Black Pepper Steak Recipe

Slice and Marinate

Trim any large silver skin from the steak and slice thinly against the grain into 1/8–1/4 inch strips. Combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp vegetable oil, and 1 tsp fine sea salt in a bowl. Add the sliced steak, toss until evenly coated, and let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Prepare Vegetables

While the steak marinates, core and thinly slice the bell peppers into strips, thinly slice the onion, and clean and slice the mushrooms. Mince the garlic and slice the scallions. Keep vegetables separated so they can be added in stages.

Pre-cook Mushrooms (optional)

If mushrooms are very wet, sauté them briefly in 1 tsp oil over medium-high heat until they release moisture and begin to brown, about 3–4 minutes. Remove and set aside to prevent watering down the final stir-fry.

Make Sauce

In a small bowl whisk together 2 tbs soy sauce, 1 tbs oyster sauce, 1/2 cup chicken or beef stock, 1 tsp rice vinegar, 1 tsp brown sugar, and 1/2 tsp dark soy sauce (if using). In a separate cup mix 1 tsp cornstarch with 2 tbs cold water to make a slurry. Coarsely crush or crack 2 tsp whole black peppercorns using a mortar and pestle or the bottom of a heavy pan; add most to the sauce, reserving a pinch for garnish if desired.

Heat Wok or Skillet

Place a wok or large heavy skillet over high heat until very hot. Add 1 tbs neutral oil and swirl to coat.

Cook Steak

Add the marinated steak in a single layer (work in batches if necessary to avoid crowding). Stir-fry 1–2 minutes until just browned but still tender and slightly pink inside. Remove the steak to a plate and set aside.

Stir-fry Vegetables

Add the remaining 1 tbs oil to the wok. Add the sliced onions and bell peppers and stir-fry 1–2 minutes until they begin to soften but remain crisp-tender. Add the garlic and pre-cooked mushrooms (or raw mushrooms if you skipped pre-cooking) and stir-fry another 30–45 seconds until fragrant.

Combine and Sauce

Return the steak and any accumulated juices to the wok. Give the prepared peppercorn sauce a quick stir and pour it into the wok. Bring to a simmer and stir to combine so the sauce coats the steak and vegetables.

Thicken Sauce

Stir the cornstarch slurry again (it may separate) and slowly drizzle it into the simmering sauce while stirring. Cook 30–60 seconds until the sauce thickens and becomes glossy. Taste and adjust seasoning with a pinch of salt, additional soy, or a touch more sugar if needed. Add the reserved crushed peppercorns to increase the peppery bite if desired.

Finish and Serve

Turn off the heat and drizzle 1/2 tsp sesame oil over the stir-fry. Toss in sliced scallions and stir briefly. Transfer to a serving plate and garnish with a little extra cracked black pepper. Serve immediately with steamed rice or noodles.