Black pepper beef stir fry, a really quick and easy Chinese takeaway-style meal that can be made at home in under 30 minutes.
Green pepper and red onion add texture to the soft and succulent spicy beef in a dish that will quickly become a midweek favourite.
Black Pepper Steak Stir Fry
I love a good quick stir-fry, and this black pepper beef recipe is the latest in a collection of Chinese takeaway-inspired dishes.
I have everything from Szechaun beef and beef and broccoli stir fry to Chinese beef with shiitake mushroom stir fry, Chinese beef curry and beef in black bean sauce.
Tender rump steak velveted in egg white and dark soy sauce, which is then stir-fried quickly with beef, onion and green pepper.
Seriously, that really is how simple it is!
It is fiery too; black pepper is a sadly overlooked spice for imparting heat to a dish.
It is more commonly used in Indian dishes like Chicken Chettinad or Mulligatawny Soup.
Here it sings as part of a Chinese recipe, and it is a glorious spicy alternative to a chilli beef stir fry.
Frequently Asked Questions
What sort of beef steak is best to use?
Many recipes similar to this will tell you to use fillet steak; however, it is too mild in flavour for my liking, and far too expensive.
It is, however, beautifully tender, but I usually use either sirloin or rump steak. Both are less tender, but have much more flavour, and for me, that is where it is at.
If you prioritise flavour over texture, go with rump, and if tenderness is your aim, then go for sirloin.
I don't have dark soy sauce. Can I use light soy sauce?
No, not for this recipe. Dark soy is thicker, sweeter and less salty than light soy sauce.
Using all light soy sauce for this recipe results in a stir-fry that is far too salty.
What is Shaoxing wine?
Shaoxing wine is a Chinese rice wine, but you can use any rice wine as a substitute.
Can I make this in advance?
Technically, yes, but it is a dish that is much better when cooked and eaten fresh.
If stored in the fridge in an air-tight container for 2-3 days, the beef will become tougher when it is reheated.
Serving Suggestions
This black pepper beef stir fry is pictured with simply boiled jasmine rice, but it sits equally well alongside a host of dishes.
Sticking with the rice theme, it is great with egg fried rice. If you are good with cross-cultural influences, then you must try this with some coconut rice, it is delicious.
Noodles are another wonderful option as a side dish; they are particularly good with some quickly cooked soy sauce noodles.
If you want more vegetables, then add either stir fried broccoli or some stir fried asparagus, both are superb with this quick stir fry.
Equipment Used
I only name-check brands of equipment if I think they make a material difference to the recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- Wok, I use a large carbon steel wok.
- Mixing and prep bowls.
- Whisk.
- Kitchen knife.
- Chopping board.
- Serving and serving spoons.
- A combination of weighing scales and measuring spoons.
Black Pepper Beef Stir Fry Recipe
Ingredients
- 400 g Beef Steak 14oz (I use rump)
- 1 Large Egg White
- 1 tablespoon Shaoxing Wine
- 4 tablespoon Dark Soy Sauce
- 1 tablespoon Sesame Oil
- 1 teaspoon Cornflour Cornstarch in the US
- 1 Medium Green Pepper
- 1 Medium Red Onion 150g
- 3 Spring Onions
- 2 tablespoon Cooking Oil
- 2 tablespoon Light Soy Sauce
- 1½ teaspoon Black Pepper
- 1 teaspoon Dark Brown Sugar
- ⅛ teaspoon MSG
Instructions
- Add the egg white to a mixing bowl and pour in the Shaoxing wine, dark soy sauce, sesame oil, cornflour, and 1 teaspoon of the black pepper, then whisk to combine.
- Trim the beef of fat and sinew and cut it into strips 3-5mm (⅛-¼") thick and 5-6cm (2") long, and mix it through the marinade. Allow it to sit for at least 10 minutes.
- Cut the pepper in half, deseed it, remove the stalk and then cut it into strips approximately 3-5mm (⅛-¼") thick.
- Top and tail the red onion, cut it in half lengthways and peel it, then slice it into strips lengthways about 3-5mm (⅛-¼") thick.
- Remove the outer leaves of the spring onion, then slice them as thinly as you can at a 45° angle to the stem.
- Heat a wok over a very high heat and when almost smoking, add the cooking oil.
- Remove the beef from the marinade and stir-fry it for 90 seconds, then remove the beef from the wok and set it aside.
- Add the sliced red onion and green pepper to the pan and stir-fry for a minute.
- Return the beef and add the remaining marinade, black pepper, sugar, light soy sauce and msg, then stir-fry for a final minute.
- Toss through most of the spring onion, reserving a little for garnish.
