I perfected Black Pepper Beef, tender strips of steak in a bold black pepper sauce with peppers and onions, and I’ll share the quick shortcut that makes the sauce come together in minutes.

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I fell for this Black Pepper Beef the first time I smelled it, and I still get that little guilty-grin when I serve it. Tender strips of flank or skirt steak, thinly sliced against the grain, meet a storm of coarsely ground black pepper, freshly ground if you can, and somehow everything feels fancy but not fussy.

I mess up timings, burn edges sometimes, yet it keeps turning out rich and punchy, the kind of dinner that makes people quiet while they eat. If you like bold flavors that show off simple technique, this one will make you curious to try it again.

Ingredients

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Flank or skirt steak: rich in protein, fills you up, a bit chewy when overcooked.
Coarsely ground black pepper: gives heat and aroma, brightens savory flavors, not sweet.
Bell peppers: add crunch, vitamin C and fiber, colors make dish look lively.
Soy sauce: salty, umami punch, adds savory depth and slight sweetness from fermentation.
Garlic and ginger: fragrant duo, adds spice and warmth, good for digestion too.
Cornstarch: thickens sauce, makes glossy coating, no flavor, adds texture not nutrition.
Scallions: fresh bite and color, mild onion flavor, great as finishing touch.

Ingredient Quantities

1 lb (450 g) flank or skirt steak, thinly sliced against the grain

2 tbsp light soy sauce (for marinade)

1 tbsp Shaoxing wine or dry sherry

1 tbsp oyster sauce

1 tbsp cornstarch (for the marinade)

1 tsp toasted sesame oil

2 tbsp vegetable or peanut oil, divided

1 to 2 tbsp coarsely ground black pepper, freshly ground if you can

2 bell peppers (about 2 cups), thinly sliced, mixed colors

1 medium onion, thinly sliced

3 cloves garlic, minced

1 inch piece fresh ginger, minced (about 1 tsp)

1/4 cup beef broth or water

1 tsp sugar

1 tsp cornstarch (for sauce slurry)

2 scallions, sliced, for garnish

Salt to taste

How to Make this

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1. Freeze the steak 20-30 minutes to firm it (makes thin slicing easier), then slice thinly against the grain; toss the slices in a bowl or zip bag with 2 tbsp light soy, 1 tbsp Shaoxing wine, 1 tbsp oyster sauce, 1 tbsp cornstarch and 1 tsp toasted sesame oil and let sit 10-15 minutes.

2. While meat marinates, thinly slice 2 bell peppers and 1 medium onion, mince 3 cloves garlic and 1 inch ginger (about 1 tsp), slice 2 scallions, and coarsely grind 1-2 tbsp black pepper; mix 1/4 cup beef broth or water with 1 tsp cornstarch and 1 tsp sugar to make the sauce slurry and set aside.

3. Heat a wok or large skillet over high heat until very hot (a faint wisp of smoke), add 1 tbsp of the oil and swish to coat.

4. Shake off excess marinade and sear the steak in a single layer in batches, 30-60 seconds per side until browned but not fully cooked; do not crowd the pan or the meat will steam, remove each batch to a plate.

5. Add the remaining 1 tbsp oil to the pan and stir-fry the onion and peppers 2-3 minutes until they begin to soften and get little charred bits, season lightly with salt.

6. Push the veg to the side, add garlic and ginger, stir 20-30 seconds until fragrant but not burnt.

7. Return all the steak and any juices to the pan, pour in the broth/cornstarch slurry, sprinkle the coarsely ground black pepper (start with 1 tbsp and add more if you like it hotter), toss constantly until the sauce thickens and turns glossy and the beef is just cooked through, about 1-2 minutes.

8. Taste and adjust with salt or a splash more soy or Shaoxing if needed; finish with a small drizzle of toasted sesame oil for aroma.

9. Garnish with sliced scallions and an extra crack of black pepper, serve immediately with steamed rice or noodles; let it sit too long and the sauce will congeal, so eat it hot.

