Stir fry black pepper beef
A quick and easy stir fry of tender beef and vegetables in a spicy sauce.
For the topping
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.
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
Alternatives for Kikkoman naturally brewed soy sauce: Kikkoman naturally brewed less salt soy sauce, Tamari gluten-free soy sauce and Organic soy sauce.
Use vegetable oil or soy bean oil to fry with. Never use sesame oil for frying.
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.
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.
Never overload to the wok. For cooking big portions, cook in batches for the best results.
Gently stir and turn the ingredients in the wok so not to break them up.
Finish by seasoning with soy sauce and sesame oil for perfect glaze, aroma and flavour.
Recipe as PDF
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