Black Pepper Beef
September 23rd, 2012 29 Comments

Black Pepper Beef

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Black Pepper Beef


Beef Stir-Fry with Peppers Recipe

Yield: Serves 2 as a main dish with rice or 4 as part of a multicourse meal


8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
2 ½ tablespoons cooking oil
1 clove garlic, minced
One 1 in (2.5 cm) piece fresh ginger, peeled and sliced
1/2 small green bell pepper, deseeded and cut into pieces
1/2 small red bell pepper, deseeded and cut into pieces
1/2 onion, cut into strips
1 teaspoon freshly ground black pepper
Salt, to taste


1 1/2 teaspoons Maggi seasoning sauce
1/2 teaspoons soy sauce
1/2 teaspoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon Chinese rice wine or sherry
1/2 teaspoon cornstarch
1/2 teaspoon sesame oil
1/2 teaspoon sugar


1. Marinate the beef with all the Marinade ingredients, about 15 minutes.
2. Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.
3. Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.
4. Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.

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29 comments... read them below or add one

  1. I assume that the sesame oil in this is the dark, toasted oil?

  2. Angela: It’s toasted sesame oil. It’s the brown one. Kadoya is a great brand from japan.

  3. I really like light cantonese style stir fries. I like to add Asparagus, Broccolini, Chinese broccoli, Spring onions, green peppers, bok choy. It really depend on what’s stocked up in the fridge.

    Sometimes I also toss up chunks of Char sui pork with some bell peppers, onions and chinese bbq sauce.

    About wok cooking i chose to use a slightly different approach than frying ginger/garlic in oil. I season the oil with ginger/garlic on low head, sets the oil aside and then stir fry whatever i need with the seasoned oil.

  4. WOW, looks amazing :) Love your blog

  5. Tinni says:

    Is there any substitute for Chinese rice wine or sherry? And is corn starch and corn flour the same thing?

  6. Maria says:

    Can you please give me brand names for dark and light soy sauce? I don’t know the difference. Thank you.

  7. martin thorpe says:

    what is maggi seasoning?

  8. shopping says:

    HI GREAT I LOVE IT beef with snow peas in a light gingery sauce

  9. valerrie underwood says:

    I just love this black pepper beef stir fry recipe. The best thing about it is that I can load it up with any veggies and as much veggies I like. I also like to ad extra water to make it more saucy and serve it over noodles. yum. (works with any other meat as well). It’s fast to make and the leftovers (if any) is great for the next day lunch.

  10. Chris says:

    Are you supposed to stir fry the marinade with the beef or do you remove the beef and discard the marinade?

  11. June says:

    Is it ok to skip the maggi seasoning sauce?

  12. Ragavi says:

    Can I use lamb or mutton as a substitute to beef?

  13. Vermeulen says:

    Thanks for sharing the recipe. I have made it many times and my family loves it!!!

  14. fisah says:

    I am a muslim. Is there any substitution for rice wine??

  15. This a really tasty dish and so simple to make. I like it just bit saucier as a personal preference but I will be making this again … and again.

  16. Neil says:

    Can you substitue the maggi for MSG

  17. Neil says:

    also in my local restaurant in this dish there are very small white ingredients what appear to be some kind of nuts cut up do you know what this would likely be

  18. Adele says:

    Can I substitute Maggi seasoning sauce with something else?

  19. Rae says:

    I am having a very hard time finding a few things that are used in your recipes. One is Tamarind Juice and Goma Shabu Sauce and do the Honteri Miran… can you please tell me where to find them? I have looked on 2 Web sites.. Asian Supper market and Asia Food Grocer.. also they might have different names that I don’t know about….

    Thank you, Rae

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