Tender beef, crisp bell peppers, and onions stir-fried in a rich, savory black pepper sauce. This easy black pepper beef recipe is ready in just 30 minutes. I velvet the beef with baking soda and cornstarch to keep it tender and juicy during stir-frying.
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Black pepper beef is a popular Chinese takeout dish featuring tender beef, crisp vegetables, and a savory, peppery sauce that's best served with steamed white rice.
My family and I would often order this dish for dinner at Chinese restaurants, where it was sometimes served sizzling on a hot cast-iron plate and flambéed at the table for a smoky flavor. I like using a carbon steel wok to develop a similar smoky flavor over high heat. A regular large pan works too, but you may not achieve the same smoky flavor.
I sear the beef separately to lightly brown the edges without overcooking it. I also briefly stir-fry the bell peppers and onions to keep them crisp-tender. Finally, I thicken the black pepper sauce before returning the beef so it stays tender and gets evenly coated.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Flank Steak: I tested several cuts and prefer flank steak because it becomes tender when thinly sliced against the grain and quickly stir-fried. Sirloin tip, tri-tip, or hanger steak also work.
- Bell Peppers: I like using red and green bell peppers, but orange or yellow bell peppers also work. For other vegetables, try thinly sliced carrots or celery, adjusting the cooking time as needed.
- Onion: A large shallot also works.
- Vegetable Oil: Or use any neutral cooking oil with a high smoke point, such as canola or refined avocado oil.
Beef Marinade
- Garlic Cloves: Fresh garlic works best, but jarred minced garlic also works.
- Regular Soy Sauce: Light soy sauce also works. For a less salty option, use low-sodium soy sauce.
- Dark Soy Sauce: I prefer Pearl River Bridge Superior Dark Soy Sauce for its rich color, which gives the beef a deep brown appearance. Mushroom-flavored dark soy sauce also works.
- Shaoxing Wine: Adds a subtle savory depth to the beef marinade. Dry sherry also works.
- Cornstarch: Helps retain moisture during stir-frying, keeping the beef juicy. Potato starch also works.
- Black Pepper
- White Granulated Sugar
- Baking Soda: Raises the pH of the beef, helping soften its proteins for a tender, restaurant-style texture. Don't skip it.
- Vegetable Oil: Or use any neutral oil.
Sauce
- Oyster Sauce: Vegetarian stir-fry sauce also works.
- Dark Soy Sauce: Mushroom-flavored dark soy sauce also works.
- Regular Soy Sauce: Light soy sauce also works. For a less salty option, use low-sodium soy sauce.
- Black Pepper
- Shaoxing Wine: Dry sherry also works.
- Cornstarch: Thickens the black pepper sauce so it evenly coats the beef and vegetables. Potato starch also works.
- Chicken Stock: Use low-sodium stock to better control the saltiness. Unsalted beef broth or cold water also work.
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Partially freeze the beef: Freeze for 45-60 minutes until the exterior is slightly firm for easier thin slicing.
- Slice against the grain: This shortens the muscle fibers for more tender beef.
- Marinate for 15-20 minutes: Give the baking soda and cornstarch time to tenderize the beef.
- Use a large pan: This allows moisture to evaporate so the beef browns instead of steaming.
- Prep all ingredients first: Stir-frying moves quickly, so having everything ready prevents overcooking while preparing other ingredients.
Instructions
Below are step-by-step instructions on how to make black pepper beef:
- Slice the beef: Using a sharp knife, slice the flank steak against the grain at a 45° angle into ¼-inch-thick strips.
- Marinate the beef: Transfer the beef strips to a large bowl. Add the beef marinade ingredients and mix well. Set aside to marinate for 15-20 minutes.
- Make the sauce: In a small bowl, combine the sauce ingredients and whisk until well mixed. Set aside.
- Cook the beef: Heat the vegetable oil in a large pan or wok over medium-high heat. Once hot, add the beef in a single layer, cooking in batches if needed. Sear on both sides for about 2-3 minutes total, until cooked through with lightly browned edges. Remove and set aside.
- Stir-fry the vegetables: In the same pan over medium-high heat, stir-fry the onions and bell peppers for about 30 seconds until crisp-tender.
- Thicken the sauce and finish: Re-whisk the sauce and pour it into the pan. Simmer for about 1 minute until glossy and thick enough to coat the back of a spoon. Return the beef and toss briefly until evenly coated and heated through. Serve immediately.
Storage & Reheating
- Refrigerator: Store leftover black pepper beef in an airtight container for up to 4 days.
- Freezer: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a pan over medium heat for about 3-5 minutes, stirring occasionally, until heated through. Alternatively, microwave in 1-minute intervals, stirring between each, until hot.
Variations
- Chicken: Substitute the beef with thinly sliced chicken breast or boneless, skinless chicken thighs. Adjust the cooking time until the chicken reaches 165°F.
- Gluten-Free: Use gluten-free soy sauces, oyster sauce, and chicken stock, and replace Shaoxing wine with dry sherry.
Pairing Suggestions
Serve Chinese black pepper beef with:
- Steamed White Rice: Perfect for soaking up the savory sauce.
- Garlic Green Beans: Adds a crisp vegetable side.
- Egg Drop Soup: A light and comforting starter.
FAQ
The beef can become tough if it's sliced with the grain, cut too thick, or overcooked. Slice it thinly against the grain, marinate for 15-20 minutes with baking soda and cornstarch, and stir-fry just until cooked through.
The cornstarch may have settled at the bottom of the bowl, or the sauce may not have simmered long enough. Re-whisk the sauce before adding it to the pan, then simmer until glossy and thick enough to coat the back of a spoon.
