Black Pepper Beef
Serves 4
- 450 g (1lb) thin sirloin steak sliced thinly, against the grain
- or you can use thin strips of pork or chicken
- 2 tsp freshly ground black pepper
- ¼ tsp salt
- 4 tbsp sunflower oil
- 1 tsp sesame oil
- 2 medium sized onions - peeled and chopped into thick slices
- 1 green bell pepper - deseeded and sliced
- 1 red bell pepper - deseeded and sliced
- 2 tbsp cornflour - (cornstarch)
- 2 tbsp dark soy sauce
- 2 tbsp oyster Sauce
- 1 tbsp Chinese rice wine - (or replace with dry sherry)
- 120 ml (½ cup) beef stock
- 2 cloves garlic - peeled and minced
- 1 tsp minced ginger
- To Serve:
- Boiled rice
- Toss the steak slices with 1 tsp of the black pepper and the ¼ tsp of salt.
- Heat 3tbsp of the sunflower oil and the 1 tsp of sesame oil in a wok (or large frying pan) over a high heat until hot, then add the steak.
- Fry the steak for 2-3 minutes, moving it around the wok so it doesn't stick together, until browned.
- Spoon out the steak into a bowl, leaving any oil behind in the wok. Turn down the heat to medium.
- Add the remaining 1 tbsp of sunflower oil to the wok. Add in the sliced onions and sliced peppers.
- Stir fry the vegetables for 3-4 minutes until starting to soften.
- Whilst the vegetables are cooking, take a small jug and add the 2 tbsp of cornflour, 2 tbsp dark soy sauce, 2 tbsp oyster sauce, 1 tbsp Chinese rice wine, 120ml (½ cup) beef stock and the remaining 1 tsp of black pepper. Stir together to combine then put to one side.
- Coming back to the wok, add in the 2 minced cloves of garlic and the 1 tsp of minced ginger to the vegetables. Cook for 1 minute, stirring often.
- Add in the sauce we mixed in the jug to to the wok and stir together. Let it come to a gentle simmer. If it looks too thick you can add in a splash of water.
- Add the steak back to the wok and stir through to coat in the sauce. Cook for a further 2 minutes to heat the steak back through.
- Serve the black pepper beef over boiled rice.