This black pepper beef has been my quick go-to on evenings when I want something that feels luxurious but comes together in under half an hour. I first adapted this version during a hectic week when I had a leftover sirloin and a pantry of Asian condiments; the intense aroma of freshly cracked black pepper and caramelized onions filled the kitchen and made everyone pause. The texture—thin strips of steak seared quickly so they stay tender, tossed in a glossy peppery sauce with sweet peppers and onions—hits the balance between comfort and brightness every time.

I love how forgiving this method is: thinly sliced sirloin sears fast and stays juicy, the sauce thickens with a little cornstarch so it clings to every piece, and the peppers keep a slight crunch that contrasts with the soft onions. It’s the kind of dish that reads fancy on a plate but is simple enough to pull together after work. When I serve it over plain boiled rice, it becomes a family favorite; friends always ask for the recipe and comment on the sharp warmth of the black pepper that makes it feel grown-up and satisfying.

Ingredients

• 1 lb thin sirloin steak, sliced thinly against the grain: Choose a lean but tender cut—sirloin works beautifully. Slice while slightly chilled for even thin strips that sear instead of shred. I often buy a labeled stir-fry steak or top sirloin and trim any excess fat.
• 2 tsp freshly ground black pepper: The star seasoning—use coarse fresh grind, not pre-ground. It gives the dish its warming bite and aromatic top notes.
• 1/4 tsp salt: Just enough to season the beef before searing; the sauces add more umami later.
• 4 tbsp sunflower oil + 1 tsp sesame oil: Sunflower or neutral oil for high-heat searing; sesame oil added at the start gives subtle toasty aroma without burning.
• 2 medium onions, thickly sliced: Onions add sweetness and bulk—use yellow or sweet onions for better caramelization.
• 1 green bell pepper and 1 red bell pepper, deseeded and sliced: Color, crunch, and a touch of sweetness; slice into strips about the same width as the steak.
• 2 tbsp cornstarch: For a glossy, clingy sauce—mix with the liquid ingredients to prevent lumps.
• 2 tbsp dark soy sauce & 2 tbsp oyster sauce: Dark soy adds color and depth; oyster sauce brings savory-sweet umami.
• 1 tbsp Chinese rice wine (or dry sherry): Brightens the sauce and helps tenderize the steak slightly.
• 1/2 cup beef stock: Adds body—use low-sodium if you're watching salt.
• 2 cloves garlic, minced & 1 tsp minced ginger: Fresh aromatics that cut through the richness and add freshness.
• Boiled rice, to serve: Plain steamed or boiled rice is the perfect neutral base to soak up the sauce.

Instructions

Season the Beef: Toss the thin steak slices with 1 teaspoon of the freshly ground black pepper and 1/4 teaspoon salt. Work quickly so the meat doesn’t warm too much; chilling briefly makes slicing and handling easier. Let the seasoned beef rest while you heat the pan—this short dwell time helps flavors adhere during searing. Heat the Wok and Sear: Warm 3 tablespoons of sunflower oil and the 1 teaspoon sesame oil in a wok or large frying pan over high heat until it just starts to shimmer. Add the steak in a single layer—don’t overcrowd; it’s better to sear in batches if needed. Stir or toss for 2–3 minutes until browned at the edges but still slightly pink inside. Remove the beef with a slotted spoon and set aside, leaving any fond in the pan. Sauté the Vegetables: Turn the heat down to medium, add the remaining 1 tablespoon sunflower oil, then add the sliced onions and bell peppers. Stir-fry for 3–4 minutes until they begin to soften and the onions start to caramelize at the edges—this builds sweetness that balances the peppery sauce. Make the Sauce: In a small jug, whisk together the cornstarch, dark soy sauce, oyster sauce, rice wine, beef stock, and the remaining 1 teaspoon black pepper until smooth. The cornstarch should be fully dissolved to avoid lumps. Set aside while the aromatics cook. Add Aromatics: Return to the wok, add the minced garlic and ginger to the vegetables, and cook for about 1 minute, stirring constantly until fragrant but not browned—burnt garlic becomes bitter. Finish with Sauce and Beef: Pour the prepared sauce into the wok and stir to combine with the vegetables. Bring to a gentle simmer so the cornstarch activates and the sauce thickens—if it becomes too thick, loosen with a splash of water or extra stock. Add the seared beef back to the pan and toss quickly to coat. Cook for another 2 minutes until the beef is heated through and glossy with sauce. Serve: Serve immediately over boiled rice, garnishing with a final crack of black pepper if you like extra heat. The contrast of hot rice and the peppery sauce is what makes this comforting and lively.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 24 hours for best quality. To freeze, spread the stir-fry in a shallow container to chill quickly, then transfer to a freezer-safe bag for up to 3 months—note the peppers will be softer after thawing. Reheat over medium-high heat in a wok or skillet with a generous splash of beef stock or water to loosen the sauce, stirring constantly to prevent sticking and to heat evenly. Avoid microwaving straight from frozen; thaw in the fridge overnight for best texture.

Ingredient Substitutions

If you don’t have sirloin, thinly sliced flank or skirt steak work well—just slice against the grain. For a lighter option, use chicken breast or pork tenderloin cut into similar strips. Swap dark soy for regular soy plus a pinch of molasses if you need color, and replace oyster sauce with vegetarian stir-fry sauce or mushroom sauce for a pescatarian-friendly version. If you need gluten-free, use tamari and a gluten-free oyster sauce alternative; check labels carefully. For a thicker sauce without cornstarch, reduce the stock slightly, but the river of glossy sauce will be less pronounced.

Serving Suggestions

Serve over steamed jasmine or long-grain rice to soak up the sauce, or for a lower-carb plate serve alongside cauliflower rice or a bed of steamed greens. Garnish with sliced spring onions or a few toasted sesame seeds for texture and visual contrast. For a full spread, pair with a simple Asian cucumber salad or quick garlic bok choy. This dish also makes a hearty filling for lettuce cups when paired with crunchy shredded cabbage.

Cultural Background

Black pepper beef draws from Cantonese-style pepper-steak stir-fries common in southern China and Hong Kong, where quick-wok techniques emphasize high heat, brief cooking time, and bold seasoning. Unlike Western pepper-steak, the Asian version often uses oyster sauce and a touch of rice wine to deepen flavor while maintaining an aromatic pepper note. The technique of slicing meat thinly against the grain and flash-searing at high heat is a cornerstone of many stir-fry traditions across East Asia.

Seasonal Adaptations

In summer, use vibrant sweet bell peppers and add a handful of fresh sugar snap peas for extra crunch. In winter, swap peppers for thinly sliced carrots and celery or use roasted sweet peppers for deeper flavor. For holiday occasions, double the batch and add shiitake mushrooms and a handful of shredded cabbage to stretch the dish for guests—serve family-style with extra steamed rice and pickled vegetables to cut through the richness.

Meal Prep Tips

For meal prep, cook the beef and sauce but keep rice separate to avoid sogginess. Cool quickly and portion into microwave-safe containers for up to a day in the fridge. When reheating, stir in a tablespoon of stock per portion and reheat on medium-high to revive the texture. If prepping the night before, slice your steak and store in a sealed bag with a splash of rice wine to keep it tender—this saves time on busy mornings and makes dinner come together in a flash.

Bring this dish to your table when you want something fast, peppery, and utterly satisfying. It’s a small ritual—hot wok, quick sear, glossy sauce—that turns an ordinary night into a memorable meal. Give it a try and make it your own by adjusting the pepper level and the vegetable mix to suit your household.