Name: Black Pepper Beef, Mushroom & Green Bean Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb flank steak or sirloin, thinly sliced against the grain; 2 cups fresh green beans, trimmed; 1 1/2 cups mushrooms (cremini, button, or shiitake), sliced; 3 cloves garlic, minced; 1 tsp fresh ginger, grated (optional); 3 tbsp soy sauce (low-sodium if preferred); 2 tbsp oyster sauce; 1 tbsp cornstarch; 1/2 tsp freshly ground black pepper (more to taste); 1 tsp sugar; 2 tbsp vegetable oil or sesame oil; 1/4 cup water or beef broth; Optional: red chili flakes or sliced green onions for garnish

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Black Pepper Beef, Mushroom & Green Bean Stir-Fry is a bold, savory dish packed with tender slices of beef, crisp green beans, and earthy mushrooms tossed in a garlicky, peppery sauce. This stir-fry comes together in under 30 minutes and delivers serious flavor with every bite. It’s one of those meals I reach for when I want something quick, hearty, and full of umami.

Why You’ll Love This Recipe

I love how this dish hits all the right notes—tender beef, crunchy veggies, and a sauce that’s bold without being overpowering. The black pepper gives the sauce a spicy edge that pairs perfectly with the mushrooms and green beans. It’s quick enough for weeknights but tastes like takeout-level comfort. Plus, it’s made in one pan and goes great over rice, noodles, or on its own. Black Pepper Beef, Mushroom & Green Bean Stir-Fry

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flank steak or sirloin, thinly sliced against the grain
Fresh green beans, trimmed
Mushrooms (cremini, button, or shiitake), sliced
Garlic cloves, minced
Fresh ginger, grated (optional)
Soy sauce
Oyster sauce
Cornstarch
Black pepper (freshly ground for best flavor)
Sugar
Sesame oil or vegetable oil
Water or beef broth
Optional: red chili flakes or sliced green onions for garnish

Directions

I start by tossing the sliced beef in a mixture of soy sauce, cornstarch, and a pinch of black pepper, then let it marinate for about 10 minutes while prepping the vegetables.
In a hot skillet or wok, I heat oil and stir-fry the beef in batches until browned and just cooked through, then set it aside.
In the same pan, I add more oil if needed and sauté the green beans for about 3–4 minutes until they start to soften but still have crunch.
I toss in the mushrooms and cook until they’re golden and tender, then add the garlic (and ginger if using) and stir-fry for about 30 seconds until fragrant.
I return the beef to the pan and pour in a quick sauce made from soy sauce, oyster sauce, sugar, water, and plenty of freshly ground black pepper.
I stir everything together and let the sauce bubble and thicken slightly—about 1–2 minutes.
I finish it off with a drizzle of sesame oil and garnish with red chili flakes or green onions if I’m feeling fancy.

Servings and timing

This recipe serves 4 and takes about 25–30 minutes total, including prep and cooking. It’s ideal for a quick weeknight dinner and pairs perfectly with steamed rice or noodles.

Variations

Sometimes I add red bell peppers or snap peas for more color and crunch. For a lower-sodium option, I use low-sodium soy sauce and skip the oyster sauce. If I want it extra spicy, I add a bit of sriracha or chili oil to the sauce. I’ve also swapped the beef for chicken or tofu and it works beautifully.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I do it in a skillet over medium heat with a splash of water or broth to keep the sauce loose. The microwave works too, but I prefer the stovetop to keep the veggies crisp. Black Pepper Beef, Mushroom & Green Bean Stir-Fry

FAQs

What’s the best cut of beef for this stir-fry?

I usually use flank steak or sirloin because they’re tender and quick-cooking when sliced thin against the grain.

Can I make this ahead of time?

Yes, I often prep the beef and vegetables in advance and cook everything fresh when I’m ready to eat. It comes together fast once everything is prepped.

Is there a substitute for oyster sauce?

I’ve used hoisin sauce or a mix of soy sauce and a bit of brown sugar in a pinch. It won’t taste exactly the same but still gives a nice depth.

Can I use frozen green beans?

Fresh is best for that crisp texture, but I’ve used frozen in a pinch—just make sure to thaw and pat them dry before cooking.

How can I make this gluten-free?

I use gluten-free soy sauce (or tamari) and a gluten-free oyster sauce alternative. The rest of the ingredients are naturally gluten-free.

Conclusion

Black Pepper Beef, Mushroom & Green Bean Stir-Fry is a go-to in my kitchen when I want something bold, satisfying, and ready in a flash. With its rich, peppery sauce and fresh textures, it’s everything I crave in a stir-fry—savory, a little spicy, and packed with flavor. Whether I serve it over rice, noodles, or on its own, it never disappoints.