Black Pepper Beef Stir-Fry + Interview w/ a Dietitian!
Hot Thai Kitchen recipe - Pan-Asian/Thai
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 250 g strip loin or top sirloin steak (raw weight), cooked to your preferred doneness and cooled completely or chilled (see note)
- 1 tbsp + 1 tsp oyster sauce
- 1 tsp soy sauce
- 1 tsp fish sauce
- 2 tbsp water
- 7-8 clove garlic, chopped
- 2 tsp black pepper, freshly ground (reduce to 1 tsp if serving kids)
- 1/4 large onion, 1 cm strips
- Mixed bell pepper, large diced, a total of 1 medium pepper (so if using 4 colours, use 1/4 each, if using 3, 1/3 each, etc...)
Instructions
- 1
Slice the cooked steak into thin strips, trimming off any fat around it if desired.
- 2
Combine oyster sauce, soy sauce, fish sauce and water in a small bowl and stir to combine.
- 3
Add just enough oil in a wok to coat the bottom, then add the garlic and saute over medium heat until the smallest bits start to turn golden.
- 4
Add the black pepper and stir to mix with the oil. Add onions and bell pepper, and toss for about 1 minute or longer if you prefer the softer vegetables.
- 5
Once the vegetables are cooked almost to your liking, add the sauce and toss for about 10 seconds. Turn the heat up to high then add the sliced steak; if you like the doneness of the steak as is, just toss it briefly (20-30 seconds) until heated though, otherwise cook it longer to get the desired doneness. Since the steak is already cooked, you only need to cook it long enough to heat it through.