Ribeye Stir‑Fry With Black Pepper Sauce
A quick, high-heat stir-fry that turns ribeye into a fast, flavour-packed meal. Sliced thin and cooked briefly, the beef stays tender while the black pepper sauce adds depth and warmth.
Perfect for an easy midweek dish that still feels a cut above the usual.
15 Mins. 10 Mins. 2-3
🛒 Ingredients:
- 450–500g Australian ribeye, thinly sliced
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp cornflour
- 1 tbsp oil (for frying)
- ½ onion, sliced
- ½ green capsicum, sliced
- ½ red capsicum, sliced
Black Pepper Sauce:
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tbsp black pepper, freshly cracked
- 1 tsp sugar
- ¼ cup water or stock
- 1tsp cornflour (mixed with 1 tsp water)
👨🍳 Instructions:
- Marinate beef: Mix ribeye with soy sauce, sugar, and cornflour. Set aside.
- Make sauce: Combine soy sauce, oyster sauce, black pepper, sugar, water, and cornflour slurry.
- Flash‑fry beef: Heat oil in a pan. Spread ribeye out and sear 30–45 seconds per side until just browned. Remove immediately.
- Stir‑fry veg: Add onions and capsicum. Cook 2–3 minutes until slightly softened.
- Combine: Return beef to the pan. Pour in sauce. Toss until glossy and thickened.
- Serve: Over rice or noodles.
🍽️ Serving Suggestions:
- With steamed jasmine rice
- Over noodles with extra sauce
- In lettuce cups for a lighter option
✨ Pro Tip:
Slice ribeye against the grain and cook in small batches for the most tender results.
After stir‑frying, resting meat ensures tenderness.
This recipe uses:
