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Black pepper beef stir-fry is an easy, authentic Chinese dish that’s perfect for busy weeknights! Growing up, my mom made this dish often because my brother loved the pepper sauce—it’s perfectly balanced, bold, and aromatic. Juicy, tender beef with crisp veggies, making a healthy and satisfying meal that’s ready in under 30 minutes.

Follow my simple tips to recreate a restaurant-quality stir-fry at home. And if you love chicken, be sure to check out my black pepper chicken—a reader favorite with over 100 five-star reviews!

Photo shows black peppercorn beef stir fried with bell peppers and served with rice on a white plate

Ingredients

This pepper beef recipe comes together fast with staple Asian ingredients you probably have on hand already. Here’s what you need to make this authentic beef stir fry at home.

Photo shows ingredients used to make black pepper sauce and beef

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For the beef:

  • Skirt steak (or flank/sirloin steak): Thinly sliced against the grain for tender, flavorful bites. Trim excess fat if desired.
  • Coconut aminos: A gluten-free soy sauce alternative with a touch of natural sweetness and less sodium.
    • Substitute: Use half the amount of light soy sauce + 2 pinches of sugar.
  • Fish sauce: Deepens the savory umami flavor; pairs well with coconut aminos.
  • Toasted sesame oil: Adds moisture and a warm, nutty aroma to the beef.
  • Ground black pepper: Provides a subtle spice that balances the marinade.
  • Baking soda: Tenderizes the beef for a soft, velvety texture.
  • Tapioca starch: Locks in moisture, creating a light, crispy sear.

Black pepper beef sauce:

  • Freshly ground black pepper: Bold, aromatic spice that’s best ground fresh for optimal flavor.
  • Sichuan peppercorn powder (optional): Adds a signature tingling heat with a hint of citrus.
    • Substitute: Extra black pepper if unavailable.
  • Peach or orange jam: Naturally sweetens and thickens the sauce, balancing out the spice.
    • Substitute: Coconut brown sugar for a rich sweetness.
  • Coconut aminos: A touch of umami that rounds out the sauce.
    • Substitute: Use half the amount of light soy sauce + 2 pinches of sugar or use oyster sauce.
  • Beef stock (or chicken/vegetable stock): Adds depth and ties all the flavors together.

Vegetables and others:

  • Red and green bell peppers: Bring a mix of sweet and slightly bitter crunch.
  • Yellow onion: Adds mild sweetness and texture.
  • Avocado oil
  • Coarse sea salt

Tip

What cuts of beef should I use?

For a tender beef stir fry, go for skirt steak, flank steak, or sirloin. These cuts are flavorful, cook quickly, and stay tender with high-heat stir-frying. Just remember to slice them thinly against the grain for that melt-in-your-mouth texture.

How to make black pepper beef

Black pepper steak is one of my favorite Cantonese-style takeout dishes! The tender beef, crisp veggies, and that bold, aromatic sauce make it so addictive. Here’s how you can make this classic at home in just a few simple steps:

Person demos velveting beef, slice vegetables, and making black pepper sauce
  1. Prep the beef and veggies: Slice the beef thinly against the grain and marinate for 15-20 minutes. Dice the peppers and onion into similar-sized pieces for even cooking.
  2. Make the black pepper sauce: In a small bowl, combine black pepper, Sichuan peppercorn powder, soy sauce, stock, and peach jam.
Person demos pan sear the beef, saute vegetables, and adding black pepper sauce to a hot pan
  1. Sear the beef: Heat the skillet over medium-high, add the beef in a single layer and sear without stirring until golden brown. Remove beef and set aside.
  2. Sauté the peppers and onion: Add more oil if needed and quickly sauté the veggies for 1 minute to keep them crisp.
  3. Combine and serve: Return the beef to the pan, add the black pepper sauce and toss to coat. Season with extra black pepper and Sichuan powder if desired, and serve hot over rice if you like.

Umami Tip

Secret to tender beef like Chinese restaurants

  1. Choose the right cut of beef: Skirt steak is my top choice for a tender beef stir fry—it’s naturally tender and has just the right amount of moisture. Sirloin and flank steak are also great options.
  2. Velvet the beef: The Chinese technique to make velvet beef (super tender) is to coat it with baking soda (1-2 tsp per pound of meat). Marinate for 15 minutes before stir-frying.
  3. Marinate: Beyond baking soda, a good beef stir-fry marinade adds extra tenderness and flavor. Key ingredients include soy sauce, oil, and starch.
  4. High-heat quick sear: For tender, juicy beef, keep your pan sizzling hot. Use a large pan (around 12”) to prevent overcrowding, quickly sear the meat, and sauté the vegetables separately.

What to eat with black pepper beef

If you ask me what to pair with Chinese-style beef stir-fry, my answer is always rice! I also love adding a veggie side and a warm soup to keep the meal balanced—just like my family would serve at dinnertime.

