• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Casually Peckish
  • About
  • Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Beef

    Black Pepper Beef Stir Fry

    Published: Mar 22, 2023 by Genevieve

    Jump to Recipe

    This healthy 35-minute Chinese black pepper beef stir fry recipe is perfect for those busy weeknights.

    Featuring tender marinated steak bites with sweet and crispy capsicums (bell peppers) and onions all tossed together in a rich and glossy black pepper sauce that is bursting with flavour.

    Serve with some freshly steamed rice, and you'll have a complete and satisfying meal that will have you going for seconds! The perfect mid-week, restaurant-quality dinner at home!

    Can't get enough of a good stir fry? Also try my popular beef noodle stir fry, 15-min mapo tofu or green bean and caramelised pork stir fry!

    Bite sized beef and capsicums covered in sauce
    beef cubes and vegetables in a black pepper sauce on a round white plate
    Jump to:
    • Ingredients
    • How to make Chinese black pepper beef stir fry
    • Useful tips and tricks
    • FAQs
    • Storage
    • 📖 Recipe

    Ingredients

    ingredients required to make a pepper beef stir fry recipe, labeled
    • Beef - any steak cut will work, depending on your budget. Think rump, flank, scotch, porterhouse, chuck, etc. Since the velveting method is used, budget cuts are perfect to use (for the wallet and taste!) I used rump steak when shooting for this recipe. Alternatively, many supermarkets and butchers now sell stir fry beef strips - basically beef cut into strips for your convenience.
    • Capsicums (bell peppers) - I like to use half a red and half a green capsicum for pops of colour. You can choose to just use a whole of either one. Red capsicums tend to be sweeter than the green variety.
    • Shaoxing wine - a Chinese rice wine that adds depth and complexity to a dish. Substitute: dry sherry or white rice wine such as mirin. Alternatively, use beef, vegetable or chicken stock instead.
    • Sugar - I prefer to use brown sugar for its molasses content which adds a layer of richness to the overall dish. Can also use white sugar and the difference is almost undetectable given only a small amount is used here.
    • Oil - traditionally, Chinese cooking largely uses neutral-tasting oils such as sunflower, grapeseed or vegetable oil. However, often, I like to use extra-virgin olive oil (since it's the healthier choice) when cooking Chinese food and honestly I can barely taste the olive oil flavour. So feel free to use extra-virgin or light olive oil if you prefer. Note, I do not recommend this if you're making infused oils such as Chinese chilli oil!

    How to make Chinese black pepper beef stir fry

    One of the best things about making a stir fry is that everything cooks quickly and dinner is done in no time.

    This moreish quick and easy Chinese black pepper beef recipe takes just 35 minutes from start to finish, including 15 minutes of marinate time. How good is that!?

    There are 3 key components to a successful and delicious Chinese stir fry; preparation, heat and speed. Get these right and dinner will be incredibly mouthwatering, easy and fuss-free!

    Head on over to my beef noodle stir fry recipe, where I explain the art of stir frying, the importance of the 'velveting technique' and exactly what and how to make beef stir fry tender in detail!

    Prepare ingredients

    To start, preparation is key. Wash and cut the vegetables and set those aside.

    To make the black pepper sauce, in a small bowl, combine soy sauce, oyster sauce, cornflour (aka corn starch), sesame oil, sugar, black pepper and water. Mix well until the cornflour has dissolved and is no longer clumpy. Set it aside.

    Skip the store-bought Chinese black pepper sauce available at Asian supermarkets. Make the sauce at home, from scratch as it'll taste so much better! Way more flavourful and all it takes is some fundamental Chinese cooking condiments.

    3 step instructions of making sauce, cutting beef and vegetables with captions

    Cut beef into bite-sized cubes after you've trimmed off excess fat and any white fibrous chewy tissues.

    two step collage of marinating beef with captions

    To marinate the beef, in a large bowl, combine beef, soy sauce, oyster sauce, shaoxing wine, cornflour, black pepper, oil, garlic and ginger. Mix well with a spoon or a clean hand for about 30 seconds to massage the seasoning into the meat.

    Set aside and let it marinate for 15 minutes.

    Prepared ingredients ready to be cooked

    Once you've got all of the ingredients ready and the beef has had about 15 minutes to marinate, then you're ready to cook!

    Stir fry on high heat

    First, preheat the wok (or a large frying pan) over high heat. Once the wok is really hot, then add oil. This is particularly important if you're using a carbon steel wok as it'll prevent the wok from sticking.

    Once the oil starts to smoke a little with visible rippling, add marinated beef.

    Spread the beef out into a single layer without overlapping. Let it fry on high heat, undisturbed for about 45 seconds. This is very important!

    2 step collage of caramelising marinated beef in a wok with captions

    Then, with a spatula, flip the meat over and let the other side sizzle on high heat for a further 45 seconds. Lastly, and quickly, remove the perfectly seared steak bites from the wok into a bowl and set aside.

