Black Pepper Beef


We love black pepper beef from JP’s Asian Bistro. I want to see if I can recreate it. I am going to start with this recipe below, and see where it takes us. I am, however, going to stop at JP’s on the way home and pick up some appetizers.

Black Pepper Beef


  1. 8 oz beef tenderloin, flank steak or strip steak, cut into strips
  2. 1 Tbsp Soy Sauce
  3. 2 Tbsp cooking oil
  4. 1 clove garlic, minced
  5. Thumb sized piece fresh ginger, peeled and sliced
  6. 1 small green bell pepper, large dice
  7. 1 small red bell pepper, large dice
  8. 1 small onion, cut into strips
  9. 1 Tbsp freshly ground black pepper
  10. Salt


  1. 1 Tbsp soy sauce
  2. 1 Tbsp hoisin sauce
  3. 1 Tbsp Worcestershire sauce
  4. 1 Tbsp Chinese rice wine or sherry
  5. 1 tsp cornstarch
  6. 1 tsp sesame oil
  7. 1 tsp sugar


  1. Combine the sauce ingredients in a small bowl.
  2. Add 1 Tbsp soy sauce to medium bowl.
  3. Add the beef to the bowl and marinate about 15 minutes.
  4. Heat 1 tablespoon of the oil in a wok or skillet over high heat.
  5. Remove beef from marinade with slotted spoon.
  6. Stir-fry the beef until the beef is browned on the outside but still pink inside.
  7. Dish out and set aside.
  8. Heat the remaining oil in a wok or skillet over high heat.
  9. Add the green bell pepper, red bell pepper, onion, and black pepper.
  10. Stir-fry until vegetables are just heated.
  11. Add garlic and ginger and stir-fry until aromatic.
  12. Transfer the beef back into the wok or skillet.
  13. Stir-fry until the beef is cooked through and the center of the meat is no longer pink.
  14. Add sauce to skillet and heat through.
  15. Dish out and serve immediately with steamed or fried rice.

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