Beef in Black Pepper Sauce

Years ago, we used to frequent a Vietnamese Chinese restaurant and order their black pepper lamb. The lamb is served sizzling in a hot plate and black pepper sauce is poured on, creating a racket and plenty of splatters. We moved away from the area some ten years ago, so it has been a long time since we last had this dish. I am trying to replicate that dish at home, however substituting beef for lamb and without the hot plate and the accompanying splattering. Here's my recipe for beef in black pepper sauce.

Ingredients

• 300 gm beef - porterhouse, rump or fillet (cut into 1 inch cubes)

• 1 red pepper (cut into  1 inch squares)

• 1 yellow pepper (cut into 1 inch squares)

• 1 stalk kai lan (Chinese broccoli)

• 2 tbsp oil

• 3 cloves of garlic (minced)

• 1 onion (sliced)

• Seasoning for beef:

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1 tsp cornflour

• Black pepper sauce: stir together

  • 1 tbsp black pepper (freshly ground)

  • 1 tbsp oyster sauce

  • 1/2 tsp sugar

• Thickener:

  • 1 tbsp cornflour

  • 1 tbsp water

Method

1. Prepare beef, vegetables and sauce - ready for a quick stir fry.

2. Season beef cubes with salt and black pepper. Coat with 1 tsp of cornflour.

3 Heat 1 tbsp of oil in a pan till smoking hot.

4. Add seasoned beef and let beef sear in the hot oil for a minute before flipping over. The trick is to fry the beef quickly so that it remains tender. Do not overcook beef. Remove the beef cubes to a plate to rest.

5. Add onion and garlic to the pan and fry till fragrant.

6. Add red and yellow peppers and kai lan and stir fry till cooked (3-5 mins).

7. Add black pepper sauce and let the vegetable simmer for a couple of minutes.8. Add beef cubes and give it a quick stir.9. Add thickener and once thickened, remove to a plate. Serve the beef in black pepper sauce with steamed rice. 

You may like other beef recipes such as:Beef Rendang, Pan-fried T-Bone Steak with Black Pepper Gravy