This black pepper beef is bold, savory, and loaded with flavor in every bite. Tender steak is cut into cubes then stir-fried with crisp bell peppers and onions, then coated in a glossy black pepper sauce that’s both fragrant and satisfying.
If you’ve been craving a takeout favorite, this black pepper beef recipe is the perfect way to bring restaurant-style flavor into your own kitchen.
What is Black Pepper Beef?
Black pepper beef is a Chinese-inspired stir-fry made with beef steak, vegetables, and a rich black pepper sauce. The sauce is savory, slightly sweet, and has a bold peppery kick that pairs beautifully with tender beef.
You might also see this dish referred to as black pepper Angus steak in Chinese restaurants or at Panda Express, where it’s often served sizzling hot with steamed rice.
Why You’ll Love Black Pepper Beef
- Quick to make: This stir-fry comes together in under 30 minutes, making it a great weeknight option for busy people.
- Packed with flavor: The black pepper sauce blends savory, sweet, and peppery notes that coat every bite.
- Tender and juicy beef: Marinating the beef keeps it soft and flavorful while it sears beautifully in the pan.
- Colorful veggies: Crisp bell peppers and onions add sweetness, crunch, and balance to the dish.
- Better than takeout: This black pepper beef recipe tastes just like your favorite restaurant or take-out spot, but made much better right at home.
Ingredients
- Angus Beef Steak: Ribeye, New York strip, or another tender cut works best for juicy, flavorful bites.
- Baking Soda: Helps tenderize the beef for a softer texture. Don't skip this one!
- Salt: Basic seasoning to bring out the beef's natural flavors.
- Ground Black Pepper: Key component of this recipe! I use pre-ground black pepper to make this recipe easier.
- Soy Sauce: Adds savory umami depth to both the marinade and sauce.
- Shaoxing Wine: A traditional Chinese cooking wine that enhances flavor complexity.
- Cornstarch: Helps seal in juices when marinating and thickens the sauce.
- Beef Broth: Creates the base of the black pepper sauce.
- Dark Soy Sauce: Provides deeper color and a richer flavor to the sauce.
- Oyster Sauce: Brings a touch of sweetness and umami to the stir-fry.
- Sugar: Balances the savory and peppery notes of the sauce.
- Neutral Oil: Perfect for stir-frying since it won’t overpower the other flavors.
- Red and Green Bell Peppers: Add crunch, sweetness, and vibrant color.
- Yellow Onion: Provides savory sweetness and balance.
- Garlic & Ginger: Essential aromatics that build depth and fragrance.
Customizations
- Change the cut of beef: You can use flank steak for this recipe but cut them into thinner strips so it isn't tough to eat.
- Adjust the heat: Add sliced fresh chilies or extra black pepper if you like it spicier.
- Veggie boost: Mushrooms, broccoli, or snap peas would be delicious additions to the stir-fry.
How to Make Black Pepper Beef
Marinate the Beef
In a medium bowl, combine the beef cubes with baking soda, salt, ground black pepper, soy sauce, Shaoxing wine, and cornstarch.
Mix well until evenly coated and let it marinate for at least 15 minutes while you prepare the sauce and vegetables.
Prepare the Sauce
In a small bowl, whisk together the beef broth, soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, ground black pepper, salt, and cornstarch until smooth. Set aside.
Cook the Beef and Vegetables
Heat a wok or large skillet over medium-high heat and add the neutral oil.
Once hot, add the marinated beef in a single layer. Sear until browned on the outside, about 2–3 minutes, then remove from the pan.
Add the garlic and ginger to the same pan and stir-fry until fragrant, about 20 seconds.
Stir in the onion and bell peppers, cooking until slightly tender but still crisp, about 1–2 minutes.
Combine and Finish
Return the beef to the pan and pour in the prepared sauce.
Toss everything together and cook for another 1–2 minutes, or until the sauce thickens and coats the beef and vegetables evenly.
Serve
Serve immediately with hot steamed rice for the best experience.
Storage
Store leftover black pepper beef in an airtight container in the fridge for up to 3 days.
Tips
- Use a hot wok or skillet: High heat helps sear the beef quickly, locking in juices.
- Don’t overcrowd the pan: Cook the beef in batches if needed to avoid steaming instead of searing.
- Adjust the sauce thickness: Add a splash of broth if the sauce becomes too thick, or simmer longer if you prefer it richer.
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Black Pepper Beef
Video
Equipment
Ingredients
For the Beef
- 1 pound Angus beef steak e.g. ribeye, New York strip, cut into 1-inch cubes
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoon soy sauce
- 1 tablespoon shaoxing wine
- 1 tablespoon cornstarch
Black Pepper Sauce
- ⅔ cup beef broth
- 2 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon shaoxing wine
- 2 teaspoon sugar
- 1 teaspoon ground black pepper
- ¼ teaspoon salt adjust to taste
- 1 tablespoon cornstarch
For the Stir-Fry
- 2 tablespoon neutral oil
- 1 red bell pepper cut into 1-inch cubes
- 1 green bell pepper cut into 1-inch cubes
- ½ yellow onion cut into 1-inch cubes
- 3 cloves garlic minced
- 2 teaspoon minced ginger
Instructions
- In a medium bowl, combine the beef cubes with baking soda, salt, ground black pepper, soy sauce, Shaoxing wine, and cornstarch. Mix well until the beef is evenly coated. Let it marinate for at least 15 minutes while you prepare the sauce and vegetables.
- In a small bowl, whisk together the beef broth, soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, ground black pepper, salt, and cornstarch until smooth. Set aside.
- Heat a wok or large skillet over medium-high heat and add the neutral oil. Once hot, add the marinated beef in a single layer. Sear until browned on the outside, about 2–3 minutes, then remove from the pan and set aside. Add the garlic and ginger to the same pan and stir-fry until fragrant, about 20 seconds. Stir in the onion and bell peppers, cooking until slightly tender but still crisp, about 1–2 minutes.
- Return the beef to the pan, pour in the prepared sauce, and toss everything together. Cook for another 1-2 minutes, or until the sauce thickens and coats the beef and vegetables evenly.
- Serve immediately with hot steamed rice.
Yen says
So good. This will be added to my meal prep rotation. Thanks for sharing!
Herman says
This is perfect for meal prep. Thank you for the review!
SC Pimentel says
Tried this yesterday. So yummy!
I'm glad that Shaoxing Wine is available in our area. Thank you for sharing the recipe.
Herman says
So happy you enjoyed this recipe, thanks for the review!