I’m such a Black Pepper fan girl.
If tomorrow was the end of the world, I would have black pepper crabs without a blink.
If I ordered steak outside, I would opt for black pepper sauce by default.
At Swensons, I can’t seem to stop myself from ordering the black pepper seafood pasta and I’m not usually a creature of habit.
Or maybe I am….as this post may be proving me to be.
And now, in beef country*, where I can have my beef (cheap) and eat it, I love this black pepper beef linguini recipe which is my go-to one-dish-saucy-budget stir-fry for lazy days heaped onto linguini pasta.
Black Pepper Beef Linguini is the latest on my black peppery menu. It’s my stand-in for black pepper crabs for now, but also deserving in its own right.

Black Pepper Beef Linguini
The dry chilli adds kick (add chilli padi for more umami) and the beef absolutely rocks with BLACK, green and red pepper bell(e)s in a spicy and spunky gravy mix.
This 30min prep and cook is pleasurable enough to get the little ones to fight off the spiciness as they “sweat” through it!

Currently, I’m working on expanding the membership of the Little Black Pepper Fan Club so that I can have this more often .

Black Pepper Beef Linguini

500g linguine
250g mince beef
2 ½ tablespoons cooking oil
3 clove garlic, minced
1/2 small green bell pepper, deseeded and cut into pieces
1/2 small red bell pepper, deseeded and cut into pieces
1 onion, cut into pieces
1-2 dry chilli (optional)
1-2 tsp freshly ground black pepper to taste
Salt, to taste
1.5 teaspoons chicken stock powder
1 teaspoons soy sauce
1 teaspoon dark soy sauce
2 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
2 teaspoon Chinese rice wine
1 teaspoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon sugar

1. Marinate the beef for at least 15 mins
2. Bring a pot of linguine to boil for about 8 min till al dente. Drain.
3. Heat 1 tablespoon of the oil in a wok or skillet over medium high heat. Stir-fry the garlic and until aromatic, and then add the green bell pepper, red bell pepper, onion, beef and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok. Adjust the sauce amount to your liking. Dish onto 1 serving of pasta and mix in. Garnish with coriander.

 * This post was written when we were residing in Melbourne, Australia!