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🥩 Black Pepper Steak (Better Than Takeout!)

This homemade Black Pepper Steak is saucy, peppery, and bursting with flavor — tender beef, crisp peppers, and a glossy, restaurant-style sauce you’ll want to pour over everything. Fast, flavorful, and way better than takeout!
Print Recipe
Black Pepper Steak
Prep Time:20 minutes
Cook Time:15 minutes
Marinading:30 minutes
Total Time:1 hour 5 minutes

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.
Servings: 4