Black Pepper Beef Stir-fry
A Classic Of Chinese Cuisine
This was the first dish Eve learned to cook from her mother – once you’ve tried it, you’ll want to make it again and again. Add extra pepper if you love spicy food.
Ingredients
- 350g beef flank or skirt steak, cut into thin strips
- 1 red onion, cut into thin wedges
- 1/2 red capsicum, seeded, cut into matchsticks
- 21/2 tbs vegetable or peanut oil
- Steamed jasmine rice, to serve
- Steamed Asian greens (such as Chinese broccoli, spinach and bok choy), to serve
Marinade
- 1 tsp cornflour
- 1 tsp Chinese rice wine
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 1cm-piece ginger, cut into matchsticks
Sauce
- ¼ cup (60ml) oyster sauce
- 1 tsp light soy sauce
- 1 tsp freshly ground black pepper
- 1/4 tsp caster sugar
- Pinch of salt
- 1 tsp cornflour
- ¼ cup (60ml) water
Method
- To make the marinade, combine the cornflour, rice wine, soy sauce, sesame oil and ginger in a bowl.
- Add the beef to the marinade and stir to coat. Set aside for 10 mins to develop the flavours.
- To make the sauce, combine the oyster sauce, soy sauce, pepper, sugar, salt, cornflour and water in another bowl.
- Heat 2 tbs of the oil in a wok or frying pan over high heat. Add beef and stir-fry for 1 min or until browned. Transfer to a plate.
- Heat remaining oil in the wok or frying pan. Add onion and capsicum and stir-fry for 1 min.
- Return the beef to the wok. Stir fry for another 1-2 mins or until cooked through.
- Add the sauce. Stir-fry until the sauce thickens and the beef and vegetables are well coated.
- Season with pepper, if desired. Serve immediately with rice and Asian greens.
WINE MATCH
Jacob's Creek 1847 Shiraz
