Black Pepper Beef Stir Fry Recipe

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.

The Heart of Black Pepper Beef Stir Fry Recipe

There’s something truly comforting about a warm skillet sizzling with tender beef, vibrant peppers, and that bold, peppery kick. I love how this Black Pepper Beef Stir Fry Recipe transforms simple ingredients into a dish bursting with flavor and silky textures, like a quiet celebration in your kitchen. You’ll notice how each bite balances the crisp edges of seared beef with the sweet crunch of bell peppers, smoothed out by a luscious savory sauce. It’s the kind of meal that makes you pause, savor, and smile.

I remember the first time I tried making this recipe—it felt like a restaurant-quality dish right at home without any stress. The secret? Marinating the beef just right and tossing everything quickly over high heat to preserve that juicy tenderness and glistening sauce. You’ll find the timing and techniques here easy to master, so you can feel confident and even adventurous in your own kitchen.

Whether you’re cooking for your family on a busy weeknight or craving something special for guests, this recipe offers both simplicity and richness. Join me as we dive into this delicious Black Pepper Beef Stir Fry Recipe that promises to become a go-to favorite.

Ingredient Breakdown

• Flank steak or sirloin: Tender and lean with natural flavor; if unavailable, try skirt steak or even thin-cut ribeye for extra richness.
• Baking soda: Softens the beef for that silky mouthfeel; if needed, omit but expect slightly firmer texture.
• Cornstarch: Coats the beef for a crisp, caramelized crust and thickens sauce; potato starch or arrowroot works well too.
• Shaoxing wine: Adds depth and subtle sweetness; substitute dry sherry or mirin if unavailable.
• Light and dark soy sauce: Bring umami balance—light soy for saltiness, dark for color and richness.
• Oyster sauce: Provides a savory gloss and mild sweetness; mushroom soy or hoisin can be a plant-based swap.
• Black pepper: The star! Freshly cracked gives a spicy warmth that pulses through every bite.
• Bell peppers & onion: Crunchy, colorful texture with a sweet counterpoint to the pepper’s heat.
• Garlic & ginger: Essential aromatics that awaken the palate.
• Sesame oil: Finishing touch with a nutty fragrance that lifts the dish.

Before You Begin

To set yourself up for success, slice your beef thinly against the grain for maximum tenderness—it’s a game changer. Have all your sauce ingredients measured and ready; stirring together this sauce before cooking means no scrambling mid-sizzle. Chop your peppers and onion into uniform cubes to cook evenly. This mise en place approach turns a potentially frantic stir fry into a relaxing, enjoyable cooking moment. You’ll see why I keep mentioning timing—it ensures your beef stays juicy and veggies crisp.

How to Make Black Pepper Beef Stir Fry Recipe

Here’s the approach I trust every time: layer your technique in small, manageable steps so the final stir fry sings with flavor and texture. Follow along and I’ll point out little signs you can watch for to know you’re on track.

1. Marinate the beef. Toss your sliced steak with baking soda, cornstarch, black pepper, Shaoxing wine, and light soy sauce. Work it by hand until each strip is silky-coated. This step tenderizes and preps the meat so it caramelizes beautifully. Set aside for 15 minutes; this wait is well worth it.
2. Mix the sauce. While the beef rests, whisk together black pepper, oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, beef broth, cornstarch, and water. This blend will thicken as it hits the hot pan, turning into a glossy cloak of umami goodness.
3. Cook the beef. Heat a tablespoon of oil in your wok or skillet on medium-high—your pan should shimmer from the heat. Spread beef in a single layer and sear for 30 seconds each side until caramelized and brown. Be careful not to overcrowd the pan; cook in batches if needed. This quick sear locks in juices and creates those crave-worthy crispy edges. Remove the beef and set aside.
4. Stir fry aromatics and veggies. Add another tablespoon of oil, then toss in garlic and ginger—within 30 seconds, your kitchen will be filled with that intoxicating savory fragrance. Add onion and both bell peppers; sauté just 2 minutes until the veggies are tender-crisp with vibrant color.
5. Combine and finish. Return your beef to the pan, pour over the sauce, and toss everything together. Watch as the sauce thickens and becomes a glossy, thick glaze around each piece of beef—usually about 2 minutes. Finally, off the heat, stir in sesame oil for that signature nutty finish.
6. Serve immediately. This dish shines best fresh, so plate it alongside steamed jasmine or basmati rice and dig in.

Creative Variations for Black Pepper Beef Stir Fry Recipe

• Add some heat with sliced fresh chili or a dash of chili garlic sauce for a fiery twist.
• Swap bell peppers for crunchy snap peas, water chestnuts, or sliced shiitake mushrooms to add texture and seasonality.
• Try swapping beef broth with a splash of coconut milk for a creamy, subtly tropical spin.
• For a fresh finish, sprinkle chopped scallions and toasted sesame seeds right before serving.
• Turn this into lettuce wraps for a fun hands-on option — spoon the stir fry into crisp butter lettuce leaves.
• Experiment with sweetener: swap sugar for honey or maple syrup to deepen sweetness and glazing.

Storage, Freezing & Reheating

• Refrigerate: Store leftovers in a sealed container for up to 3 days; beef stays tender but peppers may soften slightly.
• Freeze: Portion into freezer-safe containers for up to 2 months; thaw overnight in fridge before reheating.
• Reheat: Warm gently in a skillet over medium heat, stirring occasionally to preserve the sauce’s texture — avoid microwaving to keep succulence.
• Refresh: Add a splash of water or broth when reheating to loosen the sauce and revive flavors.

Black Pepper Beef Stir Fry Recipe FAQs

• Can I use other cuts of beef? Yes! Thinly sliced ribeye, sirloin, or even skirt steak work well—just slice against the grain for tenderness.
• What if I don’t have Shaoxing wine? Dry sherry, mirin, or even a splash of dry white wine are fine substitutes without sacrificing flavor depth.
• How can I make this recipe gluten-free? Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.
• Can I prep this ahead of time? Absolutely. Marinate the beef and chop vegetables earlier in the day to speed up cooking later.
• What’s the best way to get a good sear on the beef? Make sure your pan is very hot and don’t overcrowd; cook in batches for even browning and silky texture.