Black pepper beef

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

40 ml/1¼ fl oz Chinese Shaoxing rice wine
20 ml/¾

Oceania
Australia
Main course

Method

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