Black Pepper Beef Stir-Fry
Make your favorite Chinese inspired takeout dish at home with this easy stir-fried Black Pepper Beef recipe. Once the stir-fry sauce and veggies are prepped, the stir-fry cooks in just 10 minutes!
Why You’ll Love this Recipe
✔ Simple Ingredients: This is an easy, at-home version of your local Chinese restaurant’s beef in black pepper sauce. No specialty ingredients required!
✔ Super Quick: Chopping the vegetables takes a little time, but once that’s done the dish cooks in just 10 to 12 minutes in a large skillet.
✔ Budget-Friendly: This recipe feeds four people comfortably, at a fraction of what four orders of black pepper beef costs when ordering takeout.
✔ Boldly Flavored: The black pepper sauce, aromatic ginger and garlic, and umami-laden beef marinade make this an extra satisfying dinner.
Put that takeout menu away and set the phone down — tonight you’re making this fast and easy black pepper beef recipe instead of ordering in.
This recipe is made by stir-frying tender strips of beef and a medley of fresh vegetables in a sizzling hot skillet. The spicy black pepper sauce is whisked together in seconds using a handful of pantry staples like soy sauce, ground black pepper, and cornstarch.
Stir-fried beef with black pepper sauce is so much quicker and cheaper to make at home than it is to call for takeout. The next time a Chinese food craving hits, you know what to make!
Recipe Ingredients
You likely have most of the ingredients for the beef and black pepper sauce in your fridge or pantry, so double check before heading out to the grocery store. Don’t forget to check the free printable recipe card at the bottom of this post!
- Skirt Steak: This fattier cut of beef is rich in flavor and remains moist and tender after stir-frying.
- Cornstarch: The marinade uses cornstarch to tenderize the beef and help lock in moisture as it cooks (this is called “velveting” and is very common in Chinese cooking).
- Dry Sherry: Lends the sauce so much flavor as well as a subtle sweetness.
- Coconut Aminos: The lighter tasting cousin of soy sauce. Feel free to use soy sauce if that’s what you have on hand.
- Chicken Broth: Thins out the black pepper sauce without making it taste watery.
- Honey: Gives the sauce a subtly floral sweetness. Use granulated sugar if desired.
- Ground Black Pepper: Fresh, coarsely ground pepper is preferred. Scale back the amount if using pre-ground pepper from the store, which will taste much more powerful.
- Vegetables: I used green beans, an onion, and bell peppers, but use your favorites.
- Aromatics: Fresh garlic and ginger infuse the stir-fry with intense flavor.
- Oil: Sesame oil gives the dish lots of flavor, while the high smoke point of avocado oil makes it the perfect choice for stir-frying at a high temperature.
How to Make Black Pepper Beef
The stir-fry comes cooks in about 10 minutes, so you’ll want to prep the veggies, aromatics, and black pepper sauce before heating up your wok or skillet.
- Marinate the beef: This doesn’t take long; just coat the sliced skirt steak in the cornstarch mixture and let it sit while you move onto the next steps.
- Make the black pepper sauce: I like to measure the ingredients into a liquid measuring cup to make the sauce easier to pour out later. Whisk, whisk, whisk until no clumps of cornstarch remain!
- Prep the veggies: The vegetables are all chopped fairly roughly because we want them to retain some crunch after being stir-fried.
- Sear the beef: The marinated beef needs to be cooked quickly, in batches, so that it develops a nice sear and doesn’t steam. Transfer it to a plate so it doesn’t overcook!
- Cook the veggies and sauce: The vegetables are added in stages to the now-empty skillet, then the sauce is added.
- Finish the dish: Return the beef to the skillet and cook just until the sauce is thick and glossy.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Recipe Tips
- Don’t crowd the pan, ever: Use a large skillet or wok to prevent overcrowding so the beef and vegetables stir-fry rather than steam.
- Slice beef against the grain: Cutting the skirt steak this way will shorten the length of the muscle fibers, which translates to a more tender bite.
- Use the cornstarch: It’s essential! It tenderizes the beef and helps it develop a nice sear, plus it’s what gives the black pepper sauce a restaurant-quality glossy sheen.
- Make-ahead option: The sauce can be prepared and refrigerated for up to 5 days, and the veggies can be chopped and refrigerated separately for up to 3 days. This will help minimize prep time the day you actually stir-fry everything!
Storage Instructions
Let the leftovers cool before transferring to an air-tight container. Beef with black pepper sauce will last up to 5 days in the refrigerator and can be reheated in a lightly oiled skillet over medium heat.
What to Serve with Black Pepper Beef
We love serving the beef over jasmine rice (I make my rice in an Instant Pot). As for sides, here are our favorites:
- Fresh Spring Rolls
- Crispy Roasted Broccoli
- Asian Cabbage Salad (omit the chicken)
Try Making This Stir-Fry at Home!
