Black Pepper Beef
Serves
- 350 g steak, sliced into strips against the grain
- 1 onion julienned
- 1/2 red pepper julienned
- 1 spring onion
- 1/4 thumb-size piece of ginger
- The Marinade
- 1 tsp cornflour (cornstarch)
- 1 tsp light soy sauce
- 1 tsp pure sesame oil
- The Sauce
- 1/4 tsp salt
- 1/2 tsp sugar
- 1/2 tsp crushed black pepper
- 1 tbsp Lee Kum Kee black pepper sauce
- 50 ml chicken stock
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tsp Shaoxing rice wine
Preparation:
- Remove any rind or fat from the steak, then slice thinly. Tenderize by bashing them with a cleaver or meat hammer, creating a large surface area for quick cooking.
- Mix all the marinade ingredients with the meat. Massage the marinade into the meat, marinade for 30 minutes, or overnight for more flavor.
- Mix the sauce ingredients together in a small bowl. Cooking:
- Heat 2 tablespoons vegetable oil in a wok to high heat. Sear your meat for a couple of minutes on each side and set aside.
- Add oil to the wok and when smoking hot, add the ginger and spring onions, once they have slightly softened, add the pepper and onions.
- Maintaining the high heat, pour in your sauce, return the meat to the wok and continue to stir-fry for an additional 30 seconds.
- Serve and enjoy.