Sticky Ginger Black Pepper Beef

5 from 1 vote

Restaurant-style black pepper beef is loaded with juicy beef strips, tender veggies, and coated in a sticky ginger black pepper sauce.

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 294kcal

1 lb sirloin steak, very thinly sliced against the grain into 1-in strips (flank steak also works)
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
1 tablespoon vegetable oil

Place beef in a large bowl and add soy sauce, rice wine vinegar, and cornstarch. Toss to evenly combine. Let beef marinade 20 minutes.
Heat oil in a large nonstick skillet or wok over medium-high heat until shimmery. Add beef and let cook undisturbed in a single layer on first side 3-4 minutes, then flip to opposite side and cook an additional 3-4 minutes until beef is golden brown. Transfer beef to a plate and set aside.

Wipe pan clean with paper towels and heat oil over medium-high heat until shimmery. Add onion, beans, and sweet pepper. Saute vegetables 4-6 minutes, stirring occasionally until vegetables are crisp-tender.
Add scallions, ginger, and garlic to vegetables and cook an additional 3-4 minutes until fragrant and vegetables are tender. Remove from heat for a moment.

In a small bowl, whisk soy sauce, honey, oyster sauce, rice vinegar, and pepper. In a small separate bowl, whisk cornstarch and water. Whisk into soy sauce mixture until smooth.
Pour sauce over vegetables and add beef. Cook over medium-high heat 3-4 minutes until sauce is slightly thickened and coats vegetables and beef.
Season black pepper beef with salt and additional pepper to taste if desired. Garnish beef with sesame seeds and green onions and serve over hot rice if desired.