Submitted by:

Black Pepper Beef

Preparation Time:   10  (mins)
Cooking Time:   5  (mins)
Cooking Method:   Saute Stir-fry
Cook level:   Normal
Serving Size:   4  (person)

Chef Recommendation

Beef Flank steak (s) 340 g [thinly sliced]
Chili 1 pc [red, seeded and julienned]
Green onion(s) 1 pc [julienned]
Carrot (s) 1/2 pc [julienned]
Cucumber 1/2 pc [pickled and julienned]
Ginger (s) 2 slices [julienned]
Freshly Minced Garlic 2 tbsp
Cooking oil 3 tbsp


Premium Light Soy Sauce 2 tbsp
Rice wine 1 tbsp
Corn starch 1 tsp
Premium Light Soy Sauce 2 tsp
Hoisin Sauce 2 tsp
Pure sesame oil 2 tsp
Chicken Bouillon Powder 1/4 tsp
Sugar 1 tsp
Black pepper 1/2 tsp
Water 1/4 cup

  1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes. Combine seasoning ingredients in a bowl; set aside.
  2. Place a wok over high heat until hot. Add 2 tbsp oil, swirling to coat sides.  Add ginger, garlic, and chili; cook, stirring, until fragrant, about 10 seconds.  Add beef and stir-fry until barely pink, about 1 1/2 minutes. Remove beef to a bowl and set aside.
  3. Add remaining 1 tbsp oil to wok, swirling to coat sides. Place wok over high heat until hot. Add carrot and green onion; stir-fry for 1 minute. Return beef to wok and add seasonings; cook until heated through.

Remarks: This recipe is provided by chef Martin Yan.

Tag: Beef

  • Black Pepper Beef
  • Sauteed Pork Belly and Sea Cucumber
  • Blended Noodles with Pork and Hoisin Sauce
  • XO Dried Scallops & Pork in Lettuce Cups
  • Roasted Turkey with Apple and Cranberries Stuffing
  • Spare Ribs and Rice in Hot Pot
  • King Prawn Noodles in Soup Kung Po Style
  • Rice Dumpling with Braised Mushroom and Pork
  • Mushrooms on Vegetables with Premium Light Soy Sauce
  • Vegetables on Hairy Gourd with Premium Light Soy Sauce

Find Us Online