Name: Black pepper beef
Yield: Serves 4
Cuisine: Australian
Ingredients: 8 teaspoons Black Pepper and Lemongrass Stir-Fry Paste; vegetable oil, for deep-frying; 20 ml/¾ fl oz fish sauce; 500 g/1 lb beef fillet, cut into 2 cm/¾ in cubes; 2 cloves garlic, finely sliced; 40 ml/1¼ fl oz Chinese Shaoxing rice wine; 150 g/5 oz snow pea shoots; 1 tablespoon snipped garlic chives; 1 teaspoon Sichuan Spice Salt; 2 red shallots, finely sliced; 40 ml/1¼ fl oz Chinese oyster sauce; 20 ml/¾ fl oz light soy sauce

Mix rice wine with fish sauce and spice paste in a bowl. Add beef and rub in marinade to coat thoroughly and until all moisture has been absorbed by the meat. Cover and leave at room temperature for 30 minutes.

Heat oil in a wok and deep-fry beef for 1 minute. Remove with a slotted spoon, drain on paper towel and set aside.

Drain oil from wok, leaving

Black pepper beef

Ingredients

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