Leno Regush
Black Pepper Beef Stir-Fry
Lunch, Dinner, Legacy Pan, Legacy Pan or Takumi Wok
4.7 from 0 reviews
- Difficulty
- Easy
- Serves
- 2
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Cookware
- Legacy Pan or Takumi Wok
Method
Coarsely crush the black peppercorns in a mortar and pestle.
Whisk together the oyster sauce, Shaoxing wine, soy sauce, sesame oil and most of the crushed pepper, reserving a little to finish.
Heat your Legacy Pan or Takumi Wok over high heat until very hot. Add the oil and garlic and cook for 1 minute, stirring constantly so the garlic does not burn.
Add the beef in a single layer. Cook for 1 minute, turn and cook for another minute.
Add the capsicum and white parts of the spring onions. Stir-fry until the vegetables are hot but still crisp.
Pour in the black pepper sauce and add the green parts of the spring onions. Toss until the beef and vegetables are glossy and evenly coated.
Serve immediately with steamed rice or noodles and finish with the reserved black pepper.
Ingredients
- g beef stir-fry strips or skirt steak, thinly sliced against the grain350
- green capsicum, sliced1
- cloves garlic, chopped2
- tsp whole black peppercorns1–2
- tbsp Shaoxing wine1
- tsp sesame oil1
- red capsicum, sliced1
- spring onions, cut into 3 cm pieces, white and green parts separated2
- tbsp cooking oil1
- tbsp oyster sauce2
- tsp soy sauce1
- cups steamed long-grain rice or 2 servings noodles, to serve2
Story
This Cantonese-style stir-fry is built around high heat, tender beef and plenty of freshly cracked black pepper. Skirt steak works particularly well because it cooks quickly and stays juicy when sliced against the grain. The Legacy Pan or Takumi Wok gives the meat a proper sear before the capsicum and spring onions go in. Oyster sauce, Shaoxing wine, soy and sesame oil come together in a glossy, deeply savoury sauce with enough pepper to bring real warmth. Have the rice or noodles ready before you begin. Once the pan is hot, the whole dish comes together in minutes.
Photography by Anna Critchley
Reviews
No reviews yet — be the first.
to review this recipe and earn badges.
