Black Pepper Beef Stir Fry

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December 16, 2021

A CLASSIC OF CHINESE CUISINE

Author: YI WEN MA (EVE)
Difficulty:
Serving: 2

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.

INGREDIENTS

  • 350gbeef flank or skirt steak, cut into thin strips
  • 1red onion, cut into thin wedges
  • 1/2red capsicum, seeded, cut into matchsticks
  • 1/2tbs vegetable or peanut oil
Marinade
  • 1tsp cornflour
  • 1tsp Chinese rice wine
  • 1tsp light soy sauce
  • 1tsp sesame oil
  • 1cmpiece ginger, cut into matchsticks
Sauce
  • 1/4cup (60ml) oyster sauce
  • 1tsp light soy sauce
  • 1tsp freshly ground black pepper
  • 1/4tsp caster sugar
  • Pinch of salt
  • 1tsp cornflour
  • 1/4cup (60ml) water
  • Steamed jasmine rice, to serve
  • Steamed Asian greens (such as Chinese broccoli, spinach and bok choy), to serve

Wine Match

Black Pepper Beef Stir-Fry

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.