5.0 from 24 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 Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 servings
Calories: 287 kcal
Course:
Main Course
Cuisine:
Asian
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.
Cup of Yum
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 Information
Calories
287kcal
(14%)
Carbohydrates
26g
(9%)
Protein
32g
(64%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Cholesterol
68mg
(23%)
Sodium
1532mg
(64%)
Potassium
964mg
(28%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Vitamin A
787IU
(16%)
Vitamin C
49mg
(54%)
Calcium
88mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 287
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 32g | 64% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 68mg | 23% |
| Sodium | 1532mg | 64% |
| Potassium | 964mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 787IU | 16% |
| Vitamin C | 49mg | 54% |
| Calcium | 88mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.