This Black Pepper Beef, Mushroom & Green Bean Stir-Fry balances bold, fresh black-pepper heat with savory mushrooms and crisp green beans for a weeknight meal that feels restaurant-worthy. I make this often because it cooks quickly and always delivers a satisfying contrast of textures. If you enjoy the pepper-forward flavor in other dishes, you might also like the peppery zing of black pepper chicken which uses similar seasoning ideas.
Why Make This Recipe
- Fast: Ready in about 25 minutes from pan to plate, great for busy weeknights.
- Flavorful: Freshly cracked black pepper, a savory sauce, and a quick sear build deep flavor without long braising.
- Nutritious: Lean beef provides protein and mushrooms + green beans add fiber and micronutrients.
- Versatile: Swap proteins or sides to suit dietary needs; it’s easy to scale up for guests.
- Personal insight: I love this recipe because quick, high-heat cooking preserves the bright snap of the green beans while the beef stays tender—small technique tweaks make a big difference, and the result is reliably delicious. You can compare vegetable-forward side ideas with a recipe like Bangladeshi spiced shrimp and green bean stir-fry for more green-bean inspiration.
Recipe Overview
Prep time: 10 minutes.
Cook time: 12–15 minutes.
Total time: 22–25 minutes.
Servings: 3–4.
Difficulty: Easy to Medium (requires fast cooking and prep).
Method: Stir-fry on high heat in a wok or large skillet, searing marinated beef, quickly cooking vegetables, then finishing with a glossy sauce and fresh black pepper. If you want a vegetable-forward side, try the black bean and corn stuffed peppers for a complementary dish.
My Experience Making This Recipe
Testing this recipe I learned that slicing the beef thin and marinating briefly with cornstarch is the key to velvety slices. I also discovered that blanching or par-cooking the green beans shortens wok time and keeps them bright green.
How to Make Black Pepper Beef, Mushroom & Green Bean Stir-Fry
Begin by thinly slicing 1 lb (450 g) flank steak against the grain into 1/8–1/4 inch strips and marinate 10–15 minutes with 2 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp freshly ground black pepper, and 1 tsp Shaoxing wine (optional). Trim 8 oz (225 g) green beans and slice 8 oz (225 g) mushrooms; keep them separate. Heat a wok or large heavy skillet over high heat until very hot (shimmering oil ~375–400°F / 190–204°C), add 2 tbsp neutral oil, and sear beef in batches for 30–45 seconds per side until just browned; remove. Stir-fry the mushrooms and green beans 3–4 minutes (or blanch green beans 2 minutes first), return beef, then add sauce made from 2 tbsp soy sauce, 1 tbsp oyster sauce, 1/3 cup (80 ml) beef stock, 1 tsp sugar, and a 1 tbsp cornstarch slurry to thicken. Finish with a final grind of 1–2 tsp freshly cracked black pepper and 1 tsp toasted sesame oil for aroma.
Expert Tips for Success
- Use high heat and a preheated wok or heavy skillet so the beef sears instead of steams; aim for pan surface temperatures around 375–425°F.
- Slice against the grain and partially freeze the steak for 20–30 minutes to make paper-thin slicing much easier and ensure tenderness.
- Toss the beef in a light cornstarch coating (velveting) before searing; this protects protein and gives a silky mouthfeel.
- Par-cook or blanch green beans for 1–2 minutes if your pan isn’t large enough to keep everything moving—this avoids overcooking while you brown meat.
- For texture ideas and mushroom handling, see how other green-bean and mushroom dishes layer flavors in a recipe like hamburger green bean casserole with mushrooms.
How to Serve Black Pepper Beef, Mushroom & Green Bean Stir-Fry
- Spoon over steamed jasmine or short-grain rice to soak up the sauce and balance the peppery bite.
- Serve with a simple cucumber salad or pickled vegetables to cut richness and add brightness.
- Pair the stir-fry with a hearty soup like black bean soup for a cozy multi-course dinner.
- For a plated look, mound rice, arrange the stir-fry on one side, and garnish with scallions and toasted sesame seeds.
