Stir fry black pepper beef
A quick and easy stir fry of tender beef and vegetables in a spicy sauce
Ingredients for 2 portion(s)
- 250 g rib-eye beef steak, in strips
- 150 g bimi or broccoli, in florets
- 1 red bell pepper, in strips
- 1 red onion, in strips
- ½ bunch spring onions, finely sliced
- 1 clove of garlic, finely diced
- 15 g fresh ginger, finely diced
- 5 tbsp frying oil *Tip 3
- 50 ml black pepper sauce *Tip 1 (alternative: see tip below)
- 2 tbsp Kikkoman naturally brewed soy sauce *Tip 2 (alternative: see tip below)
- 1 tbsp Kikkoman toasted sesame oil
For the topping:
- 1 tbsp chives, finely sliced (alternative: fresh coriander, fresh basil)
- A few stalks of curly parsley, leaves plucked off
- 1 spring onion, finely sliced
- Freshly ground pepper
- 175 g basmati rice, cooked
Preparation
- Boil water in a wok, add bimi or broccoli, blanch, remove and drain.
- Dry the wok and heat 3 tbsp of oil in the wok, add the meat strips, fry quickly and remove.
- Fry bell pepper and onion strips, then spring onions briefly and remove.
- Wipe the wok clean and fry garlic and ginger with the remaining oil.
- Add the sautéed vegetables back in and also the meat.
- Add black pepper sauce and the bimi or broccoli.
- Season with Kikkoman soy sauce and Kikkoman toasted sesame oil and mix well.
- Garnish the meat and vegetables with chives, parsley and fresh spring onion.
- Drizzle with the sauce remaining in the wok, season with pepper and serve with the cooked basmati rice.
Tip 1: If black pepper sauce is not available, use mixture of 1 tbsp Kikkoman naturally brewed soy sauce, ¼ tbsp brown sugar, ¼ tbsp Worcestershire sauce, ½ tbsp veg oil, 1 tbsp flour, 2 ½ gloves of garlic, finely diced, ¼ white onion, finely diced, ¼ tbsp black pepper and 0,2 l beef broth.
Or Kikkoman teriyaki sauce with roasted garlic 50 ml leaving out the garlic in the recipe
Tip 2: Alternatives for Kikkoman naturally brewed soy sauce: Kikkoman naturally brewed less salt soy sauce, Tamari gluten-free soy sauce and Organic soy sauce.
Tip 3: Use vegetable oil or soy bean oil to fry with. Never use sesame oil for frying.
Tip 4: A high temperature heat is important for wok cooking. But be careful when the oil is hot - adding ingredients that are damp can flame up or spit.
Tip 5: Non-stick, metal sheet, cast iron woks are slightly different in terms of heat conduction, suitability for electric, gas and induction hobs and cleaning care. Instead of a wok, a frying pan can be used as long as you cook with high temperature and stir fry according to the steps.
Tip 6: Never overload to the wok. For cooking big portions, cook in batches for the best results.
Tip 7: Gently stir and turn the ingredients in the wok so not to break them up.
Tip 8: Finish by seasoning with soy sauce and sesame oil for perfect glaze, aroma and flavour.
Used products in this recipe
Ingredients for 2 portion(s)
- 250 g rib-eye beef steak, in strips
- 150 g bimi or broccoli, in florets
- 1 red bell pepper, in strips
- 1 red onion, in strips
- ½ bunch spring onions, finely sliced
- 1 clove of garlic, finely diced
- 15 g fresh ginger, finely diced
- 5 tbsp frying oil *Tip 3
- 50 ml black pepper sauce *Tip 1 (alternative: see tip below)
- 2 tbsp Kikkoman naturally brewed soy sauce *Tip 2 (alternative: see tip below)
- 1 tbsp Kikkoman toasted sesame oil
For the topping:
- 1 tbsp chives, finely sliced (alternative: fresh coriander, fresh basil)
- A few stalks of curly parsley, leaves plucked off
- 1 spring onion, finely sliced
- Freshly ground pepper
- 175 g basmati rice, cooked
