Black Pepper Beef

• servings: 2 servings
• total time: 20 minutes

Ingredients

350g steak, sliced into strips against the grain

1 onion, julienned

1/2 red pepper, julienned

3-4 spring onion

Handful of broccoli

5-6 pieces of baby corn cut in small pieces

1/4 of a thumb size piece of ginger

The Marinade

1-2 teaspoon cornflour (cornstarch) - as needed

1 teaspoon light soy sauce

1 teaspoon pure sesame oil

The Sauce

1/4 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon crushed black pepper

1-2 tablespoon Lee Kum Kee black pepper sauce

200 ml chicken stock

1 tablespoon light soy sauce

1 tablespoon oyster sauce

2 teaspoons Shaoxing rice wine

Directions

Remove any rind or fat from the steak, then slice thinly. Tenderize by bashing them with a cleaver or meat hammer, creating a large surface area for quick cooking.

Mix all the marinade ingredients with the meat. Massage the marinade into the meat, marinade for 30 minutes, or overnight for more flavour.

Mix the sauce ingredients together in a small bowl.

Heat 2 tablespoons vegetable oil in a wok to high heat. Sear your vegetables for a couple of minutes on each side and set aside.

Add oil to the wok and when smoking hot, add the meat and sear on each side for 2 minutes. After the meat is seared, add the vegetables back in.

Maintaining high heat, pour in your sauce, and continue to stir-fry for an additional 30 seconds.

Serve and enjoy.

Notes

Add 200-250g of medium egg noodles after the sauce is ready and toss.

Black bean garlic sauce can be used instead of the black pepper sauce.