Black Pepper Beef – Easy Recipe Ready in Under 30 Minutes
Craving a flavorful dish with Asian flair but short on time? I’ve got the perfect solution for you! My Black Pepper Beef recipe is ready in under 30 minutes. It’s packed with flavor, color, and freshness. Follow my steps and success is guaranteed. Ready to cook?
What Is Black Pepper Beef?
Black Pepper Beef is a classic dish inspired by Asian cuisine. It features tender pieces of beef coated in a rich, peppery sauce. The taste is bold, savory, and slightly spicy, with a hint of sweetness.
The exact origin of Black Pepper Beef is hard to pinpoint. It draws from Chinese stir-fry techniques, but variations exist across Asia. My version is quick and easy—perfect for weeknights when time is short. Traditional recipes may take longer due to extended marinating and more complex preparation.
Why This Recipe Works
This recipe is perfect for busy weeknights. It’s ready in 30 minutes and simple to make. The quick marinade and high-heat stir-frying are key to success. The combination of black pepper, soy sauce, and other spices creates a deliciously complex sauce. Cleanup is also a breeze!
Required Ingredients
Beef & Marinade
- 600 g ribeye steak, cut into 1–2 cm cubes (can also use flank steak or tenderloin)
- 30 ml cooking wine or dry sherry – tenderizes the meat and adds flavor
- 1 g salt
- 15 g cornstarch – tenderizes and helps thicken the sauce
- 10 ml regular soy sauce
- 20 ml neutral oil (canola, sunflower, etc.)
Sauce
- 120 ml unsalted beef broth
- 2 g salt (or 1 g if broth is already salted)
- 5 g sugar – balances the flavors with a touch of sweetness
- 2 g ground black pepper
- 2 g ground white pepper – adds depth to the pepper flavor
- 10 g cornstarch – thickens the sauce
- 10 ml fish sauce – adds essential umami
- 25 ml regular soy sauce
Vegetables & Aromatics
- 1 white onion, chopped into chunks
- 3 garlic cloves, crushed and roughly chopped
- 10 g fresh ginger, finely sliced
- 1 green bell pepper, chopped into pieces similar in size to the onion
- 1 red bell pepper, chopped the same way
Optional Garnishes
- Toasted sesame oil
- Toasted sesame seeds
- (Optional: sliced green onions)
Equipment Needed
- Cutting board
- Sharp knife
- Mixing bowls
- Wok or large frying pan
- Measuring spoons and cups
- Fork
Step-by-Step Instructions
1. Prepare the Beef
- Trim any excess fat from the beef (ribeye, flank, or tenderloin).
- Cut the beef into uniform cubes (1–2 cm). Consistency ensures even cooking.
2. Marinate the Beef
- In a bowl, mix cooking wine, salt, cornstarch, soy sauce, and oil.
- Add the beef cubes and massage well to coat.
- Let marinate for 10–30 minutes. This helps tenderize and flavor the beef.
3. Prepare the Vegetables
- Cut the onion into chunks.
- Crush and roughly chop the garlic.
- Finely slice the ginger.
- Cut the bell peppers into pieces the same size as the onion.
Tip: Prep everything before cooking begins—it makes the process much smoother.
4. Make the Sauce
- In another bowl, combine beef broth, salt, sugar, black pepper, white pepper, cornstarch, fish sauce, and soy sauce.
- Mix thoroughly with a fork to dissolve the cornstarch completely and prevent clumps.
Cooking Instructions
5. Cook the Beef
- Heat a wok or large pan over high heat.
- Add a bit of neutral oil and make sure it coats the surface.
- Add the marinated beef in a single layer. Sear for 3–4 minutes, stirring constantly until browned evenly.
- Remove the beef and reserve. Keep any juices for added flavor.
6. Cook the Aromatics and Vegetables
- Add a bit more oil if needed.
- Sauté the garlic and ginger for 30 seconds until fragrant.
- Add the onion and stir-fry for 1 minute until slightly translucent.
- Add the bell peppers and cook for another 2 minutes until just softened.
7. Combine and Finish
- Return the beef (with juices) to the pan.
- Stir the sauce again before pouring it in to avoid clumps.
- Pour the sauce into the pan and stir well to coat all the ingredients.
- Cook for 2–3 minutes, until the sauce thickens and clings to the meat and vegetables.
Serving Suggestions
Serve hot over steamed white rice. Top with a drizzle of toasted sesame oil and a sprinkle of toasted sesame seeds. You can also add steamed vegetables or a fresh salad on the side.
Related Recipes You Might Enjoy
To expand your culinary repertoire, consider these delightful options:
- Mustard Chicken – Easy, Quick, and Budget-Friendly Recipe
A creamy mustard chicken dish that’s both simple and flavorful, perfect for a family dinner. - Korean Fried Chicken: A Fast-Food Favorite, Elevated
Crispy and spicy Korean fried chicken that brings a bold twist to a classic favorite. - Marry Me Chicken: The Creamy Pasta Recipe Everyone’s Falling For
A luxurious creamy chicken and pasta dish with sun-dried tomatoes and basil.
Tips and Tricks
- Use high heat: This is key for searing the beef and cooking vegetables quickly without overcooking.
- Prep in advance: Having everything chopped and ready will save time and stress.
- Don’t overcrowd the pan: Cook the beef in batches if necessary to ensure a nice sear.
- Adjust seasoning to taste: You can tweak the salt, sugar, or pepper levels as needed.
