By Grocery List Plus Editorial Staff | Published on June 3, 2026

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Black Pepper Steak

Serves 2

380 cal · 45 min

Black Pepper Steak

Recipe GLPR0ea8aaef1c0f68

4.3(1)
Chinese
Main Course
45 min
380 cal
Servings: 2
Stovetop
SNAP eligible

A vibrant stir-fried beef dish featuring tender beef pieces coated in a savory black pepper sauce with fresh bell peppers, onions, and aromatic ginger and garlic. The beef is quickly seared to develop a flavorful crust while staying tender inside, then combined with colorful vegetables and finished with a balanced blend of soy, oyster, and Worcestershire sauces. Serve immediately over steamed rice for an authentic Asian-inspired main course.

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Ingredients

8 oz beef tenderloin, flank steak, or flap meat, cut into pieces

1 teaspoon freshly ground black pepper

2½ tablespoons cooking oil

½ teaspoon cornstarch

1 tablespoon soy sauce

½ teaspoon dark soy sauce

1 teaspoon Chinese rice wine or dry sherry

1 clove garlic, minced

1 inch piece fresh ginger, peeled and sliced thin

½ small green bell pepper, deseeded and cut into bite-sized pieces

½ small red bell pepper, deseeded and cut into bite-sized pieces

½ onion, cut into strips

1½ teaspoons Maggi seasoning sauce

1 teaspoon oyster sauce

1 teaspoon Worcestershire sauce

½ teaspoon sesame oil

½ teaspoon sugar

Salt to taste

Directions

  1. In a small bowl, combine the soy sauce, dark soy sauce, rice wine, Maggi seasoning, sugar, and cornstarch. Add the beef pieces and toss until well coated. Let marinate for 15 minutes at room temperature while you prepare the remaining ingredients.

  2. Heat 1 tablespoon of the cooking oil in a wok or large skillet over high heat until shimmering. Working in batches if needed, add the marinated beef and stir-fry for 3-4 minutes until the exterior is well browned but the center remains slightly pink. Transfer the beef to a clean plate and set aside.

  3. Add the remaining 1½ tablespoons of cooking oil to the wok over high heat. Once hot, add the minced garlic and sliced ginger, stirring constantly for about 30 seconds until fragrant. Add the green bell pepper, red bell pepper, onion strips, and freshly ground black pepper, then stir-fry for 2-3 minutes, stirring frequently, until the vegetables soften slightly and release their aroma.

  4. Return the beef and any accumulated juices to the wok with the vegetables. Add the oyster sauce and Worcestershire sauce, tossing everything together. Continue stir-frying for 1-2 minutes until the beef is cooked through with no pink visible in the center, reaching an internal temperature of 145°F. Drizzle with sesame oil and adjust seasoning with salt if needed. Serve immediately over steamed rice.

Comments

Grocery List Plus Editorial Staff4.25

A straightforward stir-fry that sources well at Charlotte chains—beef, peppers, onion, garlic, and ginger are everyday finds at Harris Teeter, Food Lion, Kroger, or Walmart—but the flavor foundation relies on three sauces (soy, dark soy, oyster) plus Maggi seasoning, which adds up to $8–10 total and skews the per-serving cost toward $6–7 before the beef itself. The stated 45 minutes is honest for marinating and cooking, but this is a high-heat stir-fry that demands constant attention and won't sit idle without turning mushy, making it better suited to a weeknight than meal prep. Cornstarch and sesame oil are standard pantry items at any of these stores, so no second trip is required.

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