Black pepper beef

Here’s a classic Black Pepper Beef—savory, peppery, and fast like your favorite takeout 🥩🔥

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Black Pepper Beef

Ingredients

Beef & marinade

• 1 lb beef sirloin or flank steak, thinly sliced against the grain
• 1 Tbsp soy sauce
• 1 Tbsp oyster sauce
• 1 tsp cornstarch
• 1 tsp oil

Sauce

• 1 Tbsp soy sauce
• 1 Tbsp oyster sauce
• ½ cup beef broth or water
• 1 tsp sugar
• 1–1½ tsp freshly cracked black pepper (to taste)

Stir-fry

• 2 Tbsp oil
• 1 onion, sliced
• 1 bell pepper, sliced (any color)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced (optional)

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Instructions

1. Marinate the beef
   Mix beef with soy sauce, oyster sauce, cornstarch, and oil.
   Let sit 15–20 minutes.
2. Make the sauce
   Stir all sauce ingredients together. Set aside.
3. Sear the beef
   Heat 1 Tbsp oil in a hot skillet or wok.
   Stir-fry beef quickly until just browned. Remove and set aside.
4. Cook vegetables
   Add remaining oil. Stir-fry onion and bell pepper until slightly tender.
   Add garlic and ginger; cook 30 seconds.
5. Combine
   Return beef to pan. Pour in sauce.
   Toss and cook 1–2 minutes until sauce thickens and coats everything.
6. Serve hot
   Best over steamed rice or noodles.

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Tips for restaurant flavor

• Use fresh cracked black pepper, not pre-ground
• Slice beef thin and against the grain
• Don’t overcrowd the pan
• High heat is key

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Variations

• Add mushrooms or snap peas
• Make it spicy with chili flakes
• Swap chicken for beef (same method)

If you want, I can also share:

• A Chinese takeout–style version
• Low-sodium option
• One-pan quick meal version