Black pepper beef

0 votes

A simple and quick to make stir fry, perfect for using up any veggies and leftover cooked meats for an even quicker meal to get on the table.

15 Minutes

Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.


  • 360 g beef rump steak, thinly sliced against the grain (or stir fry beef) – This can also be swapped out for tofu as a vegetarian option. 
  • 1 ½ tsp freshly ground black pepper 
  • tsp salt 
  • 3 tbsp sunflower oil 
  • ¾ tsp sesame oil 
  • 1 ½ medium-sized onions, peeled and chopped into thick slices 
  • 1 green bell pepper, deseeded and sliced 
  • 1 red bell pepper, deseeded and sliced 
  • 1 ½ tbsp cornflour (cornstarch) 
  • 1 ½ tbsp dark soy sauce 
  • 1 ½ tbsp oyster sauce 
  • ¾ tbsp Chinese rice wine (or replace with dry sherry) 
  • 96 ml ( cup) beef stock 
  • 1 ½ cloves garlic, peeled and minced 
  • ¾ tsp minced ginger 

To Serve: 

  • Half packet or 500g medium grain rice (steamed as per packet instructions) 


  1. Toss the steak slices with 1 ½ tsp of the black pepper and the salt. 
  2. Heat 2 tbsp of the sunflower oil and the sesame oil in a wok (or large frying pan) over high heat until hot, then add the steak. 
  3. Fry the steak for 2-3 minutes, moving it around the wok so it doesn’t stick together, until browned. 
  4. Spoon out the steak into a bowl, leaving any oil behind in the wok. Turn down the heat to medium. 
  5. Add the remaining 1 ½ tbsp of sunflower oil to the wok. Add in the sliced onions and sliced peppers. When vegetables are out of season or hard to find opt for frozen stir fry mix. 
  6. Stir fry the vegetables for 3-4 minutes until starting to soften. 
  7. Whilst the vegetables are cooking, take a small jug and add the cornflour, dark soy sauce, oyster sauce, Chinese rice wine, beef stock, and the remaining ½ tsp of black pepper. Stir together to combine then put to one side. 
  8. Coming back to the wok, add the garlic and minced ginger to the vegetables. Cook for 1 minute, stirring often. 
  9. Add in the sauce we mixed in the jug to the wok and stir together. Let it come to a gentle simmer. If it looks too thick you can add in a splash of water. 
  10. Add the steak back to the wok and stir through to coat in the sauce. Cook for a further 1-2 minutes to heat the steak back through. 
  11. Serve the black pepper beef over steamed rice or enjoy as is! 
Print This Recipe

You might also like...