Got it! Black pepper beef is a classic stir-fry with tender beef, onions, and a bold, peppery sauce. Here’s a straightforward recipe you can make at home:
Ingredients (serves 2–3)
- 1/2 lb (225 g) beef sirloin or flank steak, thinly sliced
- 1 medium onion, sliced
- 1 bell pepper (any color), sliced
- 2–3 cloves garlic, minced
- 2–3 tsp black pepper (freshly ground is best)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, for depth)
- 1 tsp sugar
- 1 tsp cornstarch
- 2 tbsp water
- 2 tbsp vegetable oil
Instructions
- Prep the beef
- Slice the beef thinly against the grain.
- Toss in 1 tsp cornstarch and 1 tbsp soy sauce. Let it marinate for 10–15 minutes.
- Make the sauce
- Mix remaining soy sauce, oyster sauce, sugar, water, and 2 tsp black pepper in a small bowl.
- Cook the beef
- Heat 1 tbsp oil in a wok or large pan over high heat.
- Stir-fry beef 2–3 minutes until just browned. Remove and set aside.
- Cook the vegetables
- Add remaining oil to the pan. Stir-fry onions, bell peppers, and garlic 2–3 minutes until slightly tender but still crisp.
- Combine and finish
- Return beef to the pan. Pour in the sauce.
- Stir-fry 1–2 minutes until beef is coated and sauce thickens slightly.
- Serve
- Sprinkle with extra black pepper if you like it spicy.
- Serve over steamed rice or noodles.
✨ Tips:
- Slice beef very thin for tender results—partially freezing it first helps.
- Adjust black pepper to your taste; it’s the star of this dish.
- Quick stir-frying over high heat keeps vegetables crisp.
If you want, I can also give a crock pot version of black pepper beef that’s slow-cooked and extra tender—it’s great if you don’t want to stir-fry. Do you want me to do that?
