Singapore Black Pepper Beef Stir Fry (46g Protein)

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Singapore black pepper beef is a hawker-style stir fry of sliced beef, peppers and onion in a dark, glossy sauce with a loud hit of coarse black pepper. This version gives you about 46 grams of protein per serving, before you add any rice.

It takes about 25 minutes and one pan. The beef is the whole point here, so the method is built around keeping it tender and well seared rather than stewed in its own juices.

Why this works

Slicing thinly against the grain and marinating with cornstarch and a little oil gives the beef a protective coating. It sears fast and stays tender even if you overshoot by a few seconds. The optional baking soda raises the surface pH and loosens the meat further, which helps most with leaner cuts like flank.

The other key is heat and space. A wok or skillet that is properly hot, with the beef in a single layer, browns the meat instead of steaming it. Cook it in two batches if your pan is small. Pulling the beef out early and finishing it in the sauce means it cooks through without turning grey and tough.

Ingredient notes

Black pepper: Crack whole peppercorns yourself. Pre-ground pepper tastes flat and turns gritty in the sauce. Frying the cracked pepper briefly in oil mellows the raw edge and spreads the flavor through the dish. Use less if you want a gentler heat, but do not skip it, it is the name of the dish.

Beef: Sirloin is easy to find and cooks evenly. Flank steak has more flavor but needs very thin slicing against the grain. Freezing the steak for 20 minutes makes slicing much easier.

Dark soy sauce: It adds color and a little molasses depth more than saltiness. If you only have light soy, use it in the same amount and add a pinch more sugar.

Singapore Black Pepper Beef

Singapore-style black pepper beef with peppers and onion in a glossy, coarse-pepper sauce. About 46 grams of protein per serving (without rice), ready in 25 minutes.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Calories: 470

Ingredients Method

Ingredients

  

• 450 g beef sirloin or flank steak about 1 lb, trimmed, sliced 4 mm thick against the grain
• 1 tbsp light soy sauce for the marinade
• 1 tbsp cornstarch for the marinade
• 1 tsp baking soda dissolved in 1 tbsp water, optional tenderizer
• 1 tbsp neutral oil for the marinade
• 1 tbsp whole black peppercorns coarsely cracked, about 2 tsp once cracked
• 2 tbsp neutral oil for the wok, divided
• 1 red bell pepper about 150 g, cut in 2 cm squares
• 1 green bell pepper about 150 g, cut in 2 cm squares
• 1 medium yellow onion about 120 g, cut in wedges
• 3 cloves garlic minced
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce for color
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1/4 cup water 60 ml
• 2 scallions sliced, to finish

Method

 

1. Toss the sliced beef with the 1 tbsp light soy sauce, cornstarch, 1 tbsp oil and the baking soda solution if using. Leave it for 15 minutes while you prep everything else.
2. Crack the peppercorns coarsely with the flat of a knife or a mortar. You want broken pieces, not dust. Mix the oyster sauce, dark soy, remaining light soy, sugar and water in a small bowl.
3. Heat a wok or large skillet over high heat until it just starts to smoke. Add 1 tbsp oil, then the beef in a single layer. Leave it for 45 seconds without touching, then stir fry for another 45 to 60 seconds until mostly browned. Tip it onto a plate. It will not be fully cooked yet.
4. Return the pan to high heat with the last 1 tbsp oil. Add the cracked pepper and garlic and stir for 10 seconds, until fragrant. Add the onion and peppers and stir fry for 2 minutes. They should stay a little crisp.
5. Pour in the sauce mix and let it bubble for 20 seconds. Return the beef and any juices to the pan and toss for 30 to 45 seconds, until the sauce coats everything and the beef is just cooked through.
6. Stir in the scallions, divide between two plates and serve right away with steamed rice.

Tips and storage

The beef is best eaten straight from the pan, but it reheats acceptably. Store leftovers in an airtight container for up to 3 days and reheat in a hot skillet for a minute rather than the microwave, so the beef does not turn rubbery. For meal prep, slice and marinate the beef and cut the vegetables the night before, then cook in 10 minutes.

The nutrition figures do not include rice. A cup of cooked jasmine rice adds roughly 200 calories and 4 grams of protein. If you like this style of cooking, try our Bo Xao Sa Ot for a lemongrass take, the Xinjiang Cumin Beef for a drier, spicier version, or Thai Basil Beef when you want something fast with fresh herbs.