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Black Pepper Beef

This dish and recipe was inspired by CJ Eats Recipes. He has an amazing recipe for Black Pepper Beef. I tweaked his recipe just a little bit and it turned out absolutely amazing!
Check his recipe out here



  • 1 lb flat iron steak cut to 1/4″ strips ( You can also use flank steak, sirloin, or any cut you have) 
  • 1/4 tsp baking soda 
  • 2 tbsp  soy sauce  
  • 1 tbsp sesame oil 
  • 1 tsp white pepper 
  • 1 tbsp corn starch 
  • 1/2 tbsp vegetable oil 


  • 5 cloves garlic 
  • 1/2 white onion sliced 
  • 1 red or green bell pepper sliced 


  • 2 tbsp oyster sauce 
  • 1 tbsp cooking wine (Shaoxing or sherry) 
  • 2 tbsp soy sauce  
  • 1 tbsp coarse black pepper 
  • 1 tsp sugar 
  • 1/2 cup high beef stock 
  • 1 tbsp corn starch 


  1. Slice steak against the grain into 2″ pieces about 1/4″ thick. Place in a bowl and add baking soda, light soy sauce, sesame oil, white pepper, cornstarch, and oil. Mix well and marinate for 20 minutes. 
  2. Mince garlic and slice onions and bell peppers and set them aside with the beef. 
  3. In a small bowl, mix together oyster sauce, cooking wine, soy sauce, coarse black pepper, sugar, beef stock, and cornstarch. Mix until the sauce is thoroughly combined. 
  4. Heat 4 tbsp of oil in a large wok or pan over high heat and cook the beef (in batches if needed) for 2-3 minutes until golden brown. Remove the beef and leave about 2 tbsp of oil in the pan. 
  5. Over medium high heat, add the sliced onions, bell pepper, and garlic. Cook for 2-3 minutes over high heat or until the vegetables are slightly softened but still crisp. 
  6. Add the cooked beef back to the pan. Mix the sauce a final time to pick up any cornstarch, then pour the sauce along the edge of the wok or pan. 
  7. Mix and toss the sauce and ingredients for another 2-3 minutes over high heat until the sauce has thickened.
  8. Serve with white rice and enjoy! 

Watch the video here

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