Simple Chinese Black Pepper Beef Stir Fry

350g rump steak, sliced thinly against the grain
1 thumb-size piece of ginger, finely sliced
2 spring onions, cut into chunks
½ onion, sliced
½ red pepper, sliced
Vegetable oil, for stir frying

The Marinade
1 tablespoon light soy sauce
Drizzle sesame oil
1 heaped teaspoon cornflour

The Sauce
1 tablespoon black pepper sauce
1 tablespoon oyster sauce
½ teaspoon freshly ground black pepper
2 teaspoons Shaoxing rice wine
Splash chicken stock

PREPARATION

1. Prepare the Beef

Slice the rump steak thinly against the grain. Using the flat side of a cleaver, lightly bash each slice to tenderise and flatten.

Place the beef into a bowl. Add light soy sauce, sesame oil and cornflour. Mix thoroughly until the marinade becomes creamy and coats the meat evenly. Set aside.

2. Prepare the Sauce

In a bowl mix black pepper sauce, oyster sauce, freshly ground black pepper and Shaoxing rice wine.

Add a splash of chicken stock to loosen slightly. Stir well and keep ready beside the wok.

COOKING

3. Sear the Beef

Heat the wok until smoking hot. Add enough oil to coat the base.

Add the beef in a single layer and allow it to sear without moving too much. You should hear an aggressive sizzling sound.

Turn and sear the other side briefly. Do not overcook.

Remove the beef from the wok and return it to the bowl.

4. Stir Fry the Vegetables

Add a drizzle more oil if needed.

Add ginger and spring onion first, stirring quickly to release aroma.

Add onion and red pepper. Stir fry on high heat until slightly softened but still crisp.

5. Finish the Stir Fry

Ensure the wok is on very high heat.

Pour in the prepared sauce. It should come to a vigorous boil immediately.

Return the beef to the wok.

Toss quickly. The cornflour from the marinade will interact with the bubbling sauce and thicken it into a silky glaze.

As soon as the beef is coated and just cooked through, remove from heat.

Serve immediately with steamed rice.

School of Wok Tips

• Slice beef thinly against the grain and lightly bash it for tenderness.

• Sear the beef first and remove it to prevent overcooking.

• Keep the wok extremely hot so the sauce boils instantly and thickens properly.

• Do not overcook the beef at the final stage. The whole finish should take seconds.

FAQs

Why add cornflour to the marinade instead of the sauce?
Adding cornflour to the meat allows it to release gradually into the wok, creating a silkier sauce finish.

Why remove the beef before cooking the vegetables?
This prevents overcooking and keeps the beef tender while allowing you to char the vegetables properly.

Can I make this without black pepper sauce?
Yes? Increase oyster sauce slightly and add extra freshly ground black pepper for a similar flavour.