This Black Pepper Beef has been one of my weeknight rescues and weekend show-stoppers ever since I first learned the technique from a friend who trained in Cantonese kitchens. I discovered this balance of punchy pepper, caramelized onions and crisp-tender peppers on a damp evening when I wanted something quick but special. The combination of sizzling hot oil, a simple cornstarch-thickened sauce and thinly sliced sirloin gives you tender meat with glossy, pepper-speckled sauce that clings to each bite. It is the sort of dish that smells like dinner before you even sit down.

I love it because it is fast yet feels indulgent. Prep takes about 15 minutes and the wok does the rest in another 15. The texture contrast is everything: quickly browned beef, softened but still-snappy bell peppers and onions that turn sweet with a minute of high heat. Serve it over steaming boiled rice and you have a dinner that feeds four but tastes like you spent hours. I often make it when friends pop by unexpectedly; it looks restaurant-refined but is effortless.

Ingredients

• 1 pound sirloin steak: Choose a lean, well-marbled sirloin and slice very thinly against the grain to ensure tenderness. I prefer sirloin because it browns quickly and stands up well to reheating. Freeze the steak for 20 minutes first to make thin slicing easier.
• 2 teaspoons freshly ground black pepper: Freshly ground pepper gives a bright, aromatic heat. Use a coarse grind for visible pepper flecks in the sauce.
• 1/4 teaspoon fine salt: Season the beef lightly before frying so the natural juices are drawn to the surface for faster browning.
• 4 tablespoons sunflower oil plus 1 teaspoon sesame oil: Use a neutral oil with a high smoke point for searing and a teaspoon of toasted sesame oil for flavor finish.
• 2 medium onions: Peel and cut into thick slices. Onions caramelize at high heat and add natural sweetness that balances the pepper.
• 1 green bell pepper and 1 red bell pepper: Deseed and slice into strips. Use two colors for visual contrast and balanced sweetness.
• 2 tablespoons cornstarch: This thickens the sauce quickly and gives it that glossy restaurant sheen. Mix into the sauce liquid until smooth.
• 2 tablespoons dark soy sauce and 2 tablespoons oyster sauce: Dark soy adds depth and color; oyster sauce delivers umami richness. Look for reputable brands or gluten-free versions if needed.
• 1 tablespoon Chinese rice wine: Adds brightness; dry sherry is an acceptable substitute if you do not have rice wine.
• 1/2 cup beef stock: Use low-sodium stock if you want to control the saltiness; warm the stock slightly before adding so the sauce comes together faster.
• 2 cloves garlic and 1 teaspoon minced ginger: Fresh aromatics are essential; they bloom quickly in the hot wok and deepen the sauce.
• Boiled rice to serve: Short-grain or jasmine rice both work; jasmine adds floral notes that pair nicely with the pepper sauce.

Instructions

Season the steak: Toss the thin steak slices with 1 teaspoon of the freshly ground pepper and the 1/4 teaspoon salt so each piece has even seasoning. Let it sit for five minutes while you prepare the vegetables. This brief rest helps the salt draw out a little surface moisture to aid browning. Heat the wok and sear: Warm the wok over a very high heat until it is almost smoking. Add 3 tablespoons of the sunflower oil and the sesame oil. When the oil is shimmering, add the steak in a single layer. Move it constantly for 2 to 3 minutes so pieces do not clump together, aiming for quick caramelization rather than stewing. You want brown edges and a rare to medium-rare center because it will finish cooking later. Remove and rest: Spoon the browned steak into a bowl and leave any oil in the wok. Turn the heat down to medium to avoid burning the next ingredients. Resting the beef prevents carryover cooking from overcooking the slices. Stir-fry vegetables: Add the remaining tablespoon of sunflower oil, then the sliced onions and both bell peppers. Stir-fry for 3 to 4 minutes until they begin to soften and the edges take on a little color. The goal is softened vegetables that still retain some snap for texture contrast. Make the sauce: While the vegetables are cooking, whisk together the cornstarch, dark soy, oyster sauce, rice wine, beef stock and the remaining 1 teaspoon of black pepper in a small jug until smooth. Using a small jug makes it easy to pour evenly into the wok and avoid lumps. Aromatics and simmer: Add the minced garlic and ginger to the vegetables and cook for about 1 minute, stirring often until fragrant. Pour in the sauce mixture and stir. Bring to a gentle simmer; the cornstarch will thicken the sauce in a minute. If the sauce becomes too thick, add a splash of hot water or stock to loosen it. Finish with the beef: Return the steak to the wok and toss until each strip is coated in the glossy pepper sauce. Heat through for another 2 minutes; avoid overcooking so the meat remains tender. Serve immediately over boiled rice.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 24 hours for best quality. The vegetables will soften over time so if you prefer crisper texture, keep the beef and vegetables separate from rice and reheat quickly on high heat. To reheat, place the contents in a hot wok with a splash of beef stock or water and stir constantly for 3 to 5 minutes until piping hot. Avoid prolonged reheating which makes the beef tough and vegetables limp. Do not keep at room temperature for more than two hours.

Ingredient Substitutions

If you do not have sirloin, use flank steak or skirt steak but slice across the grain very thinly after a brief freeze to ensure tenderness. For a gluten-free version, substitute tamari for soy sauce and look for gluten-free oyster sauce or use mushroom soy for umami depth. Replace Chinese rice wine with dry sherry or omit and add a touch more stock. For a vegetarian alternative, swap the beef for extra-firm tofu pressed, coated lightly in cornstarch and pan-fried until golden; increase the oyster sauce with a mushroom-based vegetarian alternative.

Serving Suggestions

Serve over jasmine or long-grain white rice to soak up the sauce. For a lower-carb option, serve over cauliflower rice or alongside steamed greens like bok choy or gai lan. Garnish with thinly sliced spring onions, a drizzle of sesame oil and an extra crack of black pepper. A simple cucumber salad on the side cuts through the richness and adds a refreshing counterpoint.

Cultural Background

Black pepper beef is inspired by Cantonese stir-fry techniques where high heat and fast cooking preserve texture and highlight aromatics. Unlike Sichuan peppercorns that produce numbing heat, black pepper offers a warm, straightforward spice. The use of oyster sauce and rice wine are hallmarks of southern Chinese cooking, giving savory depth and subtle brightness. This version is adapted for the home kitchen with accessible ingredients and a focus on quick searing.

Seasonal Adaptations

In summer use tender, just-ripe bell peppers and add a handful of sliced summer squash for extra freshness. In winter incorporate quick-cook root vegetables like matchstick carrots or thinly sliced parsnip for sweetness. For holiday hosting, double the batch and serve family-style with a platter of steamed greens and a bowl of pickled vegetables to cut through the richness.

Meal Prep Tips

To meal prep, cook the beef and sauce, cool quickly and store in shallow containers with rice in separate compartments. When reheating, bring to a simmer with a tablespoon or two of hot stock to revive the sauce. If prepping for lunches, pack a small cooler ice pack for the first few hours, and consume within 24 hours for best texture and flavor.

This dish has become a constant in my rotation because of its speed, reliability and the way it makes a simple dinner feel celebratory. Try it once and it will likely become a cupboard staple in your repertoire as it did in mine.