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black pepper beef

Black Pepper Beef

  • Author: chefjar
  • Total Time: 30 minutes
  • Yield: 4 1x


This black pepper beef stir fry is absolutely packed with zingy, zesty flavor. Tender, melt-in-your-mouth strips of beef, perfectly crunchy veggies, and a delectable black pepper sauce all served over a bed of rice.


  • 1 pound ( 500 grams) beef flank, skirt cut or tenderloin, thinly sliced
  • 2 teaspoons cornstarch
  • 2 teaspoons low sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons rice vinegar
  • 1 tablespoon ginger, minced
  • 4 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 medium onion, sliced
  • 1 cup shiitake mushrooms
  • 3-4 green onion, cut into 2-inch lengths
  • 2 tablespoons oil

For the Sauce

  • 1/3 cup oyster sauce
  • 2 teaspoons low sodium soy sauce
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon sugar
  • 2 teaspoons cornstarch
  • 1/3 cup water


  • Add cornstarch, soy sauce, sesame oil and rice vinegar to the beef and mix together. Keep aside for 10 minutes.
  • While the beef is marinating, mix all the ingredients for the sauce in a small bowl. Set aside.
  • Heat oil in a wok over medium-high heat. Add the beef and cook until cooked through. Transfer to a plate. You might need to cook the beef in batches not to overcrowd the wok.
  • Add the ginger and garlic to the same wok, cook until fragrant, about 1 minute.
  • Add the onion, peppers and mushrooms. Stir fry for about 2 minutes.
  • Return the beef and pour the sauce into the wok; stir fry for 1-2 minutes or until the sauce thickened and the beef is cooked through.
  • Garnish with scallions.
  • Serve over steamed rice.
  • Enjoy!
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Category: Beef recipes
  • Cuisine: Asian


  • Calories: 314kcal
  • Sugar: 4g
  • Sodium: 801mg
  • Fat: 16g
  • Saturated Fat: 3g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 27g
  • Cholesterol: 70mg

Keywords: black pepper beef, beef stir fry, black pepper sauce