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Black Pepper Beef

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Ingredients:
350g (12oz) beef fillet, thickly sliced across the grain
2 tablespoons vegetable oil
1 small Spanish onion, diced
1 red capsicum (pepper), diced
2 long red chillies, finely chopped
2 garlic cloves, finely chopped
2 teaspoons black peppercorns, crushed
3 tablespoons fresh chicken stock
2 teaspoons light soy sauce
1 tablespoon oyster sauce

For the marinade:
2 teaspoons shaoxing
1 teaspoon kecap manis
1 teaspoon oyster sauce

Directions:
1. To make the marinade, mix the shaoxing, kecap manis and oyster sauce.

2. Add the beef and toss until well coated, then leave for 20 minutes.

3. Heat a wok until just smoking.

4. Add half the oil and, when hot, stir-fry the beef in batches until well browned, then remove.

5. Add the remaining oil to the wok.

6. Stir-fry the onion, capsicum, chilli, garlic and pepper until fragrant.

7. Return the beef to the wok with the stock, soy and oyster sauces and stir-fry until the sauce reduces slightly.

Tips:
This dish relies on the freshness of the peppercorns, so buy small amounts regularly and crush them just before you’re going to cook with them.

As a substitute for the beef, chicken, pork or even lamb will make a delicious meal.

If you fancy something a bit more extravagant, stir-fry some chopped lobster or a mud crab with this pepper sauce.

For more delicious recipe ideas from Balance and Harmony: Asian Food cookbook, click here.

Words by Neil Perry, Tuesday 11 November 2008

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