Beef Black Pepper Stir Fry with Rice

a square image of a black pepper beef stir fry

Beef Black Pepper Stir Fry with Rice

This beef black pepper stir fry is bold, punchy, and perfect for both weeknight dinners and next-day lunches. It uses juicy beef steak, crisp veggies, and a homemade black pepper sauce that’s slightly sweet, definitely peppery, and totally better than takeout.

note - ingredients can be approximate

5 from 3 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Chinese

Servings

Calories 522 kcal

Equipment

wok, optional
Rice Cooker, optional

Ingredients

Sauce

3 tablespoon soy sauce
2 tablespoon oyster sauce, subs note 1
2 tablespoon white wine vinegar
1 tablespoon black pepper, freshly cracked, see note 2
1 teaspoon brown sugar
3 tablespoon water
1 teaspoon cornstarch

Stir Fry

500 g (1 lb) Rump steak, subs note 3
1 tablespoon Cornstarch
1 teaspoon black pepper, freshly cracked, see note 2
1 tablespoon Sesame Oil, or other high-heat oil e.g. vegetable
2 brown onion
1 capsicum / bell pepper
2 bulbs bok choy

To Serve

1 cup long-grain rice, (makes ~3 cups cooked). Cooked your way or see my tips

Instructions

Preparation

Thinly slice 500 g (1 lb) Rump steak. Coat in 1 tbsp Cornstarch, and ground 1 tsp black pepper Let it sit
Crush 1 tbsp black pepper and mix with the rest of the sauce ingredients: 3 tbsp soy sauce, 2 tbsp oyster sauce, 2 tbsp white wine vinegar, 1 tsp brown sugar, 3 tbsp water, 1 tsp cornstarch
Add 1 tbsp Sesame Oil to your wok and put it on high-heat. Allow to heat up for at least 5-10 minutes.
If serving with 1 cup long-grain rice, prepare as per your preferences, or follow my tips for cooking rice.
Slice 1 capsicum / bell pepper, 2 bulbs bok choy, 2 brown onion into even slices.

Cook

Sear beef quickly on the pan (approx. 1 minute each side) and remove once mostly browned.
Add onions and stir fry until fragrant (approx. 3 minutes) then add capsicum until tender (another 3 minutes).
Add bok choy, sauce and beef back into the pan. Stir to coat.
Allow the sauce to come to a bubble (approx. 5 minutes). In that time, it will thicken and coat the beef.
Serve over the rice.

Notes

Note 1 - Oyster Sauce

I highly recommend oyster sauce as it's like having 20 sauces packed into one. If you don't have it, substitute for soy but the flavour won't be as in-depth.

Note 2 - Peppercorns

Highly recommend whole peppercorns which are freshly ground for the best flavour.

Note 3 - Rump Steak

You could also use flank steak, sirloin, skirt steak or flat iron steak

Storing

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. 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.

Wok. Over hot heat, stirring constantly for approx. 4-5 minutes.

Freezing

Freeze rice and stir fry mixture separately for best texture for up to 3-6 months.

Nutrition

Calories: 522kcalCarbohydrates: 50gProtein: 31gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 76mgSodium: 774mgPotassium: 686mgFiber: 3gSugar: 5gVitamin A: 2489IUVitamin C: 53mgCalcium: 91mgIron: 3mg

Keyword beef meal prep, Beef recipe, Meal Prep Recipe, Stir Fry Recipe

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