Recipe: Black Pepper Beef Stir-Fry with Ceylon Pepper

In this stir-fry, Ceylon black pepper is not a background seasoning — it is the main event. Coarsely cracked seeds bring bursts of aromatic, fruity heat that makes this one of the most satisfying quick dinners in the repertoire. The key is high heat and not overcrowding the pan.

Serves: 2–3 | Time: 20 minutes

Ingredients

• 400 g beef sirloin or flank steak, sliced thinly across the grain
• 1½ tsp CeylonBlends Black Pepper Seeds, coarsely cracked (use a mortar and pestle or the flat of a knife)
• ½ tsp CeylonBlends Black Pepper Powder
• 2 tbsp soy sauce + 1 tsp sesame oil
• 1 tbsp oyster sauce
• 1 tsp cornflour (cornstarch)
• 2 tbsp vegetable oil
• 1 small onion, sliced thin
• 1 red and 1 green capsicum, sliced
• 2 cloves garlic, minced

Instructions

1. Combine beef with soy sauce, sesame oil, cornflour, cracked pepper, and pepper powder. Toss well; marinate 10 minutes.
2. Heat a wok over maximum heat until smoking. Add oil, then beef in a single layer. Sear for 1–2 minutes without stirring, then flip and cook another minute. Remove and set aside.
3. In the same wok, stir-fry onion and capsicum for 2 minutes. Add garlic and cook 30 seconds.
4. Return beef to the wok. Add oyster sauce and toss everything together over high heat for 1 minute.
5. Serve immediately over steamed jasmine or basmati rice.