- Mix the sauce right before using to avoid lumps from cornstarch settling.
Variations and Substitutions
- Vegetarian option: Replace beef with tofu (pressed and cubed) or mushrooms (shiitake or portobello).
- Spicy version: Add chili flakes, sriracha, or chopped fresh chili to the sauce.
- Vegetable swaps: Try broccoli, snap peas, or carrots—adjust cooking time accordingly.
- Different meats: Use pork loin or chicken breast—just adjust the cooking time.
- Gluten-free version: Use tamari or gluten-free soy sauce instead of regular soy sauce.
Frequently Asked Questions (FAQ)
Can I use a different cut of beef?
Yes—flank steak or tenderloin are great alternatives.
Can I prepare this dish ahead of time?
Yes—you can prep the sauce and veggies in advance.
How do I thicken the sauce?
Add a bit more cornstarch to the sauce mix if needed.
Is this recipe gluten-free?
No—soy sauce contains gluten. Use tamari or gluten-free soy sauce instead.
Can I freeze this dish?
Freezing is not recommended, as it may affect the texture of the beef and vegetables.
Black Pepper Beef: A Quick & Easy Recipe Ready in Under 30 Minutes!
Craving a flavorful dish with Asian flair but short on time? I’ve got the perfect solution for you! My Black Pepper Beef recipe is ready in under 30 minutes. It’s packed with flavor, color, and freshness. Follow my steps and success is guaranteed. Ready to cook?
Ingredients
Marinade
- 600 g ribeye steak cubed
- 30 ml cooking wine or dry sherry
- 1 g salt
- 15 g cornstarch
- 10 ml soy sauce
- 20 ml neutral oil
Sauce
- 120 ml unsalted beef broth
- 2 g salt or 1 g if broth is salted
- 5 g sugar
- 2 g black pepper
- 2 g white pepper
- 10 g cornstarch
- 10 ml fish sauce
- 25 ml soy sauce
Vegetables & Aromatics
- 1 white onion
- 3 garlic cloves
- 10 g ginger
- 1 green bell pepper
- 1 red bell pepper
Garnish (optional)
- Toasted sesame oil
- Toasted sesame seeds
Instructions
- Prepare the beef: Cut the ribeye into uniform 1–2 cm cubes. Trim off any excess fat if necessary.
- Marinate: In a bowl, mix the cooking wine, salt, cornstarch, soy sauce, and oil. Add the beef cubes and massage well to coat them evenly. Let marinate for 10–30 minutes.
- Prepare the vegetables: Cut the onion into chunks, roughly chop the garlic, finely slice the ginger, then cut the bell peppers.
- Prepare the sauce: In a bowl, mix the broth, salt, sugar, black and white pepper, cornstarch, fish sauce, and soy sauce. Mix well to avoid lumps.
- Cook the beef: Heat a wok (or large frying pan) over high heat with a bit of oil. Sear the beef in a single layer for 3–4 minutes until nicely browned. Set aside.
- Cook the aromatics and vegetables: Add a bit more oil if needed. Sauté the garlic and ginger for 30 seconds, then add the onion. Stir-fry for 1 minute. Add the bell peppers and stir-fry for another 2 minutes.
- Combine: Return the beef to the pan with the vegetables. Pour in the sauce (remixed before use) and cook for 2–3 minutes until thickened.
- Serve: Serve hot over white rice, garnished with toasted sesame oil and sesame seeds if desired.
Video
Notes
Tips and Tricks
- Use high heat: This is key for searing the beef and cooking vegetables quickly without overcooking.
- Prep in advance: Having everything chopped and ready will save time and stress.
- Don’t overcrowd the pan: Cook the beef in batches if necessary to ensure a nice sear.
- Adjust seasoning to taste: You can tweak the salt, sugar, or pepper levels as needed.
- Mix the sauce right before using to avoid lumps from cornstarch settling.
Variations and Substitutions
- Vegetarian option: Replace beef with tofu (pressed and cubed) or mushrooms (shiitake or portobello).
- Spicy version: Add chili flakes, sriracha, or chopped fresh chili to the sauce.
- Vegetable swaps: Try broccoli, snap peas, or carrots—adjust cooking time accordingly.
- Different meats: Use pork loin or chicken breast—just adjust the cooking time.
- Gluten-free version: Use tamari or gluten-free soy sauce instead of regular soy sauce.
Frequently Asked Questions (FAQ)
Can I use a different cut of beef?Yes—flank steak or tenderloin are great alternatives. Can I prepare this dish ahead of time?
Yes—you can prep the sauce and veggies in advance. How do I thicken the sauce?
Add a bit more cornstarch to the sauce mix if needed. Is this recipe gluten-free?
No—soy sauce contains gluten. Use tamari or gluten-free soy sauce instead. Can I freeze this dish?
Freezing is not recommended, as it may affect the texture of the beef and vegetables.
Suggested Recipes
Looking for more delicious dishes? Here are some suggestions:
- Homemade Carbonara – Authentic, Easy & Quick Recipe
An authentic Italian carbonara made without cream, featuring al dente pasta and crispy pancetta. - Traditional Gratin Dauphinois – Easy and Authentic French Recipe
A creamy and comforting French gratin dauphinois, perfect for family meals. - Homemade Salisbury Steak – Easy, Budget-Friendly, and Delicious Recipe
Juicy Salisbury steak with mushroom and onion gravy, an affordable comfort food classic.
