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Easy Black Pepper Beef Recipe with Crisp Peppers and Onions

Easy Black Pepper Beef Recipe

Tender, thinly sliced beef is quickly seared and tossed with crisp peppers, onions, aromatics, and a bold black pepper oyster sauce. This fast stir-fry is ready in approximately 35 to 45 minutes.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Beef and Marinade
  • 1 pound Flank steak, skirt steak, or sirloin, thinly sliced against the grain
  • 1 tablespoon Light soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon Cornstarch
  • 1 teaspoon Neutral oil
  • 1/4 teaspoon Baking soda, optional
Stir-Fry
  • 2 tablespoons Neutral cooking oil
  • 1 medium Medium onion, cut into wedges
  • 1 bell pepper Bell pepper, sliced
  • 2 cloves Garlic, minced
  • 1 teaspoon Fresh ginger, minced
Black Pepper Sauce
  • 2 tablespoons Oyster sauce
  • 1 tablespoon Light soy sauce
  • 1 tablespoon Water
  • 1 teaspoon Dark soy sauce, optional
  • 1 teaspoon Granulated sugar
  • 1-2 teaspoons Freshly ground black pepper
  • 1 teaspoon Toasted sesame oil
  • 1 teaspoon Cornstarch, optional
  • 1 tablespoon Water for cornstarch slurry, optional

Method
 

Step-by-Step
  1. Slice the beef thinly against the grain. Combine it with light soy sauce, Shaoxing wine or dry sherry, cornstarch, neutral oil, and optional baking soda, then marinate for 15 to 30 minutes.
  2. Whisk the oyster sauce, light soy sauce, water, optional dark soy sauce, sugar, freshly ground black pepper, and toasted sesame oil in a small bowl. If you want a thicker finish, mix the optional cornstarch with 1 tablespoon water in a separate bowl.
  3. Heat a wok or large skillet until very hot. Add half of the cooking oil and sear the beef in a single layer, working in batches if needed, for about 1 to 2 minutes per side; transfer the beef to a plate.
  4. Add the remaining oil to the hot pan. Stir-fry the onion wedges and bell pepper for 2 to 3 minutes, keeping them slightly crisp, then add the garlic and ginger and cook for about 30 seconds.
  5. Return the seared beef to the pan and pour in the black pepper sauce. Toss everything for 1 to 2 minutes, until the beef is coated and the sauce is lightly thickened; add the cornstarch slurry only if the sauce needs more body.
  6. Serve the black pepper beef immediately with steamed white rice or noodles. Spoon the glossy sauce and vegetables over the top so every bite includes beef, pepper, onion, and aromatics.

Notes

For very thin, even slices, partially freeze the beef before cutting. Use fairly coarse freshly cracked black pepper for the best flavor, and avoid overcrowding the pan. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently in a skillet or microwave.