Spicy Black Pepper Beef
Spicy black pepper beef is a Chinese classic. This recipe brings perfectly cooked tender beef, with a good kick of warming black pepper sauce, for a quick but delicious fake away experience.
Servings: 4 people
- 400 g Beef (14 oz) See note 1 below.
- 1 teaspoon Bicarbonate of soda or baking soda
- 200 ml Sparkling water (6.7 fl oz)
- 2 teaspoon Shaoxing wine
- 2 teaspoon Light soy sauce
- 2 tsp Sesame oil
- 2 teaspoon Fresh ginger Minced
Black Pepper Sauce
- 8 grams Black pepper corns (0.28 oz)
- 3 cloves Garlic
- 6 tablespoon Oyster sauce
- 3 teaspoon Light soy sauce
- ½ teaspoon White sugar
- 2 teaspoon Cornflour
- 60 ml Water (2 fl oz)
- 3 tablespoon Canola oil
- 1 Red onion cut into wedges
- 1 Green capsicum cut into chunks
- 1 Red capsicum cut into chunks
- 3 sticks Spring onions / scallions cut into 3cm pieces
- 2 ptk Hokkien noodles Or your side of choice see note 2 below.
To Prepare The Beef
Slice the beef into finger size strips, removing any fat or sinue. Place the beef into a bowl and add the bi carb soda and sparkling water.
Mix well and leave in the fridge for 15 minutes. (This will help tenderise the beef.)
After 15 minutes, strain off the water and then marinade the meat in a bowl with the shaoxing wine, soy, sesame oil and ginger for a further 15 minutes.
To Prepare Your Sauce
Using a morter and pestle (or mini/ spice blender) add the pepper corns and crush, then add the garlic cloves and grind into a paste. Set aside.
In a seperate bowl mix together the oyster sauce, soy, sugar, water and corn flour and mix well.
Remove your hokkien noodles from the packets and place into a bowl, bring a jug water to the boil and pour over the noodles to heat.
Heat a large wok or fry pan to a high heat, add a little canola oil and then add the marinated beef. Stir fry until brown and remove onto a plate.Tip! Don't over load the pan with too much beef, cook in a couple of batches if needed.
Clean the wok then return to a high heat. Add a little more oil, then add the black pepper and garlic paste, quickly fry for a minute.
Then add the red onion, capsicums and spring onion. Stir fry until the vegetables are just coloured (you want to keep then crisp and crunchy). Strain the water off the hokkien noodles and add to the wok.
Add the seared beef and any juices from the plate back into the wok with the vegetables. Then add the bowl of sauce ingredients and toss until glazed and the sauce has thickened.
Spoon onto your serving dish, sprinkle over a little extra ground black pepper for a little more heat.Enjoy!
Note 1 - We used a scotch fillet but you can also use a flank steak, rump steak or flat iron cut.
Note 2 - Serve with your preferred side: vermicelli noodles, steamed long grain rice, fried rice, cauliflower rice or just with an extra helping of vegetables.