This healthy, 35-minute Chinese black pepper beef stir fry is ideal for busy weeknights. It combines tender marinated steak bites with sweet, crisp capsicums (bell peppers) and onions, all tossed in a glossy black pepper sauce full of umami and warmth.
Serve with freshly steamed rice for a complete, satisfying meal that tastes like restaurant-quality food made at home.
Ingredients
- Beef – 500 g (1 lb) steak cut into bite-sized cubes. Any steak works: rump, flank, scotch, porterhouse, chuck, or ready-made stir-fry strips. Velveting makes even budget cuts tender.
- Capsicums (bell peppers) – ½ red and ½ green, cut into bite-sized squares for colour and sweetness. Use one whole if you prefer.
- Brown onion – 1, cut into bite-sized squares.
- Garlic – 1 clove, minced.
- Spring onions – 2, cut into 4 cm (1.5 in) lengths.
- Neutral oil – 1 tbsp, such as canola or sunflower (or light olive oil if preferred).
Beef Marinade
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or clear rice wine, stock or water)
- 1 tbsp neutral oil
- 1 tbsp cornflour (cornstarch)
- ¼ tsp black pepper
- 1 clove garlic, minced
- 1 tbsp ginger, minced
Black Pepper Sauce
- 1 tbsp oyster sauce
- ½ tbsp soy sauce
- ½ tbsp cornflour (cornstarch)
- ½ tsp sesame oil
- 1 tsp brown sugar
- 1 tsp freshly ground black pepper (adjust to taste)
- ¼ cup cold water
How to make Chinese black pepper beef stir fry
Stir fries are quick to cook, and this recipe takes about 35 minutes in total, including 15 minutes of marinating. The three keys to a great stir fry are preparation, high heat, and speed. Prepare everything before you start, work quickly over a very hot wok or frying pan, and you’ll end up with glossy, flavourful beef and crisp vegetables.
Note: preparing your ingredients and sauce in advance avoids delays once the wok is hot and cooking proceeds rapidly.
Prepare ingredients
Trim any excess fat and tough connective tissue from the beef, then cut into bite-sized cubes. Wash and chop the vegetables and set aside.
Make the black pepper sauce by whisking together the oyster sauce, soy sauce, cornflour, sesame oil, sugar, black pepper and cold water until the cornflour is fully dissolved. Set aside.
Combine the beef with the marinade ingredients in a large bowl and mix well, massaging the seasoning into the meat. Let it marinate for 15 minutes while you finish prep.
Cook on high heat
- Preheat a wok or large frying pan over high heat until very hot, then add the oil. If the oil shimmers and begins to ripple, it’s ready.
- Add the marinated beef in a single layer and let it sear undisturbed for about 45 seconds. Flip and sear the other side for another 45 seconds. Remove the seared beef to a bowl and set aside.
- In the same wok (no need to wash), add a little more oil if needed and stir-fry the onions, capsicums and garlic over high heat for about 2 minutes until aromatic but still crisp.
- Add the beef back to the wok along with any juices. Stir briefly to combine.
- Give the black pepper sauce a quick stir (the cornflour may have settled) and pour it into the wok. Add spring onions and toss for 30 seconds until the sauce thickens and becomes glossy.
Everything moves fast at the end, so have your rice ready and serving plates warmed if possible. The result is a healthy, balanced meal with lean protein, colourful vegetables and a savoury sauce to soak up with rice.
Useful tips and tricks
- Wok hei is essential. Start with a very hot wok so the beef sizzles on contact. High heat and quick searing create caramelisation and depth of flavour.
- Do not disturb the meat while searing. Let the beef form a crust before flipping to preserve juices and create better flavour.
- Move quickly and avoid overcooking. After stir-frying the vegetables for about 2 minutes they may seem slightly underdone; they will finish cooking when combined with the beef and sauce, keeping them crisp and sweet.
FAQs
The sauce is a simple blend of oyster sauce, soy sauce, sugar, sesame oil, plenty of black pepper, cornflour and water. The cornflour thickens the sauce and gives it a glossy finish that clings to the beef and vegetables.
Tender beef comes from velveting: coating the beef with cornflour and oil along with seasonings, letting it marinate, then cooking very quickly over high heat. This seals in juices and prevents toughness.
A serving of this black pepper beef stir fry is about 327 kcal, making it a nutritious option for a weekday dinner.
Storage
Store leftovers in airtight containers: keep in the fridge for up to 4 days or freeze for up to 6 months. Like most stir fries, it tastes best fresh, straight from the wok.
Made this recipe? Share your thoughts in the comments or note any tweaks you tried. Happy cooking!
– Gen
📖 Recipe
Black Pepper Beef Stir Fry (黑椒牛肉)
Tender beef in a glossy black pepper sauce with crisp capsicums and onions. Ready in 35 minutes. Serve with rice.
Prep Time: 10 minutes | Cook Time: 10 minutes | Marinate: 15 minutes | Total: 35 minutes
Serves: 4 people | Calories: 327 kcal per serving
Ingredients
- 500 g (1 lb) beef, cut into bite-sized cubes
- ½ red capsicum, cut into squares
- ½ green capsicum, cut into squares
- 1 brown onion, cut into squares
- 1 clove garlic, minced
- 2 spring onions, cut into 4 cm lengths
- 1 tbsp neutral oil
- See above sections for the full marinade and sauce ingredients and amounts.
Instructions
- Marinate the beef with the marinade ingredients and leave for 15 minutes.
- Mix the black pepper sauce ingredients in a bowl until the cornflour dissolves. Set aside.
- Heat a wok over high heat, add oil and swirl to coat. When very hot, add beef in a single layer and sear for 45 seconds without touching. Flip and sear the other side for 45 seconds. Remove beef and set aside.
- In the same wok, stir-fry capsicums, onion and garlic for about 2 minutes until aromatic but still crisp. Return beef to the wok with any collected juices and stir briefly.
- Stir the sauce once more to reincorporate any settled cornflour, pour into the wok, add spring onions and toss for 30 seconds until the sauce becomes glossy and thick.
- Serve immediately with steamed rice.
Notes
- Beef: any steak cut works. Velveting with cornflour and oil helps make cheaper cuts tender.
- Wok hei: a very hot wok and quick cooking deliver better flavour through caramelisation.
- Do not constantly stir the beef while searing; allow a crust to form for depth of flavour.
- Vegetables should remain crisp; they will finish cooking when combined with the beef and sauce.
- Storage: refrigerate up to 4 days or freeze up to 6 months. Best on the day it’s cooked.
Nutrition
Per serving: Calories 327 kcal | Carbohydrates 13 g | Protein 30 g | Fat 16 g | Saturated Fat 3 g | Sodium 917 mg | Fiber 2 g