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Delish Ginger Black Pepper Beef Stir Fry

Delish Ginger Black Pepper Beef Stir Fry

Sizzling strips of tender beef, punchy fresh ginger, and a peppery, glossy sauce come together in minutes for a weeknight-friendly stir fry that’s bold, balanced, and irresistibly savory.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 lb flank steak, thinly sliced against the grain
  • 0.25 tsp baking soda optional, helps tenderize
  • 3 tbsp low-sodium soy sauce
  • 1.5 tbsp oyster sauce
  • 1 tbsp Shaoxing wine dry sherry works as a substitute
  • 1 tsp brown sugar
  • 3 tsp cornstarch 2.0 tsp for marinade + 1.0 tsp for slurry
  • 1 tbsp fresh ginger, finely minced
  • 2 clove garlic, minced
  • 1.5 tsp coarsely ground black pepper freshly cracked for best flavor
  • 2 tbsp vegetable oil divided
  • 1 medium yellow onion, thinly sliced
  • 1 medium red bell pepper, thin strips
  • 0.5 cup beef broth or chicken broth
  • 1 tsp rice vinegar
  • 1 tsp sesame oil to finish
  • 1 tbsp water to mix with 1.0 tsp cornstarch for slurry
  • 0.25 tsp crushed red pepper flakes optional heat
  • 3 whole scallions, thinly sliced for garnish
  • 4 cup cooked white rice for serving

Instructions

Preparation Steps

  • Partially freeze the flank steak for 10 minutes to firm it up, then slice thinly against the grain.
  • In a bowl, whisk 1.5 tbsp soy sauce, Shaoxing wine, brown sugar, 2.0 tsp cornstarch, baking soda, half the ginger, and 1.0 minced garlic clove. Add beef and toss to coat; marinate 15 minutes while you prep vegetables.
  • Make the sauce: In a cup, stir together beef broth, remaining 1.5 tbsp soy sauce, oyster sauce, rice vinegar, remaining ginger and garlic, and black pepper. In a separate small cup, mix 1.0 tsp cornstarch with 1.0 tbsp water to make a slurry; set both aside.
  • Heat a large skillet or wok over high heat until very hot. Add 1.0 tbsp oil and half the beef in a single layer. Sear 60 to 90 seconds until browned but still pink inside. Transfer to a plate and repeat with remaining 1.0 tbsp oil and beef.
  • Add onion and red bell pepper to the empty pan. Stir-fry over high heat for 2 minutes until crisp-tender.
  • Return beef and any juices to the pan. Pour in the sauce and bring to a rapid simmer. Stir in the cornstarch slurry and cook, tossing, until the sauce turns glossy and lightly thickens, about 1 to 2 minutes.
  • Turn off heat and finish with sesame oil and red pepper flakes (if using). Taste and adjust seasoning with a pinch more soy sauce or black pepper as desired.
  • Serve immediately over cooked white rice and garnish with sliced scallions.

Notes

Slice the beef thinly and keep the pan very hot for restaurant-style sear and tenderness. Baking soda in the marinade is optional but helps achieve a velvety texture. For extra pepper bite, crack pepper fresh right before serving.