Black Pepper Beef Recipe
Black pepper beef recipe with potatoes, a quick and easy side dish that's perfect with just some rice or as part of an Asian meal.
Equipment
- 1 knife
- 1 chopping board
- 1 large bowl for marinating the beef
- 1 chopper (or pestle and mortar)
- 1 ladle
Ingredients
Beef and Marinade
- 500 g beef quick cook cuts, see suggestions in article above
- 1 medium clove garlic
- 2.5 cm ginger
- 2 Tbsp oyster sauce
- 2 Tbsp sweet soy sauce
- ½ tsp coarsely ground black pepper
Ingredients to be Chopped/Pounded
- 1 medium onion about 120g (4.2 oz) pre peeled weight
- 2 medium cloves garlic
- 5 cm ginger
Everything Else
- 1 medium potato
- 1 medium onion
- 2 red chillies (these can be chopped/pounded with the above, if you prefer)
- 1 green capsicum (bell pepper)
- 2 medium tomatoes
- 60 ml vegetable oil
- 60 ml water
- 1 Tbsp coarsely ground black pepper
- some fresh coriander leaves or spring onions to garnish, chopped (cilantro or scallions)
Instructions
Prepare the Beef
- Slice your beef into thin strips, cutting across the grain. This cuts through the fibres, making the meat tender and easier to chew. Place in a bowl.500 g beef
- Grate the garlic and ginger or chop/pound them finely and add to the beef.1 medium clove garlic, 2.5 cm ginger
- Add the oyster sauce, soy sauce and black pepper to the beef strips and mix well. Set aside to marinate lightly while you get everything else ready.You can also leave this to marinate for as long as you want, even overnight in the fridge. If placing in the fridge or marinating for more than an hour, cover with cling film. And be sure to take it out of the fridge at least 30 minutes before cooking, to allow the meat to come to room temperature.2 Tbsp oyster sauce, 2 Tbsp sweet soy sauce, ½ tsp coarsely ground black pepper
Other Prep Work
- Peel the potato and cut into wedges.1 medium potato
- Peel and quarter the onions. Peel the garlic and ginger. Place everything in the chopper and chop to a coarse mix. Or pound with a pestle and mortar.If you like, you could chop the red chillies here too, but I prefer to slice them.2 medium cloves garlic, 1 medium onion, 5 cm ginger
- Peel the second onion and slice into rings. Slice the red chillies and slice the green capsicum into strips. Quarter the tomatoes.1 medium onion, 2 red chillies, 1 green capsicum , 2 medium tomatoes
Let's get Cooking
- The Potatoes. Heat the oil in a wok or deep frying pan on medium heat and fry the potatoes for about 5 minutes until medium brown and done. If they are browning too quickly, turn the heat down.You can also do this in an air fryer: 200°C/400°F for 10 minutes.60 ml vegetable oil
- Take the wedges out with a slotted spoon and leave on a plate that's been lined with kitchen paper, to absorb excess oil.
- Pour out all but about 1 Tbsp oil and fry the chopped ingredients on medium heat for 1 minute.
- Increase the heat and fry the beef for 3 minutes. Keep tossing the beef to brown. If things are starting to burn, lower the heat to medium.
- Add the potatoes, onions, chillies, capsicum, tomatoes, black pepper and water. Stir well and cook for 3 minutes.1 Tbsp coarsely ground black pepper, 60 ml water
- Turn the heat off and garnish with your chosen herb. Serve immediately.some fresh coriander leaves or spring onions to garnish, chopped
Nutrition
Calories: 374kcalCarbohydrates: 32gProtein: 31gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 78mgSodium: 490mgPotassium: 1046mgFiber: 4gSugar: 13gVitamin A: 849IUVitamin C: 80mgCalcium: 70mgIron: 4mg
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