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Meat, East Asian

Black pepper beef stir fry with rice

Black pepper beef stir fry with rice is a Chinese style dish of seared flank steak, bell peppers, and onion, serving 4, ready in 30 minutes. It's very easy to make and costs €3.50 per serving. The key is searing the beef over very high heat and using freshly cracked black pepper.

If you like it bold, this black pepper beef with crisp bell peppers is calling your name.

Black pepper beef stir fry with rice
Total time
30 min
Difficulty
Very easy
Cost per person
€3.50
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Thin sliced flank steak marinated in cornstarch stays tender even when seared over high heat, while the bell peppers keep their crunch. Freshly cracked black pepper gives a real kick without masking the beef, and a knob of butter stirred in at the end rounds out the soy and oyster sauce. It's a bold, fragrant dish that breaks from the usual stir fry routine.

This is the kind of recipe you pull out on a weeknight when you want something punchy and satisfying without spending the whole evening cooking. It's best suited to people who enjoy a bit of heat and spice, less so to pepper sensitive kids. Mon Chou suggests it for nights when you want dinner to feel a little different without any fuss.

The ingredients

4 people

Butcher

  • Flank steak 500 g

Fruits and vegetables

  • Red bell pepper 1
  • Green bell pepper 1
  • Onion 1
  • Garlic 2 cloves

Pantry

  • Black peppercornsoften in the pantry 2 tsp
  • Soy sauceoften in the pantry 3 tbsp
  • Oyster sauce 1 tbsp
  • Sugaroften in the pantry 1 tsp
  • Cornstarchoften in the pantry 1 tsp
  • Oiloften in the pantry 2 tbsp
  • Riceoften in the pantry 300 g

Dairy

  • Butter 20 g

Allergens Soy, Gluten, Mollusks, Lactose

The step by step recipe

  1. Slice the beef into strips and mix it with 1 tbsp of soy sauce and the cornstarch. 10 min

    The cornstarch protects the meat from the heat, it stays tender even when seared very hard.

  2. Roughly crush the peppercorns and cut the bell peppers and onion into strips.

    Toast the pepper for 1 minute dry in the pan, its aroma really opens up.

  3. Cook the rice in salted water, then drain it. 11 min

    After draining, put the rice back in the hot pot and cover it, it stays soft and moist.

  4. Sear the beef in very hot oil for 2 minutes, then set it aside. 2 min

    Don't salt it, the soy sauce and oyster sauce already bring plenty of salt.

  5. Melt the butter, toss in the pepper, garlic, onion and bell peppers for 4 minutes, add the beef back, then add the remaining soy sauce, oyster sauce and sugar. 5 min

    The butter adds richness to the sauce, it's the signature touch of Cantonese style black pepper beef.

Our tips to get it right

  • Slice the flank steak against the grain, it makes a real difference in tenderness.
  • Cook the beef in a single layer without crowding the pan, otherwise it steams instead of searing.
  • Have every ingredient sliced and ready before you turn on the heat, the cooking goes fast and leaves no room to improvise.

The variations

  • Swap the flank steak for chicken breast or shrimp for a change of pace.
  • For a vegetarian version, use firm tofu instead of beef and extra soy sauce instead of oyster sauce.
  • To save time, use precooked rice warmed for 2 minutes instead of cooking rice from scratch.

What to serve it with

  • An extra bowl of steamed rice
  • A light ginger soup
  • Hot green tea

Storage

This stir fry keeps for 2 days in the fridge in a sealed container. It doesn't freeze particularly well since the peppers lose their crunch. Reheat it in a hot skillet for a few minutes rather than the microwave to keep the texture right.

Questions about this dish

Can I substitute the oyster sauce?

Yes, replace it with an extra tablespoon of soy sauce mixed with a pinch of sugar. The flavor will be a touch less rich but the recipe still works well.

Do I need a wok for this recipe?

No, a wide skillet works fine as long as it gets very hot. The key is searing the beef quickly instead of letting it simmer in its juices.

Can I prep the beef ahead of time?

Yes, you can slice and marinate the beef with cornstarch a few hours ahead, covered in the fridge. Slicing the vegetables in advance also saves time once you start cooking.

Is this dish very spicy?

The cracked black pepper gives a strong kick but it isn't spicy like chili heat. You can cut it down to 1 teaspoon if you prefer a milder version.

How long does it take to make a black pepper beef stir fry with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a black pepper beef stir fry with rice?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a black pepper beef stir fry with rice cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, mollusks, lactose. Always check the labels of the products you buy.

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