fbpx kennethtemple.com

Black Pepper Steak Stir Fry

Share on facebook
Share on twitter
Share on linkedin
Share on reddit
Share on pinterest
Share on email

Black Pepper Steak Stir Fry

This post has Amazon affiliate links. I get commissions for purchases made through links in this post.

Most people wouldn’t consider a black pepper steak stir fry to be an easy healthy recipe but with the right balance of ingredients, you can get maximum flavor while maintaining a small waistline. I love using lean cuts of beef like flank, filet or sirloin.

Here’s a few tools I think you’ll need to successfully pull this recipe off:

Lodge 12 Inch Cast Iron Skillet

Winware 12 Inch Aluminum Non-Stick Fry Pan

OXO Good Grips Utility Cutting Board, 10.5 x 14.5

Victorinox 48993 Fibrox Pro Cutlery Gift Set, 4-Piece, Black

Artisan 3-Piece, Steel Serving Spoon Set

Anchor Hocking 4907 6-Piece Glass Prep Bowl Set, Clear

Long Handle Wooden Cooking Mixing Oval Spoons, (Set of 4)

Black Pepper Steak

Black Pepper Steak Stir Fry Cooking Tips:

Portion size, 4 oz. protein with sauce and vegetables, 4 oz. whole wheat pasta or ½ cup brown rice.

Can you make ahead?

Fridge: After stir fry cools off, place in an airtight container in the fridge for 7 days max.

Reheating: Turn on heat to medium, add all ingredients in a small or medium sauce pan, cook until mixture starts to boil. About 10 minutes or less. 

Black Pepper Steak Stir Fry

latest Recipe Video:

Substitution Options:

You can use a pound of shrimp, chicken or seitan as a substitute for the steak.

what to serve with Black Pepper Steak Stir Fry?

Meal Ideas:


Black Pepper Steak

Black Pepper Steak Stir Fry

Black Pepper Steak Stir Fry- This recipe is totally healthy and what most people wouldn’t consider to be a healthy meal but with the right balance of ingredients you can have maximum flavor with a small waistline.
No ratings yet
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Chinese
Servings 4
Calories 310 kcal


Black Pepper Steak

  • 1 lbs. flank sirloin or filet steak, cut in ¼ inch slices
  • 1 tablespoon Yamasa less sodium light soy sauce
  • 1 teaspoon rice wine
  • 1 tablespoon cornstarch
  • ½ teaspoon black pepper


  • ¼ cup Yamasa less sodium light soy sauce
  • 1 tablespoon ginger grated
  • 1 garlic clove chopped
  • 2 tablespoons fish sauce
  • 1 tablespoon rice wine
  • ½ cup unsalted beef stock
  • 2 teaspoons black pepper
  • ¼ teaspoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon oil
  • ½ onion chopped large
  • 1 red bell pepper chopped large
  • ½ lbs. sugar snap beans
  • ¼ cup water
  • 1 tablespoon sesame seed oil
  • 3 cups brown rice or 1 lbs. whole wheat spaghetti
  • 1 tablespoon sesame seeds garnish


  • In a bowl mix soy sauce, rice wine, cornstarch and black pepper. Then add steak and let sit for 15 minutes.
  • In a bowl mix soy sauce, ginger, garlic, fish sauce, rice wine, beef stock, black pepper, sugar and cornstarch, sit to the side.
  • Heat a skillet over high heat, add oil and once smoking add beef and cook for 1 minute on each side then sit to the side. Reduce heat to medium-high and add onion, bell pepper and sugar snaps, cook for 1 minute constantly stirring (if you notice vegetables sticking add 2 tablespoons of water) add beef then add sauce, once sauce comes to a boil. Cut off heat, stir in sesame seed oil and serve over rice or pasta and garnish with sesame seeds.


Serving: 0gCalories: 310kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Cooked this recipe?Let me know how it was!

Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Tired of Cooking the Same Thing?

Subscribe today and receive weekly inspiring and flavorful recipes.