    By now, your kitchen should be filled with the most amazing aroma!

    Frying the meat undisturbed over high heat is key to caramelisation and thus allowing the heat to create depth of flavour. Just like cooking a steak. minimal disturbance!

    Without cleaning, in the same wok, stir fry onions, capsicums and garlic with a little oil over high heat.

    Stir fry for about 2 minutes or until very aromatic, the vegetables are still crispy and the garlic deeply golden.

    2 step collage of stir frying vegetables with captions

    Add beef steak bites back in the wok, along with all of the juices (extra flavour!) Stir fry for about 15 seconds so the beef and veggies get to know each other.

    Give the bowl of black pepper sauce a quick mix with a teaspoon or a (clean) finger. This is required as the cornflour would have settled to the bottom of the bowl by now.

    Pour the black pepper sauce into the wok, add green onions (scallions) then toss for about 30 seconds or until the sauce becomes glossy and thick.

    2 step collage finishing black pepper beef stir fry by adding sauce with captions

    As you can see, everything happens very quickly when making this delicious black pepper beef stir fry! So remember - prepare everything in advance then cook with speed and high heat.

    Healthy, nutritious and absolutely delicious. This flavour-rich dish is best served with freshly steamed rice. You'll have the lean protein, the colourful vegetables and delicious carbs to soak up all of the flavours through that glossy umami-rich sauce.

    To up your vegetable intake add my quick and healthy, 10-minute spinach stir fry with garlic to the menu!

    Yum!

    Close up of stir fried beef and vegetables in a wok

    Useful tips and tricks

    • It's all about that 'wok hei'! Wok hei means breath of wok - a vital technique in Chinese cooking. It's what turns a simple prawn and egg fried rice into something so delicious with depth and complexity. So start with a very hot wok before you add anything to it. If you don't hear that loud sizzling sound as soon as the beef touches the wok then it's not hot enough! High heat = sizzling sound = flavour!
    • Do not disturb the beef whilst it's in the wok sizzling. Constantly stirring makes meat release its juices from all sides and thus stopping the caramelisation from forming. The dish will end up tasting a little flat without a good caramelisation.
    • Move quickly. After 2 minutes of stir-frying the capsicums and onions, the vegetables may still seem a bit too raw. Don't worry, it'll be just right by the time you plate it up so avoid overcooking it as it'll lose that sweet crispness.
    Close up of a piece of beef piece being picked up by a pair of chopsticks

    FAQs

    What is Chinese black pepper sauce made of?

    For the most umami-rich black pepper sauce, combine soy sauce, oyster sauce, sugar, sesame oil, a generous amount of black pepper, cornflour and water. Cornflour will make the sauce all glossy and thick which will attach easily to the meat and vegetables!

    How do you make stir fry beef so it's tender?

    By using the velveting technique as explained in detail in my beef noodle stir fry recipe! In essence, massage the beef with seasoning condiments with cornflour and oil then marinate for at least 15 minutes and finally, cook quickly over high heat.

    How many calories are in a serving of Chinese black pepper beef?

    A serving of this black pepper beef recipe is about 330 calories, making this a fantastic healthy and flavourful weeknight dinner choice!

    Glossy beef cubes and vegetables on a white plate

    Storage

    Store in airtight containers and lasts up to 4 days in the fridge or up to 6 months in the freezer.

    However, like many stir fries, this Chinese black pepper beef tastes best on the day, as soon as it's out of the wok!

    Made this recipe? Let me know your thoughts or questions by dropping a note in the comments section below! I'd love to hear from you 🙂

    Happy cooking and eating!

    - Gen

    📖 Recipe

    Glossy beef and vegetables covered in sauce on a white plate

    Black Pepper Beef Stir Fry (黑椒牛肉)

    Tender Chinese black pepper beef stir fry covered in glossy and flavourful black pepper sauce with sweet and crisp fresh capsicums and onions! Perfect healthy stir fry for those busy weeknights. Serve with rice.
    5 from 2 votes
    Print Pin Rate
    Course: Dinner, Main Course
    Cuisine: Chinese
    Keyword: black pepper beef
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Marinate Time: 15 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 people
    Calories: 327kcal
    Author: Genevieve

    Ingredients

    • 500 g (1 lb) beef cut into bite-sized cubes (note 1)
    • ½ red capsicum aka red bell pepper, cut into bite-sized squares
    • ½ green capsicum aka green bell pepper, cut into bite-sized squares
    • 1 brown onion cut into bite-sized squares
    • 1 clove garlic minced
    • 2 spring onions cut into 4cm/1.5 inch lengths
    • 1 tablespoon neutral-tasting oil eg. canola, sunflower or light olive oil

    Beef Marinade

    • 1 tablespoon oyster sauce
    • 1 tablespoon soy sauce
    • 1 tablespoon shaoxing wine substitute: clear rice wine, stock or water
    • 1 tablespoon neutral-tasting oil eg. canola, sunflower or light olive oil
    • 1 tablespoon cornflour aka cornstarch
    • ¼ teaspoon black pepper
    • 1 clove garlic minced
    • 1 tablespoon ginger minced

    Black Pepper Sauce

    • 1 tablespoon oyster sauce
    • ½ tablespoon soy sauce
    • ½ tablespoon cornflour aka cornstarch
    • ½ teaspoon sesame oil
    • 1 teaspoon sugar
    • 1 teaspoon black pepper
    • ¼ cup cold water
    Prevent your screen from going dark

    Instructions

    Marinate beef

    • In a large bowl, combine beef with beef marinade ingredients. Mix well and set aside to marinate for 15 minutes.

