Black Pepper Steak

One of my very first blogging friends is Bee from Rasa Malaysia. In the early days of the blog, we used to chat on the phone after my kids went to bed about the technical side of blogging — silly acronyms like SEO, PHP, CSS and HTML. Back then (I say “back then” like it was decades ago, but in reality it was just 4 1/2 years ago!) there weren’t a ton of plug-ins and support forums weren’t available for food bloggers. Wow, have we come a long way! 

She asked me to write the Foreword for her brand new book, Easy Chinese Recipes, it’s a beautiful book with simple recipes that you’d find at your favorite Chinese restaurant, like Shrimp Fried Rice, Kung Pao Chicken and Homestyle Chow Mein Noodles. I hope you enjoy this recipe for Black Pepper Steak from her book. ~Jaden


Hi all, I am Bee of Rasa Malaysia, a food blog about easy Asian recipes. I am extremely thrilled to be on Steamy Kitchen today, sharing a recipe from my cookbook “Easy Chinese Recipes.” Jaden and I met some four years ago through our blogs; we also share the same publisher, Tuttle Publishing. I wanted to take this special opportunity to thank Jaden for writing the Foreword of the book and hervaluable advice when I was working on the project. Truth be told, I wouldn’t have done it if she didn’t tell me to “do it” when I got the offer!

Easy Chinese Recipes is a compilation of 80+ popular Chinese recipes: all-time favorites, Chinese takeout dishes, dim sum, dumplings, and more. Some recipes reflect my many travels in China and Hong Kong. Others are my interpretation of classic Chinese recipes, perfected through years of preparing them at home.

Black Pepper Beef is one of my favorite recipes in the cookbook as I love the combination of bell pepper and black pepper in Chinese stir-fries. These two ingredients, coupled with the right cut of beef—I like beef tenderloin, flank steak or flap meat—will often guarantee a successful dish. If you love the sweetness and slightly charred taste of caramelized onions, stir-fry the onions and bell peppers slightly longer before adding  the beef to the stir-fry. You will be rewarded with a richer flavored Black Pepper Beef. Enjoy! ~ Bee


Black Pepper Steak Recipe

Servings: Serves 2 as a main dish with rice or 4 as part of a multicourse meal Prep Time: 15 minutes Cook Time:
Black Pepper Steak Recipe

If you are using Flank Steak - make sure you cut ACROSS the grain, otherwise the steak will be chewy and tough.


8 oz (250 g) beef tenderloin, flank steak or flap meat, thinly sliced
2 1/2 tablespoons cooking oil
1 clove garlic, minced
1 teaspoon grated fresh ginger
1/2 small green bell pepper, deseeded and cut into pieces
1/2 small red bell pepper, deseeded and cut into pieces
1/2 onion, sliced
1 teaspoon freshly ground black pepper
Salt, to taste
For the Marinade
1 teaspoons soy sauce
1 tablespoon oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon Chinese rice wine or sherry
1/2 teaspoon cornstarch
1/2 teaspoon sesame oil
1/2 teaspoon sugar


1. Marinate the beef with all the Marinade ingredients, about 15
2. Heat 1 tablespoon of the oil in a wok or skillet over high heat.
Stir-fry the beef until the beef is browned on the outside but still pink
inside. Dish out and set aside.
3. Heat the remaining oil in a wok or skillet over high heat. Stir-fry
the garlic and the ginger until aromatic, and then add the green bell
pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell
the aroma from the ingredients in the wok.
4. Transfer the beef back into the wok or skillet. Stir-fry until the
beef is cooked through and the center of the meat is no longer pink, about
1-2 minutes. Dish out and serve immediately with steamed rice.

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Comments 36

  1. Allyn

    Yum! Our favorite Chinese takeout place CLOSED while we were on our honeymoon and we are devestated.
    This will be a great recipe to help with some of the cravings.

  2. David


    I ordered the book from amazon today. I hope it is as good as yours!

    Thanks for publishing this recipe.

  3. Saif

    Love both of your site (your’s & Bee’s). Yeah it is been while… I think, I am following the sites for 4 years now. You both helped us to cook the real Chisene food. Now the people around the world know how really good food looks like & taste like. Thanks to both you.

  4. Jennifer @ Jane Deere

    Wow! This pepper steak looks delish! I could just dive right in to that beautiful picture!

    Thank you for sharing such a personal story about your son’s health. We’ll be praying for Nathan!

  5. Faythe

    This looks absolutely fabulous. I think I’ll substitute the oyster sauce, though. Or, do you think I could just leave it out entirely?

  6. rita

    good to see that the ingredients are simple. meaning, i can buy them here in germany without costing me an arm and leg, and a pint of blood. i will surely try this one!

  7. jules p

    Another great recipe. (Thanks Bee) It was so simple. And not an expensive meal to make. Thanks Jaden, for sharing this recipe.

  8. Catherine

    Is there anything I can use instead of the Maggi sauce? I’m not sure I can find it in my country!

  9. joey

    So nice to see Bee here! 🙂 A combination of two sites I love! This looks delicious and I’m looking forward to finally getting Bee’s book this weekend 🙂

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  12. KeithAllin

    Sawyer – you can add some chili garlic sauce. It is wonderfully hot and spicy. My favorite brand is Huy Fong foods hot chili garlic sauce.

  13. Susan Racela

    I made the pepper steak this evening, oh so delicious. In the past I would just open a can of brown gravy never again the sauce was the best I have ever had. I won’t be ordering my pepper steak out anymore.

    1. Post
  14. Matt

    Looking to try this pretty soon..When adding the meat to the pan, should I add it along with or discard the marinade?

    1. Post

      The marinade should have stuck to the meat because of the cornstarch 🙂 If you have any leftover marinade, just discard.

      1. Rob

        I’m curious. This looks quite tasty but there are some comments on Maggi sauce. I dont see it listed in recipe. Should it be?

        1. Post

          Hi Rob – no, the original recipe does not include Maggi sauce. However, if you like, you can replace the soy sauce with some Maggi sauce (remember Maggi sauce is much saltier.) I find that with this dish, the recipe written is the best version (without Maggi)

  15. Rob

    Thanks Jaden, this was quite tasty! I added extra cracked pepper. Also an extra batch of sauce at the end. Nom nom nom.

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