Black Pepper Steak Stir Fry

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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.

Black Pepper Steak


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Artisan 3-Piece, Steel Serving Spoon Set

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

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.

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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

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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?

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Black Pepper Steak

Black Pepper Steak Stir Fry

Kenneth Temple
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.
5 from 2 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine Chinese
Servings 4 persons
Calories 822 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 medium onion chopped large
  • 1 medium red bell pepper chopped large
  • ½ lbs. sugar snap beans
  • ¼ cup water
  • 1 tablespoon sesame seed oil
  • 3 cups brown rice
  • 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: 822kcalCarbohydrates: 123gProtein: 40gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 68mgSodium: 1557mgPotassium: 1160mgFiber: 8gSugar: 5gVitamin A: 1331IUVitamin C: 46mgCalcium: 137mgIron: 6mg
Keyword black pepper steak stir fry
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