Name: Black Pepper Beef
Cuisine: China
Ingredients: 2 tablespoons vegetable oil; 2 teaspoons light soy sauce; 2 long red chillies, finely chopped; 2 garlic cloves, finely chopped; 1 small Spanish onion, diced; 2 teaspoons black peppercorns, crushed; 3 tablespoons fresh chicken stock; 1 tablespoon oyster sauce; 350 g (12 oz) beef fillet, thickly sliced across the grain; 1 red capsicum (pepper), diced; 1 teaspoon oyster sauce; 1 teaspoon kecap manis; 2 teaspoons shaoxing

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

Simple and delicious, this relies on the freshness of the peppercorns, so buy small amounts regularly and crush them just before you’re going to cook with them. I’m very fond of this dish with a bowl of rice and some steamed vegetables as a delicious dinner for two.

Ingredients

350 g (12 oz) beef fillet, thickly sliced across the grain
2 tablespoons vegeta

Method

To make the marinade, mix the shaoxing, kecap manis and oyster sauce. Add the beef and toss until well coated, then leave for 20 minutes.

Heat a wok until just smoking. Add half the oil and, when hot, stir-fry the beef in batches until well browned, then remove. Add the remaining oil to the wok and stir-fry the onion, capsicum, chilli, garlic and pepper until fragrant.

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Black Pepper Beef

Ingredients

Method

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