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 (thinly sliced (or sub with any beef steak of choice)); 1/2 large red bell pepper (diced); 1/2 large green bell pepper (diced); 1/2 medium onion (julienned); 1 tbsp vegetable oil; 4 cloves garlic (minced); 2 tsp regular soy sauce; 2 tsp dark soy sauce; 2 tsp Shaoxing wine (or Dry Sherry wine); 1.5 tsp cornstarch (or potato starch or tapioca starch); 1/2 tsp black pepper; 1/2 tsp white sugar (or brown sugar); 1/4 tsp baking soda; 1 tbsp vegetable oil; 1 tbsp oyster sauce; 1 tbsp dark soy sauce; 1 tbsp regular soy sauce; 1/2 tsp black pepper; 1 tsp Shaoxing wine (or Dry Sherry wine); 1 tbsp cornstarch (or potato starch or tapioca starch); 1/2 cup chicken stock (or beef stock/vegetable stock)

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Tender beef stir fried with a tasty black pepper sauce with green peppers, red peppers and onion. This easy black pepper beef is the perfect weeknight main takes less than 30 minutes to make and it beats takeout! Great for the family!

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What is Black Pepper Beef?
Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Ideas
FAQ
Other recipes you may enjoy
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What is Black Pepper Beef?

Black Pepper Beef features thin slices of marinated beef stir fried with a rich sauce with an ample amount of black pepper and vegetables! It's a popular Chinese dish from Hong Kong and served at many Chinese restaurants.

The stir fry sauce is packed with big flavors and the beef is ultra tender thanks to the velveting marinade used at many Chinese takeout places.

In Chinese cuisine, this dish can be served on an very hot plate that has been heated over a fiery flame. The waitor will light the dish with a flame so it looks like it's caught on fire but the flame quickly fades. It's spectacle to see! This is called sizzling black pepper steak.

I love serving black pepper beef serves with white rice or brown rice for a satisfying meal! But I also share other pairing ideas below.

Ingredients & Substitutes

Please scroll down to below full recipe card for exact measurements.

Note: The Asian market will carry these ingredients. You may find them at your select grocery store or online, like on Amazon

Flank steak or substitute with skirt steak, sirloin steak, or flat iron steak. Since this is the main ingredient, I strongly recommend using flank steak.
- Flank steak does come at an additional cost but it's worth it as it's tender and contains less muscle fibers versus a more affordable cut. The fibers can make the beef tough and chewy which is not ideal for stir fries.
Red bell pepper and green bell pepper: or substitute with crunchy vegetables like broccoli, broccoli, snap peas, snow peas, and carrots
Onion
Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.

Beef Marinade

Garlic
Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
Dark soy sauce: this is thicker and darker than regular soy sauce. But if you don’t have this, substitute with regular soy sauce.
Shaoxing wine: this is a Chinese rice cooking wine. You may also substitute with Dry Sherry. For a non-alcoholic version, substitute with any broth. If you're gluten-free, substitute with rice vinegar or any broth.
Corn starch or sub with potato starch: this helps the beef retain moisture.
Black pepper
White sugar or brown sugar
Baking soda: baking soda is a special ingredient used in many Chinese style meat marinades to help tenderize the meat. This technique is called "velveting".
Neutral oil

Sauce ingredients

Oyster sauce: for that umami flavor! If you don't like oyster, substitute with vegetarian stir fry sauce. If you're gluten-free: substitute with a gluten-free version.
Dark soy sauce
Regular soy sauce
Black pepper: avoid using white pepper as it has a more floral taste.
Shoaxing wine
Cornstarch or potato starch: to thicken the sauce
Chicken stock, or beef stock or vegetable stock

Expert Tips

To thinly slice beef, freeze it for 45-60 minutes until the outside is hard. Then unwrap it and slice it. When you marinate it, let it thaw to room temperature.
Prepare your ingredients in advance as the cooking process is quick!
Don't skip the baking soda in the marinade! The baking soda increases the acidity on the beef preventing protein bonding making for tender beef.
Allow the beef to marinate for at least 15 minutes or even overnight for ultra tender beef.
Don't overcook the veggies! They should be crisp.

Instructions

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

Slice Flank Steak

Slice flank steak against the grain on an angle. Tip: To easily slice the beef into thin strips, freeze the steak fully exposed for 45-60 minutes until it's hard on the outside.

Marinate Flank Steak

In a large bowl, marinate thinly sliced flank steak in Marinade ingredients (as listed above) for 15 minutes.

Make Sauce

In a small bowl, combine Sauce ingredients (as listed above). Set aside.

Fry Beef

In a hot wok or large pan on medium-high heat, add vegetable oil. Fry beef until cooked, about 1-2 minutes. Remove and set aside.

Fry Vegetables

Fry onions and red bell peppers for a little bit, about 30 seconds. Cook until tender but crisp. Do not over cook them.

Simmer Sauce

Pour in sauce. Allow sauce to simmer and thicken, about 1-2 minutes.

Toss in Beef

Once sauce is thickened, toss back in cooked beef. Serve and enjoy!

Storage

Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Freezer friendly? This can be stored in a freezer friendly bag and frozen up to 3 months or until you see freezer burn. To reheat, defrost it and reheat in the microwave or on the stovetop in a pan.

Pairing Ideas

This beef dish serves well with:

starters like crab rangoons, hot and sour soup or egg drop soup,
white or brown rice, cauliflower rice, fried rice, chow mein, lo mein, plain noodles
cooked vegetables like bok choy, gai lan, garlic green beans

FAQ

What are other cuts of beef I can use?

If you cannot find flank steak, other cuts you can use are: skirt steak, sirloin steak, ribeye, New York strip, top loin, tenderloin, tri-tip, shoulder center aka Ranch steak or shoulder top blade (Flat Iron).

Can I substitute with another protein?

Yes, you can substitute with sliced chicken breast, marbled pork, shrimp, or extra-firm tofu.

Can I cook this in advance?

Yes, this can be made in advance then stored in an airtight container in the fridge for up to 4 days. When ready to enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.

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