Black Pepper Beef
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Beef Stir-Fry with Peppers Recipe
Yield: Serves 2 as a main dish with rice or 4 as part of a multicourse meal
8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces 2 ½ tablespoons cooking oil 1 clove garlic, minced One 1 in (2.5 cm) piece fresh ginger, peeled and sliced ½ small green bell pepper, deseeded and cut into pieces ½ small red bell pepper, deseeded and cut into pieces ½ onion, cut into strips 1 teaspoon freshly ground black pepper Salt, to taste Marinade: 1 ½ teaspoons Maggi seasoning sauce ½ teaspoons soy sauce ½ teaspoon dark soy sauce 1 teaspoon oyster sauce 1 teaspoon Worcestershire sauce 1 teaspoon Chinese rice wine or sherry ½ teaspoon cornstarch ½ teaspoon sesame oil ½ teaspoon sugar
1. Marinate the beef with all the Marinade ingredients, about 15 minutes. 2. Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside. 3. Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok. 4. Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.
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