Storage and Reheating Guide
Refrigerate in an airtight container up to 3–4 days; cool to room temperature before sealing. Freeze in a freezer-safe container or heavy-duty zip-top bag up to 3 months—label with date and press out excess air. Reheat on the stovetop in a skillet over medium heat, adding a splash (1–2 tbsp) of water or stock, and heat until steaming and internal temperature reaches 165°F; this revives the sauce and prevents drying. Microwave reheating is possible: cover and use short 45–60 second bursts, stirring between intervals.
Recipe Variations
- Gluten-free: Substitute tamari or coconut aminos for soy and use a gluten-free oyster sauce or extra mushroom stock.
- Vegetarian/Vegan: Replace beef with firm tofu (pressed and pan-fried) or seitan and swap oyster sauce for mushroom-based stir-fry sauce.
- Leaner protein: Use thin-sliced top sirloin or flank; shorten sear time to avoid toughness.
- Spicy kick: Add 1–2 tsp chili oil or 1 sliced red chili during the final toss for a chile-forward version.
Nutritional Highlights
This dish is a good source of lean protein from beef and provides fiber, vitamins, and antioxidants from mushrooms and green beans. Watch the sodium: soy and oyster sauces contribute most of the salt—use low-sodium sauces if needed. Allergen note: contains soy and may contain shellfish if using traditional oyster sauce; adjust for dietary restrictions.
Troubleshooting Common Issues
- Beef turned out tough: You likely sliced with the grain or overcooked it. Slice against the grain and sear quickly on very high heat, removing while slightly underdone.
- Sauce too thin or watery: Create a slurry of 1 tsp cornstarch + 1 tbsp cold water, stir into simmering sauce and cook 1 minute until glossy.
- Green beans are limp: Either they were overcooked in the pan or not blanched first; cook them until crisp-tender (bright green and slight snap).
Frequently Asked Questions
Q: How thin should I slice the beef and how do I slice it easily?
A: Aim for 1/8–1/4 inch slices and cut against the grain. Partially freeze the steak for 20–30 minutes to firm it up—this makes precise thin slices much easier and more uniform.
Q: Can I cook this entirely in a skillet instead of a wok?
A: Yes. Use a large heavy skillet or cast-iron pan and keep ingredients moving; a wok handles high-heat crowding better, but a hot skillet works fine if you cook in batches to avoid steaming.
Q: How can I reduce sodium without losing flavor?
A: Use low-sodium soy sauce or tamari and swap oyster sauce for a mushroom-based sauce or a small amount of miso dissolved in stock. Increase aromatics (garlic, ginger, black pepper) to compensate.
Q: Can I prep components ahead of time?
A: Absolutely—slice the beef and vegetables and store separately in the fridge for up to 24 hours. Marinate the beef no longer than 30 minutes if it contains acid; assemble sauce in a jar and it’s ready to go for quick cooking.
Black Pepper Beef, Mushroom & Green Bean Stir-Fry
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using tamari and gluten-free oyster sauce)
Description
This Black Pepper Beef, Mushroom & Green Bean Stir-Fry balances bold, fresh black-pepper heat with savory mushrooms and crisp green beans for a quick weeknight meal.
Ingredients
- 1 lb (450 g) flank steak, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp freshly ground black pepper
- 1 tsp Shaoxing wine (optional)
- 8 oz (225 g) green beans, trimmed
- 8 oz (225 g) mushrooms, sliced
- 2 tbsp neutral oil
- 2 tbsp soy sauce (for sauce)
- 1 tbsp oyster sauce
- 1/3 cup (80 ml) beef stock
- 1 tsp sugar
- 1 tbsp cornstarch (for slurry)
- 1–2 tsp freshly cracked black pepper (for finishing)
- 1 tsp toasted sesame oil
Instructions
- Thinly slice flank steak against the grain into 1/8–1/4 inch strips and marinate with soy sauce, cornstarch, black pepper, and Shaoxing wine for 10–15 minutes.
- Trim green beans and slice mushrooms; heat a wok or large skillet over high heat until very hot.
- Add neutral oil and sear beef in batches for 30–45 seconds per side until just browned; remove beef.
- Stir-fry mushrooms and green beans for 3–4 minutes (or blanched green beans for 2 minutes first) then return beef to the pan.
- Add sauce made from soy sauce, oyster sauce, beef stock, sugar, and cornstarch slurry and cook until thickened.
- Finish with freshly cracked black pepper and toasted sesame oil.
Notes
Serve over jasmine or short-grain rice, and pair with a side salad or hearty soup for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg