Dinner

Black Pepper Beef with Peppers and Rice

Name: Black Pepper Beef with Peppers and Rice
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 160 g Rump steak, fat trimmed, sliced thin; 130 g Cooked white rice; 100 g Red pepper; 80 g Green pepper; 80 g Onion; 1 tbsp, about 15 g Soy sauce; 1/2 tbsp (8 g) Oyster sauce; 1 tsp (5 g) Cornflour; 6 g Rapeseed oil; 2 tsp, coarsely crushed. Not ground. Black pepper; 2 cloves, about 6 g Garlic

Rump stir-fried with peppers and onion in a sauce that is mostly cracked black pepper, over rice. 43 g of protein for 544 kcal.

Calories: 544kcal
Protein: 43g
Fat: 13g
Carbs: 61g

Per serving, makes 1. 20 minutes of work. Published 8 September 2026.

Allergens

Gluten
Molluscs
Soya

Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

View larger

Swipe through the ingredients and each step, or play the slideshow.

Black Pepper Beef with Peppers and Rice, plated and ready to serve. — The finished recipe. Black Pepper Beef with Peppers and Rice

Ingredients 1 to 6 for black pepper beef with peppers and rice arranged separately on a dark worktop. — Ingredients 1 to 6. 160 g Rump steak, fat trimmed, sliced thin (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 130 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). 100 g Red pepper. 80 g Green pepper. 80 g Onion (Cut into wedges so it keeps some bite.). 1 tbsp, about 15 g Soy sauce

Ingredients 7 to 11 for black pepper beef with peppers and rice arranged separately on a dark worktop. — Ingredients 7 to 11. 1/2 tbsp (8 g) Oyster sauce. 1 tsp (5 g) Cornflour. 6 g Rapeseed oil. 2 tsp, coarsely crushed. Not ground. Black pepper. 2 cloves, about 6 g Garlic

Black Pepper Beef with Peppers and Rice, preparation step 1: Toss the beef with the cornflour and half the soy. Crush the peppercorns in a pestle or under a pan until coarse. — Step 1. Toss the beef with the cornflour and half the soy. Crush the peppercorns in a pestle or under a pan until coarse.

Black Pepper Beef with Peppers and Rice, preparation step 2: Heat the oil in a wok until smoking. Fry the beef in one layer for a minute without moving it, then toss for another thirty seconds and tip out. — Step 2. Heat the oil in a wok until smoking. Fry the beef in one layer for a minute without moving it, then toss for another thirty seconds and tip out.

Black Pepper Beef with Peppers and Rice, preparation step 3: Stir-fry the onion and peppers for two minutes until the edges char. Add the garlic and the crushed pepper for thirty seconds. — Step 3. Stir-fry the onion and peppers for two minutes until the edges char. Add the garlic and the crushed pepper for thirty seconds.

The finished black pepper beef with peppers and rice. — Step 4. Return the beef with the oyster sauce, the rest of the soy and a splash of water. Toss until everything is coated and serve on the rice.

01 / 07

Download Instagram slides

All 7 images + the recipe and a caption
1080 × 1350 PNGs

AI-generated food images illustrating the recipe.

Ingredients

Rump steak, fat trimmed, sliced thin160 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Cooked white rice130 g
Cooked weight. About 50 g of dry rice becomes 130 g cooked.
Red pepper100 g
Green pepper80 g
Onion80 g
Cut into wedges so it keeps some bite.
Soy sauce1 tbsp, about 15 g
Oyster sauce1/2 tbsp (8 g)
Cornflour1 tsp (5 g)
Rapeseed oil6 g
Black pepper2 tsp, coarsely crushed. Not ground.
Garlic2 cloves, about 6 g

Method

Toss the beef with the cornflour and half the soy. Crush the peppercorns in a pestle or under a pan until coarse.
Heat the oil in a wok until smoking. Fry the beef in one layer for a minute without moving it, then toss for another thirty seconds and tip out.
Stir-fry the onion and peppers for two minutes until the edges char. Add the garlic and the crushed pepper for thirty seconds.
Return the beef with the oyster sauce, the rest of the soy and a splash of water. Toss until everything is coated and serve on the rice.

Worth knowing

Two teaspoons of coarsely crushed pepper is a lot and is meant to be. Fine ground pepper turns it muddy.
The rice is deliberately on the small side at 130 g. Up to 180 g adds 65 kcal.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

This recipe is in the app.

Every recipe on this site is in Fuel8’s Recipes tab, with the same macros. Search it by name or ingredient, pick half a serving or two, and add it to a meal in one tap. Your own recipes sit beside them.

Download on the App Store

Get the seven-day Fuel8 email guide, including how the app works and membership benefits. Then occasional recipes and product updates.

Your name and email go to Grow More Services L.L.C-FZ, the company that builds Fuel8, and are stored in Resend so we can email you the seven-day app guide, membership benefits, recipes and product updates. An account is not required. Unsubscribe in one click, any time.

Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.