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A full bowl of black pepper beef fried rice showcasing glossy chunks of seared beef, golden corn, green peas, and fluffy rice coated in a peppery soy-based sauce. The dish is rich, savory, and meal-prep ready.
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Black Pepper Beef Fried Rice

This Black Pepper Beef Fried Rice is one of my go-to meals whenever I want something that has a ton of flavor, some protein, and is quick to make! It's the kind of dish that tastes even better the next day...if you have any leftovers!
Watch me make Black Pepper Beef Fried Rice
Prep Time5 minutes
Cook Time15 minutes
Marinating Time15 minutes
Total Time35 minutes
Course: Comfort Food, Dinner, Lunch, Meal Prep
Cuisine: American, Asian, Chinese, Fusion
Keyword: Asian Beef, Asian Beef Stir Fry, Asian Fried Rice, Beef Fried Rice, Black Pepper Beef Fried Rice, Black Pepper sauce, Black Pepper Sauce Fried Rice, Chinese Fried Rice, Chinese Fried Rice With Beef, Easy Beef Fried Rice, Fried Rice, Fried Rice Recipe, Meal Prep Fried Rice, One Pan Fried Rice, Peppery Fried Rice, Quick Beef Fried Rice, Savory Fried Rice Wtih Beef, Stir Fried Egg Fried Rice
Servings: 2 servings

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

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

(1) I used New York Strip for this fried rice, but any cut works because of the velveting process, which tenderizes any cut of meat into that restaurant-quality tenderness! I've used stew cuts and even ground beef before, and it has turned out amazing!
(2) Shaoxing wine is used to increase the depth of flavor of the rice, but is completely optional if you don't have.

Nutrition

Serving: 1 serving | Calories: 470kcal | Carbohydrates: 38g | Protein: 23g | Fat: 26g