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Black Pepper Beef with Scallions

Black Pepper Beef with Scallions

Published October 14, 2026

Thin-sliced beef flash-stir-fried in a glossy oyster-soy sauce with coarsely cracked black pepper, onion, and scallions, served hot over steamed rice.

Freeze the beef for 15 minutes before slicing for cleaner, thinner cuts. Coarsely cracked pepper is the signature; do not grind it fine.

Cook in two batches if the pan is crowded; overcrowding steams the beef instead of searing it.

Cook time
40 min
Rating
…

Ingredients

Scale
Measurement units
  • 12 oz flank steak or sirloin
  • 1 cup jasmine rice (for steamed rice)
  • ½ medium yellow onion
  • 4 stalks scallions (2 stalks whites for the stir-fry, 2 stalks greens to finish)
  • 3 tbsp soy sauce (1 tbsp for the marinade plus 2 tbsp for the sauce)
  • 2 tsp cornstarch (1 tsp for the marinade plus 1 tsp for the sauce)
  • 3 tbsp vegetable oil (1 tbsp for the marinade, 1 tbsp for the beef, 1 tbsp for the vegetables)
  • 1 ½ tbsp oyster sauce
  • 1 tsp sugar
  • 2 tsp black peppercorns
  • 2 cloves garlic
  • 1 ¾ cup water (1 1/2 cups for the rice plus 1/4 cup for the sauce)

Instructions

Cook the steamed rice
Rinse jasmine rice (1 cup) until the water runs mostly clear.
Combine the rinsed rice with water (1 ½ cup) in a saucepan and bring to a boil over high heat.
Cover, reduce heat to low, and cook for 15 minutes.
Remove from heat and let rest, covered, for 5 minutes before fluffing.
Equipment: Small saucepan with lid
Marinate the beef
Combine 12 oz sliced flank steak or sirloin (12 oz) with soy sauce (1 tbsp), cornstarch (1 tsp), and vegetable oil (1 tbsp) in a bowl.
Toss to coat and let marinate for 10 minutes.
Equipment: Mixing bowl
Make the black pepper sauce
Stir together soy sauce (2 tbsp), oyster sauce (1 ½ tbsp), sugar (1 tsp), water (¼ cup), and cornstarch (1 tsp) in a small bowl.
Set the sauce aside within reach of the stove.
Equipment: Mixing bowl
Stir-fry the beef
Heat vegetable oil (1 tbsp) in a wok or skillet over high heat until smoking.
Add half the beef in a single layer and sear without moving for 1 minute.
Stir-fry 1 to 2 minutes until just browned, then transfer to a plate and repeat with the remaining beef.
Equipment: Carbon steel wok or 12-inch skillet
Build the stir-fry
Add vegetable oil (1 tbsp) to the wok over high heat.
Stir-fry 0.5 medium yellow onion (½ medium) and the scallion whites for 1 minute.
Add 2 cloves minced garlic (2 cloves) and 2 tsp coarsely cracked black peppercorns (2 tsp) and stir-fry 30 seconds until fragrant.
Finish with sauce and serve
Return the beef and any juices to the wok and stir in the sauce mixture.
Toss 1 minute until glossy and thickened, then add the scallion greens and toss 30 seconds.
Spoon the hot black pepper beef over the steamed rice and serve immediately.

Tomorrow's Meal

Cold Black Pepper Beef Noodle Bowls

Slice the leftover beef and serve it cold over rice noodles with cucumber and a tangy soy-lime dressing. It is a fresh, no-cook dinner that tastes nothing like last night's hot stir-fry.

You'll need to pick up:

Rice vermicelli or thin rice noodlesCucumberLimeFresh cilantro or mint (optional)Soy sauceRice vinegar

Quick overview:

  1. 1.Cook the rice noodles according to the package, rinse under cold water and drain well.
  2. 2.Whisk 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 teaspoon sugar and 1 teaspoon rice vinegar for the dressing.
  3. 3.Slice the cold leftover beef into thin strips and cut the cucumber into matchsticks.
  4. 4.Toss the noodles with half the dressing and divide between two bowls.
  5. 5.Top with beef, cucumber and herbs, then spoon over the remaining dressing.

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