ChihYu’s helpful Notes

  • Select the right cut of beef: Choose quality cuts like skirt steak, sirloin tip, flank, or top sirloin for the best stir-fry texture and flavor.
  • Slice against the grain: Hold your knife at a 45-degree angle to the meat and slice across the grain to make thin pieces. Using a boning knife can make it easier to get those thin, tender slices.
  • Velvet the beef: Tenderize with baking soda and marinate for 15 minutes to achieve that restaurant-style tenderness. This simple step makes a huge difference!
  • Use freshly ground black pepper: Freshly ground pepper adds bold, vibrant flavor to the sauce, creating that authentic, peppery kick.
  • Preheat your pan until sizzling hot: Avoid overcrowding by cooking in batches if needed. This keeps the beef crisp and prevents steaming, ensuring a beautiful sear.

More Chinese beef stir fry recipes

Have you noticed there are many beef stir-fry dishes on the blog? My husband loves it whenever I make stir-fried beef, and here are some of his latest favorites:

  • Chinese Pepper Steak: A savory stir-fry with tender beef and bell peppers coated in a rich ginger garlic sauce.
  • Sha Cha Beef: Made with a bold, umami-packed sha cha sauce, this stir-fry has a deep, smoky flavor that’s hard to resist.
  • Paleo Mongolian Beef: A healthier twist on the takeout favorite, featuring sweet and savory flavors with tender beef in a sticky sauce.
  • Beef with Garlic Sauce: Juicy beef stir-fried with loads of garlic and bean sprouts in a flavorful, garlicky sauce that’s perfect over rice.
A side image shows beef stir fried with black pepper sauce marinade and served on a white plate
Recipe Card

Black pepper beef recipe

5 from 2 votes
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 4 servings
Black pepper beef with tender velvet beef stir-fried in a delicious black pepper sauce. Learn to make Chinese peppercorn beef ready in 30 mins!

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Ingredients 
 

For the beef:

For the vegetables:

  • Half one whole red bell pepper dice to 1-inch cubes
  • Half one whole green bell pepper dice to 1-inch cubes
  • 3.5 oz yellow onion diced, half of one medium

For the black pepper sauce:

Other:

  • 1.5 tbsp avocado oil divided
  • Coarse sea salt to taste

Instructions 

  • Beef prep: Thinly slice the beef against the grain to a little thinner than ¼ thin slices. In a bowl, marinade the beef from coconut aminos to starch. Stir-well. Set them aside in the fridge for 10-15 minutes while you prepare the vegetables.
  • Prepare the bell peppers and onion in one bowl. In a separate small bowl, combine the black pepper sauce.
  • Stir fry beef: In a well-heated large saute pan or wok, add 1 tbsp avocado oil. Pan sear the beef over medium-high heat in one layer without disturbing for about 2 minutes or until the beef is in golden brown color. Use a spatula with a firm tip to flip and cook the other side for about 30 seconds. Off heat, set the beef aside in one bowl along with the pan juices.
  • Saute vegetables: You should have some oil left in the skillet, if not, add 0.5 more tbsp of oil and reheat the skill until it feels warm. Add the peppers and onion with a pinch of salt over medium-high heat, saute for 1 minute.
  • Add sauce: Return the beef to the pan and add the black pepper sauce. Toss to coat the sauce over for 1 min.
  • Garnish and serve: Turn off the heat.Taste and season with a touch more ground black pepper and Sichuan peppercorn powder, if using. Serve hot or warm rice, if desired.

Notes

  • Ingredient Substitutions:
    • Sichuan peppercorn powder: Swap with 1 additional teaspoon of freshly ground black pepper.
    • Peach jam: Use coconut brown sugar as an alternative.
    • Coconut aminos: Start with half the amount of light soy sauce + 2 pinches of sugar or use Oyster sauce.
  • Make-Ahead Tips: Prep the beef: Slice and sprinkle with baking soda. Mix the marinade (oil, starch, soy sauce) separately. Marinate: Coat the beef with the marinade and let it sit for at least 10 minutes or refrigerate overnight. If not cooking the next day, store the beef and marinade separately.
  • Storage: Refrigerate cooked leftovers for 3-4 days, or freeze for up to 1 month for easy meal prep.
  • Reheat: Warm leftovers in the microwave on medium for 2 minutes, stirring halfway through.

Nutrition

Serving: 1serving, Calories: 273kcal, Carbohydrates: 11g, Protein: 25g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 71mg, Sodium: 504mg, Potassium: 404mg, Fiber: 1g, Sugar: 3g, Vitamin A: 19IU, Vitamin C: 2mg, Calcium: 18mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4 Comments

  1. Annie says:

    5 stars
    This recipe is so flavorful!  It’s become a regular in our dinner rotation.

    1. ChihYu says:

      Thank you!

  2. Stephanie Hom says:

    5 stars
    Ok, this recipe is so incredibly easy and SO delicious! I added broccoli to the recipe because my kiddo loves broccoli and doubled the sauce so we could have plenty to spoon over our steamed rice. 10/10 will DEFINITELY be making this again soon!

    1. ChihYu says:

      Awesome! Love it!