Black Pepper Steak and Shrimp Stir Fry

  • Serves 6 – 8


  • 1 pound beef tenderloin, flank steak or flap meat, cut into pieces. I used tenderloin and it was expensive but it was SO tender and amazing.
  • 1 pound shrimp, peeled and deveined
  • 3 tablespoons cooking oil. I used coconut and sesame.
  • 4 cloves garlic, minced
  • One 1 in (2.5 cm) piece fresh ginger, peeled and sliced
  • ½ small green bell pepper, deseeded and cut into pieces
  • ½ small red bell pepper, deseeded and cut into pieces
  • 1 onion, cut into strips
  • 6 ounces shiitake mushrooms
  • a bunch of snow peas or snap beans
  • 1 teaspoon freshly ground black pepper
  • Salt, to taste
  • sriracha, of course
  • feel free to add in any vegetable you like – thinly sliced carrot or broccoli would work well in this!

For the Marinade

2 teaspoons soy sauce or coconut aminos
2 teaspoons oyster sauce
2 teaspoons Worcestershire sauce
2 teaspoons Chinese rice wine or sherry
1 teaspoon fish sauce (Red boat brand is awesome)
1 teaspoon sesame oil
½ teaspoon cornstarch (I did not use cornstarch but you can. It makes the sauce stick to the ingredients.)


  1. Marinate the beef with all the Marinade ingredients, about 15 minutes.
  2. Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. A good method for this is to layer the meat in a single layer and do not overcrowd – leave space between each piece. Do not touch for at least 2 minutes, let it brown. Then flip over and let cook for 2 more minutes. It should still be pink on the inside but browned on the outside. Dish out and set aside. Stir fry the shrimp in a similar manner and set aside. Shrimp cook much faster so limit it to 2 minutes total in the skillet.
  3. Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger briefly until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.
  4. Transfer the beef back into the wok or skillet. Add a squirt of sriracha. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately.

You could pair this with rice if you wish, but we just eat it like it is. If it needs more salt you can add a few dashes of soy sauce or fish sauce.

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