Black Pepper Beef Recipe

Let me take you on a flavor-packed journey with my sizzling Black Pepper Beef stir-fry—it’s the ultimate comfort dish that’s equal parts savory, spicy, and deliciously aromatic!

I adore the delightful, bold taste of Black Pepper Beef. With tender slices of beef sirloin, a hint of umami from soy and oyster sauces, and the freshly ground black pepper that gives the dish its name, this is a quick, satisfying stir-fry that comes together in very few steps.

The real star of this dish, though, is the fresh bell peppers and celery. They add so much crunchy, vibrant goodness that it’s actually hard to believe this comes together in less than 30 minutes.

Black Pepper Beef Recipe Ingredients

• Beef Sirloin or Tenderloin: High in protein, rich in iron, supports muscle growth.
• Soy Sauce: Adds umami flavor, contains sodium, enhances taste.
• Oyster Sauce: Sweet and savory, provides depth, low in calories.
• Cornstarch: Thickens sauces, contains carbohydrates, gluten-free.
• Black Pepper: Adds heat, contains antioxidants, boosts metabolism.
• Garlic: Aromatic, heart-healthy, contains allicin.
• Onion: Rich in antioxidants, enhances flavor, supports immune health.
• Bell Peppers: High in vitamin C, adds color, low in calories.

Black Pepper Beef Recipe Ingredient Quantities

• 500g beef sirloin or tenderloin, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 tablespoon freshly ground black pepper
• 2 cloves garlic, minced
• 1 onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 stalk celery, sliced
• 2 tablespoons water or beef stock

How to Make this Black Pepper Beef Recipe

1. In a medium bowl, mix together the beef, soy sauce, dark soy sauce, cornstarch, and sesame oil. Allow the mixture to marinate for at least 15 minutes.

2. In a large pan or wok, heat vegetable oil over medium-high heat. Add the garlic and sauté until it’s just fragrant.

3. Raise the heat to high and place the beef in the pan. Stir-fry for two to three minutes, ensuring all sides of the beef are browned. Remove the beef from the pan and set aside.

4. Add the onion, green bell pepper, red bell pepper, and celery to the same pan. Stir-fry them for 3-4 minutes, or until they are almost tender.

5. Place the beef back in the pan and add the oyster sauce, the sugar, and the freshly ground black pepper. Stir very well to combine.

6. Add the 2 tablespoons of water or beef stock, and keep stir-frying for 1-2 minutes. This time you want to let the sauce thicken a little.

7. If needed, taste and adjust the seasoning, adding more black pepper if you want more heat or a little more soy sauce if you want more saltiness.

8. Take the pan off the heat and add a drizzle of sesame oil to finish it off with a boost of flavor.

9. Move the Black Pepper Beef to a serving plate.

10. Serve this sizzling dish with steamed rice or hot noodles, as you like. Then enjoy the copiously peppered beef (and a few onions, if you wish) of your Black Pepper Beef!

Black Pepper Beef Recipe Equipment Needed

1. Medium bowl
2. Large pan or wok
3. Stirring spoon or spatula
4. Knife
5. Cutting board
6. Measuring spoons
7. Serving plate

FAQ

• What type of beef is best for Black Pepper Beef?Select tender cuts such as sirloin or tenderloin for the best texture when cooked.
• Can I make Black Pepper Beef spicier?To raise the heat level, add either more freshly ground black pepper or a pinch of chili flakes.
• Is there a substitute for oyster sauce?If you don’t have oyster sauce, don’t worry. You can easily whip up a substitute sauce that will work well in your dish with the following ingredients. ■ Soy sauce, about 1/2 cup (118 mL) ■ Sugar or hoisin sauce, about 1/4 cup (59 mL) ■ If you like, add a few drops of sesame oil, approximately 1 teaspoon or 5 mL.
• How do I prevent the beef from being tough?Make certain that the beef is cut very thinly against the grain and to not overcook.
• Can I use other vegetables besides bell peppers and celery?Certainly. If you want to add or replace with vegetables, consider these alternatives:

  – Broccoli
  – Snap peas
  – Carrots

• What can I serve with Black Pepper Beef?Steamed rice or noodles soak up the wonderful sauce and go excellently with it.
• How long can leftovers be stored?Leftovers can be kept in the fridge for up to 3 days if they are stored in an airtight container.

Black Pepper Beef Recipe Substitutions and Variations

Beef sirloin or tenderloin: Use flank steak or ribeye for a different texture.
Soy sauce: Use tamari for a gluten-free alternative or coconut aminos for a profile with more sweetness.
Oyster sauce: For a stronger flavor, you can substitute hoisin sauce. For a plant-based option, you can use vegetarian oyster sauce.
Dark soy sauce: If you don’t have dark soy sauce on hand, use regular soy sauce and add a teaspoon of molasses to achieve a similar color and flavor depth.
Cornstarch: If you do not have cornstarch, use potato starch or arrowroot powder as a thickening agent.

Pro Tips

1. Slice the Beef Thinly To ensure the beef cooks quickly and remains tender, slice it as thinly as possible, ideally against the grain. Partially freezing the beef for about 30 minutes can make it easier to slice thinly.

2. Marinate for Flavor While the recipe suggests marinating for at least 15 minutes, if time allows, marinate the beef longer (up to 1 hour) in the refrigerator to deepen the flavors.

3. High Heat for Stir-Frying Use high heat when stir-frying both the beef and the vegetables. This helps to sear the beef quickly, locking in the juices, and gives the vegetables a nice char.

4. Don’t Overcrowd the Pan When cooking the beef, avoid overcrowding the pan. If necessary, cook in batches to ensure the beef sears properly and doesn’t steam.

5. Vegetable Crunch For extra texture, consider adding the vegetables in stages, starting with the onions and celery and then adding the bell peppers. This ensures everything remains crisp-tender, adding a nice contrast to the tender beef.