Black Pepper Beef Stir-Fry: Easy & Flavorful Weeknight Dinner

If you’re craving something quick, delicious, and packed with flavor, you’ve got to try this Black Pepper Beef Stir-Fry Recipe. I absolutely love how this dish comes together with tender strips of beef, crunchy veggies, and a deeply peppery sauce that’s way better than takeout. Stick with me—I’ll walk you through every step, share my personal tips, and help you nail this perfect stir-fry every time.

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Why You’ll Love This Recipe

Fast and Flavorful: This stir-fry comes together in under 40 minutes, perfect for busy weeknights without sacrificing taste.
Tender Beef Every Time: The baking soda marinade trick keeps the flank steak super tender and juicy, no chewy bites.
Bold Peppery Sauce: Using both black and Sichuan peppercorn delivers a complex, aromatic heat that sets this dish apart from your average stir-fry.

The image shows a round black plate with a layer of white rice on the bottom. On top of the rice are several pieces of dark brown beef, mixed with chunks of white onion and bright red bell pepper. The beef looks shiny and cooked, with a bit of texture, and the onions and peppers add a fresh contrast in color. Behind the plate, there is a white bowl filled with white rice resting on a white marbled surface. There is also a black pan in the background with more beef, onion, and bell pepper mix. A woman's hand is holding chopsticks near the plate. Photo taken with an iphone --ar 2:3 --v 7 - Black Pepper Beef Stir-Fry, beef stir-fry recipe, quick Asian stir-fry, savory beef stir-fry, Chinese-style beef recipe

Ingredients You’ll Need

The ingredients in this Black Pepper Beef Stir-Fry Recipe come together to create a perfectly balanced dish—savory, spicy, and with a hint of sweetness. I always recommend grabbing fresh produce and a nice cut of flank steak; your stir-fry will shine even more.

Flat lay of thin strips of fresh raw flank steak arranged neatly, a few whole uncracked brown eggs nearby, three whole garlic cloves with papery skins, two medium onions cut into large chunks, a large red bell pepper cut into thick pieces, small white ceramic bowls containing light golden vegetable oil, dark glossy oyster sauce, translucent soy sauce, light amber Shaoxing wine, a small bowl of fine white cornstarch powder, a small bowl of light brown granulated sugar, a small bowl of coarsely ground black pepper, another small bowl with ground Sichuan peppercorns, and a small bowl with white pepper powder, all ingredients vibrant and fresh, no utensils or packaging, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Black Pepper Beef Stir-Fry, beef stir-fry recipe, quick Asian stir-fry, savory beef stir-fry, Chinese-style beef recipe

Flank Steak: Thin-sliced for quick cooking and tender texture.
Baking Soda: A secret weapon to tenderize the beef before cooking.
Soy Sauce (low sodium): Adds savory depth without overpowering saltiness.
Sesame Oil: Provides a toasty aroma and rich flavor.
White Pepper: Subtle heat that complements the black pepper.
Cornstarch: Creates a glossy, silky sauce that clings to beef and veggies.
Oyster Sauce: Adds umami and richness.
Sichuan Peppercorn (ground): For that signature citrusy, numbing spice.
Black Pepper (coarsely ground): The star of the dish, giving punch and character.
Shaoxing Wine: Balances flavors with a touch of sweetness and depth.
Dark Soy Sauce: Adds color and a hint of sweetness.
Sugar: Just enough to balance the spicy and savory notes.
Vegetable Oil: For wok-frying at high heat.
Garlic (minced): Infuses savory aroma and flavor.
Onions (cut into 1-inch pieces): Adds crunch and mild sweetness.
Red Bell Pepper (cut into 1-inch pieces): Brings freshness and vibrant color.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Black Pepper Beef Stir-Fry Recipe just as written, but sometimes I switch it up — it’s totally forgiving and easy to customize to your liking!

Add More Veggies: When I want to sneak in extra greens, I toss in snap peas or broccoli florets — they cook quickly and add lovely crunch.
Spice it Up: I occasionally add a dash of chili flakes or fresh sliced chilies for some extra heat that wakes up the dish.
Make it Gluten-Free: Swap soy sauce for tamari and check your oyster sauce label—gluten-free versions work perfectly here without missing a beat.
Protein Swap: For a different twist, try this recipe with thinly sliced chicken breast or firm tofu — just adjust cooking time accordingly.

How to Make Black Pepper Beef Stir-Fry Recipe

Step 1: Marinate the Beef for Tenderness and Flavor

First up, mix all the marinade ingredients together in a bowl and add your thinly sliced flank steak. Make sure every strip is coated well—that baking soda really works here to tenderize. Cover it with plastic wrap and pop it into the fridge for 20 minutes. When I first started making this, I thought marinating was just a formality, but this step makes a huge difference.