Equipment Needed

1. Rimmed baking sheet or tray for freezing the steak 20 to 30 minutes
2. Sharp chef’s knife for thin slicing against the grain
3. Sturdy cutting board
4. Mixing bowl or large zip-top bag for the marinade
5. Measuring spoons and a 1/4 cup measure for sauces and cornstarch
6. Small bowl and a whisk or fork to mix the slurry
7. Wok or large heavy skillet for high heat cooking
8. Tongs or a spatula to sear and toss the beef and veg
9. Plate or rimmed dish to hold cooked batches of steak
10. Pepper grinder or mortar and pestle for coarsely grinding black pepper

FAQ

Q: Can I use either flank or skirt steak for this recipe? A: Yes, both work great, skirt has a bit more flavor while flank is leaner. Slice very thin against the grain and if it helps freeze the steak 20 to 30 minutes first so it cuts easier.

Q: How long should I marinate the beef? A: At least 15 to 30 minutes for quick flavor, 1 to 2 hours is better, you can even do overnight if you want more depth. The cornstarch in the marinade helps tenderize and give a silky exterior so it's fine to marinate a bit longer.

Q: How do I get that bold peppery crust without it tasting burnt or bitter? A: Use coarsely ground fresh black pepper it's more aromatic, and add most of it toward the end of cooking so it doesnt scorch. You can also toast whole peppercorns briefly and crush them for extra aroma but don't leave the pepper in hot oil too long.

Q: My beef turned out chewy what did I do wrong? A: Most likely sliced with the grain or overcooked. Always slice against the grain thinly, use high heat and stir fry quickly, and dont over cook the slices. The marinade with cornstarch also helps keep it tender so don't skip it.

Q: Can I cut back on the pepper or make it milder? A: Sure, start with 1 teaspoon and taste, you can always add more at the end. If you want aroma without heat try more onion and garlic or use less coarse pepper and more black pepper powder.

Q: How do I thicken the sauce and what if I don't have Shaoxing wine? A: Mix the 1 teaspoon cornstarch for the slurry with cold beef broth or water then stir into the pan and simmer until it thickens. If you don't have Shaoxing wine dry sherry works fine or just use a splash of extra soy and a pinch of sugar.

Black Pepper Beef Recipe Substitutions and Variations

Flank or skirt steak: swap with sirloin, hanger, or thinly sliced chuck steak (slice thin against the grain the same way). If you want vegetarian, pressed extra-firm tofu or meaty mushrooms like portobello work great, slice thick and sear hot.
Shaoxing wine or dry sherry: use mirin thinned with a splash of water, or a dry white wine with a tiny splash of rice vinegar. For no alcohol use low-sodium chicken or beef broth with a pinch of sugar.
Oyster sauce: substitute hoisin for a sweeter note, or use a mushroom stir-fry sauce / vegetarian oyster sauce if you need meatless. In a pinch mix soy sauce with a little miso or mushroom powder to add umami.
Cornstarch (marinade or slurry): use potato starch, tapioca starch, or arrowroot powder for the same glossy coating. If none of those are available, plain all-purpose flour will thicken but the sauce won’t be as silky.

Pro Tips

– Freeze the steak for 20 to 30 minutes first, it makes slicing so much easier and you’ll get nice thin pieces that cook fast, slice against the grain. Pat the strips almost dry before they hit the pan so they sear instead of steam, wet meat = no brown crust.

– The cornstarch in the marinade is doing double duty, it tenderizes and gives that silky glossy finish when you finish the sauce. Dont overmarinate though, 10 to 20 minutes is plenty or the texture gets mushy.

– Work on very high heat and cook the beef in small batches so the pan stays hot, if you crowd it everything steams. Use a neutral oil with a high smoke point like peanut or vegetable oil and let the pan reheat between batches for the best color and flavor.

– Add the sauce slurry at the very end and toss constantly until it turns shiny, then turn off the heat and finish with toasted sesame oil and extra freshly ground black pepper. Eat it right away, the sauce congeals if it sits, and that fresh cracked pepper at the end really wakes the dish up.