Few dishes blend Western and Chinese flavors as perfectly as Black Pepper Beef. This restaurant-quality meal has become a staple in home kitchens across China, loved for its bold flavors and simple preparation.
Why? Because he’s a man of tradition when it comes to food. Seasonal ingredients, time-honored techniques—once he finds a method he likes, he sticks with it for life. His culinary preferences are so deeply rooted that he even avoids traveling abroad, partly because he dreads the struggle of finding meals that suit his taste.
But Black Pepper Beef is the exception. This might just be the most widely embraced Western dish in China—so much so that it often feels like a Chinese classic. Tender, juicy beef strips and the bold, aromatic kick of black pepper complement each other like lifelong friends. The pepper is assertive but never overpowering, letting the rich flavors of the beef shine. 
Drizzle that spicy, savory sauce over a bowl of steaming white rice, and you’ve got a combination nobody can resist.
How to Make the Perfect Black Pepper Beef
Step 1: Marinate the Beef
- Start with beef tenderloin—rinse it, pat it dry, and slice it into strips.
- Season with cooking wine, salt, oyster sauce, and cornstarch, mixing well.
- Coat the beef with a thin layer of oil, cover it with plastic wrap, and refrigerate for at least 30 minutes (longer for deeper flavor).
Step 2: Sear the Beef
- Heat oil in a wok or pan.
- Stir-fry the beef until it’s 60-70% cooked, then remove and set aside.
Step 3: Sauté the Aromatics
- In the same pan, stir-fry onions until fragrant.
- Return the beef to the pan and toss everything together.
Step 4: Bring It All Together
- Season with salt, soy sauce, and a generous amount of black pepper (or use black pepper sauce for extra richness).
- Toss in bell peppers right before finishing—just until they’re tender but still crisp.
And there you have it—a dish so delicious, you’ll want to serve it over rice and enjoy every last bite!
