20-Minute Black Pepper Beef Stir-Fry Recipe
Black Pepper Beef Stir-Fry is a quick, savory dish with tender beef, crisp vegetables, and a bold, peppery sauce.
Ingredients
For the beef and marinade
- 1 pound beef flank, sliced against the grain
- Pinch of salt
- 1 teaspoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon Shaoxing wine
- ¼ teaspoon sugar
- Pinch of baking soda
- 1 tablespoon cornstarch, for slurry
- 3 tablespoons water, for slurry
- 1 tablespoon cooking oil, high-smoking-point oil
For the black pepper sauce
- 1 tablespoon soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- ½ teaspoon black pepper
- Pinch of white pepper
- ¼ cup water
Tapioca slurry for the sauce
- 1 teaspoon tapioca starch
- 1 tablespoon water
For the stir-fry
- 2 tablespoons cooking oil, divided (high-smoking-point)
- 3 cloves garlic, minced
- ½ medium onion, sliced
- 1 medium green bell pepper, sliced
- 1 medium red bell pepper, sliced
Instructions
- To marinate the beef, in a bowl, add the beef and sprinkle in the salt, then mix until absorbed. Add the soy sauce, dark soy sauce, Shaoxing wine, sugar, and baking soda, then mix well. In a small bowl, mix the cornstarch with water to form a slurry, then add it to the beef and mix until evenly coated. Finish with the cooking oil and combine. Let it sit while you prepare the rest, or marinate longer if time allows.
- To prepare the ingredients, in a bowl, mix the tapioca starch with water to form a slurry. Add the soy sauce, dark soy sauce, oyster sauce, black pepper, white pepper, and water, then mix until combined.
- To stir-fry the beef, in a wok or pan over high heat, add 1 tablespoon of cooking oil. Once hot, add the beef and spread it out. Let it sit briefly so it sears, then stir-fry for about 2–3 minutes until just cooked through. Add the garlic and stir for a few seconds until fragrant. Remove.
- To stir-fry the vegetables, in the same wok over high heat, add the remaining cooking oil. Add the onion, green bell pepper, and red bell pepper, then stir-fry for about 30 seconds until slightly softened.
- To combine, return the beef to the wok, then pour in the sauce. Toss everything together until the sauce thickens and coats the beef and vegetables evenly. Serve immediately.
Video
Notes
- Slice against the grain: This shortens the muscle fibers and makes the beef noticeably more tender.
- Use just a pinch of baking soda: A small amount is enough to keep the beef tender. Too much can affect the taste.
- Let the beef sit briefly: Even a few minutes helps the marinade absorb and improves the texture.
- Heat the pan well: The beef should sizzle as soon as it hits the pan — that’s how you get a good sear.
- Keep the vegetables slightly crisp: A quick stir-fry keeps their texture and prevents them from getting watery.
- Protein swap: This method works well with chicken, pork, shrimp, or tofu — just adjust the cooking time.