Beef in Black Pepper Sauce

Beef in Black Pepper Sauce

Years ago, we used to frequent a Vietnamese Chinese restaurant and order their black pepper lamb. The lamb is served sizzling in a hot plate and black pepper sauce is poured on, creating a racket and plenty of splatters. We moved away from the area some ten years ago, so it has been a long time since we last had this dish. I am trying to replicate that dish at home, however substituting beef for lamb and without the hot plate and the accompanying splattering. Here’s my recipe for beef in black pepper sauce.


  • 300 gm beef – porterhouse, rump or fillet (cut into 1 inch cubes)
  • 1 red pepper (cut into  1 inch squares)
  • 1 yellow pepper (cut into 1 inch squares)
  • 1 stalk kai lan (Chinese broccoli)
  • 2 tbsp oil
  • 3 cloves of garlic (minced)
  • 1 onion (sliced)
  • Seasoning for beef:
    • 1/2 tsp salt
    • 1/2 tsp black pepper
    • 1 tsp cornflour
  • Black pepper sauce: stir together
    • 1 tbsp black pepper (freshly ground)
    • 1 tbsp oyster sauce
    • 1/2 tsp sugar
  • Thickener:
    • 1 tbsp cornflour
    • 1 tbsp water


1. Prepare beef, vegetables and sauce – ready for a quick stir fry.

2. Season beef cubes with salt and black pepper. Coat with 1 tsp of cornflour.

3 Heat 1 tbsp of oil in a pan till smoking hot.

4. Add seasoned beef and let beef sear in the hot oil for a minute before flipping over. The trick is to fry the beef quickly so that it remains tender. Do not overcook beef. Remove the beef cubes to a plate to rest.

5. Add onion and garlic to the pan and fry till fragrant.

6. Add red and yellow peppers and kai lan and stir fry till cooked (3-5 mins).

7. Add black pepper sauce and let the vegetable simmer for a couple of minutes.

8. Add beef cubes and give it a quick stir.

9. Add thickener and once thickened, remove to a plate. Serve the beef in black pepper sauce with steamed rice.


You may like other beef recipes such as:

Beef Rendang

Pan-fried T-Bone Steak with Black Pepper Gravy

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