Beef in Black Pepper Sauce (Bò Sốt Tiêu Đen)

Black Pepper Beef (Bò Sốt Tiêu Đen) features juicy beef slices and crisp veggies in a savory and peppery sauce. This delicious beef stir-fry can be made quickly in just one pan.

In Vietnam, beef in black pepper sauce is a dish often served at local restaurants, in wedding banquets or special occasions. The Vietnamese name of the dish is “bò sốt tiêu đen“. I like to eat it with rice, but in wedding banquets, it can also be served with several slices of banh mi, plain steamed buns or fried buns. I think you may also see this dish in Chinese cuisine.

The dish is actually quite easy to make at home. I will share all the tips you need to know to make sure the beef will turn out juicy and flavorful with a pleasant texture. And if you like the sauce, you may want to try this roasted duck legs with black pepper sauce too.

Choosing Beef for Stir-Fry

Different types of beef cuts can be used in this black pepper beef recipe. Personally, I find that more expensive steak cuts such as New York strip or ribeye will yield the best results. You can also use more affordable cuts such as sirloin or flank.

Regardless of what types of cuts you use, here are important tips to get juicy tender beef:

• Slice the beef against the grain. You can put it in the freezer for a couple hours to make it easier to slice.
• When served in banquets in Vietnam, the beef in this dish isn’t sliced so thinly. Instead, it is often sliced slightly thick, about 1/4 inch, and then lightly pounded with a meat tenderizer.
• Marinate the beef slices with seasonings, some cornstarch, and water. The marinade will create a protecting shell which helps retaining the juice for the meat. This is a technique I learned from Fuchsia Dunlop’s cookbooks, and the result is juicy beef with a velvety mouthfeel. I also use this technique in my beef noodle stir-fry recipe.
• Make sure your pan is very hot before adding the beef. Don’t overcrowd the pan, and don’t overcook the beef.

Other Ingredients

To make the black pepper sauce, I recommend using whole black peppercorns. Then use a mortar and pestle to break them into smaller pieces. Don’t break them too small as it will make the sauce pretty spicy. The amount of black pepper should be enough to create a peppery sauce with a mild heat. Other ingredients in the sauce include oyster sauce, soy sauce, Shaoxing cooking wine, and some cornstarch to thicken it.

Adding veggies to the stir-fry will give the dish more colors and add a crisp texture. I like to use onion and bell pepper. It is fine to use just one type of bell pepper, but the dish will look prettier if you use a mix of bell peppers with different colors.

Cooking Tips

When cooking beef stir-fries, it is best to use a heavy-bottomed pan and give it enough time to heat up until very hot. Here, I use a Lodge cast iron pan. Another thing is you will need to cook the beef and veggies separately before tossing everything together. All the cooking steps don’t take long at all, so try to have all ingredients prepared and measured before turning on your stove.

The dish is best when served immediately, but I find that with the marinating method in the recipe, it still tastes pretty good after being reheated in the microwave the next day.

⭐️ I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on Facebook, Youtube, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.