Black pepper tops is a quick Chinese stir-fry of tender beef strips and crisp bell peppers in a glossy, savory black pepper sauce. It gets its name from the generous amount of coarsely cracked black pepper that gives the dish a warm, pungent kick without overwhelming the sweetness of the peppers. This version is designed for weeknight cooking—it comes together in about 30 minutes and uses ingredients you can find at any supermarket.
Ingredients
- 1 lb (450 g) flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons (30 ml) soy sauce, divided
- 1 tablespoon (15 ml) Chinese cooking wine (Shaoxing) or dry sherry
- 1 teaspoon (5 ml) toasted sesame oil
- 2 teaspoons (8 g) cornstarch
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (2 g) baking soda (optional, for tenderizing)
- 2 tablespoons (30 ml) vegetable or peanut oil, divided
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 yellow or orange bell pepper, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch chunks
- 3 cloves garlic, minced
- 1 tablespoon (6 g) coarsely cracked black pepper (use more if you like it hot)
- 1/2 cup (120 ml) beef broth or water
- 1 tablespoon (15 ml) oyster sauce
- 1 teaspoon (5 ml) dark soy sauce (optional, for color)
- 1 teaspoon (5 ml) rice vinegar
- 1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) water (slurry)
Instructions
- In a medium bowl, combine the sliced beef with 1 tablespoon of soy sauce, the cooking wine, sesame oil, 1 teaspoon cornstarch, sugar, and baking soda (if using). Mix well and let marinate for 15 minutes while you prep the vegetables.
- In a small bowl, whisk together the remaining 1 tablespoon soy sauce, beef broth, oyster sauce, dark soy sauce (if using), and rice vinegar. Set aside.
- Heat a wok or large skillet over high heat until a drop of water sizzles immediately. Add 1 tablespoon of oil and swirl to coat.
- Add the beef in a single layer (work in batches if needed) and sear without stirring for 1 minute, then stir-fry until just browned but still slightly pink in the center, about 2 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the wok. Add the bell peppers and onion and stir-fry over high heat until crisp-tender, about 2–3 minutes.
- Add the garlic and cracked black pepper and stir-fry for 30 seconds until fragrant.
- Return the beef to the wok. Pour in the sauce mixture and bring to a simmer.
- Stir the cornstarch slurry, then add it to the wok. Cook, stirring, until the sauce thickens and coats the beef and vegetables, about 1 minute. The beef should be cooked through; if you are unsure, check that it reaches 145°F (63°C) for whole cuts (USDA FSIS safe minimum) with a food thermometer.
- Serve immediately over steamed rice.
Tips
- Slice beef thinly: For easier slicing, freeze the steak for 20 minutes before cutting. Always slice against the grain to keep the meat tender.
- Don’t skip the baking soda: It’s optional but helps tenderize economical cuts like flank steak. If you use it, do not marinate longer than 20 minutes, or the meat can become mushy.
- Adjust the pepper: Coarsely cracked black pepper is key—don’t use fine powder. Start with 1 tablespoon and add more if you like a stronger kick.
- Prep ahead: You can marinate the beef and cut the vegetables up to a day ahead. Store separately in the fridge.
Serving Suggestions
Serve black pepper tops hot over steamed jasmine rice or noodles. For a complete meal, add a side of stir-fried bok choy or a simple cucumber salad. It also pairs well with egg drop soup or hot and sour soup.
Variations
- Chicken version: Substitute 1 lb (450 g) chicken breast or thigh, sliced thinly. Cook until the chicken reaches 165°F (74°C) (USDA FSIS safe minimum).
- Vegetarian: Use 1 lb (450 g) firm tofu, cubed and pan-fried, or extra mushrooms. Replace oyster sauce with vegetarian stir-fry sauce and use vegetable broth.
- Add vegetables: Snow peas, broccoli florets, or sliced carrots work well—just add them with the peppers.
- Spicier: Add 1–2 sliced Thai chilies or a teaspoon of chili flakes with the garlic.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. Reheat in a hot wok or skillet over medium-high heat until piping hot, or in the microwave in 30-second bursts. The peppers will soften on reheating, so for best texture, eat within a day or two.
Frequently Asked Questions
Can I use pre-cut stir-fry beef? Yes, but check that the pieces are thinly sliced. If they are thick, you may need to cook them a bit longer, which can toughen the meat.
What is Chinese cooking wine? Can I substitute? Shaoxing wine is a seasoned rice wine. Dry sherry or mirin (slightly sweeter) are good substitutes. If you avoid alcohol, use a splash of rice vinegar plus a little water.
Why is my beef tough? Overcooking is the main culprit. Cook the beef quickly over high heat and remove it from the wok while still slightly pink—it will finish cooking when returned to the sauce.
Can I make this gluten-free? Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or use a gluten-free stir-fry sauce).
How do I get the sauce to coat the meat? The cornstarch slurry is essential. Make sure the sauce is simmering before adding it, and stir constantly until it thickens—this usually takes less than a minute.
Can I freeze leftovers? Yes, but the peppers will lose their crunch. Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently.
Related
- Sugar Cookie Joke: Funny Filled Cutouts
- Sugar Cookie Marketing: A Recipe for Brand Growth
- Sugar Cookie Icing for Decorating: Easy Royal Icing
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).