When I first started blogging about cooking dishes, black pepper beef stir fry is one of the earlier dishes that I have tried.
And I love it!
There are also a couple of ways to tenderise the beef slices. Some people would use baking soda or corn starch. When my child was still very young, I had also used crushed grapes (or kiwis) to tenderise meat for her food.
The important part is to slice the beef thinly, against the grain line. I’ve learnt this by watching the Taiwanese cooking program, 型男大主厨 haha!
I like the tangy taste from the tomatoes. If you don’t like tomatoes, can replace with red/green peppers for a more fragrant stir fry.
This recipe uses oyster sauce, but I don’t use it now. That is because oyster sauce are mainly made up of flavorings or MSG, so I don’t use that in my cooking anymore. Most of the time, I just replace with dark or light soy sauce (for color or taste).
This is also the reason why my dish here didn’t look as glossy or colored as nice as compared to using oyster sauce.
Black Pepper Beef Stir Fry (Recipe Adapted from Rasa Malaysia)
– 250g beef (tenderloin, flank steak or flap meat), sliced thinly
– 1 clove garlic, minced
– 1 small piece of fresh ginger, peeled and sliced
– 1 tomato, cut into smaller pieces
– 1 onion, cut into strips
– 1 teaspoon freshly ground black pepper
– 3 tsp soy sauce
– ½ tsp dark soy sauce
– 1 tsp oyster sauce *I replaced with 1/2 tsp dark soy sauce for color
– ½ teaspoon cornstarch
– ½ teaspoon sesame oil
– ½ teaspoon sugar
1. Marinate the beef with all marinate ingredients, set aside in the fridge for about 15-30 minutes.
2. Heat 1 tablespoon oil in a frying pan over high heat. Add in minced garlic before oil gets too hot (to prevent charred garlic). Saute until it’s aromatic.
3. Add in ginger and onion pieces. Stir fry until aromatic, and add in the black pepper. Saute until you smell the aroma from the ingredients.
4. Add beef slices into the pan. Stir-fry until the beef is cooked on the outside. Add in tomato pieces. Stir fry till beef is thoroughly cooked, and the center of the meat is no longer pink.
5. Dish up and serve with warm rice or porridge.