Tender strips of steak, stir fried in a warming black pepper sauce with peppers and onions. This black pepper beef stir fry is a quick but luxurious dinner.
I love serving it up with a big bowl of steaming boiled rice - dinner heaven!
Pepper doesn't just have to be used as a simple seasoning. Freshly ground black pepper has a beautiful warming flavour to add heat to a dish without the need for chillies.
Two teaspoons of black pepper does sound a lot in a dish for four people, but it mellows in the sauce, so you get a gently heat, rather than the harsher heat of using chillies. My kids LOVE this dish (as do the rest of us!).
š What do we need?
The steak: I like to use thin sirloin steaks as it's beautifully tender in this stir fry. You can use a cheaper cut if you prefer, just be sure to cut off any excess fat and sliced it thinly, against the grain.
šŖ How to make this beef stir fry
Full recipe with detailed steps in the recipe card at the end of this post.
Toss the steak strips in a little salt and 1 tsp of black pepper. Fry in a mixture of sunflower and sesame oil, then transfer to a bowl.
To make the sauce, mix together cornflour, dark soy sauce, oyster sauce, rice wine, beef stock and a further tsp of black pepper.
Fry up onions, peppers, garlic and ginger, then add in the sauce and bring it to the boil to thicken.
Add the steak back to the wok and stir together to coat in the sauce and heat the steak through.
š©āš³PRO TIP This recipe makes enough sauce to coat the steak and vegetables with a little bit left in the wok. If you like your sauce a little thinner or want to make it stretch a little further, add a splash of water or a further splash of beef stock when adding the steak back to the wok.
Serve the black pepper beef stir fry over a lovely pile of rice!
š½ļø What to serve it with
I love to use thin sirloin steaks in this recipe for a bit of a treat. Sirloin is fantastic tender cut (no chewiness!), and if you buy the thin cuts it's not too expensive.
šŗ Watch how to make it
š² More fantastic stir fry recipes
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Black Pepper Beef
Ingredients
Black Pepper Steak:
- 450 g (1 lb) thin steak - sliced thinly, against the grain (I use sirloin)
- 2 tsp freshly ground black pepper
- Ā¼ tsp salt
- 4 tbsp sunflower oil
- 1 tsp sesame oil
- 2 medium-sized onions - peeled and chopped into thick slices
- 1 green bell pepper - deseeded and sliced
- 1 red bell pepper - deseeded and sliced
- 2 tbsp cornflour - (cornstarch)
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Chinese rice wine - (or replace with dry sherry)
- 120 ml (Ā½ cup) beef stock
- 2 cloves garlic - peeled and minced
- 1 tsp minced ginger
To Serve:
INSTRUCTIONS
- Toss the steak slices with 1 tsp of the black pepper and the salt.450 g (1 lb) thin steak, 2 tsp freshly ground black pepper, Ā¼ tsp salt
- Heat 3 tbsp of the sunflower oil and the sesame oil in a wok (or large frying pan) over a high heat until hot, then add the steak.4 tbsp sunflower oil, 1 tsp sesame oil
- Fry the steak for 2-3 minutes, moving it around the wok so it doesn't stick together, until browned.
- Spoon out the steak into a bowl, leaving any oil behind in the wok. Turn down the heat to medium.
- Add the remaining 1 tbsp of sunflower oil to the wok. Add in the sliced onions and sliced peppers.2 medium-sized onions, 1 green bell pepper, 1 red bell pepper
- Stir fry the vegetables for 3-4 minutes until starting to soften.
- Whilst the vegetables are cooking, take a small jug and add the cornflour, dark soy sauce, oyster sauce, Chinese rice wine, beef stock and the remaining 1 tsp of black pepper. Stir together to combine then put to one side.2 tbsp cornflour, 2 tbsp dark soy sauce, 2 tbsp oyster sauce, 1 tbsp Chinese rice wine, 120 ml (Ā½ cup) beef stock
- Coming back to the wok, add the garlic and minced ginger to the vegetables. Cook for 1 minute, stirring often.2 cloves garlic, 1 tsp minced ginger
- Add in the sauce we mixed in the jug to the wok and stir together. Let it come to a gentle simmer. If it looks too thick you can add in a splash of water.
- Add the steak back to the wok and stir through to coat in the sauce. Cook for a further 2 minutes to heat the steak back through.
