Black Pepper Beef

Name: Black Pepper Beef
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb flank or sirloin steak (sliced thin against the grain); 1 tbsp light soy sauce; 1 tbsp cornstarch; 1 tbsp Shaoxing wine; 1 onion (cut into chunks); 1 bell pepper (cut into chunks, optional); 4 cloves garlic (minced); 3 tbsp neutral oil (divided); 1.5 tbsp coarsely ground black pepper (freshly cracked, to taste); 2 tbsp oyster sauce; 1 tbsp light soy sauce; 1 tsp dark soy sauce (for color); 1 tsp sugar; ⅓ cup beef or chicken stock; 1 tbsp cornstarch (mixed with 2 tbsp cold water)

By The Chowmi Test KitchenUpdated June 6, 2026↓ Jump to Recipe

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Quick answer

Black pepper beef is a Cantonese stir-fry of tender beef and sweet onions (often with bell peppers) in a punchy, savory black pepper sauce built on oyster sauce, soy and lots of freshly cracked black pepper. The pepper is the star — coarsely ground, bloomed in the hot wok so it's aromatic rather than just hot. The two techniques that make it restaurant-quality are velveting the beef (a quick cornstarch-soy-wine marinade that keeps it silky) and cooking everything fast over high heat so the onions stay sweet and crisp-tender. The sauce is thickened with a little cornstarch slurry so it clings glossily to the beef. It comes together in about 25 minutes and is bold, peppery and deeply savory — great over rice or tossed with noodles.

Black pepper beef with onions and peppers in a glossy peppery sauce in a wok

Why you'll love this black pepper beef

Bold, peppery and deeply savory — a punchy stir-fry that's anything but bland.
Velveted beef stays silky and tender, just like the restaurant.
A glossy black pepper sauce you'll want to spoon over everything.
Fast: about 25 minutes from fridge to table.

Ingredients

Beef & velvet

1 lb flank or sirloin steak, sliced thin against the grain
1 tbsp light soy saucesubstitutes →
1 tbsp cornstarch
1 tbsp Shaoxing winesubstitutes →

Stir-fry

1 onion, cut into chunks
1 bell pepper, cut into chunks, optional
4 cloves garlic, minced
3 tbsp neutral oil, divided

Black pepper sauce

1.5 tbsp coarsely ground black pepper, freshly cracked, to taste
2 tbsp oyster saucesubstitutes →
1 tbsp light soy saucesubstitutes →
1 tsp dark soy sauce, for colorsubstitutes →
1 tsp sugar
⅓ cup beef or chicken stock
1 tbsp cornstarch, mixed with 2 tbsp cold water

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Equipment

Wok or large skillet — High heat keeps the beef seared and the onions crisp.(shop →)

Instructions

Velvet the beef: toss the slices with the soy sauce, cornstarch and Shaoxing wine. Let sit 15 minutes. Stir the sauce ingredients (except the slurry) together; mix the slurry separately.
Heat 2 tbsp oil in the wok over high heat until shimmering. Sear the beef in a single layer until browned but not fully cooked, about 2 minutes, then remove to a plate.
Add the last 1 tbsp oil. Stir-fry the onion (and bell pepper) over high heat for 1–2 minutes until crisp-tender. Add the garlic and the black pepper and stir for 20–30 seconds until very fragrant.
💡 Blooming the black pepper in the hot oil is what makes it aromatic and deep rather than just sharp and hot — don't skip it.
Pour in the sauce and bring to a simmer. Stir in the cornstarch slurry and cook until glossy and thickened, about a minute.
Return the beef and any resting juices, toss for 30–60 seconds to coat and finish cooking, and serve right away over rice.

Tips & notes

Use freshly cracked, coarsely ground black pepper — it's the whole point of the dish, and pre-ground fine pepper is flat by comparison. Adjust the amount to your heat tolerance.
Velvet the beef (cornstarch, soy, wine) for that silky, tender restaurant texture.
Cook fast and hot so the onions stay sweet and crisp-tender rather than going soft and watery.
Slice the beef thin and against the grain; flank, sirloin, skirt or flat iron all work.
Great over rice, but also excellent tossed with plain noodles to soak up the peppery sauce.

Recipe wording too vague?

Paste any fuzzy step (少许, 火候正好, 焯水) and get exact amounts, temps and times.

Recipe

Black Pepper Beef

New recipe

Prep: 15 min
Cook: 10 min
Total: 25 min
Serves: 4
Level: Beginner

Ingredients

Beef & velvet

1 lb flank or sirloin steak, sliced thin against the grain
1 tbsp light soy sauce
1 tbsp cornstarch
1 tbsp Shaoxing wine

Stir-fry

1 onion, cut into chunks
1 bell pepper, cut into chunks, optional
4 cloves garlic, minced
3 tbsp neutral oil, divided

Black pepper sauce

1.5 tbsp coarsely ground black pepper, freshly cracked, to taste
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce, for color
1 tsp sugar
⅓ cup beef or chicken stock
1 tbsp cornstarch, mixed with 2 tbsp cold water

Instructions

Velvet the beef: toss the slices with the soy sauce, cornstarch and Shaoxing wine. Let sit 15 minutes. Stir the sauce ingredients (except the slurry) together; mix the slurry separately.
Heat 2 tbsp oil in the wok over high heat until shimmering. Sear the beef in a single layer until browned but not fully cooked, about 2 minutes, then remove to a plate.
Add the last 1 tbsp oil. Stir-fry the onion (and bell pepper) over high heat for 1–2 minutes until crisp-tender. Add the garlic and the black pepper and stir for 20–30 seconds until very fragrant.
Pour in the sauce and bring to a simmer. Stir in the cornstarch slurry and cook until glossy and thickened, about a minute.
Return the beef and any resting juices, toss for 30–60 seconds to coat and finish cooking, and serve right away over rice.

Nutrition (est., per serving): 330 cal · 27 g protein · 14 g carbs · 18 g fat

Black Pepper Beef FAQ

What is black pepper beef sauce made of?

A savory base of oyster sauce, light and dark soy sauce, a little sugar and stock, thickened with cornstarch — and, crucially, a generous amount of coarsely ground black pepper bloomed in the hot wok. The pepper provides the signature aroma and gentle heat; the oyster and soy sauces give it depth and a glossy finish.

How do restaurants make the beef so tender?

They velvet it: the sliced beef is tossed with cornstarch, soy sauce and rice wine and left to marinate briefly before a quick, hot sear. The cornstarch coating locks in moisture and protects the meat from the high heat, keeping it silky and tender. Slicing thin and against the grain is the other half of the secret.

What's the difference between black pepper beef and pepper steak?

They're very similar — both are stir-fries of beef and onions/peppers in a savory sauce. “Pepper steak” often refers more to the bell peppers in the dish, while “black pepper beef” emphasizes a bold, peppery black pepper sauce. This recipe leans into the black pepper for a punchy, aromatic version.

Can I make black pepper beef less spicy?

Yes — simply use less black pepper. The dish gets its mild heat almost entirely from the pepper, so cutting it back to a teaspoon keeps the savory, oyster-sauce-rich flavor while toning down the bite. There are no chilies involved unless you add them.

What can I serve with black pepper beef?

Steamed rice is the classic base for soaking up the glossy, peppery sauce. A simple green vegetable like garlic bok choy balances the richness, and the dish also works beautifully spooned over noodles or alongside egg fried rice.