Black Pepper Beef Stir-Fry

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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.

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Serving 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 1/2 tbs vegetable or peanut oil
Marinade 1 tsp cornflour 1 tsp Chinese rice wine 1 tsp light soy sauce 1 tsp sesame oil 1 cm piece ginger, cut into matchsticks
Sauce 1/4 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 1/4 cup (60ml) water Steamed jasmine rice, to serve Steamed Asian greens (such as Chinese broccoli, spinach and bok choy), to serve
Step 1 To make the marinade, combine the cornflour, rice wine, soy sauce, sesame oil and ginger in a bowl.
Step 2 Add the beef to the marinade and stir to coat. Set aside for 10 mins to develop the flavours.
Step 3 To make the sauce, combine the oyster sauce, soy sauce, pepper, sugar, salt, cornflour and water in another bowl.
Step 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.
Step 5 Heat remaining oil in the wok or frying pan. Add onion and capsicum and stir-fry for 1 min.
Step 6 Return the beef to the wok. Stir fry for another 1-2 mins or until cooked through.
Step 7 Add the sauce. Stir-fry until the sauce thickens and the beef and vegetables are well coated.
Step 8 Season with pepper, if desired. Serve immediately with rice and Asian greens.

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