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This black pepper beef is a simple skillet stir fry made with tender beef, bell peppers, and a savory black pepper seasoning. It comes together quickly, uses everyday ingredients, and is perfect for a quick dinner when you want something satisfying.
I enjoy making this black pepper beef stir-fry, which always reminds me of the black pepper steak at Panda Express. My house smells so good when I make this dish, and it takes me less than 30 minutes, so it is the perfect recipe for a quick weeknight dinner.
You can get creative with the veggies you decide to add to this beef stir fry recipe. I like to serve it with cilantro-lime rice or plain white rice.
Recipe Overview
Ingredients for black pepper beef
Below is a list of the ingredients I used to make this simple beef dinner. Full measurements are listed further down in the recipe card.
- Beef steak: or you can use any other cut like flank steak, sirloin, or skirt steak
- Pantry Staples: vegetable oil, rice vinegar, soy sauce, sesame oil, freshly cracked black pepper, and cornstarch.
- Bell peppers, cut into strips or 1-inch bite-sized pieces. You may use any color pepper of your choice. But I love green and red best.
- Garlic cloves: I prefer using fresh garlic for the best flavor. Garlic powder wont b enough. In a pinch, you can use jarred garlic.
- Brown sugar: Or you can use honey if you prefer.
How To Make Black Pepper Beef
Place the sliced beef in a bowl together with the cornstarch, sesame oil, black pepper, and soy sauce. Stir well to coat, then let it sit on the counter for 10-15 minutes.
Heat a large pan over medium heat. Drizzle with the vegetable oil and add the beef in a single layer. Cook for 2-3 minutes undisturbed, then flip and continue to cook for 1-2 minutes more. Set aside on a plate.
Add the bell pepper and stir fry for around 5 minutes, stir in the garlic and cook for 30 seconds.
Return the beef to the pan and sprinkle everything with the brown sugar. Add the rice vinegar and a generous sprinkle of freshly cracked pepper. Add a splash of filtered water and stir everything together for 1 minute. Remove from heat and serve while hot.
Recipe Tips
- Slice the beef thinly against the grain to keep it tender. Trim out any excess fat.
- Use high heat when cooking to get a good sear on the beef.
- Cook the beef in batches if needed to avoid overcrowding the pan.
- Add the bell peppers at the end so they stay crisp if you prefer them more on the crispy side.
- Taste before serving and adjust the black pepper and salt to your liking.
Common Questions
I used a beef steak cut. Other cuts, such as flank steak, sirloin, or skirt steak, work well because they cook quickly and stay tender.
This dish is best made fresh, but leftovers keep well in the fridge for up to three days. If you want to prepare some of the steps ahead, you can. You can marinate the beef and refrigerate it until ready. You can also make the sauce and cut the vegetables in advance.
No. It has a bold peppery flavor but is not spicy. You can add chili flakes or cayenne pepper for more heat.
You have many options. I would go with Steamed white rice, fried rice, or noodles; all are great options.
Storaging & Reheating
- Storing: Store leftovers in the fridge for up to 3 days. You can freeze for up to 2 months in a freezer-safe container.
- Reheating: I like to use the microwave to reheat this black pepper beef. Reheat at 30-second increments.
You may also like
- Pasta Fagioli
- Hash Brown Casserole
- Pan Seared Chicken with Dill Sauce
- Big Mac Sauce
- Chicken Bowl Recipes
I truly appreciate you spending time to read through this recipe post. If you make this recipe, let me know what you think by leaving a review or comment. Your feedback means a lot to me.
Black Pepper Beef
Ingredients
- 1 pound beef steak, thinly sliced against the grain
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 bell peppers, cut into strips
- 3-4 garlic cloves, chopped
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
Instructions
- Place the sliced 1 pound beef steak in a bowl together with the 1 tablespoon cornstarch, 1 tablespoon sesame oil, 1 teaspoon freshly cracked black pepper, and 2 tablespoons soy sauce. Stir well to coat, then let it sit on the counter for 10-15 minutes.
- Meanwhile, in a small jug, whisk all the stir-fry sauce ingredients.
- Heat a large pan over medium heat. Drizzle with the 2 tablespoons vegetable oil and add the beef in a single layer. Cook for 2-3 minutes undisturbed, then flip and continue to cook for 1-2 minutes more. Set aside on a plate.
- Add the sliced 2 bell peppers and stir-fry for about 5 minutes. Stir in the 3-4 garlic cloves (minced) and cook for 30 seconds.
- Return the beef to the pan and sprinkle everything with the 1 tablespoon brown sugar. Add the 1 tablespoon rice vinegar and a generous sprinkle of freshly cracked pepper.
- Add a splash of filtered water and stir everything together for 1 minute. Remove from heat and serve while hot.
Notes
- Other cuts of beef that will work just fine are Flank steak, sirloin, or skirt steak.
- Instead of bell peppers, use broccoli florets, zucchini, or any other veggies of your choice.
- Store leftovers for up to 3 days. You can freeze for up to 2 months.
- Instead of beef, you can use chicken or shrimp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