- Serve the black pepper beef over boiled rice.boiled rice
Video
ā Notes
If you do, I would definitely recommend you use sirloin, as it stands up better to the reheating process, whilst still being tender. The vegetables will be softer upon reheating. To make ahead, make the black pepper beef stir fry, quickly cool, cover and refrigerate for up to a day.
Remove from the fridge 30 minutes before you want to reheat it to take the chill off it, then reheat over a medium-high heat in a wok. Stir often to prevent it sticking and add in a good splash of water or beef stock to help loosen up the sauce. Cook for about 5-6 minutes, until piping hot throughout. Ingredient swaps
- Swap out the beef for thin strips of pork or chicken
- Add in other quick cook vegetables - such as thin strips of carrot, sugarsnap peas (snow peas), beansprouts (mung bean sprouts) and thinly shredded cabbage.
Nutrition
This posted was first published in July 2015. Updated in April 2021 with some recipe tweaks, new photos and a video.
Some of the links in this post may be affiliate links ā which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! Thatās what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Andy Slate says
My new favourite recipe. Made it for the first time on Saturday, having it again today (the following Tuesday). The sauce is full of flavour. I also added some tenderstalk broccoli which went really well. Served it with Nicky's cauliflower fried rice, which is way better than I ever expected.
Sarah says
Lovely recipe, I added more black pepper, everyone absolutely raved over it. Definitely making this again. Thank u Nicky.
Ming Penquite says
lol....... :):):):):):):)
Richard Woollacott says
Loved the use of black pepper. Great recipe. Thanks
David says
Nice authentic stir fry meal, very easy to cook provided you have all your ingredients out ready to go .
Iāll certainly cook it again.
Steve says
Made this for supper tonight. Delicious.
Marcus Heitmeyer says
I agree with you
Dawn says
Oooh..er! Flipping de-lish-ous!
Left out sesame oil because I'm not a big lover of it, and added a can of water chestnuts. I went out and bought a wok for this recipe, well worth it as it will get used a lot š
Bill says
Really good! I added the sliced cabbage, only because I had it.
Ambreen says
I was searching everywhere online to find a flavorful beef + stir fry recipe, and I think I found a winner!!! Plus I have all these ingredients already so I can't wait to whip this up tonight! Thanks for sharing this!
danielle says
I'm going to have to tell my boyfrined I met someone else...this black pepper steak LOL! That beef looks amazing, and those noodles, well I think I need all of this in my life. I'm so sad that my wok is temporarily packed away why we live in our tiny apartment temporarily. With a low powdered electric stove. LOL - can't wait to make this steak!!
Stewart says
Perfect for Friday night supper, so much nicer than a takeaway.
Amy says
Nicky! This looks like something my Chris would hoover up in an instant! I can't wait to try it out for his dinner soon. I've got stiff competition now, we've just moved into the Asian food district of our city! I'm sure with your recipe though he won't be reaching for the takeaway menu š
Nicky Corbishley says
Congrats on the move Amy. Oh my, it's going to be hard not to try out all the wonderful food. I'd probably last about 30 seconds before going out to try everything š
cupcake recipes says
I like the onion, it looks golden and well cooked, this recipe is wonderful and healthy
Nicky Corbishley says
Thanks, glad you like the recipe š
carol says
I do love your recipes but just wish there was some nutritional content provided. We are on strict diets and this information is vital to our success. I do it on my own but it can take forever to complete for just one days cooking. If you were to provide it would reach thousands at one time
Nicky Corbishley says
Hi Carol, argh I'm torn!
I was writing putting the nutritional content on the recipes about a year ago, but I didn't feel it provided a lot of value - particularly on the naughtier foods. I asked whether readers would like me to keep including in, but only 1 or 2 people said they used it.
I may have a solution that could help you with my recipes and other recipes you find online too.
Have you heard of Yummly.com? I've started using it recently, and it's a great way to group your favourite recipes from different blogs together. It also works out the nutritional information for you.
I added a 'yum' button to the top of my blog posts last week. I think you need a yummly account (it's free), but if you click the yum button, it adds the recipe to your recipe box and works out the nutritional info straight away.
I'm not sure if this link will work, but here's the link to the black pepper steak on Yummly so you can get an idea: http://www.yummly.com/recipe/Black-Pepper-Steak-with-Chilli-Lime-Noodles-1237972?columns=5&position=3%2F61
It's worked it out at 460 calories per serving.