Chinese Black Pepper Sauce

5 from 6 votes

Chinese Black Pepper Sauce is a 14-minute stir-fry sauce that provides a glossy, umami-rich glaze on beef, chicken, seafood, or veggies.

Prep Time5

Cook Time9

Total Time14

Course: Condiment, Dips and sauces

Cuisine: American, Asian

Servings: Servings

Calories: 100kcal

In a mixing bowl, combine chicken broth, crushed black pepper, brown sugar, Worcestershire sauce, soy sauce, tomato paste, and cornstarch. Set aside.
Heat a pan over medium heat and add avocado oil, chopped onion, and minced garlic.
Saute until onion turns soft.
Add the prepared liquid mixture and stir continuously until the sauce reaches a smooth, glossy consistency.
Remove from heat and enjoy!

Use freshly crushed black peppercorns for the best aroma and flavor. For substitutions, swap chicken broth with beef broth, vegetable broth, or water; use canola, vegetable, or peanut oil instead of avocado oil.
Adjust the heat easily: use ½ teaspoon black pepper for mild heat, 1 teaspoon for medium heat, or increase to 1½–2 teaspoons with red pepper flakes for extra spice.
For restaurant-style results, slice beef, chicken, or pork thinly against the grain and coat with cornstarch, soy sauce, and oil before stir-frying.
Store cooled Chinese black pepper sauce in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended because cornstarch may separate after thawing.
Reheat gently over low heat and add a splash of chicken broth or water if the sauce becomes too thick. Use it for stir-fries, noodles, rice, seafood, or vegetables.