Chinese Black Pepper Beef
Chinese Black Pepper Beef



  • 1 tbsp light soy sauce
  • 2 tbsp dry Sherry
  • 2 chopped garlic cloves
  • 1 tbsp cracked black peppercorns
  • 1 tbsp cornflour
  • 500g beef fillet, finely sliced
  • 2 tbsp veg oil
  • 2 red capsicums, sliced
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sesame oil
  • 50ml water
  • Egg-fried rice, to serve
  • Whisk together the light soy, dry sherry, pepper, garlic, and cornflour in a bowl. Stir in the sliced beef and leave to marinate for 30 mins. When ready, heat up a wok, add the veg oil, and stir fry the sliced beef (you can discard the marinade) for 2 mins, or until just browned. Remove the meat from the wok and set aside.
  • Add the capsicums to the wok and stir-fry for 2 mins, then pour in the dark soy, oyster sauce, water, and sesame oil. Cook for about a minute, then add the beef and cook for another 2 mins. Serve with egg-fried rice, and enjoy!
20 mins
4 serving

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