More Like This
Check out my other beef recipes:
📖 Recipe
Easy 30-Minute Black Pepper Beef
Ingredients
- ½ lb flank steak
- ½ large red bell pepper large diced
- ½ large green bell pepper large diced
- ½ medium onion julienned
- 1 tablespoon vegetable oil or any neutral oil
Beef Marinade
- 4 garlic cloves minced
- 2 teaspoon regular soy sauce or light soy sauce
- 2 teaspoon dark soy sauce
- 2 teaspoon Shaoxing wine or dry sherry
- 1.5 teaspoon cornstarch
- ½ teaspoon black pepper
- ½ teaspoon white granulated sugar
- ¼ teaspoon baking soda do not skip!
- 1 tablespoon vegetable oil or any neutral oil
Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon regular soy sauce or light soy sauce
- ½ teaspoon black pepper
- 1 teaspoon Shaoxing wine or dry sherry
- 1 tablespoon cornstarch
- ½ cup chicken stock low-sodium
Instructions
- Using a sharp knife, slice the flank steak against the grain at a 45° angle into ¼-inch-thick strips.
- Transfer the beef strips to a large bowl. Add the beef marinade ingredients and mix well. Set aside to marinate for 15-20 minutes.
- In a small bowl, combine the sauce ingredients and whisk until well mixed. Set aside.
- Heat the vegetable oil in a large pan or wok over medium-high heat. Once hot, add the beef in a single layer, cooking in batches if needed. Sear on both sides for about 2-3 minutes total, until cooked through with lightly browned edges. Remove and set aside.
- In the same pan over medium-high heat, stir-fry the onions and bell peppers for about 30 seconds until crisp-tender.
- Re-whisk the sauce and pour it into the pan. Simmer for about 1 minute until glossy and thick enough to coat the back of a spoon. Return the beef and toss briefly until evenly coated and heated through. Serve immediately.
VeniceParrish
This is a delicious recipe;however, one "mistake?"
"In a small bowl, combine the sauce ingredients until the sugar has fully dissolved and set aside."
There is no sugar in the sauce. Should that be "marinade?"
Christie Lai
Hi Venice, thank you so much for your positive review and for flagging that error! I've corrected that step, so it doesn't indicate sugar. So glad you enjoyed my recipe!
Julie
Everyone that comes across this recipe, gather the ingredients, order what you have to, and make this dish. It is ABSOLUTELY FANTASTIC!!! I feel like I went to a restaurant. Delicious!! Thank you, chef.
Christie Lai
Thanks so much for making my recipe, Julie! I'm so glad you enjoyed it and I appreciate the kind words 🙂
Sandy Creek Ranch
Absolutely beautiful.just like the chinese retaurants
Christie Lai
Thanks so much for making my recipe and so glad you enjoyed it!
Steven Carleton
Affordable beef roast cuts also work well. So does pork tenderloin.
Slice both very thin.
Stir-fry keeps well for a healthy, next-day lunch at work!
ALWAYS have everything ready before you cook!
Asian stir-fry is all about hot and fast (3 min max)!
For large amounts, fry in batches and combine at the end when you sauce.
Steaming is for wontons.
Marsha
Absolutely amazing!!! I've always cooked caribbean food.
I tried this recipe I wasn't hopeful but it came out Absolutely amazing, mouthwateringly good. Thanks for this.
Christie Lai
Thank you so much for making my recipe and for sharing a positive review here, Marsha! So glad that you found it to be amazing! Have a lovely day 🙂
Mary
Loved this recipe! It was a little on the saucy side for me, but the flavors were in point. We used top sirloin.
Christie Lai
Thank you so much for making my recipe, Mary! Glad you enjoyed it and happy the flavors were on point!
Mary Saelee
My partner LOVES this recipe! We're making it for the 3rd/4th time in two months. Thank you!!!
Christie Lai
Awww that is amazing and I'm so happy to read this!!!! Thank you for making it so many times and for the continued support, Mary!
Robert Townsend
Wow!! I’ve made this twice and it’s SO delicious! Perfect as written ! Peppery flavorful sauce w/seared beef and crisp vegetables -10 out of 10!
Christie Lai
Thank you so much for making my recipe and for this kind review, Robert! Super happy that you enjoyed it and glad it was a 10/10 for you. Happy New Year!
Mary
We make this all the time. Love it
christieathome
Thank you so much for making it so regularly, Mary! Appreciate the kind support 🙂
Kat
I added a little extra pepper because we both love it, but my husband said it was "delicious" and he doesn't give a lot of praise. I used a spoon to snag the sauce that was left in the pan. 🙂
christieathome
Aww haha thank you so much for making my recipe, Kat! Your comment means a lot to me and happy your husband found it delicious 🙂 Have a wonderful day!
Mary
We love this. Make it a least once a month.☺️
christieathome
Awww this is music to my ears! Thank you so much for making it monthly, Mary! Very happy that it's in your regular rotation 🙂 Have a lovely day!
Jolanda
Super makkelijk en oh wat was dat lekker zeg. Zeker een aanrader
christieathome
Awesome! Thanks for making my recipe, Jolanda!
Kathy
This was very good and easy to make! Thank you for the wonderful recipe!
christieathome
Thank you so much for making my recipe, Kathy! Very happy to hear that you enjoyed it!
Khadija
My family doesn't cook with wine, is there something I can substitute it for?
christieathome
Rice vinegar will work as a substitute or feel free to omit the wine.
Petra
Oh my gosh… this is so delicious!!!! Very easy to make. I will share this with my friends again. Your food is becoming famous in The Netherlands. Thanks again.
christieathome
I'm so happy to read this, Petra! Glad it was easy and thank you for sharing my recipe and for making them 🙂