
White Granulated Sugar: To balance the salty flavors. Substitution: Granulated cane sugar.
Baking Soda: Crucial for velveting; it raises the meat's pH to tenderize fibers for a silkier texture. Do not skip.
Neutral Oil: See notes above.

Sauce

Oyster Sauce: A thick, savory sauce rich in umami [I recommend Lee Kum Kee Panda or Premium]. Substitution: vegetarian stir-fry sauce.
Dark Soy Sauce: See notes above.
Regular Soy Sauce: See notes above.
Black Pepper
Shaoxing Wine: See notes above.
Cornstarch: To thicken the sauce. Substitution: Potato starch or tapioca starch.
Chicken Stock/Broth: Use low-sodium or unsalted to control saltiness. Substitutions: Unsalted beef broth or cold water.

Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.

Instructions

Below are step-by-step instructions on how to make black pepper beef:

Slice flank steak on a bias into thin strips.

Slice the beef: Slice the flank steak against the grain at a 45° angle into ¼-inch strips, then transfer to a large bowl. For easier slicing, freeze the beef uncovered for 45-60 minutes until the exterior firms up, then cut with a sharp knife.

Marinate the beef with marinade ingredients for 15 minutes.

Marinate the beef: Marinate the beef with the marinade ingredients as listed above for 15 minutes, and set aside.

Make the sauce: In a small bowl, combine the sauce ingredients as listed above and set aside.

Fry beef until cooked and slightly browned.

Cook beef: Heat vegetable oil in a large pan over medium-high heat. Sear the beef for about 2 minutes, until cooked through with lightly browned edges. Remove and set aside.

Fry onions and bell peppers for 30 seconds.

Fry the vegetables: Stir-fry the onions and bell peppers for about 30 seconds, until just crisp-tender. Do not overcook.

Simmer the sauce and toss in the cooked beef.

Simmer sauce and add beef: Add the sauce and simmer for about 1 minute, until thickened. Return the beef and toss to coat. Serve immediately.

Expert Tips

To create thin strips of beef, freeze the beef for 45-60 minutes until firm and slice against the grain into ¼-inch thick strips.
Slice against the grain at a 45° angle for a more tender bite.
Don't skip the marinade ingredients - especially the baking soda and cornstarch-as they're key to tenderness.
Marinate for 15-20 minutes for best results.
Prep all ingredients ahead of time; cooking moves quickly.
Keep the vegetables crisp - avoid overcooking.

Variations

Chicken version: Replace the beef with thinly sliced chicken breast or skinless, boneless chicken thighs.
Pork version: Replace the beef with thinly sliced pork shoulder.
Gluten-free version: Replace both soy sauces with tamari sauce, coconut aminos, or gluten-free soy sauce. Replace the Shaoxing wine with dry sherry, dry white wine or chicken broth. Use gluten-free oyster sauce.

Pairing Suggestions

This beef dish pairs well with:

Starters: Egg Rolls, Crab Rangoon, Egg Drop Soup, or Hot and Sour Soup.
Rice Dishes: White Rice or Fried Rice.
Noodle Dishes: Chow Mein or Lo Mein.
Vegetable Dishes: Garlic Green Beans or Stir-fried Snow Pea Leaves.
Protein Dishes: Mongolian Chicken, Bang Bang Shrimp, Egg Foo Young, Soy Garlic Tofu.

Storage & Reheating

Leftover black pepper beef can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Freezer: Black pepper beef can be frozen for up to 2-3 months when stored in a freezer-safe bag. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until heated through.

FAQ

Can I make black pepper beef in advance?

Black pepper beef can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.

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