Step 2: Whip Up the Flavorful Black Pepper Sauce

While the beef marinates, combine all your sauce ingredients in a small bowl: oyster sauce, Sichuan peppercorn, black pepper, Shaoxing wine, soy sauces, sugar, and cornstarch. Setting this aside now makes the final cooking step a breeze.

Step 3: Cook the Beef to Golden Perfection

Heat your wok or large skillet over high heat and add vegetable oil. Work in batches to avoid overcrowding: add half the beef strips and stir-fry for 2 to 3 minutes until they’re nicely golden brown. Transfer them to a plate and repeat with the remaining beef. I learned the hard way that crowding the pan steams the beef instead of searing it, so keep it nice and hot!

Step 4: Sauté Aromatics and Veggies

Drain most of the oil, leaving just enough to cook the garlic. Toss in the minced garlic and cook for about 30 seconds until fragrant—don’t let it burn! Then add the onion and bell peppers and give them a quick toss for about a minute to get them slightly tender but still crisp.

Step 5: Bring It All Together with the Sauce

Return the cooked beef to the wok, pour in the black pepper sauce, and toss everything until it’s evenly coated and bubbling. Drizzle a little extra sesame oil over the top before giving it one last stir. That finishing touch is something I don’t skip—it adds a subtle nutty note that makes this stir-fry unforgettable. Serve it straight onto bowls of steamed rice and enjoy!

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Pro Tips for Making Black Pepper Beef Stir-Fry Recipe

Cut Against the Grain: Slicing the flank steak against the grain ensures the beef stays tender and easy to chew.
High Heat Cooking: Using high heat locks in juices and gives that perfect sear—just be ready to stir quickly and keep an eye on the pan.
Don’t Skip the Baking Soda: I used to skip this, but it really softens the beef and is worth the extra step.
Prep Ahead of Time: Having all ingredients chopped and sauces mixed before cooking makes stir-frying stress-free and fast.

How to Serve Black Pepper Beef Stir-Fry Recipe

A white bowl filled with a layer of white cooked rice at the bottom. On top of the rice, there is a mix of dark brown beef pieces coated in sauce, orange carrot chunks, white onion pieces, and small red chili slices, all evenly spread across the bowl. The bowl is placed on a white marbled surface with a pair of black chopsticks beside it. photo taken with an iphone --ar 2:3 --v 7 - Black Pepper Beef Stir-Fry, beef stir-fry recipe, quick Asian stir-fry, savory beef stir-fry, Chinese-style beef recipe

Garnishes

I like to keep it simple with this dish—a sprinkle of chopped green onions or fresh cilantro adds brightness and color. Sometimes I add a few toasted sesame seeds for texture. These little touches really elevate the plate and make it feel special.

Side Dishes

This Black Pepper Beef Stir-Fry goes beautifully with steamed jasmine rice or fried rice if you want something a little heartier. For a lighter option, steamed broccoli or a simple cucumber salad balances the robust flavors perfectly.

Creative Ways to Present

For special gatherings, I like to serve this stir-fry family-style in a large, colorful serving bowl surrounded by small dishes of condiments like extra soy sauce, chili oil, and lime wedges. It turns a weeknight dinner into something festive and interactive.

Make Ahead and Storage

Storing Leftovers

I store leftover Black Pepper Beef Stir-Fry in an airtight container in the fridge, and it stays surprisingly good for up to 3 days. Just make sure to cool it completely before refrigerating to keep flavors fresh.

Freezing

Freezing this stir-fry is possible but I recommend separating the beef and veggies or freezing before adding the fresh peppers to avoid sogginess. When frozen promptly in a sealed container, it lasts up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, I prefer warming the stir-fry gently in a skillet over medium heat with a splash of water or broth to revive the sauce’s texture. Microwaving works too, but be careful not to overcook the beef, or it can get tough.

FAQs

Can I use a different cut of beef for this Black Pepper Beef Stir-Fry Recipe?

Absolutely! Flank steak is great for its texture and quick cooking, but you can use sirloin or skirt steak as well. Just be sure to slice it thinly against the grain for tenderness.
How can I make this stir-fry spicier?

Adding fresh chili slices, chili flakes, or a bit of chili oil while cooking will boost the heat. Adjust to your spice tolerance gradually so you don’t overpower the flavors.
Is there a substitute for Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry or a splash of rice vinegar mixed with a pinch of sugar can work in a pinch, but the authentic flavor is best with Shaoxing.
Can I prepare this dish ahead of time?

You can marinate the beef in advance and chop vegetables the day before, but I recommend cooking the stir-fry fresh for the best texture and flavor.

Final Thoughts

This Black Pepper Beef Stir-Fry Recipe has become one of my absolute favorites because it’s fast, flavorful, and feels gourmet without the fuss. Whenever I make it, friends and family can’t get enough, and it always brings that cozy, takeout-at-home vibe I’m chasing on busy nights. Trust me, once you try this stir-fry, it’ll become a staple in your kitchen like it did in mine. So go ahead, give it a shot—you’ll be amazed at how easy it is to impress yourself!