Ginger Black Pepper Beef Stir Fry

overhead photo of a white plate filled with white rice and a beef stir fry.

5 from 7 votes

Ginger Black Pepper Beef Stir Fry

This black pepper beef stir fry is made with tender pieces of steak that are tossed in a deliciously sticky, savory, and slightly sweet sauce that perfectly coats the beef and veggies!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Asian

Keyword: beef stir fry, stir fry recipe

Servings: servings

Calories: 287kcal

Author: The Chunky Chef

Ingredients

Sauce

1/4 cup dark soy sauce regular light soy sauce will work as well
1/4 cup oyster sauce
1 Tbsp Chinese rice wine not rice vinegar
1 cup reduced sodium beef broth
2 tsp ground black pepper
2 Tbsp packed light brown sugar
2 Tbsp cornstarch

Stir fry

1 lb flank steak sliced thinly, across the grain
1/2 tsp black pepper
1/4 tsp kosher salt
3 1/2 Tbsp vegetable oil divided
1 medium yellow onion sliced so you have roughly 2" long pieces
1 - 2 Thai red chile peppers sliced
8 oz white button mushrooms sliced
4 cloves garlic minced
2 Tbsp grated fresh ginger
10 oz snow peas

Garnishes

sliced green onions
sesame seeds
sliced Thai chiles

Instructions

Make sauce

In a small bowl, combine sauce ingredients (dark soy sauce, oyster sauce, rice wine, beef broth, black pepper, brown sugar, and cornstarch. Whisk to combine, then set aside.

Sear beef

Season steak slices with 1/2 tsp black pepper, and 1/4 tsp kosher salt.
Heat a large skillet over MED HIGH heat. Once hot, add 1.5 Tbsp of the oil, then add steak in a single layer for 2-3 minutes, stirring occasionally so both sides cook and brown. Remove steak to a plate.
Depending on the size of your pan, you may need to cook the beef in batches.

Stir fry veggies

To the same skillet, still over MED HIGH heat, add another 1 Tbsp of vegetable oil. Add mushrooms, stirring occasionally, cooking until they’re golden brown. Set aside on the plate with the steak.
Add the last 1 Tbsp of oil, and the onion and Thai chiles. Cook for 2-3 minutes, stirring often, until softened and fragrant.
Reduce heat to MED, then add garlic, ginger, and snow peas and cook for 1-2 minutes, stirring often.

Combine

Add the steak and mushrooms from the plate. Stir to combine.
Give the sauce from step 1 a whisk to redistribute the cornstarch, then pour sauce into the skillet.
Cook several minutes, stirring often, until mixture simmers and thickens enough to coat the back of a wooden spoon.

Serve

Serve hot, garnished with plenty of green onions, sesame seeds, and some additional sliced Thai chiles. We like to serve this beef over rice.

Notes

I've estimated this recipe serves 4, but feel free to divide it up into as many servings as you'd like.
Since this is a stir fry, things move fairly quickly. I definitely recommend making sure all veggies are prepped, etc, and following the steps in the order I’ve written them, so things are prepped and ready for you. Otherwise, it can get pretty hectic.

Nutrition