Need a quick dinner? This black pepper beef stir fry comes together in 30 minutes with tender beef and a bold, peppery sauce.
If you love bold, peppery flavours, this Black Pepper Beef Stir Fry is about to be on repeat in your kitchen.
I make a lot of black pepper dishes, but this one? This is the one I keep coming back to. The sauce is rich, savoury, just a little sweet, and packed with that signature black pepper kick, using surprisingly minimal ingredients that you can find in your pantry.
It’s also one of those meals you can throw together on a busy weeknight and still feel like you’ve cooked something seriously satisfying. Think tender slices of beef, a glossy, peppery sauce, and everything coming together in under 30 minutes.
Why You’ll Love This Recipe
This Black Pepper Beef Stir Fry is one of those back-pocket recipes you’ll keep coming back to.
- Done in ~20 minutes – perfect for weeknights
- Big, bold peppery flavour without a long ingredient list
- Budget-friendly using simple cuts of beef
- Flexible – swap in whatever vegetables you have
- That glossy, saucy finish that feels like takeout (but faster)
If you like savoury, slightly sweet, peppery sauces that coat every bite, this is it.
Key Ingredients
For the Beef
- Beef, thinly sliced
- Light soy sauce
- Cornstarch
The light soy sauce and cornstarch act as a quick marinade that helps keep the beef tender and juicy while cooking.
How to Get Tender Slices of Beef
For stir fries, I usually go for flank steak or other affordable cuts like chuck.
These cuts can be a little tough if not prepared properly, but there are three simple things I always do to keep the beef tender:
- Slice against the grain – this shortens the muscle fibers
- Slice thinly – thinner slices = more tender bites
- Cut at a slight angle (about 45°) – gives you wider, more tender pieces
If you get this right, you honestly don’t need much else.
Using Baking Soda to Tenderise (why I don’t do this)
Another method you might have seen is using baking soda to tenderise beef.
To do this, sprinkle about ½ teaspoon over the beef, massage it in, let it sit for about 20 minutes, then rinse thoroughly before cooking.
It does work, but I personally don’t use this method often.
Because baking soda is alkaline, using too much or leaving it on for too long can give the beef a bitter aftertaste. It’s also a bit inconsistent, especially if you’re just cooking casually at home.
For me, slicing the beef properly is more reliable and gives great results every time—so that’s what I usually stick to.
The Black Pepper Sauce
This is my go-to black pepper sauce—simple, but incredibly rich and addictive. I made a black pepper chicken stir fry recipe before which was more Chinese style.
It’s built on just a few key ingredients, but each one pulls its weight:
- Black Pepper – the star of the dish! Use freshly cracked for the best flavour and aroma. Adjust the amount according to your spice preference.
- Dark Soy Sauce or Kicap Manis – adds colour and a slight sweetness. I usually go for kicap manis because I always have it on hand. Chinese Dark Soy Sauce is darker and thicker.
- Oyster Sauce – adds that savoury, umami backbone
- Light Soy Sauce (optional) – helps balance the sweetness if needed.
- Tomato Paste – gives the sauce more depth and richness (I used to use ketchup, but this is a big upgrade).
- Water or Stock – loosens the sauce into a glossy, pourable consistency. It also helps to dilute the saltiness of the salt.
For the Stir Fry
- Ginger
- Onion
- Garlic
- Capsicum (bell pepper)
- Cornstarch slurry
The aromatics build the base flavour, while the capsicum adds a bit of sweetness and crunch. The cornstarch slurry brings everything together into a glossy sauce at the end.
How to Make Black Pepper Beef Stir Fry
1. Marinade the Beef Slices
- Slice the beef thinly and against the grain.
- Add light soy sauce, freshly ground black pepper and cornstarch, and mix together with the beef.
- Allow the beef to marinade while you prepare the rest of the ingredients.
2. Prep the Sauce Bowl
- Premix the sauce in a bowl for easier cooking.
- Combine everything in a bowl, and top with warm water for easier mixing, and stir to combine.
3. Cook the Beef Slices
- To a pan add some oil and lay on the marinated beef. Allow the beef to cook.
- I like to leave the beef slices to cook on one side, before flipping it over to the other side to finish cooking.
- You can use tongs for this, but I like to just run my spatula through and give the beef slices a toss.
4. Saute Aromatics
- Once the beef slices are cooked, saute onions, garlic and ginger.
5. Add Sauce and Bell Peppers
- Once fragrant, add bell peppers (or any other vegetables you are using) and stir through to combine.
- Add cornstarch slurry to thicken the sauce.
- Once sauce comes to a boil and thickens, dish is done!
How to Serve
This dish is best served hot, straight from the pan.
- With steamed white rice (classic and soaks up the sauce)
- Over fried rice for something more indulgent
- Tossed with noodles at the end for a quick variation!
If you want to stretch the meal, pair it with a simple veggie side like blanched greens or a fried egg/omelette.
Storage & Reheating
To store
- Let the beef cool completely, then store in an airtight container in the fridge for up to 3 days.
To reheat
- Reheat in a pan over medium heat with a splash of water to loosen the sauce
- Or microwave in short bursts
The sauce will thicken as it sits, so adding a little water helps bring it back to life.
Watch How to Make Black Pepper Beef Stir Fry
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Black Pepper Beef Stir Fry
2
servings15
minutes10
minutesKeep the screen of your device on
Ingredients
- For the Beef
300 g Beef, Thinly Sliced
1 tsp Light Soy Sauce
1 tsp Cornstarch
- For the Black Pepper Sauce:
4 tbsp Dark Sweet Soy Sauce (kicap Manis)
1 tbsp Oyster Sauce
1 tbsp Black Pepper, freshly cracked (adjust To Taste)
1 tbsp tomato paste or puree
0.5 cup Water
- For the Stir Fry
0.5 inch Ginger, sliced or minced
0.5 pc Onion, Sliced
2 cloves Garlic, Minced
1 Capsicum (bell pepper), sliced
1 tbsp Neutral Oil, or as needed
- Cornstarch Slurry
1 tsp Cornstarch
3 tbsp Water
Directions
- Marinate the beef
- In a bowl, combine sliced beef with light soy sauce and cornstarch. Let marinate for 15 minutes.
- Prepare the sauce
- In a separate bowl, mix all the black pepper sauce ingredients until well combined.
- Sear the beef
- Heat oil in a pan over high heat. Add beef in a single layer and sear until browned. Remove and set aside.
- Cook aromatics
- In the same pan, sauté ginger, onion, and garlic until fragrant. Add oil if needed.
- Add vegetables and sauce
- Add capsicum, then pour in the black pepper sauce. Bring to a simmer.
- Combine
- Return beef to the pan and toss to coat in the sauce.
- Thicken the sauce
- Add the cornstarch slurry and stir until the sauce thickens and becomes glossy. Stir cornstarch slurry before pouring in case it has separated.
- Serve
- Serve immediately with steamed rice or noodles.
Notes
- *If using Chinese Dark Soy Sauce, add 1 tsp of sugar.
- ** If using Tomato Ketchup, use 2 tbsps.
- *** Adjust black pepper levels according to preference and tolerance.
Did you make this recipe?
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This was very good. I made it with sliced chicken breast rather than beef and also added in two sliced Serrano peppers. Mmm.
I made this with chicken breast and it was delicious.
I really love the black pepper beef, I’ve also made black pepper chicken. I can wait to make it again.
Thank you for sharing your recipe.