Stir-fried Black Pepper Beef
A wonderful zichar staple that you can recreate at home!
Whenever Sunday comes around, it's dinner together with the family and Mum often makes this since beef is a family favourite. This is also a zichar dish that's easy to whip up within 10 minutes, especially when you have a roaring wok going on the stove!
One of the ingredients that makes it so delicious of course is the Lee Kum Kee black pepper sauce, which gives the beef its wonderful, peppery taste and aroma. Not to mention the white onions which gives the beef extra sweetness and that distinctive zing of ginger which if you ask me, is a key component of many Chinese stir-fries.
This goes best with a bowl of steaming white rice. Yummy!
Stir-Fried Black Pepper Beef
1 kg beef flank, sliced thinly
t tsp chopped garlic
1 large white onion, sliced
4 cm ginger knob, sliced thinly
150 ml chicken stock
1.5 tbsp black pepper sauce
1.5 tbsp oyster sauce
2 tsp of sugar
1 tsp cornstarch, dissolved in 2 tsp water
Heat 3 tbsp of vegetable oil in a wok over medium fire.
Add the chopped garlic and sliced onions and stir-fry for about 3-4 minutes, till the onions are slightly softened and translucent.
Add the ginger slices and give it a quick toss.
Toss in the beef flank slices, followed by the rest of the seasonings except for the cornstarch water. Give it a quick stir-fry till the beef is no longer pink.
Add the cornstarch water and stir in to thicken the gravy.
Serve up the dish and eat with steamed rice.