Black Pepper Steak Recipe

Slice and marinate

Trim any silver skin from the flank steak and slice thinly against the grain into 1/8- to 1/4-inch strips. In a bowl combine 1 tablespoon cornstarch, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, and 1/2 teaspoon sesame oil. Toss the beef with the marinade until evenly coated. Let rest for 15–20 minutes while you prepare other ingredients (this helps tenderize and protect the beef when stir-frying).

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat. When shimmering, add half of the marinated beef in a single layer and quickly stir-fry for 45–60 seconds until just browned but not fully cooked through. Remove to a plate. Repeat with remaining 1 tablespoon vegetable oil and the rest of the beef. This two-batch sear prevents steaming and keeps beef tender.

With the wok still hot, add a small splash (about 1 teaspoon) of oil if needed. Add the sliced onion and stir-fry for 1–2 minutes until edges begin to soften and slightly brown. Add red and green bell pepper strips and continue stir-frying for another 1–2 minutes so vegetables remain crisp-tender.

Push vegetables to the side of the wok. Add the minced garlic and half of the sliced green onions to the center and stir for 10–15 seconds until fragrant, taking care not to burn the garlic.

While vegetables cook, whisk together the sauce: 3 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce, 1/4 cup water or beef broth, 1 teaspoon granulated sugar, 1/2 teaspoon dark soy sauce (optional), and 1.5 tablespoons freshly cracked black pepper in a small bowl.

Make the slurry by stirring 1 teaspoon cornstarch into 1 tablespoon cold water until smooth. Pour the prepared sauce mixture into the wok with the vegetables and bring to a simmer for about 20–30 seconds so flavors meld.

Return the seared beef and any accumulated juices to the wok. Toss everything together and simmer for 30–60 seconds until the beef finishes cooking (internal color just no longer pink) and the sauce begins to thicken.

Stir the cornstarch slurry once more and drizzle it into the wok while stirring constantly. Cook for another 30–60 seconds until the sauce becomes glossy and coats the beef and vegetables. If the sauce becomes too thick, add up to 1–2 tablespoons water or broth to loosen.

Turn off the heat and stir in 1/2 teaspoon toasted sesame oil and the remaining green onions. Taste and add a pinch of salt if needed. For extra heat, sprinkle additional cracked black pepper to taste.

Transfer to a serving plate and serve immediately over steamed rice or alongside noodles. Leftovers keep in an airtight container in the refrigerator for up to 3 days.