Black Pepper Steak Fried Rice
By Maggie ZhuPublished on September 29, 2025
Time
45 minutes, plus 20 minutes marinating
Yield
Serves 4
Ingredients
8 ounces flank steak, trimmed and cut into ½-inch pieces2 teaspoons Shaoxing wine 2 teaspoons pepper, divided1½ teaspoons ground coriander, divided1 teaspoon cornstarch ¼ teaspoon baking soda ½ teaspoon table salt, divided2 tablespoons soy sauce 1 tablespoon oyster sauce ½ teaspoon sugar 4 cups cooked long-grain white rice, room temperature4 large eggs 3½ tablespoons vegetable oil, divided½ small onion, chopped1 bell pepper, chopped2 garlic cloves, minced2 tablespoons unsalted butter, cut into 4 pieces2 scallions, sliced thin
Before You Begin
Day-old rice works best here; alternatively, cook your rice 2 hours ahead, spread it on a rimmed baking sheet, and let it cool completely before chilling it for 30 minutes. Dry sherry can be substituted for the Shaoxing wine.
Instructions
- Toss 8 ounces flank steak, trimmed and cut into ½-inch pieces; 2 teaspoons Shaoxing wine; ½ teaspoon pepper; ½ teaspoon ground coriander; 1 teaspoon cornstarch; ¼ teaspoon baking soda; and ¼ teaspoon salt together in medium bowl until evenly coated. Let marinate for 20 minutes.
- Meanwhile, combine 2 tablespoons soy sauce, 1 tablespoon oyster sauce, ½ teaspoon sugar, remaining 1½ teaspoons pepper and remaining 1 teaspoon ground coriander in separate bowl; set aside. Use fingers or fork to separate clumps from 4 cups room temperature cooked long-grain white rice. Beat 4 large eggs and ⅛ teaspoon salt in bowl until well combined; set aside.
- Heat 1 tablespoon vegetable oil over high heat in a 12-inch nonstick skillet until shimmering. Add marinated beef to skillet in single layer and cook without moving until lightly browned on bottom, about 2 minutes. Stir and continue to cook until lightly browned on remaining sides, about 1 minute longer. Transfer to large plate.
- Add 2 tablespoons oil to now-empty skillet and heat until shimmering. Add ½ small onion, chopped, and cook 1 minute. Add 1 chopped bell pepper and remaining ⅛ teaspoon salt and cook 1 minute. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds.
- Reduce heat to medium and stir in rice until evenly coated with the oil. Cook, stirring occasionally, until just beginning to brown, about 3 minutes. Stir in soy sauce mixture and 2 tablespoons unsalted butter, cut into 4 pieces, until rice is evenly coated.
- Push rice to 1 side of skillet. Add remaining ½ tablespoon oil to cleared side of skillet and add beaten eggs. Cook until bottom of eggs are set, then use silicone spatula to stir until just scrambled. Gently fold eggs into rice.
- Stir in beef and 2 thinly sliced scallions. Season with salt and pepper to taste. Serve.
