I love this recipe because it delivers restaurant-style flavor with simple ingredients. The combination of soy sauce, oyster sauce, and freshly ground black pepper creates a deep, savory taste that pairs perfectly with tender beef. I also enjoy the contrast between the juicy beef and the slightly crisp bell peppers and onions, which keeps every bite interesting.
Ingredients
I use thinly sliced beef and a bold black pepper sauce to build flavor.
~1 lb beef (sirloin or ribeye works) 2 tbsp oil, for frying 1 bell pepper, cut into chunks 1/2 onion, cut into chunks 4 garlic cloves, minced 1.5 tsp ginger, minced 1 tsp sesame oil
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
I start by slicing the beef thinly against the grain so it stays tender. I marinate it with soy sauce, Shaoxing wine, cornstarch, oil, baking soda, and black pepper, letting it rest while I prepare the other ingredients.
I mix all the sauce ingredients together in a bowl until smooth. Then I heat oil in a pan or wok and sear the beef in batches so it browns properly without overcrowding. Once cooked, I set it aside.
In the same pan, I stir-fry the onions and bell peppers until slightly softened, then I add garlic and ginger and cook until fragrant. I pour in the prepared sauce and let it simmer until it thickens slightly.
I return the beef to the pan and add sesame oil, stirring everything together until the sauce fully coats the beef and vegetables. I serve it hot with steamed rice.
Servings And Timing
I usually get about 3 to 4 servings from this recipe. It takes around 15–20 minutes to prep and about 10–15 minutes to cook, making the total time roughly 30–35 minutes.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I use a pan over medium heat with a small splash of water to loosen the sauce and keep the beef tender. I avoid overheating so the beef does not become tough.
FAQs
What Cut Of Beef Works Best?
I prefer sirloin or ribeye because they stay tender and flavorful when stir-fried quickly.
Can I Skip Shaoxing Wine?
I can skip it or replace it with a small amount of dry sherry, but I like using it for authentic flavor depth.
How Do I Keep The Beef Tender?
I slice the beef thinly against the grain and use a quick marinade with cornstarch and baking soda to soften it.
Can I Make This Less Spicy?
I reduce the black pepper slightly if I want a milder version, but I keep some for the signature flavor.
Can I Add Other Vegetables?
I often add mushrooms, broccoli, or snap peas to make the dish more filling and colorful.
A classic Chinese-style black pepper beef made with tender sliced beef, bell peppers, and onions tossed in a rich peppery soy-based sauce. A quick and flavorful stir-fry perfect for weeknight dinners.
Author:Ella
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:3–4 servings
Category:Main Course
Method:Stir-Fry
Cuisine:Chinese
Ingredients
Beef & Vegetables
1 lb beef (sirloin or ribeye recommended), thinly sliced against the grain
2 tbsp oil, for frying
1 bell pepper, cut into chunks
1/2 onion, cut into chunks
4 garlic cloves, minced
1 1/2 tsp ginger, minced
1 tsp sesame oil
Marinade
1 tbsp soy sauce
1 tbsp Shaoxing wine
1 tbsp cornstarch
1 tbsp neutral oil
1/2 tsp baking soda
1/4 tsp freshly ground black pepper
Black Pepper Sauce
1/2 cup unsalted beef stock
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp Shaoxing wine
2 tsp sugar
2 tsp freshly ground black pepper
2 tsp cornstarch
1 tsp dark soy sauce
1/4 tsp chicken powder
Instructions
Slice the beef thinly against the grain for maximum tenderness.
In a bowl, combine soy sauce, Shaoxing wine, cornstarch, neutral oil, baking soda, and black pepper. Add the beef and toss gently to coat evenly. Marinate for at least 15 minutes.
In another bowl, whisk together all the black pepper sauce ingredients until smooth and fully combined.
Heat oil in a wok or large skillet over medium-high heat.
Sear the beef in batches until browned on all sides, about 1–2 minutes per batch. Remove and set aside.
In the same pan, stir-fry onions and bell peppers for 2–3 minutes until slightly tender but still crisp.
Add garlic and ginger, cooking for another 1–2 minutes until fragrant.
Pour in the prepared sauce and simmer for about 1 minute until slightly thickened.
Return the beef to the pan and drizzle with sesame oil. Toss everything together for 1–2 minutes until the sauce coats the beef and vegetables evenly.
Serve hot with steamed rice or vegetables.
Notes
Ribeye and sirloin create the most tender texture, but flank steak, skirt steak, or hanger steak also work well.
Baking soda helps tenderize the beef for a restaurant-style texture.
Freshly ground black pepper gives the sauce its signature bold flavor.
For extra spice, add crushed chili flakes or sliced fresh chilies.
Chicken or pork can easily replace beef in this recipe.
