Chinese Black Pepper Beef – Takeout Style! (VIDEO)
This post may contain affiliate links. Please read our disclosure policy.
Black Pepper Beef, like Black Pepper Chicken, is SO delicious – the lightly marinated meat is tender and juicy, paired with crisp onions and bell peppers in a deliciously savory sauce!
Watch the Black Pepper Beef Recipe Video!
A Note from CJ
Black Pepper Beef is one of your favorites!
This is one of my most beloved recipes (just look at the reviews!) and for good reason – the beef is so tender (from my baking soda trick!), and the sauce tastes just like your favorite Chinese restaurant! I love that it’s not battered and deep fried (like Orange Chicken) – other dishes that are similarly not battered are Chinese Chicken and Broccoli, String Bean Chicken, Mushroom Chicken, Cashew Chicken and Kung Pao Chicken!
I’ve probably made this recipe at least 6 times already, it’s so tasty! I added the baking soda and the meat was sooooo soft. I’ve found that all of CJ’s recipes that I’ve tried so far, about 7 of them, are foolproof, easy to make, and are absolutely delicious!!!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- beef (steak) – I recommend using flank steak, rib eye, or strip steak. You can also use top sirloin, top round, or tri-tip steak. Make sure to slice the beef into 1/4″ strips, against the grain. Several reviews have said they’ve also made this with pork tenderloin and it turned out great!
- baking soda – Baking soda is commonly used in Chinese cooking to tenderize beef. Don’t skip this!
- chicken stock or beef stock – in a pinch, you can also use water.
- red bell pepper – The restaurant version uses red bell peppers but you can use any color bell peppers you prefer or have on hand!
- oyster sauce – I recommend the one made by Lee Kum Kee (get the one with the lady on the label, not the panda).
- Shaoxing wine – If you cannot use Shaoxing wine, you can sub with sherry, mirin, or chicken stock!
How to Make Black Pepper Beef
Slice and Marinate Beef – Slice steak against the grain into 2″ long pieces about 1/4″ thick. Place the steak in a bowl and add baking soda, light soy sauce, sesame oil, white pepper, cornstarch, and avocado oil. Combine well and marinate for 20 minutes.
Mix Sauce – In a small bowl, mix together oyster sauce, shaoxing wine, light soy sauce, dark soy sauce, coarse black pepper, sugar, beef stock, msg (optional), and cornstarch. Mix until the sauce is thoroughly combined.
Cook Beef – Heat 4 tbsp of oil in a large wok or pan over high heat until just smoking and cook half of the beef for 2-3 minutes until golden brown, then remove the beef to a plate. Bring the oil to slightly smoking again, then cook the remaining beef the same way. Remove the beef and oil, leaving 2 tbsp of oil in the pan.
Cook Aromatics and Vegetables – Over medium high heat, add the minced garlic and stir fry for 30 seconds. Add the sliced onions and bell pepper and cook for 1-2 minutes over high heat or until the vegetables are slightly softened but still crisp.
Add Beef and Sauce – Add the cooked beef back to the pan. Mix the sauce a final time to mix any cornstarch that has stuck to the bottom of the bowl, then pour the sauce along the edge of the pan. Mix and toss the sauce and ingredients for another 1-2 minutes over high heat until the sauce has thickened. Serve with white rice and enjoy!
Key Tip
CJ’s Storage & Reheating Tips
Store leftover Black Pepper Beef in the refrigerator in an airtight container for up to 3-4 days. The sauce tastes even better the next day, making this a great meal prep option!
Because Black Pepper Beef is not coated in a batter, you won’t have to worry about trying to restore the crispy texture of the dish – I recommend reheating this in the microwave or in a hot pan/wok for a couple minutes (add a little bit of water if you want to loosen up any pieces that may have stuck together in the refrigerator).
If you tried this Black Pepper Beef or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Chinese Black Pepper Beef (VIDEO)
Video
Ingredients
- 1 lb flank steak
- 1/4 tsp baking soda
- 1 tbsp light soy sauce, (low sodium)
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1 tbsp corn starch
- 1/2 tbsp avocado oil
Sauce
- 2 tbsp oyster sauce
- 1 tbsp shaoxing wine
- 1 tbsp light soy sauce, I prefer low sodium light soy sauce
- 1 tsp dark soy sauce
- 1/2 tbsp coarse black pepper
- 1 tsp sugar
- 1/2 cup beef stock, or chicken stock
- 1/4 tsp MSG, optional
- 1/2 tbsp corn starch
Oil, Vegetables & Aromatics
- 4 tbsp neutral oil
- 5 cloves garlic, minced
- 1/2 white onion, sliced
- 1 red bell pepper, sliced
Instructions
- Slice steak against the grain into 2" long pieces about 1/4" thick. Place the steak in a bowl and add baking soda, light soy sauce, sesame oil, white pepper, cornstarch, and avocado oil. Mix well and marinate for 20 minutes.
- In a small bowl, mix together oyster sauce, shaoxing wine, light soy sauce, dark soy sauce, coarse black pepper, sugar, beef stock, msg (optional), and cornstarch. Mix until the sauce is thoroughly combined.
- Heat 4 tbsp of oil in a large wok or pan over high heat until just smoking and cook half of the beef for 2-3 minutes until golden brown, then remove the beef to a plate. Bring the oil to slightly smoking again, then cook the remaining beef the same way. Remove the beef and oil, leaving 2 tbsp of oil in the pan.
- Over medium high heat, add the minced garlic and stir fry for 30 seconds. Add the sliced onions and bell pepper and cook for 1-2 minutes over high heat or until the vegetables are slightly softened but still crisp.
- Add the cooked beef back to the pan. Mix the sauce a final time to mix any cornstarch that has stuck to the bottom of the bowl, then pour the sauce along the edge of the pan.
- Mix and toss the sauce and ingredients for another 1-2 minutes over high heat until the sauce has thickened. Serve with white rice and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Black Pepper Beef recipe was originally published in August 2023, and updated in June 2026.
I made this for dinner tonight and it was absolutely scrumptious! The sauce is amazing and tastes exactly like that of a local Chinese restaurant! I’ll definitely be trying more of your recipes.
Thanks so much Linda for the great review! Please let me know which other ones you end up trying!
Best recipe that tastes so similar to my local takeaway. Just delicious! @divinecanines_
Love this! This looks so delicious!
So delicious!!!
@linderbee3
Easy and taste great!