BLACK PEPPER BEEF STIR-FRY

A CLASSIC OF CHINESE CUISINE

This was the first dish Eve learned to cook from her mother – once you’ve tried it, you’ll want to make it again and again. Add extra pepper if you love spicy food.

AUTHOR: YI WEN MA (EVE)

DIFFICULTY: MEDIUM

SERVES: 2

INGREDIENTS

  • 350g beef flank or skirt steak, cut into thin strips
  • 1 red onion, cut into thin wedges
  • 1/2 red capsicum, seeded, cut into matchsticks
  • 21/2 tbs vegetable or peanut oil

 

Marinade

  • 1 tsp cornflour
  • 1 tsp Chinese rice wine
  • 1 tsp light soy sauce
  • 1 tsp sesame oil
  • 1cm-piece ginger, cut into matchsticks

 

Sauce

  • ¼ cup (60ml) oyster sauce
  • 1 tsp light soy sauce
  • 1 tsp freshly ground black pepper
  • 1/4 tsp caster sugar
  • Pinch of salt
  • 1 tsp cornflour
  • ¼ cup (60ml) water
  • Steamed jasmine rice, to serve
  • Steamed Asian greens (such as Chinese broccoli, spinach and bok choy), to serve

EQUIPMENT

METHOD

  1. To make the marinade, combine the cornflour, rice wine, soy sauce, sesame oil and ginger in a bowl.
  2. Add the beef to the marinade and stir to coat. Set aside for 10 mins to develop the flavours.
  3. To make the sauce, combine the oyster sauce, soy sauce, pepper, sugar, salt, cornflour and water in another bowl.
  4. Heat 2 tbs of the oil in a wok or frying pan over high heat. Add beef and stir-fry for 1 min or until browned. Transfer to a plate.
  5. Heat remaining oil in the wok or frying pan. Add onion and capsicum and stir-fry for 1 min.
  6. Return the beef to the wok. Stir fry for another 1-2 mins or until cooked through.
  7. Add the sauce. Stir-fry until the sauce thickens and the beef and vegetables are well coated.
  8. Season with pepper, if desired. Serve immediately with rice and Asian greens.

WINE MATCH

DOUBLE BARREL

Shiraz