Savory Black Pepper Beef Stir-Fry

Craving the bold and savory flavors of Chinese takeout but tired of waiting for delivery? Look no further than this mouthwatering recipe for Black Pepper Beef. This homemade version rivals your favorite dish from the local Chinese restaurant, with tender marinated beef strips coated in a rich and peppery sauce that will have your taste buds dancing.

I stumbled upon this Black Pepper Beef stir fry recipe a few years back and it has since become a staple in my kitchen. The secret to the incredibly tender beef lies in a simple marinade trick, while the sauce, packed with the perfect amount of black pepper kick, elevates this dish to a whole new level. Trust me, once you try this recipe, you’ll be wondering why you ever paid for takeout in the first place.

Impress your family and friends with this restaurant-quality dish that comes together in a snap. Serve the Black Pepper Beef over steamed jasmine rice for a satisfying meal, and feel free to customize it with your favorite veggies or a touch of heat for an extra kick. Whether it’s a busy weeknight or a special occasion, this recipe is sure to become a household favorite that will have everyone coming back for seconds.

Quick Benefits

• Tenderizes beef strips with a simple marinade trick using baking soda
• Intensely savory sauce with the perfect kick of black pepper
• Customizable by adding various vegetables for extra flavor and nutrition
• Stores well in the fridge for up to 4 days and freezes for up to 3 months

Why You’ll Love This Savory Black Pepper Beef Stir-Fry Recipe

• Tender and Flavorful Beef: The flank steak is marinated in a simple, yet effective combination of ingredients, resulting in incredibly tender beef that melts in your mouth.
• Intensely Savory Sauce: The sauce is a perfect balance of savory flavors with a kick of black pepper that adds depth and richness to the dish.
• Better Than Takeout: You can enjoy the flavors of your favorite Chinese takeout dish without the wait or cost, and many have found this homemade version to be even better than what they’d get from a restaurant.
• Customizable: You can easily customize this recipe by adding extra vegetables like mushrooms, carrots, or snow peas, or adjusting the level of heat to suit your taste preferences.
• Versatile Serving Options: Serve over steamed jasmine rice, cauliflower rice, or in lettuce cups for a low-carb option. Pair with steamed broccoli or bok choy for a complete meal.
• Meal Prep Friendly: The dish stores well in the fridge for up to 4 days, and the flavors even deepen over time, making it perfect for meal prep or leftovers.
• Freezer Friendly: You can freeze this stir-fry for up to 3 months, allowing you to have a delicious meal ready to go whenever you need it.
• Quick and Easy: This recipe comes together quickly, making it a great option for busy weeknights or when you’re craving a satisfying meal without a lot of effort.

Ingredients for Savory Black Pepper Beef Stir-Fry

For the Beef Marinade

• 1½ pounds flank steak, cut into thin strips
• ½ teaspoon baking soda
• 1 tablespoon cornstarch
• ½ teaspoon white pepper
• 1 teaspoon sesame oil
• 2 tablespoons low sodium soy sauce

For the Sauce

• 2 tablespoons low sodium soy sauce
• 1 teaspoon ground Sichuan peppercorn
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 2 teaspoons coarsely ground black pepper
• 3 tablespoons Shaoxing wine
• 1 teaspoon dark soy sauce
• ¼ cup oyster sauce

For the Stir Fry

• 2 medium onions, cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 3 cloves garlic, minced
• Extra sesame oil for finishing (optional)
• ⅓ cup vegetable oil

How to Make Savory Black Pepper Beef Stir-Fry

Step 1: Marinate the Beef

Combine steak strips, baking soda, soy sauce, sesame oil, white pepper, and cornstarch in a bowl. Mix well, cover with plastic wrap, and refrigerate for 20 minutes.

Step 2: Prepare the Sauce

Combine oyster sauce, Sichuan peppercorn, black pepper, Shaoxing wine, both soy sauces, sugar, and cornstarch in a small bowl. Set aside.

Step 3: Cook the Beef

In a wok or large skillet, heat vegetable oil over high heat. Cook half of the marinated beef until golden brown, about 2-3 minutes. Remove to a plate and cook the remaining beef. Drain excess oil, leaving about 2 tablespoons in the pan.

Step 4: Stir-Fry Vegetables

Lower heat to medium-high. Cook minced garlic in the wok for 30 seconds until fragrant. Stir in onion and bell pepper and stir-fry for about a minute.

Step 5: Combine and Finish

Add the beef back to the wok with the black pepper sauce. Stir until well combined and sauce thickens. Optionally, add a drizzle of sesame oil for more flavor.

Step 6: Serve

Immediately serve over cooked rice.

Storage Tips

Once you have prepared the black pepper beef stir fry, you can store any leftovers in the refrigerator for up to 4 days. This dish actually develops deeper flavors over time, making it a great option for meal prep. When reheating, gently warm it up in a skillet with a splash of water to revive the flavors and maintain the tender texture of the beef.

If you want to freeze the black pepper beef for later consumption, allow it to cool completely before transferring it to airtight containers. This dish can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator and reheat it on the stovetop, adding a little water if needed. With proper storage and reheating techniques, you can continue to savor the delicious flavors of this homemade black pepper beef stir fry at your convenience.

