Okay, picture this: you’re tired after a long day, and you want something quick but with a punch of flavor that feels like a warm hug—and maybe a little kick! This Black Pepper Beef Stir-Fry is exactly that. The sizzle of the beef hitting a hot pan, that heady aroma of toasted black pepper mixing with garlic and soy, it instantly perks you up. Plus, it’s a weeknight miracle—ready in under 20 minutes! I can’t wait for you to try this because it’s the kind of stir-fry that’s easy to make but feels like you’ve really got your wok game on point. Trust me, once you master this, your weekday dinners just got a whole lot more exciting.
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Ingredients
For the Main Dish:
1 lb flank steak, thinly sliced against the grain
2 tbsp vegetable oil (or any neutral oil)
1 large bell pepper, thinly sliced (red or green for color)
1 medium onion, thinly sliced
3 cloves garlic, minced
1 tsp freshly ground black pepper (plus extra for garnish)
2 green onions, chopped (for garnish)
For the Sauce:
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp cornstarch
1/4 cup beef broth or water
1 tbsp brown sugar (balances the pepper’s heat!)
1 tsp toasted sesame oil
How I Make It
Step 1:
Start by blending together the sauce ingredients in a small bowl: soy sauce, oyster sauce, cornstarch, beef broth, brown sugar, and sesame oil. This combo thickens beautifully and brings everything together.
Step 2:
Heat 1 tablespoon of oil in a large skillet or wok over high heat until it’s shimmering but not smoking. Add the sliced beef in a single layer, and sear it quickly—about 2 minutes per side—until it’s just browned but not overcooked. Remove from pan and set aside.
Step 3:
In the same pan, add the remaining oil. Toss in the onions, bell peppers, and garlic. Stir-fry for about 3 minutes until the veggies soften slightly but still have a crisp bite. That little crunch adds so much to the texture!
Step 4:
Return the beef to the pan and pour in the prepared sauce. Stir constantly to coat everything and let the sauce thicken, about 1-2 minutes. The glossy black pepper sparkle all over the beef is the sign you nailed it!
Step 5:
Sprinkle in the freshly ground black pepper and stir it through again. Black pepper is the star here, so don’t be shy. Taste and add a pinch more if you want it spicier.
Step 6:
Finish with a sprinkle of chopped green onions for freshness and a pop of color. Serve immediately over steamed rice or noodles, and enjoy that perfect balance of peppery heat, tender beef, and crisp veggies!
Variations & Tips
Swap flank steak with sirloin or ribeye for an even richer bite.
Use white pepper instead if you want a more subtle, earthy heat.
Add a handful of snap peas or broccoli florets for extra greens and crunch.
Marinate the beef briefly in 1 tsp soy sauce and 1 tsp cornstarch before cooking for extra tenderness.
Don’t crowd the pan when searing beef; work in batches if needed to get that nice caramelization.
If you like it spicy, toss in crushed red pepper flakes or a drizzle of chili oil at the end.
How I Like to Serve It
This stir-fry is a weeknight superstar, especially when paired with steamy jasmine or basmati rice. On lazy weekends, I serve it alongside simple garlic noodles or wrap it in warm lettuce leaves for a fresh bite. Bonus points if you add a cold cucumber salad to cut through the bold peppery flavors—perfect for when the weather’s warming up.
Notes
Store leftovers in an airtight container and refrigerate for up to 2 days; reheat gently to avoid overcooking the beef.
If you don’t have oyster sauce, a little hoisin or more soy can work in a pinch.
Closing: Every time I make this Black Pepper Beef Stir-Fry, I’m reminded how simple ingredients and a little peppery punch can elevate dinner to something extraordinary—and you’re going to love it.
