Black Pepper Steak Stir Fry (30 Minutes)

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Say hello to a quick and savory delight: the black pepper steak stir fry! Tender slices of beef meet the crunch of cherry bell peppers and onions, all elevated by a bold black pepper sauce. Whether you’re looking for a meal to impress or a fast weeknight dinner, this stir fry brings restaurant-quality flavors straight to your kitchen.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb beef steak (such as sirloin or flank), thinly sliced against the grain
  • 2 red cherry bell peppers, deseeded and sliced
  • 2 green cherry bell peppers, deseeded and sliced
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon black pepper, freshly ground (adjust to preference)
  • 1 teaspoon sugar
  • 2 tablespoons vegetable oil or canola oil
  • 1/4 cup beef broth or water
  • Salt, to taste
  • 2 green onions, thinly sliced (optional garnish)

Instructions

  1. Marinate Beef (10 minutes): In a medium-sized bowl, combine sliced beef, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and half of the black pepper. Let it marinate for about 10 minutes.
  2. Prepare the Sauce (3 minutes): In a small bowl, mix together the remaining soy sauce, oyster sauce, beef broth (or water), sugar, and remaining black pepper. Set aside.
  3. Cook Beef (4 minutes): Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the beef in a single layer and sear until browned on one side, then flip and sear the other side. Remove from the skillet and set aside.
  4. Sauté Veggies (5 minutes): In the same skillet, add the remaining oil. Stir in garlic, onions, and cherry bell peppers. Sauté until the onions become translucent and the peppers slightly soften.
  5. Combine and Cook (3 minutes): Return the beef to the skillet. Pour in the prepared sauce, stirring well to coat the beef and vegetables. Continue cooking for about 2-3 minutes, or until everything is well heated and the sauce has thickened slightly.
  6. Serve (2 minutes): Transfer to a serving dish, season with salt if needed, and garnish with sliced green onions. Serve immediately with steamed rice or noodles.

Notes

To ensure a tender bite, always slice the beef against the grain. If you like a spicier kick, consider adding some freshly sliced chili or a dash of chili flakes. This dish pairs well with freshly cooked white or brown rice, egg rolls, and a light red wine or a cold beer. Hope you enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 310
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 16g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 70mg

Pair this with...

Soy Glazed Baby Bok Choy

Start by halving or quartering your baby bok choy, depending on their size, ensuring each piece has a nice cut surface to soak up the glaze. In a pan, combine soy sauce, a touch of honey or brown sugar, minced garlic, and a splash of sesame oil. Let this mixture simmer until it thickens slightly. Now, sear the bok choy cut-side down until it's lightly charred, then flip and pour over the soy mixture, allowing it to bubble and coat the veggies. Once they're tender and well-glazed, transfer to a plate. Garnish with a sprinkle of toasted sesame seeds for a nutty crunch and a burst of flavor.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Miso Soup

For this simple delight, you’ll need 4 cups of dashi (a type of Japanese stock) or water, 3 tablespoons of miso paste (white or red, based on your preference), a bunch of chopped green onions, and some silken tofu, cut into cubes. Optional but delicious: a handful of wakame (dried seaweed) – it adds depth! First, warm your dashi or water in a pot. In a separate bowl, mix miso paste with a bit of the warm liquid till smooth. Add this mix back into the pot. Toss in tofu, wakame, and heat gently – don't boil, as this kills the miso's goodness! Once hot, pour into bowls, sprinkle green onions, and slurp away.

For Tomorrow's Dinner

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Japanese Puffy Pancakes with Real Maple Syrup (35 Minutes

Honey Garlic Chicken Drumsticks (30-35 Minutes)

Bell Pepper and Beef Stir Fry (25 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!