I love Chinese food, but it’s hard to find good Chinese food that is safe for me to eat, that is, unless I make it at home. In this post, I share with you a delicious, easy and fast-assembly recipe for black pepper turkey stir fry. This post contains affiliate links. Please see my disclosures.
I find Chinese food very satisfying. I love all the spices and rich sauces that you can get from a Chinese food restaurant.
Unfortunately, there are few Chinese restaurants I trust to make me a safe gluten-free meal these days.
Getting gluten, typically through cross contamination at restaurant is real and no fun!
This is why I’ve been learning how to recreate some of my favorite Chinese take-out meals safely and deliciously at home.
In this post, I’ll show you how to make a rich black pepper stir fry sauce that you can use to recreate black pepper beef or chicken at home.
To make this recipe, you’ll need the following fresh ingredients:
- Fresh ground turkey, beef or chicken (I like ground turkey, so I use that in most of my ground meat recipes)
- Bell peppers (red, orange, yellow or a combination of colors)
- Scallions (for garnish)
You’ll also need a few pantry staples, including:
- Gluten-free soy sauce or tamari
- Gluten-free hoisin sauce (Kikkoman, San-J or Lee Kum Kee make a gluten-free version of this rich sauce). This is a dark, thick and flavorful sauce that works well in Asian stir frys.
- Sesame oil
- Rice wine vinegar
- Crushed red pepper flakes
- Fresh ground pepper
How to Make
To make this craveable black pepper stir fry, first prepare all your ingredients. It will go a lot quicker when all your vegetables are chopped and ready to go.
You’ll also want to combine all the sauce ingredients in a small bowl and have that ready to go so you can add it to your stir fry when it’s ready.
Once everything is prepared, you’ll heat some avocado oil in a large pan over medium-high heat. You’ll first cook your onions for two minutes, then add your ground meat of choice and cook until done.
Make sure to cook the meat until cooked through (no pink) before adding your bell peppers, which you’ll add to the pan and cook for another minute.
Next, give your sauce a good mix and pour it over your stir fry. Lower heat to medium and cook for another minute until the sauce slightly thickens.
Add fresh ground pepper, to taste, and top with fresh sliced scallions for garnish (optional).
Sauce too thick: If the sauce is too thick, add more water, one tablespoon at a time, until desired thickness.
Sauce too thin: Combine 1/4 cup cold water and 1 tsp cornstarch in a small bowl. Mix until combined, then add to the stir fry mixture. Allow mixture to come to a boil before lowering heat.
No hoisin sauce: Use a gluten-free fish sauce instead, or try worcheshire sauce instead. I don’t like fish sauce, but many black pepper chicken recipes use it.
Make it more filling: Serve with white or brown rice. The rice will soak up all the delicious sauce too.
More Asian Recipes
I love the taste of Asian food and make many recipes with Asian flavors, many of those recipes I include in my weekly meal plans for subscribers only.
You can also try these gluten-free Asian recipes on for size:
Orange Chicken Stir Fry: This tasty stir fry always brings a smile to my family’s face. The chicken is crispy and juicy at the same time – delic!
Egg Fried Rice: Egg fried rice is a fun way to enjoy rice for breakfast, lunch or dinner.
Asian Marinated Salmon: This is my favorite salmon recipe. It tastes great grilled but also can be broiled in your oven.
Rice Paper Egg Rolls: A fun recipe that takes egg roll filling and stuffs it inside rice paper wrappers.
Black Pepper Stir Fry with Ground Turkey
- 1/2 cup gluten-free soy sauce or tamari
- 1/2 cup water
- 3 tbsp rice wine vinegar
- 1 tbsp gluten-free hoisin sauce see notes
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tsp fresh ginger grated
- 4 garlic cloves finely chopped
- 1/2 tsp crushed red pepper flakes
- 1 tbsp avocado oil
- 1 medium onion chopped
- 1.5 lbs ground turkey you can also use ground beef or chicken
- 3 bell peppers cut into bite-sized squares, I used red, yellow and orange peppers
- Fresh ground pepper to taste
- Scallions chopped (for garnish)
- Combine soy sauce (tamari), water, rice wine vinegar, hoisin, sesame oil, cornstarch, fresh ginger, garlic and crushed red pepper flakes in a small bowl and mix well. Set aside.
- Heat oil in a large pan over medium-high heat. Add onions to hot oil and stir, occasionally, for two minutes, until soft.
- Add ground turkey (beef or chicken) to hot pan and cook for about 10 minutes, stirring occasionally, and until the meat is cooked through (no pink).
- Add bell peppers and continue to cook for another minute.
- Mix sauce well and add to turkey mixture, scraping the sides to get off all the brown bits. Lower heat to medium and cook until sauce slightly thickens and is heated. If the sauce is too thick, add a bit more water to the mix.
- Add plenty of fresh ground pepper to the mixture, to taste, and top with chopped scallions (optional). Serve with brown or white rice.