CantoneseMedium 30 min serves 3

Black Pepper Beef (黑椒牛柳)

Name: Black Pepper Beef (黑椒牛柳)
Total time: 30 min
Yield: 3 servings
Cuisine: Cantonese
Ingredients: beef tenderloin, cut into strips; black peppercorns, coarsely cracked; oyster sauce; light soy sauce; cornstarch; onion, cut into wedges; green pepper, cut into squares; garlic, minced; cooking oil; water or stock

黑椒牛柳 · hēi jiāo niú liǔ

家庭快手版 · Home version: Home version uses coarsely cracked pepper in a quick pan sauce. Restaurant version flames the beef and thickens the sauce with a butter-and-flour roux.

Black pepper beef is the dish that made Cantonese cooking look easy to the rest of the world — it is essentially steak strips in a pan sauce, and it tastes best when the pepper is cracked seconds before it hits the oil.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More beef recipes →Quick & Easy

Ingredients

beef tenderloin, cut into strips牛柳条🛒 local350 g
black peppercorns, coarsely cracked黑胡椒粒，粗碾🛒 local1.5 tsp
oyster sauce蚝油🏮 asian1.5 tbsp
light soy sauce生抽🏮 asian1 tbsp
cornstarch玉米淀粉🏮 asian2 tsp
onion, cut into wedges洋葱角🛒 local1/2 medium
green pepper, cut into squares青椒块🛒 local1 piece
garlic, minced蒜末🛒 local2 cloves
cooking oil食用油🛒 local2 tbsp
water or stock清水或高汤🛒 local100 ml

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Toss the beef strips with soy sauce and cornstarch. Marinate 10 minutes.
腌牛肉
🔍 Look for 10 minutes
Visual: 每根肉条表面发哑、薄薄挂浆Each strip looks matte and lightly coated
You know it's right when: 碗里没有干粉残留No loose starch powder in the bowl
2Heat a wok over high heat until smoking lightly. Add oil, then sear the beef 90 seconds without stirring.
大火定型
🔍 Look for High heat 90 seconds
Visual: 肉条能干净翻起，底面焦褐Strips lift cleanly with a browned face
You know it's right when: 牛肉自动离锅Meat releases from the wok on its own
3Stir-fry 1 minute more and remove the beef while still slightly pink inside.
盛出备用
4In the same wok, fry garlic 10 seconds, then add onion and pepper and stir-fry 2 minutes.
炒配菜
🔍 Look for High heat 2 minutes
Visual: 洋葱层散开，青椒皮起细微白点Onion layers separate, pepper skin blisters faintly
You know it's right when: 蔬菜咬下去仍脆Vegetables still snap when bitten
5Crack the peppercorns straight into the pan. Add oyster sauce and water, and bring to a bubble.
下黑椒酱汁
🔍 Look for High heat
Visual: 胡椒碎均匀散在酱汁中Pepper flecks scatter evenly through the sauce
You know it's right when: 黑椒香气立刻冲上来Pepper aroma is sharp and immediate
6Return the beef and toss 30 seconds until the sauce thickens and clings.
回锅收汁
🔍 Look for High heat 30 seconds
Visual: 酱汁油亮，裹住每根肉条Sauce turns glossy and coats each strip
You know it's right when: 锅底没有稀汤No thin liquid pooling in the wok
7Serve at once — this one does not wait well.
出锅

Tips

· Crack pepper at the last second. Pre-ground loses most of its punch.
· Do not crowd the wok — beef needs direct pan contact to brown.
· The sauce should just coat the meat, not flood it.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What is velveting and why do it?

Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.

Source: HǎoWèi technique guide

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide