Chinese Black Pepper Beef
Everyone loves a quick and easy beef stir-fry, especially Chinese beef stir-fry.
This quick and easy pepper steak is from my cookbook Easy Chinese Recipes.
Ingredients to Make Black Pepper Steak
- Black Pepper
- Red and Green Bell Peppers
- Soy Sauce
- Oyster Sauce
- Worcestershire Sauce
- Chinese Rice Wine
- Sesame Oil
If you love the taste and texture of caramelized onion, stir-fry it a little long so the beef (steak) soaks up all the flavors.
Be generous with the black pepper like I do, as it completes the flavor of this popular beef stir-fry and delivers the ultimate black pepper beef that everyone loves.
How Many Calories per Serving?
This recipe is only 375 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Black Pepper Beef
- 8 oz. beef tenderloin, flank steak or flap meat (cut into pieces)
- 2 ½ tablespoons cooking oil
- 1 clove garlic (minced)
- 1 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 corn starch
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sugar
- Marinate the beef with all the Marinade ingredients, about 15 minutes.
- 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.
- 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.
- 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I like all your recipes. I first saw, heard of, you on a House Hunters episode. Got curious and had to check I have made many of your meals and all were very good. I’m Asian and yours are better than mine for surd
Do you stir fry the beef in the marinade or throw it away?
Stir fry the beef in marinade.
I wanted to know if you can use rib eye or sirloin steak instead?
Easy to follow and tasted great. I did need an awful lot more than 1tsp of black pepper to make it taste properly peppery though
Can i use the chinese black pepper paste to make this? (lee Kum Kee)
You can try but I didn’t use it.
You use a 4 inch piece of ginger sliced??? want to make sure. I have made several of your recipes love them this is my first time making this and being a former chemist I want to be exact in my measurement. Thanks
The recipe calls for 1 piece 2.5 cm ginger.
We made this last night. This is the second time making it. We love it! It is superb.
wow your recipe is very interesting to try, i can’t wait to try the recipe that you’ve taught at home soon. thank you for the recipe you’ve given
This a really tasty dish and so simple to make. Thank you.
Thanks for your comment about my black pepper beef recipe.