Why You’ll Love Black Pepper Steak Recipe

The beef is incredibly tender and juicy thanks to a quick marinade with cornstarch and a touch of baking soda.
The sauce packs bold flavor — savory, with plenty of coarsely ground black pepper that gives it character and a little kick.
The vegetables stay bright and crisp, offering contrast to the beef, making each bite lively and balanced.
It comes together in about 30 minutes, making it ideal for a weeknight when you want something flavorful without hours in the kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

flank steak
Marinade:
soy sauce
Shaoxing wine
cornstarch
baking soda
Sauce:
chicken stock (or beef stock)
Shaoxing wine
soy sauce
dark soy sauce
cornstarch
coarsely ground black pepper
sugar
salt (optional depending on other seasoning)
Stir‑fry:
peanut oil (or vegetable oil)
ginger (minced)
garlic (minced)
yellow onion (sliced)
bell peppers (sliced — e.g., green and red for color)

Directions

Prepare the beef: Divide the flank steak lengthwise into two large pieces along the grain. Then slice each piece against the grain into about 1/8″ (3 mm) thick slices. If the steak is thin, you can tilt your knife at a 45° angle for slightly wider pieces.
In a bowl, combine the steak slices with soy sauce, Shaoxing wine, baking soda and cornstarch. Gently mix until each piece is lightly coated. Marinate for about 15 minutes while you prep the rest.
Meanwhile, combine all the sauce ingredients in a small bowl, mixing well, and set aside.
Heat 1 tablespoon of oil in a 12″ skillet or a wok over medium‑high heat. When shimmering, add the marinated beef, spreading it out in a single layer. Without stirring, let it brown for 1 to 2 minutes. Flip and cook for another ~1 minute until it’s just cooked through. Immediately remove the beef to a plate and set aside.
Add the remaining tablespoon of oil into the skillet, reduce the heat slightly to medium, and add the minced ginger and garlic. Stir quickly until fragrant. Add the onion and bell peppers and stir‑fry for about 1 minute — keeping them crisp.
Stir the sauce mixture until the cornstarch is fully dissolved, then pour it into the skillet. Immediately stir so the sauce begins to thicken (a few seconds) until it coats the back of a spoon.
Add the cooked beef back into the skillet. Quickly stir everything together so the beef and veggies are coated in the sauce. Turn off the heat and transfer immediately to a serving plate so the residual heat doesn’t overcook the ingredients.
Serve hot, ideally with steamed rice.

Servings and timing

Servings: 4 servings
Preparation time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

Swap out the flank steak for sirloin or ribeye if you prefer a different cut — this will change texture slightly but still deliver great flavor.
Use beef stock instead of chicken stock for a richer beef‑forward sauce.
Add extra vegetables: mushrooms, broccoli florets, snap peas or even hot chili peppers for more heat.
Make it gluten‑free by using tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
If you like it spicier, increase the amount of coarsely ground black pepper or add a pinch of chili flakes.

Storage/Reheating

Store: Leftovers can be stored in an airtight container in the refrigerator for up to 2–3 days.
Reheating: For best results, reheat gently in a skillet over medium heat just until warmed through — this helps preserve the beef’s tenderness and the vegetables’ texture. Be aware that reheating may soften the veggies further and the beef may firm slightly.
Note: This dish is best enjoyed fresh since the crispness of the vegetables and the texture of the beef are at their peak immediately after cooking.

FAQs

How can I prevent the beef from getting tough?

Avoid overcooking by using high heat to sear the beef quickly, then removing it from the pan before stir‑frying the vegetables. The cornstarch and baking soda in the marinade also help keep the beef tender by protecting it from the heat and breaking down muscle fibers.

Is freshly ground black pepper necessary?

Yes — fresh coarsely ground black pepper gives the sauce its signature sharp, aromatic punch. Pre‑ground pepper will give a flatter flavor and lose that textural bite.

Can I use a different cut of beef?

Certainly. Sirloin or ribeye work well too. Choose a tender, well‑marbled cut. Just be sure to slice against the grain for maximum tenderness.

Can I make this dish ahead of time?

You can prep components ahead — slice the beef, mix the marinade, slice the vegetables, and prepare the sauce. But when it comes to cooking, it’s best to finish everything right before serving so the beef remains juicy and the vegetables retain their crispness.

What if I don’t have Shaoxing wine?

You can substitute dry sherry or a mild rice wine. The flavor won’t be exactly the same, but it will still work well in the dish.

My sauce is too thin / watery — what went wrong?

You likely didn’t dissolve the cornstarch fully before adding the sauce to the pan, or the sauce didn’t cook long enough after being added. Make sure to stir the sauce mixture so the cornstarch is evenly dispersed, then pour it and stir until it thickens and coats the back of a spoon.

Can I make this gluten‑free?

Yes — use tamari or a gluten‑free soy sauce alternative, and choose a gluten‑free cooking wine or substitute with dry sherry. Also ensure your chicken/beef stock is gluten‑free if that’s a concern.

What vegetables go well in this dish?

The classic choice is onion and bell peppers (for contrast in color and texture). But you can also add snap peas, broccoli florets (blanched first), mushrooms, or even hot chili peppers for an extra kick.

Can I skip the baking soda in the marinade?

Yes, you can skip it — but including baking soda helps by breaking down tougher fibers in the beef and drawing out some moisture from the surface, which improves browning and tenderness. Without it, the beef will still taste good but might be slightly firmer.

How do I slice the vegetables and beef for this recipe?

For the beef: divide lengthwise and slice against the grain into about 1/8″ (3 mm) thick slices; tilt your knife at a 45° angle for wider pieces if needed. For the vegetables: slice the onion and bell peppers into bits similar in size to the beef slices (for even cooking) — slicing on the bias adds visual appeal and texture contrast.

Conclusion

This black pepper steak delivers on flavor, texture and speed — a perfect balance for a satisfying weeknight meal. Bold, peppery sauce meets tender beef and crisp veggies for a dish that feels special yet easy to pull together. With minimal prep and a handful of smart techniques, you’ll have a restaurant‑style stir‑fry at home. Enjoy it with steamed rice and maybe a simple green side salad or lightly steamed broccoli for a complete meal.

Black Pepper Steak