If there’s one dish that effortlessly bridges comfort food and bold flavor, it’s black pepper beef. Known in Cantonese as “steak kow,” this dish transforms tender cuts of beef into a sizzling stir-fry laced with a punchy pepper sauce and crisp-tender vegetables.
It’s one of those Chinese food staples that satisfies both a craving for takeout and a desire to cook something special at home.
A Stir-Fry That’s Built for Impact
Chinese recipes are famous for maximizing flavor in minimal time, and this one is no exception.
The key to its depth lies in the multi-step preparation: velveting the beef for tenderness, seasoning it with an intense pepper blend, and finishing it off in a rich, glossy sauce that clings to every bite.
Using filet mignon might sound extravagant, but it’s what makes this version of black pepper beef truly stand out. The cut holds up beautifully in the wok, giving the final dish a luxurious texture that plays well with the crunch of vegetables and the slightly charred edges from a hot sear.
The Secret Is in the Pepper
While white pepper is more common in traditional Chinese cooking, this recipe leans into bold, freshly ground black pepper. Coarse black peppercorns add a floral heat and punchy aroma that cuts through the richness of the beef and sauce.
The inclusion of ground Sichuan peppercorns brings a tongue-tingling finish that elevates the flavor without overpowering it.
The pepper blend gets rubbed into the beef before it even hits the wok, meaning the seasoning is built from the inside out. A final sprinkle during the stir-fry process locks in that signature peppery kick.
Smart Techniques for Home Cooks
This recipe isn’t just about ingredients—it’s about smart methods. Velveting the beef with water, oil, and cornstarch is a classic Chinese food technique that keeps even the leanest cut juicy and tender during high-heat cooking.
Searing the meat in a single layer, flipping just once, and quickly removing it from the pan before it overcooks preserves the ideal texture and taste.
The sauce is made separately and added only after the vegetables have cooked to the right degree of tenderness. That sequencing is critical in stir-fry recipes, helping the sauce cling to ingredients instead of thinning out in the wok.
For anyone worried about time, this dish is surprisingly fast to make once everything is prepped. From start to finish, it comes together in about 30 minutes, making it an excellent option for weeknight dinners or casual weekend meals.
Ways to Customize and Make It Your Own
There are endless ways to tweak this black pepper beef for different preferences or dietary needs:
- Swap out filet mignon for flank steak or sirloin to make it more budget-friendly.
- For a vegetarian take, substitute tofu or hearty mushrooms as the protein base.
- Make it low-carb by serving it over cauliflower rice or pairing it with steamed bok choy.
- Add chili flakes or fresh Thai chilies for more heat, or dial it back by using less black pepper.
Pairing suggestions also helps round out the experience. Try serving this dish with jasmine rice or Chinese egg noodles and a simple cucumber salad or steamed greens on the side for balance.
Perfect for Gatherings & Meal Prep
Because the flavors deepen over time, this black pepper beef works well for meal prep. Store leftovers in airtight containers and enjoy throughout the week.
It also makes an impressive main dish for casual dinner parties or family gatherings—easy to make in large batches and packed with a flavor that guests won’t stop talking about.
For anyone exploring new Chinese recipes or just looking for a bold, satisfying stir-fry, this one deserves a spot in the regular rotation. It’s hearty, deeply flavorful, and surprisingly simple—all the hallmarks of a standout recipe worth repeating.
Chinese Black Pepper Beef Recipe (Steak Kow)
Equipment
- Wok or large skillet
- Small and medium mixing bowls
Ingredients
For Velveting the Steak:
- 1 pound beef filet mignon cut into 1¼-inch cubes
- 2 tablespoons water
- 1 tablespoon neutral oil
- 1 teaspoon cornstarch
- ¼ teaspoon fine sea salt
For the Pepper Seasoning:
- 1½ to 2 tablespoons coarsely ground black pepper
- ½ teaspoon coarsely ground white pepper
- ½ teaspoon ground Sichuan peppercorns
- ¼ teaspoon fine sea salt
For the Sauce:
- ½ cup low-sodium beef stock or water, heated
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon tomato ketchup
- ½ teaspoon sugar
- ¼ teaspoon toasted sesame oil
For the Rest of the Dish:
- 2 tablespoons neutral oil divided
- ½ teaspoon minced fresh ginger
- 2 medium garlic cloves finely chopped
- 1 small green bell pepper cut into 1-inch pieces (about 1¼ cups)
- 1 small red bell pepper cut into 1-inch pieces (about 1¼ cups)
- ½ medium red onion cut into 1-inch pieces (about 1¼ cups)
- 1¼ cups quartered fresh cremini or button mushrooms about 4 ounces
- 2 tablespoons Shaoxing wine
- 2 teaspoons cornstarch
- 1 tablespoon water
Instructions
- Velvet the Steak: In a medium bowl, mix the beef with water, oil, cornstarch, and salt. Stir thoroughly to coat the meat and set aside.
- Prepare the Pepper Seasoning: In a small bowl, combine black pepper, white pepper, Sichuan peppercorns, and salt.
- Season the Beef: Sprinkle two-thirds of the pepper mixture over the beef. Use your hands or a spoon to press and coat the seasoning onto the meat. Reserve the remaining pepper blend for later.
- Mix the Sauce: In another small bowl, combine the warm beef stock with oyster sauce, soy sauce, ketchup, sugar, and sesame oil. Stir until the sugar fully dissolves.
- Sear the Beef: Heat a wok over high heat until it begins to smoke. Add 1 tablespoon of oil and swirl to coat the sides. Add the beef in a single layer (fat side down for visible fat pieces). Sear for about 30 seconds on the first side without moving, then flip and cook the other side for 20 seconds. Stir-fry briefly to brown all sides for about 30 to 60 seconds total. Transfer the meat to a plate.
- Cook the Aromatics and Vegetables: Return the wok to medium-high heat and add the remaining tablespoon of oil. Sauté the ginger for about 5 to 10 seconds. Add the garlic, green bell pepper, and red bell pepper. Stir-fry for about 1 minute until the edges are slightly browned and tender.
- Add Remaining Veggies and Seasoning: Toss in the red onion, mushrooms, and remaining pepper seasoning. Pour the Shaoxing wine around the sides of the wok to help loosen any caramelized bits. Stir-fry everything together for 1 minute.
- Combine and Finish the Dish: Bring the sauce mixture to a simmer. In a small bowl, stir together cornstarch and water to form a slurry. Slowly drizzle half the slurry into the simmering sauce while stirring until it thickens slightly. Add the seared beef along with any juices. Mix everything together until evenly coated. If needed, add more slurry and stir-fry for another 10 to 15 seconds until the sauce thickens to your liking. Serve immediately.
Notes
- Adjust the black pepper quantity to suit your spice preference.
- Filet mignon ensures tenderness, but you can substitute with another tender cut like sirloin.
- Shaoxing wine adds depth but can be replaced with dry sherry if needed.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.