by: admindz

Black Pepper Beef Stir-Fry

Black Pepper Beef Stir-Fry

Okay, let me tell you — this Black Pepper Beef Stir-Fry is basically the superhero of quick weeknight dinners. The moment that bold, peppery aroma hits your nose, you just know dinner’s going to be a knockout. Seriously, the punchy black pepper combined with tender slices of beef creates this amazing flavor bomb that wakes up your taste buds. Plus, it’s super fast, and you don’t even need to be a stir-fry pro to nail it. If you’re anything like me, sometimes dinner needs to come together quicker than you can say “Where’s the takeout menu?” Trust me, this recipe will be your go-to for a satisfying, flavorful meal that feels fancy but cooks in a flash.

Quick Facts

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes

Ingredients

For the Main Dish:

  • 1 lb flank steak, thinly sliced against the grain
  • 2 tbsp vegetable oil (plus extra if needed)
  • 1 medium onion, thinly sliced
  • 1 green bell pepper, sliced into strips
  • 3 cloves garlic, minced
  • 1 tsp freshly ground black pepper (use more if you like it spicy)
  • 1/2 tsp kosher salt
  • 2 green onions, chopped (for garnish)

For the Sauce:

  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp cornstarch
  • 3 tbsp water
  • 1 tsp sugar

How I Make It

Step 1:

First up, slice the flank steak thinly—this makes for tender bites and faster cooking. Toss the beef with 1 tsp soy sauce and half the black pepper. Let it sit while you prep the veggies. Pro tip: slice against the grain to keep the beef tender.

Step 2:

Mix the sauce ingredients in a small bowl—soy sauce, oyster sauce, cornstarch, water, and sugar. Stir well until the cornstarch dissolves completely. This sauce will thicken beautifully in the pan.

Step 3:

Heat 2 tbsp oil in a large skillet or wok over medium-high heat until shimmering. Add the sliced beef in a single layer and sear quickly, about 1-2 minutes per side. Remove the beef and set aside to prevent overcooking.

Step 4:

In the same pan, add the onion, bell pepper, and garlic. Stir-fry for 3-4 minutes until the veggies are just tender but still crisp and colorful. Don’t overcook here—you want that crunch!

Step 5:

Return the beef to the pan, pour in the sauce and sprinkle the remaining black pepper. Stir everything together and cook for another 2 minutes until the sauce thickens and coats the beef and veggies nicely.

Step 6:

Finish by tossing in the chopped green onions for a fresh, vibrant pop of color and flavor. Serve immediately and get ready for those compliments!

Variations & Tips

  • Swap flank steak for sirloin or skirt steak if you prefer.
  • Add snap peas or baby corn for extra crunch and color.
  • If you like heat, throw in a sliced chili or a pinch of red pepper flakes.
  • For a gluten-free version, use tamari instead of soy sauce.
  • Marinate the beef for 30 minutes for even deeper flavor.
  • Use freshly cracked black pepper for the best punch—don’t skimp here!

How I Like to Serve It

I love spooning this Black Pepper Beef Stir-Fry over a bed of steamed jasmine rice or fluffy quinoa to soak up the sauce. It also goes great alongside simple garlic fried rice or even wrapped in warm lettuce leaves for a lighter option. Perfect for a busy weeknight or whenever you need that peppery kick.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to avoid toughening the beef.
  • If the sauce gets too thick after refrigeration, loosen with a splash of water or broth while reheating.

Closing: This recipe is proof that quick, bold flavors don’t require a fuss—Black Pepper Beef Stir-Fry always delivers that perfect punch of tasty satisfaction!