Time
45 minutes, plus 20 minutes marinatingYield
Serves 4Ingredients
8 ounces flank steak, trimmed and cut into ½-inch pieces
2 teaspoons Shaoxing wine
2 teaspoons pepper, divided
1½ teaspoons ground coriander, divided
1 teaspoon cornstarch
¼ teaspoon baking soda
½ teaspoon table salt, divided
2 tablespoons soy sauce
1 tablespoon oyster sauce
½ teaspoon sugar
4 cups cooked long-grain white rice, room temperature
4 large eggs
3½ tablespoons vegetable oil, divided
½ small onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
2 tablespoons unsalted butter, cut into 4 pieces
2 scallions, sliced thin
Ingredients
8 ounces flank steak, trimmed and cut into ½-inch pieces
2 teaspoons Shaoxing wine
2 teaspoons pepper, divided
1½ teaspoons ground coriander, divided
1 teaspoon cornstarch
¼ teaspoon baking soda
½ teaspoon table salt, divided
2 tablespoons soy sauce
1 tablespoon oyster sauce
½ teaspoon sugar
4 cups cooked long-grain white rice, room temperature
4 large eggs
3½ tablespoons vegetable oil, divided
½ small onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
2 tablespoons unsalted butter, cut into 4 pieces
2 scallions, sliced thin
Ingredients
8 ounces flank steak, trimmed and cut into ½-inch pieces
2 teaspoons Shaoxing wine
2 teaspoons pepper, divided
1½ teaspoons ground coriander, divided
1 teaspoon cornstarch
¼ teaspoon baking soda
½ teaspoon table salt, divided
2 tablespoons soy sauce
1 tablespoon oyster sauce
½ teaspoon sugar
4 cups cooked long-grain white rice, room temperature
4 large eggs
3½ tablespoons vegetable oil, divided
½ small onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
2 tablespoons unsalted butter, cut into 4 pieces
2 scallions, sliced thin
Why This Recipe Works
This deceptively simple dish packs a complex punch with beefy chunks of steak, lots of black pepper, and a through-line of earthy, citrusy coriander. We marinated the flank steak in a flavorful mixture of Shaoxing wine, black pepper, and coriander, along with a small amount of baking soda. Glutamates in the Shaoxing wine enhanced the beefiness of the meat, while baking soda raised its pH, which helped it brown faster and hold onto juices when stir-fried in the hot pan. After stir-frying bell pepper, onion, aromatics, and rice, we mixed in a savory sauce that was fragrant with coriander, as well as a little butter, which brought more richness and dimension. Folding stir-fried eggs into the other components completed the dish.
Before You Begin
Day-old rice works best here; alternatively, cook your rice 2 hours ahead, spread it on a rimmed baking sheet, and let it cool completely before chilling it for 30 minutes. Dry sherry can be substituted for the Shaoxing wine.
Instructions
- Toss 8 ounces flank steak, trimmed and cut into ½-inch pieces; 2 teaspoons Shaoxing wine; ½ teaspoon pepper; ½ teaspoon ground coriander; 1 teaspoon cornstarch; ¼ teaspoon baking soda; and ¼ teaspoon salt together in medium bowl until evenly coated. Let marinate for 20 minutes.
- Meanwhile, combine 2 tablespoons soy sauce, 1 tablespoon oyster sauce, ½ teaspoon sugar, remaining 1½ teaspoons pepper and remaining 1 teaspoon ground coriander in separate bowl; set aside. Use fingers or fork to separate clumps from 4 cups room temperature cooked long-grain white rice. Beat 4 large eggs and ⅛ teaspoon salt in bowl until well combined; set aside.
- Heat 1 tablespoon vegetable oil over high heat in a 12-inch nonstick skillet until shimmering. Add marinated beef to skillet in single layer and cook without moving until lightly browned on bottom, about 2 minutes. Stir and continue to cook until lightly browned on remaining sides, about 1 minute longer. Transfer to large plate.
- Add 2 tablespoons oil to now-empty skillet and heat until shimmering. Add ½ small onion, chopped, and cook 1 minute. Add 1 chopped bell pepper and remaining ⅛ teaspoon salt and cook 1 minute. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds.
- Reduce heat to medium and stir in rice until evenly coated with the oil. Cook, stirring occasionally, until just beginning to brown, about 3 minutes. Stir in soy sauce mixture and 2 tablespoons unsalted butter, cut into 4 pieces, until rice is evenly coated.
- Push rice to 1 side of skillet. Add remaining ½ tablespoon oil to cleared side of skillet and add beaten eggs. Cook until bottom of eggs are set, then use silicone spatula to stir until just scrambled. Gently fold eggs into rice.
- Stir in beef and 2 thinly sliced scallions. Season with salt and pepper to taste. Serve.
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