Chinese Black Pepper Beef
This Chinese-style black pepper beef is one of my family’s favourite Chinese beef stir fry. The family gets loads of satisfaction every time I cook this, where the only ‘complaint’ I will get is that I did not cook enough. Thanks to my friend Joyce whom I adapted her original recipe from.
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The black pepper marinade recipe can be used for stir frying other meats such as chicken, if you do not take beef. The hot pepper is great for a cool, rainy day and best enjoyed with a bowl of warm steamed rice.
My family uses a combination of black and white peppercorns in our black pepper stir-fries, as we think that a mix of peppercorns taste better. You may always use all black pepper, if preferred. For best results, I buy whole peppercorns and grind or pound them to powder just before cooking – the peppery flavour will be more fragrant this way. If you are short of time though, you can use store-bought powdered pepper.
Note: First posted in Aug 2008, updated with improved recipe and new photos in Nov 2014