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Black Pepper Beef

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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33 COMMENTS... read them below or add one

  1. 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.

      • Tinni

        I live in Bangladesh and I’m afraid that’s not even available here :(
        If one ingredient is missing I feel like I won’t get the exact taste you’re talking about. Guess I’ll have to try the chicken one and skip this but it sure looks delicious!

    • li

      corn starch is different from corn flour, corn flour is full of all the ingredients of corn. but starch is only starch, no others. thanks

  2. valerrie underwood

    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.

  3. 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

  4. Rae

    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

  5. harleyr

    ‘the ultimate black pepper beef that everyone loves’. I’m a Londoner and not familiar with this dish, but your recipe turned out very well. And went well with red wine. Thanks for posting.

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