Ingredient Substitutions

If you’re looking to make some substitutions in the black pepper beef recipe, you can try using thinly sliced chicken breast or tofu as alternatives to flank steak for a different protein option. For a vegetarian twist, you can swap in seitan or tempeh for a meatless version. Additionally, if you prefer a milder heat level, you can reduce the amount of black pepper or Sichuan peppercorn in the recipe to suit your taste preferences.

To make the dish gluten-free, you can use tamari or coconut aminos instead of soy sauce and ensure the oyster sauce you use is gluten-free. If you don’t have Shaoxing wine on hand, you can substitute it with dry sherry or cooking rice wine. For a different flavor profile, you can experiment with using different types of bell peppers such as yellow or orange in place of red bell pepper. Feel free to get creative with adding in other vegetables like zucchini, snap peas, or baby corn to customize the dish to your liking.

Serving Suggestions

To elevate the presentation of this delicious black pepper beef stir fry, serve it in individual lettuce cups for a fun and interactive dining experience. Guests can fill the cups themselves, customizing their portion with extra veggies or chili for heat. Garnish with a sprinkle of sesame seeds and chopped green onions for a pop of color and freshness.

For a cozy and comforting serving suggestion, layer the black pepper beef over a bed of fluffy jasmine rice in a sizzling hot stone bowl. The heat from the bowl will keep the dish warm throughout the meal, allowing the flavors to meld together beautifully. Top with a drizzle of extra sesame oil right before serving for a touch of richness and aroma.

FAQs for Savory Black Pepper Beef Stir-Fry

Can I substitute flank steak with another cut of beef?

Yes, you can substitute flank steak with sirloin, skirt steak, or tenderloin. Just ensure you cut the beef into thin strips to maintain tenderness in the stir fry.

Can I omit the baking soda in the marinade?

The baking soda helps tenderize the beef by breaking down its proteins. If you omit it, the beef may not be as tender. You can try marinating the beef for a longer time to compensate, but the texture may differ.

What can I use as a substitute for Shaoxing wine?

If you don’t have Shaoxing wine, you can substitute it with dry sherry or even mirin. Both these alternatives will provide a similar depth of flavor to the dish.

Can I make this dish less spicy?

If you prefer the dish less spicy, you can reduce the amount of black pepper or omit the Sichuan peppercorn. You can also adjust the amount of white pepper to your taste preferences.

Conclusion

Black Pepper Beef has truly become a staple in my kitchen, and I hope it becomes one in yours too. The simplicity of the ingredients combined with the explosive flavors makes this dish a winner every time. Whether you’re a seasoned chef or just starting out on your cooking journey, this recipe is sure to impress and satisfy your cravings for Chinese takeout.

So, next time you’re debating ordering in, remember this homemade Black Pepper Beef recipe. Not only will you save money, but you’ll also have full control over the quality of ingredients and the satisfaction of knowing you made a delicious meal from scratch. Don’t be surprised if your family and friends start requesting this dish regularly – it’s just that good. Give it a try and enjoy the delightful flavors of this savory and peppery Black Pepper Beef stir-fry!

Savory Black Pepper Beef Stir-Fry

“Better than takeout: Tender flank steak marinated in a savory black pepper sauce with a perfect kick, this homemade black pepper beef stir fry is a game-changer.”

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Prep Time10 Minutes

Cook Time10 Minutes

Total Time20 Minutes

CuisineChinese

Skill LevelEasy

Servings6 Servings

Ingredients

For the Beef Marinade

• 1½ pounds flank steak, cut into thin strips
• ½ teaspoon baking soda
• 1 tablespoon cornstarch
• ½ teaspoon white pepper
• 1 teaspoon sesame oil
• 2 tablespoons low sodium soy sauce

For the Sauce

• 2 tablespoons low sodium soy sauce
• 1 teaspoon ground Sichuan peppercorn
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 2 teaspoons coarsely ground black pepper
• 3 tablespoons Shaoxing wine
• 1 teaspoon dark soy sauce
• ¼ cup oyster sauce

For the Stir Fry

• 2 medium onions, cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 3 cloves garlic, minced
• Extra sesame oil for finishing (optional)
• ⅓ cup vegetable oil

Instructions

1. Marinate the Beef: Combine steak strips, baking soda, soy sauce, sesame oil, white pepper, and cornstarch in a bowl. Mix well, cover with plastic wrap, and refrigerate for 20 minutes.
2. Prepare the Sauce: Combine oyster sauce, Sichuan peppercorn, black pepper, Shaoxing wine, both soy sauces, sugar, and cornstarch in a small bowl. Set aside.
3. Cook the Beef: In a wok or large skillet, heat vegetable oil over high heat. Cook half of the marinated beef until golden brown, about 2-3 minutes. Remove to a plate and cook the remaining beef. Drain excess oil, leaving about 2 tablespoons in the pan.
4. Stir-Fry Vegetables: Lower heat to medium-high. Cook minced garlic in the wok for 30 seconds until fragrant. Stir in onion and bell pepper and stir-fry for about a minute.
5. Combine and Finish: Add the beef back to the wok with the black pepper sauce. Stir until well combined and sauce thickens. Optionally, add a drizzle of sesame oil for more flavor.
6. Serve: Immediately serve over cooked rice.