Next time you’re craving Chinese food, give this beef in black pepper sauce a try!
Did You Try This Recipe? I’d love to hear how it turned out! Leave a comment and a review below—your feedback helps others and makes my day.
Share Your Creations!
If you took a photo, tag me on Instagram @goodlifeeats and use #goodlifeeatsrecipes—I’d love to see what you’ve got cooking in your kitchen!
More Asian Recipes to Try
Craving more takeout-style recipes you can make at home? If you loved this black pepper beef, you might enjoy exploring more Asian-inspired meals. You can browse all of the Asian-inspired recipes through the Recipe Index, or start with one of these reader favorites:
Stay Inspired in the Kitchen!
Want more delicious recipes, kitchen tips, and meal inspiration? Sign up for the Good Life Eats Newsletter and get:
✔ Tried-and-true recipes—from quick weeknight meals to special occasion favorites.
✔ Seasonal meal ideas—helping you make the most of fresh, in-season ingredients.
✔ Time-saving kitchen tips—boosting your confidence and creativity in the kitchen.
Black Pepper Beef Recipe
A quick, bold stir fry loaded with tender marinated beef, crisp-tender veggies, and a savory black pepper sauce. Serve over jasmine rice for a fast, satisfying dinner.
Ingredients
Marinated Skirt Steak
- 1 tablespoon coconut aminos
- 1 tablespoon dry sherry
- 1 tablespoon cornstarch
- 1 pound skirt steak, sliced against the grain into ¼-inch thick strips
Black Pepper Sauce
- ¾ cup chicken broth
- 4½ tablespoons coconut aminos
- 3 tablespoons dry sherry
- 3 tablespoons honey
- 1½ tablespoons cornstarch
- 2½ teaspoons coarsely ground black pepper
- 1 teaspoon rice vinegar (or a squeeze of lime)
- ¼ teaspoon kosher salt (plus more to taste)
- ½ teaspoon soy sauce (optional)
Vegetables & Aromatics
- ½ pound fresh green beans, trimmed and cut into 1-inch pieces
- 1 yellow or white onion, halved and sliced
- 2 red bell peppers, seeded and sliced into 2–3 inch strips
- 1 tablespoon avocado oil (plus more as needed)
- 1 teaspoon sesame oil
- 1½ tablespoons fresh ginger, minced
- 4 garlic cloves, minced
Instructions
Marinate the Beef
- In a medium bowl, whisk together the coconut aminos, dry sherry, and cornstarch.
- Add the sliced beef and toss to coat evenly. Set aside while prepping the sauce and vegetables.
Make the Sauce
- In a small bowl or liquid measuring cup, whisk together the chicken broth, coconut aminos, dry sherry, honey, cornstarch, black pepper, rice vinegar, salt, and soy sauce (if using).
- Mix until smooth and no cornstarch lumps remain. Set aside.
Prepare the Vegetables
- Green Beans: Trim ends and cut into 1-inch pieces.
- Onion: Trim root and stem ends, peel, and slice into ¼-inch wedges from root to tip.
- Bell Peppers: Slice into thin 2–3 inch strips, removing seeds and white membranes.
Stir Fry the Dish
- Sear the Beef: Heat a wok or large skillet over medium-high heat. Add avocado oil and swirl to coat.
- Add beef in small batches (don’t crowd the pan). Sear 20–30 seconds per side until browned but still tender. Transfer cooked beef to a plate and repeat with remaining meat.
- Flavor the Pan: Reduce heat slightly. Add sesame oil to the pan. Sprinkle in the black pepper and cook for 10–15 seconds to bloom the flavor. Add ginger and garlic; stir-fry 30 seconds until fragrant.
- Cook the Veggies: Add green beans and stir-fry for 1–2 minutes. Add onions and bell peppers, and cook another 1–2 minutes until just beginning to soften.
- Sauce & Finish: Pour in the sauce mixture. Stir constantly until it thickens (1–2 minutes).
- Return the beef to the pan and toss to coat everything in the glossy sauce. Cook 1–2 more minutes, or until veggies reach your preferred tenderness.
Serve
- Spoon over cooked jasmine rice (about ½ cup per person).
- Serve hot and garnish with green onions or sesame seeds if desired.
Notes
Black pepper: Scale back the amount if using pre-ground pepper from the store, which will taste much more powerful.
Make-ahead option: The sauce can be prepared and refrigerated for up to 5 days, and the veggies can be chopped and refrigerated separately for up to 3 days. This will help minimize prep time the day you actually stir-fry everything!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 463Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 68mgSodium: 881mgCarbohydrates: 37gFiber: 3gSugar: 24gProtein: 31g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
Leave a Comment