Black Pepper Beef Fried Rice
Equipment
Ingredients
Beef & Marinade
- 5 oz beef, cut into ½-inch chunks, see note 1
- 1 tbsp shaoxing wine, see note 2
- 1 tbsp soy sauce, for marinade
- 1 tbsp cornstarch
- ½ tsp ground black pepper
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- ½ tbsp oyster sauce
- ½ tsp sugar
- 1 tsp ground black pepper
Fried Rice Ingredients
- 1 cup day-old rice
- 2 cloves garlic, finely minced
- ¼ small onion, diced
- 2 scallions, white and green parts separated and sliced
- ½ cup frozen vegetables, any mix
- 2 eggs, optional
Instructions
- Dice your onion, finely mince garlic, and separate and slice the white and green parts of your scallions. Slice the beef into ½-inch chunks and marinate with shaoxing wine, soy sauce, cornstarch, and black pepper for 15 minutes.
- In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, sugar, and lots of freshly cracked black pepper. Mix until smooth.
- Heat oil in a large pan over medium-high heat. Sear your marinated beef for about 3 minutes until browned, then remove and set aside.
- Add onions, scallion whites, and garlic to the same pan and cook for 2 minutes. Toss in your frozen veggies and stir-fry for another minute, then push everything to one side of the pan.
- Crack in the eggs (if using) and scramble until just set before mixing with the veggies.
- Add in the day-old rice, pour over the sauce, and return the cooked beef to the pan. Toss everything together for about 2 minutes, until the rice is coated and the sauce is fully absorbed.
- Serve in a bowl, or just eat it straight from the pan.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Black Pepper Beef Fried Rice Is Above All The Rest
In my opinion, this Black Pepper Beef Fried Rice is just way above every average fried rice I’ve had. The beef is marinated and velveted until tender, seared until golden, and tossed with a sauce that’s savory, peppery, and just a little sweet. Every bite is loaded with different flavors, the richness of beef, the sharp bite of the scallions, the slight sweetness coming from the veggies, and the distinct taste of cracked black pepper. If you’re tired of spending a ton of money on takeout or looking for something more exciting than egg fried rice (which is still amazing by the way!), this is the flavor bomb you need.
What Makes This The Perfect Meal Prep
Black pepper beef fried rice isn’t just dinner, it’s tomorrow’s lunch, too…and the next day, etc, and trust me, I eat meal prep every week! It reheats just as well as the day you made it, making it an ideal choice for meal prep, yet it’s also fast enough to throw together on those nights where you don’t have a ton of time. All you need is day-old rice, some beef, and pantry staples for the sauce. Toss in frozen veggies and eggs if you’ve got them, and you’ll have a complete meal in one pan that feels anything but basic.
What You’ll Need To Make Black Pepper Beef Fried Rice
Beef & Marinade
- 5 oz beef, cut into ½-inch chunks
- 1 tbsp shaoxing wine
- 1 tbsp soy sauce (for marinade)
- 1 tbsp cornstarch
- ½ tsp ground black pepper (for marinade)
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- ½ tbsp oyster sauce
- ½ tsp sugar
- 1 tsp freshly cracked black pepper
Fried Rice Ingredeitns
- 1 cup day-old rice
- 2 cloves garlic, finely minced
- ¼ small onion, diced
- 2 scallions, white and green parts separated and sliced
- ½ cup frozen vegetables, any mix
- 2 eggs, optional
How to Make Black Pepper Beef Fried Rice
Dice your onion, mince garlic, and slice the white and green parts of your scallions.
Cut beef into ½-inch chunks and marinate with shaoxing wine, soy sauce, cornstarch, and ground black pepper for 15 minutes.
In a small bowl, mix dark soy, light soy, oyster sauce, sugar, and cracked black pepper.
Heat oil in a large pan over medium-high and sear marinated beef until browned (about 3 minutes), then remove.
Add onion, garlic, and scallion whites to the same pan and sauté for 2 minutes.
Add frozen veggies and cook for 1 minute, then push everything to one side.
Crack in eggs (if using) and scramble until just set.
Add day-old rice and pour in the sauce. Return beef to the pan and stir-fry for 2 more minutes until everything is well combined.
Serve hot.
Tips and Variations
• Day-old rice is key: It’s drier and holds its shape better during stir-frying!!
• In my opinion, fresh cracked pepper = better flavor: Don’t skip freshly cracked black pepper if you can, it gives the dish its signature bite!
• Want it spicy? Add a pinch of chili flakes or a dash of chili oil to the marinade and to the sauce!
• Feel free to swap the protein: This works well with chicken, shrimp, or even extra-firm tofu.
Frequently Asked Questions
Can I use fresh rice instead of day-old rice?
If you must, let freshly cooked rice cool and dry out a bit on a tray in the fridge or freezer. Day-old rice works best for texture and flavor. If you must make with fresh rice, step 6 should be 15 seconds instead of 2 minutes
What cut of beef works best?
Sirloin or flank steak works great. Just make sure to cut against the grain into small, even chunks so they cook quickly and stay tender. Or skip everything and use ground beef instead!
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a hot pan with a splash of water or oil for best texture and to break up the rice grains.
Can I skip the eggs?
Absolutely. Eggs add extra richness, but the dish holds up just as well without them.
Is shaoxing wine necessary?
It adds depth and aroma to the beef, but you can sub with dry sherry or omit entirely if needed.
Try These Next
Want more black pepper? You’ll love my Black Pepper Beef Udon with thick chewy noodles.
For another meal-prep favorite, try my Garlic Soy Glazed Chicken for something sweet, sticky, and absolutely delicious!
Or go for something more comforting with my Kung Pao Chicken.
