Why You’ll Love This Recipe
When you’re craving a cozy takeout-style dinner without the takeout, this quick and flavorful stir-fry is a winner. It’s packed with tender beef, crisp veggies, and bold peppery sauce—all made in under an hour.
- Simple, one-pan recipe—no deep frying needed
- Big, bold flavors thanks to black pepper and umami-packed sauces
- Includes protein and veggies in one dish
- Great alternative to takeout
- Works with a wok or a regular skillet
- Pairs perfectly with hot cooked rice
Want to round out the meal? Try it with Easy Wonton Soup or Copycat Panda Express Chow Mein for a homemade Chinese-style dinner night.
Easy Black Pepper Beef
Tender chunks of beef are sauteed with bell peppers, onions and lots of black pepper in this delicious Asian recipe that’s so easy to make at home!
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Servings: 4 servings
Calories: 217kcal
Ingredients
For the beef
- 8 ounces flank steak cut into thin strips
- 2 tablespoons vegetable oil
- 1 clove garlic minced
- 1-2 teaspoons grated fresh ginger
- 1 small green bell pepper chopped
- 1 small red bell pepper chopped
- 1/2 cup thinly sliced onion
- 3/4 teaspoon black pepper
- Salt to taste
- Chopped green onions for garnish
For the marinade
- 1 1/2 teaspoons Maggi seasoning sauce
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Chinese rice wine
- 1/2 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1 teaspoon sugar
- Cooked rice for serving
Instructions
- Combine the marinade ingredients in a medium bowl. Add the sliced beef and let stand at room temperature for 15-20 minutes.
- Heat one tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the beef and cook until meat is just browned on the outside, but still pink in the middle. Remove to a plate and set aside.
- Add the garlic and ginger to the wok and cook until fragrant, 1-2 minutes. Add the peppers, onion and black pepper and cook until peppers are just crisp-tender. Season with salt, to taste.
- Return the beef to the wok and cook until the beef is cooked through, about 1-2 more minutes. Serve over hot cooked rice with chopped green onions for garnish, if desired.
Notes
Total time includes marinading beef.
Nutrition
Serving: 1g | Calories: 217kcal | Carbohydrates: 10g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 45mg | Sodium: 528mg | Fiber: 1g | Sugar: 5g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Here’s what I’ve learned after making this more than once!
Recipe Tips
- For super tender beef, coat it with 1 tsp baking soda and let it sit for 15 minutes before rinsing and marinating. It really works!
- Don’t overcook the veggies—they should stay crisp-tender to contrast with the beef.
- Slice your beef thin and against the grain for maximum tenderness.
- A hot pan is key. If you’re using a skillet instead of a wok, make sure it’s large enough so everything gets a good sear.
- Let the beef sit out in the marinade for about 15–20 minutes while you prep your other ingredients to save time.
Be sure to save this recipe to your favorite Pinterest board for later.
How to Store & Reheat Leftovers
This dish keeps well for a couple of days, making it a solid choice for leftovers.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a hot skillet or microwave until warmed through. If reheating on the stove, a splash of water or broth helps revive the sauce.
Make It Your Way
A few tweaks can make this recipe work with what you have on hand or fit different tastes.
- Try it with chicken or pork if you’re not feeling beef.
- Switch up the veggies—snow peas, mushrooms, or broccoli all work great.
- Add some heat with crushed red pepper or a drizzle of chili oil at the end.
- Make it gluten-free by swapping soy sauce and Maggi for tamari and checking your other sauces for hidden gluten.
