Black Pepper Beef in Peanut Sauce

The other night I wanted stir fry, but wanted to try something a little different. I had heard of using a bit of peanut butter to create a tasty peanut sauce so I winged it and came up with this recipe. I am really happy with how it turned out and everyone raved about the flavor. I love stir fry and this is one of my new favorites.

I hope you try this, and would love to hear if you do. I’m having a lot of fun developing new recipes. This blog has given me the courage to try that and I am so happy with what I’ve been making lately! Hope you like thiBlack Pepper Beef in Peanut Sauce

printable version

3 tablespoons of canola oil, divided
1 pound flank steak, sliced thin against the grain
Freshly ground black pepper
2 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon black vinegar
3/4 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon sesame oil
2 tablespoons creamy peanut butter
4 cloves minced garlic (about 2 teaspoons)
2 teaspoons freshly grated ginger
1/2 pound fresh sugar snap peas
1 can sliced water chestnuts, drained
8-10 scallions, cut into 1″ pieces

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Place sliced beef in a large bowl. Grind fresh black pepper over the beef, a good 10-12 turns. Mix meat to distribute pepper and repeat peppering process, about 6-7 turns of the grinder.

Mix cornstarch, soy sauce and black vinegar together until smooth. Pour mixture over peppered beef and mix to evenly coat. Set aside to marinate.

In a separate bowl, mix together chicken broth, oyster sauce, sesame oil and peanut butter. Use a whisk to combine. Set aside.

Heat wok over high heat until hot. Turn heat down to medium high and add 2 tablespoons of the oil. Swirl it around the pan to coat then add the beef. Stir fry the beef until no longer pink, 3-4 minutes. Remove beef and set aside.

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Add remaining tablespoon of oil to the skillet, swirl, then add the snap peas. Stir fry for 1-2 minutes then add the garlic and ginger. Stir fry another minute then add the water chestnuts. Stir fry 1 minute.

Add beef back into vegetables in wok and stir. Whisk the peanut sauce then pour into pan and stir. Allow sauce to boil for a minute then reduce heat and simmer until sauce thickens. When sauce looks like it’s almost done, add the scallions and stir to distribute. Cook one minute longer then serve over your favorite rice.

Incidentally, the pan I use for this recipe is my FAVORITE pan in the kitchen. It’s my ManPans wok. I use it for all my pasta and stir fry dishes and when I fry things too. LOVE it. You can read my review about it here.



  1. Barbara @ Modern Comfort Food says

    This is just the sort of weeknight dinner I love to make, and the mix of flavors here sounds delicious. Dinner tonight!


  1. […] I have made in my ManPans wok: Beef Stir Fry with Tomatoes and Peppers (pictured) Cashew Chicken Black Pepper Beef in Peanut Sauce Peppercorn Pork Stir Fry Farfalle with Green Beans and Pecans in Fire Roasted Tomato Sauce Farfelle […]

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