    Make black pepper sauce

    • In a medium-sized bowl, combine all black pepper sauce ingredients. Mix well until the cornflour has dissolved. Set aside.

    Make black pepper beef

    • Add oil to a large, preheated wok or frying pan over high heat. Swirl the wok in a circular motion until well coated with oil.
    • Once the wok is very hot (note 2), add marinated beef cubes and spread it out into a single layer. Sizzle over high heat for ~45 seconds without flipping. So no touching! With a spatula, flip the beef over and sizzle the other side for 45 seconds. Then, remove the beef into a bowl and set aside. (note 3)
    • In the same wok (no need to wash), add capsicums, onion and garlic. Stir fry over high heat for ~2 minutes. Add beef back into the wok along with all the juices. Stir fry for about 15 seconds. (note 4)
    • With a small spoon, mix the black pepper sauce again (the cornflour would have settled to the bottom of the bowl). Pour the sauce into the wok and add spring onions. Stir fry for a final 30 seconds until the sauce is glossy and thick.

    Notes

    1. Beef to use - any steak cut will work, depending on your budget. Think rump, flank, scotch, porterhouse, chuck, etc. Since the velveting method is used, budget cuts are perfect to use (for the wallet and taste!) I used rump steak when shooting for this recipe. Alternatively, many supermarkets and butchers now sell stir fry beef strips - basically beef cut into strips for your convenience.
    2. It's all about that 'wok hei'! Wok hei means breath of wok - a vital technique in Chinese cooking. It's what turns a simple prawn and egg fried rice into something so delicious with depth and complexity. So start with a very hot wok before you add anything to it. If you don't hear that loud sizzling sound as soon as the beef touches the wok then it's not hot enough! High heat = sizzling sound = flavour!
    3. Do not disturb the beef whilst it's in the wok sizzling. Constantly stirring makes meat release its juices from all sides and thus stopping the caramelisation from forming. The dish will end up tasting a little flat without a good caramelisation.
    4. Move quickly. After 2 minutes of stir-frying the capsicums and onions, the vegetables may still seem a bit too raw. Don't worry, it'll be just right by the time you plate it up so avoid overcooking it as it'll lose that sweet crispness.
    Storage. Store in airtight containers and lasts up to 4 days in the fridge or up to 6 months in the freezer. However, like many stir fries, this Chinese black pepper beef tastes best on the day, as soon as it's out of the wok!
    Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!

    Nutrition

    Calories: 327kcal | Carbohydrates: 13g | Protein: 30g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 917mg | Potassium: 592mg | Fiber: 2g | Sugar: 4g | Iron: 3mg

    More Beef Recipes

    • A cheeseburger spring roll being pulled apart showing stretchy cheese and filling
      Cheeseburger Spring Rolls
    • Close up of noodle stir fry
      Beef and Broccoli Noodles
    • Noodle stir fry in a black pan
      Beef Noodle Stir Fry
    • a plate of beef with black bean stir fry with rice
      Beef with Black Bean Sauce

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A profile image of Gen, the author and owner of casually peckish

    Hi, I'm Gen!

    Welcome! I hope to inspire you to try something new, learn and ignite the joy of creating something yum in your own kitchen.

    Learn more about me →

    Popular recipes

    • Noodle stir fry in a black pan
      Beef Noodle Stir Fry
    • Delicious, simple and healthy garlic prawn pasta
      Easy Garlic Prawn Pasta
    • Plateful of pork wontons
      Pork Wontons
    • Close up fillets of baked salmon
      Baked Honey Glazed Salmon
    • Close up plate full of yoghurt naan bread brushed with butter and fresh coriander
      No Yeast Naan Bread (with yoghurt)
    • Close up of clear bone soup with corn, skiitake mushrooms, carrots and white radish
      Chinese Pork Bone Soup (Bone Broth)

    Winter Warmers

    • Close up of vibrant bok choy vegetables in soup in a pot
      Bok Choy Soup
    • Close up of creamy pasta bake
      Creamy Chicken and Bacon Pasta Bake
    • Hot noodles being picked up by a pair of chopsticks
      Soy Sauce Pan Fried Noodles
    • Close up of smooth pumpkin soup drizzled with cream
      Pumpkin and Sweet Potato Soup

    Footer

    ↑ back to top

    About

    • Casually Peckish
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Casually Peckish