Easy Black Pepper Steak Black Pepper Steak (Better Than Takeout!)
Saucy, peppery, and way too easy to be this good.
If you’ve ever had Black Pepper Steak from a Chinese takeout spot and thought, “I could eat this every week,” — same. But this version? It’s homemade, perfectly saucy, tender, and full of flavor (without the mystery meat or soggy peppers).
It’s basically a weeknight dinner miracle. You get juicy, seared steak, caramelized onions and peppers, and a glossy black pepper sauce that clings to every bite. Serve it over rice, and suddenly dinner feels fancy even if you made it in 25 minutes while wearing slippers.
What Makes This “Better Than Takeout”
The secret is all in the marinade. A mix of soy sauce, garlic, ginger, and a touch of sugar gives that deep umami flavor you normally only get from a wok at your favorite restaurant. But here’s the real game-changer — baking soda.
Yep. It might sound weird, but baking soda helps tenderize the meat, giving you that melt-in-your-mouth texture you’d swear came from a pro chef. It’s an old Chinese cooking technique called velveting, and it totally works.
Fun fact: the earliest known versions of pepper steak actually came from Fujian, China, and were traditionally made with pork before being adapted into the beef dish we know today in Chinese-American cuisine. So you’re basically making history… with extra sauce.
Let’s Talk Sauce 👏
This sauce is the definition of glossy perfection — made with beef broth, soy sauce, black pepper, and just a little cornstarch to thicken it into that irresistible, restaurant-style glaze. The pepper gives it a bold kick, while a pinch of sugar keeps everything balanced and addictive.
It’s sweet, spicy, savory, and perfect for spooning over fluffy white rice. Honestly, if you don’t double the sauce, you’ll wish you had.
A Few Tips Before You Start
- Slice the steak thin: Like, really thin. This helps it cook quickly and stay tender.
- Use fresh-cracked black pepper: It’s the star of the show — pre-ground won’t give the same flavor punch.
- Don’t skip the baking soda: It’s the secret to that silky, restaurant-style beef.
- Cook fast, eat fast: Once the sauce comes together, everything happens quickly — so have your veggies chopped and ready.
Why You’ll Love It
This recipe hits all the cravings: tender steak, sweet and spicy sauce, and perfectly cooked veggies — all over a bed of steamy rice. It’s one of those dinners that tastes like you ordered out, but better, fresher, and way cheaper.
Basically, if weeknight dinners had an MVP… this would be it.
🥩 Black Pepper Steak (Better Than Takeout!)
Ingredients
For the Steak & Marinade
- 1 lb top sirloin or preferred steak cut, thinly sliced
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chicken or beef bouillon
- 2 cloves garlic minced
- 1 tsp ginger paste
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp rice vinegar
- 1 tsp baking soda tenderizes the meat
For the Sauce
- ¼ cup beef broth
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp black pepper
- 1 –2 tbsp sugar optional, to balance salt
Veggies
- 1 onion sliced
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 green onions chopped (white and green parts separated)
Instructions
- Marinate the Steak: In a bowl, combine the sliced steak with all marinade ingredients. Toss well to coat. Let marinate for at least 30 minutes (up to 2 hours for extra tenderness).
- Prep the Sauce: In a small bowl, whisk together beef broth, soy sauce, cornstarch, black pepper, and sugar. Set aside.
- Sear the Steak: Heat avocado oil in a large skillet over medium-high heat. Add the marinated steak in batches, searing until golden with crispy edges. Remove and set aside.
- Cook the Veggies: In the same skillet, add the onions, red and green bell peppers, and the white parts of the green onions. Sauté for 3–4 minutes until softened but still crisp.
- Make It Saucy: Stir in the prepared sauce and bring to a simmer. Once it starts to thicken, add the steak back in and toss everything to coat. Add more cracked black pepper to taste.
- Finish & Serve: Remove from heat and top with the green parts of the green onions. Serve hot over white rice and enjoy that glossy, peppery perfection.
