This Hong Kong-style Black Pepper Beef is a bold, high-heat stir fry combining tender ribeye, crispy potatoes and blistered vegetables. Finished with a rich black pepper sauce, the dish delivers deep savoury flavour with a peppery kick and signature wok hei.
Cuisine
Chinese
Time
40 mins
Servings
2 people
Ingredients
300g ribeye steak, thinly sliced
2 medium potatoes, cut into chunks
½ red onion, roughly chopped
2–3 spring onions, chopped
2–3 mixed chillies, diced
Small handful coriander
Vegetable oil
The Marinade
2 garlic cloves, finely chopped
1 thumb-sized ginger, finely chopped
Pinch salt
Pinch sugar
Pinch white pepper
1 teaspoon sesame oil
1 tablespoon cornflour
The Sauce
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon black pepper sauce (or extra black pepper)
½ teaspoon sugar
Splash chicken stock
Method
1. Cut potatoes into chunks and fry on medium heat for 6–7 minutes until partially cooked.
2. Remove and rest, then fry again on high heat for 30–60 seconds until crispy.
3. Slice beef thinly and mix with garlic, ginger, salt, sugar, white pepper, sesame oil and cornflour.
4. Heat oil and briefly fry the beef for 30–60 seconds until just coloured, then remove.
5. Heat a wok until smoking hot and add onions, spring onions and chillies.
6. Stir fry quickly until slightly blistered.
7. Return beef and crispy potatoes to the wok.
8. Pour in oyster sauce, soy sauce and black pepper sauce.
9. Toss everything together over high heat.
10. Add a splash of chicken stock to help coat ingredients.
11. Stir fry briefly until sauce clings and caramelises.
12. Finish with fresh coriander and serve immediately.
School of Wok Tips
• Double fry potatoes for maximum crispiness.
• Do not overcook beef—it should stay tender and slightly pink.
• Keep heat high for proper wok hei flavour.
• Use plenty of black pepper for that signature kick.
FAQs
Why double fry the potatoes?
The first fry cooks them through, the second makes them crispy.
Can I use other cuts of beef?
Yes, but ribeye gives the best flavour and tenderness.
Is it very spicy?
It’s more peppery than spicy, but you can adjust chillies to taste.
Menu: Nasi Goreng, Malaysian Chicken Satay, Singapore Chilli Crab
12 Spaces Left
Menu: Rojak Salad, Kaptains Chicken Curry, Char Kway Teow
3 Spaces Left
Menu: Jiao Zi, Vegetable Chow Mein, Hunan Spicy Beef, Steamed Sea Bass with Chilli & Crushed Soybeans, Stir Fried Green Beans with Chilli Hoisin, Fujian Fried Rice
12 Spaces Left
Menu: Butternut Squash Red Curry, Green Papaya Salad, Veg Thai Spring Rolls, Sticky Rice
11 Spaces Left
Kung Pao Prawns, Salt & Pepper Squid, Egg Fried Rice, Steamed Sea Bass with Chilli & Crushed Soybeans
3 Spaces Left
Menu: Butternut Squash Red Curry, Green Papaya Salad, Veg Thai Spring Rolls, Sticky Rice
12 Spaces Left
Menu: Gaeng Hung Lay, Northern Thai Laab, Bangkok Crab Omelette, Khao Yum
10 Spaces Left
Menu: Handmade Biang Biang Noodles with Cumin Lamb, Dan Dan Noodles, Singapore Fried Vermicelli
12 Spaces Left
Menu: Jiao Zi, Vegetable Chow Mein, Hunan Spicy Beef, Steamed Sea Bass with Chilli & Crushed Soybeans, Stir Fried Green Beans with Chilli Hoisin, Fujian Fried Rice
10 Spaces Left
Menu: Gado-Gado, Beef Rendang, Ayam Taliwang, Sate Ayam Madura, Nasi Kuning, Klepon
10 Spaces Left
