ChineseMedium · Hot
Black Pepper Beef and Bell Pepper
Beef sliced against the grain, seared hard and fast so it stays tender, bell pepper and yellow onion adding sweetness and bulk against the dominant, coarsely cracked black pepper. Soy sauce deepens the color and ties the aromatics together into a sauce that coats each piece. It is direct and unapologetic, exactly as a good wok dish should be.
Prep
15 min
Cook
15 min
Rest
10 min
Total
40 min
Method
Marinate the Beef
1
Slice beef against the grain into thin strips, about 5mm wide. Toss with 2 tbsp soy sauce and 1 tsp cracked black pepper. Let sit for 10 minutes while you prep everything else.
Build the Sauce
2
In a small bowl, mix together 3 tbsp soy sauce, 2 tsp cracked black pepper, minced garlic, and minced ginger. Set aside — this is your weapon.
Wok the Vegetables
4
Add the bell pepper strips. Toss continuously for 2 minutes — you want char on the edges but the peppers still have some bite. Season with 0.5 tsp salt.
Bring It Together
5
Return the beef to the wok. Pour the black pepper sauce over everything. Toss aggressively for 1 minute — the sauce will sizzle and coat every strip. The beef should glisten, the peppers should char slightly, and your kitchen should smell incredible.
6
Serve immediately over white rice. No garnish needed — the black pepper speaks for itself.
B
Nutri-Score
Good balance
A–E · lower is better · score 2
Calories
189
per serving
High in salt · 816mgLow sugar · 5gLow saturated fat · 2g
Protein
2g
Carbs
12g
Fat
15g
Sat. fat
2g
Fiber
3g
Sugar
5g
Sodium
816mg
Dairy FreeGluten FreeLow CarbHeart HealthyDiabetes FriendlyLow Sodium OptHigh ProteinBalanced MealsMuscle Recovery
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.1
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.08m³
Land
12Pt
Runoff
0.03g P
Sunflower oil drives 28% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
8
Umami
3
Sweet
7
Salty
1
Sour
2
Bitter
6
Spicy
Textures
TenderCrisp Tender
Aromas
PepperyGarlickySmokySavory
Kitchen Equipment
Techniques
Safety & Storage
Cooking Temperature
Wok must be smoking hot (400°F+) before adding oil and ingredients. Never crowd the wok - cook in batches if needed for proper searing.
Cross Contamination
Use separate cutting boards and utensils for raw beef and vegetables. Clean and sanitize all surfaces after handling raw meat.
Allergen Warning
Soy sauce contains both soy and gluten. Verify ingredient labels for allergen-free versions if cooking for individuals with soy or wheat allergies.
Storage
Cool and refrigerate leftovers within 2 hours. Store in airtight containers. Consume within 3-4 days. Reheat to 165°F before eating.
High Risk Population
Pregnant individuals should ensure beef is cooked to 145°F minimum. Immunocompromised individuals should verify doneness before consumption.
Handling
Wash hands thoroughly with soap for 20 seconds after handling raw beef. Avoid touching face or other foods until hands are cleaned.
[" Ensure beef reaches 145°F internal temperature for food safety. Use thermometer for accuracy."]
Pro Tips
Technique
Never crowd your wok with protein. Beef goes in one layer with space between each strip — otherwise you're braising, not searing. Let it sear untouched for 45 seconds before the first toss.
Substitution
No fresh cracked black pepper? Do not use pre-ground dust. Crush peppercorns in a mortar or run them through a spice grinder — the difference between aromatic heat and flat bitterness is enormous.
Equipment
A carbon steel wok seasoned properly will give you more wok hei than any nonstick pan. Every stir-fry becomes an act of transferring that iron's memory into your dish.
From the chef
Razor-thin beef slices that surrender to cracked black pepper's bite, bell peppers charred at the edges yet still holding their snap — this dish is direct and unapologetic, exactly as a good wok dish should be. Slice the beef against the grain, marinate it briefly in soy sauce and pepper, and sear it hard over the highest heat you can manage. The key timing: add the black pepper sauce at the final toss so it glazes rather than simmers. When you get it right, every strip glistens, the peppers have that scorched edge, and your kitchen smells like a restaurant at full tilt.
TagsSpicyHigh ProteinWeeknight DinnerQuickWok Cooking
AllergensSoyGluten
Source: generated · May 30, 2026