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A plate of Black Pepper Beef Recipe served over fluffy white rice, with colorful bell peppers and green onions.

Black Pepper Beef Recipe Better Than Takeout

Black Pepper Beef is a bold and savory stir fry made with tender strips of beef, colorful bell peppers, and a rich black pepper sauce. This quick dinner comes together fast and delivers restaurant-style flavor with simple pantry ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 3 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the Beef
  • 1 pound flank steak thinly sliced
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon cornstarch
For the Stir Fry
  • 2 tablespoons olive oil divided
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 small onion sliced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
For the Sauce
  • 1 fourth cup low sodium beef broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1 tablespoon freshly cracked black pepper
  • 1 teaspoon sesame oil
For Garnish
  • 2 green onions sliced
For Serving
  • Cooked rice for serving

Equipment

  • large skillet or wok
  • Small bowl
  • Bowl

Method
 

  1. Place the sliced flank steak in a bowl with 2 tablespoons soy sauce and cornstarch. Toss well and let marinate for 15 minutes.
  2. In a small bowl whisk together beef broth, oyster sauce, soy sauce, brown sugar, sesame oil, and black pepper. Set aside.
  3. Heat 1 tablespoon olive oil in a large skillet or wok over high heat. Add the beef in a single layer and cook for 2 to 3 minutes per side until browned. Transfer to a plate.
  4. Add the remaining olive oil to the skillet. Add bell peppers and onion and stir fry for 4 to 5 minutes until slightly tender but still crisp.
  5. Stir in garlic and ginger and cook for 30 seconds until fragrant.
  6. Return the beef to the skillet and pour in the sauce mixture. Toss everything together and cook for 2 to 3 minutes until the sauce thickens and coats the beef.
  7. Garnish with sliced green onions and serve hot over cooked rice.
  8. Cook beef to a minimum internal temperature of 145°F and allow it to rest for 3 minutes before serving.

Notes

For the best texture, slice the beef thinly against the grain while it is slightly chilled.