Beef Black Pepper Stir Fry with Rice

This black pepper beef stir fry is fast, flavourful, and doesn't require chef-level skills or a 3-hour nap after. It includes a delicious Chinese-inspired black pepper stir fry sauce with freshly cracked black peppercorns that's drizzled over the peppered steak and seasonal vegetables and served with rice. It takes less than 30 minutes and is perfect for a quick weeknight dinner or meal prep recipe.

The black pepper vibes are beginning to be a household favourite. I really like the chicken black pepper stir fry, and Zak is a big fan of the beef. I honestly didn't think I would be a big fan of it because, while I like a bit of pepper, I really only want a small crack of it. Zak, on the other hand, thinks it's its own food group so smothers it in everything.

I've made this recipe for about 20 people and have had feedback from just as many people who have made it themselves who have said that this recipe is delicious and it's being added to their regular weekly rotation. I don't blame them, it's quick, simple and relies mainly on pantry staples so you know you can always whip it up.

Ingredients and substitutions

Rump steak. You can use a whole rump that you've divided up, a steak, or other versions (e.g. flank, sirloin, skirt steak or flat iron steak). The key is to slice against the grain and not overcook to keep the beef tender.

Vegetables. I used brown onion, red pepper and Bok choy based on Seasonality and what was affordable. You can substitute with other vegetables you like such as carrots, zucchinis, even mushrooms.

Oyster sauce. Adds depth as it's got a heap of flavour. Substitute with additional soy sauce if you don't have, but the flavour won't be as good.

White wine vinegar and brown sugar. Acidity and sweetness helps to balance out the saltiness from the Asian-style sauces.

Black peppercorns. Freshly crushed gives this dish its signature kick. I do not recommend powdered or pre-ground. Adjust depending on how much heat you want.

Rice. The stir fry's BFF. Jasmine or basmati works great - Check this post for Rice Recommendations - but honestly, leftover takeout rice does the job too (or you can be cheeky and use a Pineapple Fried Rice)

Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.

Beef cut. There are lots of alternatives you can use. If using a less fattier cut (e.g. a lot of the pre-diced ones will have it sliced off), it can get quite tough if not prepared properly. Make sure to add the corn flour to it which will help to tenderise.

Vinegar. Acidity is necesary in this dish to help balance out the flavours but you can change this up depending on what you have on hand. I use white wine vinegar, but you could also use white vinegar, apple cider vinegar or a Chinese cooking wine.

Vegetables. You're not stuck to the vegetables I recommend. Pick and choose from your favourite stir-fry veg and what you may have left in your crisper drawer.

Meal prepping black pepper beef

Black pepper beef is great for meal prep. You've got protein from the beef, veggies for colour, and some rice for your carbs. The flavours intensify overnight, and the sauce keeps everything juicy without drying out.

I have also batch-prepped this and I do recommend that you have a mortar and pestle for that because otherwise you're there for like ages trying to crush all the pepper or grind it manually.

How do you store stir fried beef?

Let the dish cool at room temperature for up to 2 hours, then store in an airtight container in the fridge for up to 4 days.

I recommend keeping the stir fry and rice separate on opposite sides of the container to ensure the rice doesn't go mushy.

Reheating

Microwave works fine-just sprinkle a little water on top before reheating to keep it from drying out. Reheat on 1 minute intervals, stirring each time to ensure even reheating. This should take approx. 3 minutes.

You can also reheat on the wok over hot heat, stirring constantly for approx. 4-5 minutes until heated through

Freezing

You can freeze portions for up to 3-6 months.

I recommend freezing the stir fry and the rice separately, otherwise the rice can go a bit mushy which isn't nice. I freeze each of the components in 1 cup souper cubes and then reheat them together with a splash of water or a couple of ice cubes.

You can also freeze in ziplock bags or containers, just keep as much air out of it as possible.

Other beef recipes you might like

Or, you can have a browse through my Beef Recipe Category for more delicious eats.

I hope you enjoy this as much as I do - Love & Pasta, Lauren x

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