Stir-Fried Beef with Black Pepper and Basil

Preparation info

  • Serves


    • Difficulty


Appears in

Mighty Spice Cookbook

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

  • About

Salt and pepper grace most kitchen tables as a seasoning, but don’t forget that pepper is the king of spices and used generously it provides the most fragrant, warm heat that works perfectly with beef. Add garlic and ginger for a freshness and balsamic vinegar for a sour, modern twist, and you have a stir-fry really worth talking about.


  • 2 tbsp vegetable oil
  • 500 g/1 lb 2 oz beef fillet, finely sliced
  • 4 garlic cloves, finely chopped
  • 2.5 cm/1 in piece root ginger, peeled and finely chopped
  • 2 tsp freshly ground black pepper
  • a pinch of sugar
  • 1 tbsp light soy sauce
  • 1 tbsp balsamic vinegar
  • 1 large handful basil leaves, roughly torn


  1. Heat a wok over a high heat and add the oil. Once the oil is hot, add the sliced beef and stir-fry for 1–2 minutes, or until turning golden brown.
  2. Add the garlic, ginger and black pepper and stir-fry for another minute, then add the sugar, soy sauce, balsamic vinegar and basil leaves. Mix well and serve immediately.