Black Pepper Beef Stir Fry

Ingredients

• 250 gbeef tenderloin, flank or another preferred cut, sliced 0.5 cm thick
• 30 ml (2 tbsp)cooking oil
• 1 smallgreen bell pepper, deseeded and sliced
• 1 smallred bell pepper, deseeded and sliced
• 1 smallonion, sliced
• 2 clovesgarlic, minced
• 2 cmginger, minced
• 2.5 ml (1/2 tsp)freshly ground black pepper
• 5 ml (1 tsp)cornstarch
• 15 ml (1 tbsp)water
• 10 ml (2 tsp)oyster sauce
• 5 ml (1 tsp)light soy sauce
• 5 ml (1 tsp)rice vinegar
• 5 ml (1 tsp)sesame oil
• 1.25 ml (1/4 tsp)freshly ground black pepper
• 5 ml (1 tsp)cornstarch
• 15 ml (1 tbsp)water
• 5 ml (1 tsp)oyster sauce
• 5 ml (1 tsp)light soy sauce
• 5 ml (1 tsp)dark soy sauce
• 5 ml (1 tsp)rice vinegar
• 1.25 ml (1/4 tsp)salt

Instructions

1. 1

   Marinate the beef

   Combine the marinade ingredients in a bowl. Add the sliced beef, massage the marinade into it and set aside.

2. 2

   Mix the sauce

   In a separate bowl, stir together all the sauce ingredients and set aside.

3. 3

   Heat the wok

   Set a wok or large pan over high heat and add the cooking oil.

4. 4

   Cook the beef

   When the oil is hot, add the beef and cook for 2 minutes, until its colour has changed slightly. Lift it out into a bowl and set aside.

5. 5

   Cook the aromatics

   Using the same wok, sauté the garlic and ginger for 1 minute, then add the onion.

6. 6

   Add the peppers

   Sauté the onion for 1 minute, then add both peppers and sauté for 1 minute.

7. 7

   Finish the stir fry

   Return the beef to the wok and add the sauce. Cook for 2–3 minutes, until the beef is fully cooked and the gravy is as thick as you like; add more water if needed.

8. 8

   Season and serve

   Taste and adjust the seasoning, then take the wok off the heat. Serve with rice.

What is black pepper beef stir fry?

This is a quick stir-fry of thinly sliced beef and vegetables coated in a peppery, savoury sauce. Stir-frying is widely used in Chinese cooking, though this recipe does not specify a particular regional origin.

Two pepper additions give the dish its defining flavour: black pepper seasons the marinade and sauce, while red and green bell peppers bring sweetness and crunch. A brief cook keeps the beef and vegetables from losing their texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 16g protein, 9g carbs, 13g fat.

The beef supplies most of the protein, while the cooking oil and sesame oil contribute much of the fat. The peppers, onion and small amounts of cornstarch provide carbohydrates; rice is not included in the estimate below. Serve with rice and an extra vegetable side to balance the plate.

Choose and slice the beef

Cut choice: Tenderloin, flank or another preferred cut can be used. Slice the beef about 0.5 cm thick so the pieces cook quickly.

Against the grain: If the direction of the muscle fibres is visible, cutting across them helps make each slice easier to bite.

Make the two mixtures

Marinade: Cornstarch, water and the sauces coat the beef, while black pepper provides seasoning. Massage the mixture into the slices before setting them aside.

Stir-fry sauce: Mix the second set of sauce ingredients separately, so it is ready to add after the beef and vegetables have had their first cook.

Work quickly over high heat

Hot wok: Heat the wok or large pan over high heat before adding the oil, then add the beef once the oil is hot. Cook it for 2 minutes, just until its colour changes slightly, and remove it.

Vegetables: Use the same wok for the garlic, ginger, onion and peppers. The recipe gives each stage a short sauté, so have the ingredients ready before you start cooking.

Check the finish

Beef: After returning it to the wok, cook it with the sauce for 2–3 minutes, until fully cooked. The precise time can vary with the thickness of the slices and the heat of the pan.

Gravy: The cornstarch helps thicken the sauce as it cooks. If it becomes thicker than you want, add a little more water; taste at the end and adjust the seasoning.

Serve it with rice

Rice is the suggested accompaniment and makes the saucy stir-fry easy to serve as a meal. Have it ready to serve alongside the beef rather than leaving the cooked stir-fry to stand.

For a fuller plate, add another vegetable side. Keep the stir-fry's cooking stages short so the peppers remain distinct from the sauce.

Recipe notes & tips

• Slice the beef evenly, about 0.5 cm thick, for more consistent cooking.
• Mix the marinade and sauce in separate bowls before heating the wok.
• Keep the vegetables sliced and ready so they can go into the hot wok in sequence.
• Take the beef out after its initial 2-minute cook, then return it for the final stage.
• Add water a little at a time if the sauce thickens more than you prefer.

Variations

• Adjust the pepper: Use a little less or more freshly ground black pepper to suit your preference.
• Change the beef cut: Use tenderloin, flank or another cut you prefer, sliced thinly.
• Add more vegetables: Increase the peppers or onion while keeping the same cooking order.
• Make it gluten-free: Choose suitable gluten-free oyster and soy sauces, checking their labels.
• Serve with noodles: Replace the rice accompaniment with cooked noodles.

Common mistakes to avoid

• Uneven beef slices: Cut them to a similar 0.5 cm thickness so they cook at roughly the same rate.
• Cold wok: Heat the wok over high heat before adding oil and beef.
• Overcooking the first batch: Remove the beef after 2 minutes, when its colour has changed slightly, then finish it with the sauce.
• Crowding the pan: Cook in batches if the beef cannot sit in a single layer, to avoid a drop in heat.
• Sauce too thick: Add a little more water while it cooks to loosen the gravy.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan over medium heat until piping hot, adding a splash of water if the sauce has thickened; store rice separately if possible.

Frequently asked questions