Taking cues from a Chinese takeout classic, this peppery dish incorporates our Four-Peppercorn Melange. Black, green, pink and white peppercorns add authenticity to wok-fried cubes of beef tenderloin, green peppers and onion.

Prep time: 10 min

Cook time: 70 min

Total time: 80 min

Chinese Four-Peppercorn Beef
Copyright Recipe © 2014 Woodland Foods


  • 1 1/2 Pounds Beef Tenderloin, cut into 1/2" cubes

  • 1 1/4 Teaspoons Ground Four Peppercorn Melange, divided

  • 2 Teaspoons Oyster Sauce

  • 1 Tablespoon Chinese Rice Wine, or Shaoxing wine or dry sherry

  • 2 Tablespoons Potato Starch

  • 2 Teaspoons Soy Sauce

  • 1 Teaspoon Sesame Oil

  • 1 1/2 Tablespoons Vegetable Oil

  • 2 Cloves Garlic, thinly sliced

  • Small Green Bell Pepper, cut into 1/2-inch squares

  • 1 White Onion, cut into 1/2-inch squares


  1. Place beef in medium bowl. Add 1 teaspoon pepper, oyster sauce, wine, potato starch, soy sauce and sesame oil. Stir thoroughly to combine. Cover and refrigerate for 1 hour and up to 4 hours.

  2. Heat vegetable oil over medium-high heat in large skillet or wok. When shimmering, add beef, reserving extra marinade. Cook meat until browned on one side. Add garlic, green pepper and onion, along with reserved marinade. Cook until vegetables are crisp-tender and sauce is bubbling hot.

  3. Transfer to plate and garnish with remaining 1/4 teaspoon black pepper. Serve with white rice.