Black pepper beef recipe
There’s something quite special about fillet steak coated in a rich black pepper sauce and cooked with strips of onion and green peppers. The meat soaks up all of the flavours.
Ingredients
- 1 tbsp whole black peppercorns
- 340 g beef fillet, sliced
- 1 Spanish onion, cut into strips
- 1 green (bell) pepper, cut into strips
- 2 tbsp oyster sauce
- 2 tbsp oil
- 2 tbsp light soy sauce
- 1 tsp sugar
- 0.5 tsp salt
- 1 tbsp whole black peppercorns
- 12 oz beef fillet, sliced
- 1 Spanish onion, cut into strips
- 1 green (bell) pepper, cut into strips
- 2 tbsp oyster sauce
- 2 tbsp oil
- 2 tbsp light soy sauce
- 1 tsp sugar
- 0.5 tsp salt
- 1 tbsp whole black peppercorns
- 12 oz beef fillet, sliced
- 1 Spanish onion, cut into strips
- 1 green (bell) pepper, cut into strips
- 2 tbsp oyster sauce
- 2 tbsp oil
- 2 tbsp light soy sauce
- 1 tsp sugar
- 0.5 tsp salt
Details
- Cuisine: Chinese
- Recipe Type: Beef
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Coarsely grind the peppercorns in a pestle and mortar – not too fine, but you also don’t want to be crunching down on any whole peppercorns either.
- Place a wok over a medium-high heat and add 1 tablespoon of the oil. Once smoking, add the beef and fry for 90 seconds to seal each piece. Transfer to a plate and set to one side.
- Add the remaining oil to the wok and fry the onion and pepper strips for 2 minutes.
- Once the onion is translucent, add the oyster sauce, soy sauce, sugar, ground peppercorns and salt, along with 3 tablespoons of water.
- Bring to the boil, then reduce the heat and simmer for 3 minutes, or until the sauce has thickened.
- Stir in the cooked beef and serve immediately.
This recipe is from Chinese Takeaway in 5 by Kwoklyn Wan (Quadrille, £15). Photography ©Sam Folan.
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