It is unclear if you are wanting a peppered dish or a pepper sauce dish: here are some examples to both.

** refers to the one that was served to me in a Vietnamese restaurant and is easy to reproduce at home.

These are some commercially produced sauces: I like the Materfoods which is medium heat -
Masterfoods Black Pepper Sauce
Lee Kum Kee Black Pepper Sauce
Knorr Black Pepper Sauce
Chef Wan Black Pepper Sauce
Yeung's Black Pepper Sauce Mix

**CHINESE BLACK PEPPER STEAK
750 g Beef Eye Fillet (in one piece)
2 Onions, sliced
1/2 tsp sesame oil
2 Tbsp dry sherry or sake
2 tsp sugar
2 Tbsp grated ginger
1 Tbsp dark soy sauce
2 Tbsp whole black peppercorns, crushed

Partly freeze the eye fillet, and cut into thin strips. Combine all but the peppercorns in a bowl, cover and marinate several hours, or refrigerate overnight. Stir peppercorn in with the steak. Barbecue or stir-fry the steak and onions over a high heat, until the steak is cooked as desired.

HONEY AND BLACK PEPPER STEAK

1 1/2 Tbsp oil
16 oz round steaks, cut into thin strips
1 onion, sliced into wedges
10 oz sugar snap pea
1 1/2 Tbsp honey
1 1/2 Tbsp soy sauce
1 1/2 Tbsp oyster sauce
3 teaspoon freshly cracked black pepper (to taste)

1. Heat a wok until very hot, then add half the oil, swirling to coat.
2. Fry the beef in batches for about 3 minutes each batch or until browned.
3. Reheat the wok, and add the rest of the oil, and stir fry the onion and peas until softened.
4. Remove.
5. Add the honey and sauces, bring to the boil and simmer for about 3 minutes to reduce and thicken a little.
6. Return the meat and vegetables to the wok, and toss for about 3 minutes to heat and combine.
7. Serve at once over rice.

THREE-PEPPER BEEF TENDERLOIN

1 1/2 lb beef tenderloin
1 Tbsp black pepper, freshly ground
2 tsp white pepper
2 tsp fennel seed, ground
1/2 tsp salt
1/2 tsp thyme, ground
1/4 tsp red pepper (cayenne), ground

Trim fat from beef tenderloin. Mix remaining ingredients; rub over beef. Cover and refrigerate 2 hours. Heat oven to 350. Spray shallow roasting pan with nonstick cooking spray. Place beef in pan. Roast uncovered about 40 minutes for medium doneness. Let stand 5 minutes. Cut beef across grain at slanted angle into thin slices.

PEPPERED STEAK

8 oz sirloin steak
1/8 cup lite soy sauce
3 tsp ground black pepper
1/8 cup balsamic vinegar

Trim all visible fat from steak. Combine steak with remaining ingredients and place in a self closing plastic bag. Refrigerate for one hour. Remove steak from marinade and grill at a high flame. Cook to taste.

PEPPERED STEAK

4 rib eye or porterhouse steaks
2 Tbsp oil
2 Tbsp brown sugar
2 Tbsp vinegar
2 Tbsp soy sauce
4 cloves crushed garlic
2 Tbsp crushed peppercorns

Combine marinade ingredients and cover steaks both sides.Leave to marinade overnight if possible or at least a few hours. These can be either grilled or cooked in small amount of oil until medium.

SZECHAUN PEPPER STEAK (HUA JIU NGAU YUK)

2 lb beef tenderloin slice 1/4 thick
4 Tbsp ginger; minced
3 Tbsp soy sauce
3 Tbsp hoisin sauce
2 Tbsp worcestershire sauce
2 Tbsp szechuan pepper ground
1 peanut oil
1 cup green pepper; in bite size pieces
1 cup red pepper; in bite size pieces

1. Mix ginger, soy sauce, hoisin sauce, worcestershire sauce and szechuan pepper. Pour over beef.
2. Marinate in for 3 hours at room temperature or overnight in the refrigerator.
3. Heat wok. Add peanut oil and beef medallions, stir fry 3-4 minutes until lightly browned.
4. Add peppers, stir fry 1 minute.

SIMPLE PEPPER STEAK

6 ea 8-12 oz top sirloin steaks
3 Tbsp Black peppercorns; coarsely ground.
1/4 cup Cognac; warmed
Salt to taste

Pat steaks dry with paper towels. Using the palm of your hand, gently but firmly press crushed peppercorns into both sides of the meat. Grill steaks over hot mesquite coals until browned on both sides. Pour warm cognac over steaks and ignite (if the coals don't start it directly). The flame will burn for only a few minutes. Once the flame goes out, quickly scrape off the excess pepper, salt to taste and serve.

BEEF IN BLACK PEPPER SAUCE

2/3 lb beef
1/3 cup shredded onion
MARINADE
1 Tbsp soy sauce
1 tsp rice wine
1/2 Tbsp sesame oil
1 Tbsp egg white
2 Tbsp cornstarch
BLACK PEPPER SAUCE
2 Tbsp oyster sauce
1 Tbsp soy sauce
1 Tbsp sugar
2 Tbsp chopped garlic
1 Tbsp chopped onion
2 Tbsp black pepper
4 Tbsp water

Cut the beef into long stripes (finger size), mix them with marinated ingredient for at least 2 hours. Prepare the black pepper sauce: stir fry chopped onion till the color turns to transparent; add chopped garlic and the rest of the ingredients; simmer for 10 minutes over low heat.
Heat 1/2 cup of oil, deep-fry beef sticks over medium heat until the color changes; then remove them and drain. Remove all but 3 Tbsp. of oil from pan; re-heat the oil and stir fry chopped shredded onion, beef stick, and 3 Tbsp. of black pepper sauce and mix well. Serve immediately.