Singaporean-Malaysian🥩 Meat

Black Pepper Beef

Name: Black Pepper Beef
Cuisine: Singaporean-Malaysian
Ingredients: 300 g beef (such as knuckle or batang pinang); 1 tbsp oyster sauce; 1 tbsp light soy sauce; 1 tbsp black pepper powder (freshly cracked preferred); 2 tbsp sweet soy sauce; ¼ cups cooking oil; 3 garlic cloves; ½ inch ginger; ½ yellow onion; 1 capsicum (yellow and red); 1 spring onion; 2 tbsp oyster sauce; 2 tbsp sweet soy sauce; 1 tbsp light soy sauce; 1 tbsp cornstarch; ~½ cup water

Tender beef coated in a glossy black pepper and soy-based sauce, topped with onions and capsicum. A simple stir-fry that demonstrates two different marinading approaches. Best served with white rice and fried egg.

Adapted from a video by Che Nom

Daging Black Pepper, gerenti sedap!

Watch on YouTube

Ingredients

beef (such as knuckle or batang pinang)300 g
oyster saucefor marinade1 tbsp
light soy saucefor marinade1 tbsp
black pepper powder (freshly cracked preferred)for marinade, add more during cooking to taste1 tbsp
sweet soy saucefor marinade2 tbsp
cooking oil¼ cups
garlic cloves3
gingerslice thinly to avoid overpowering flavor

Steps

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1
Prepare all ingredients. Peel and roughly chop garlic; slice ginger thinly; cut onion into chunks; slice yellow and red capsicum into chunks; separate spring onion into white and green parts, keeping the white parts as well.
2
Slice the beef against the grain at a medium thickness, avoiding very thin slices that become stringy or very thick ones that take too long to cook.
3
Crush black peppercorns fresh using a mortar and pestle (or pepper mill), though pre-ground pepper powder works too—fresh-cracked tastes and smells better.
4
Marinate the beef. Place beef in a bowl and add black pepper powder, oyster sauce, light soy sauce, and sweet soy sauce. Optionally add egg white and cornstarch if desired for extra tenderness; alternatively use the simpler traditional method without them. Mix well and let sit.
5
Prepare the sauce. In a small bowl, mix together oyster sauce, sweet soy sauce, light soy sauce, cornstarch, and a splash of water. Stir until smooth and set aside.
6
Heat the oil in a wok or large skillet over high heat. Stir-fry the onion until starting to soften; add the capsicum chunks and stir-fry until the edges char but the inside stays crispy. Remove to a plate when half-cooked.
7
In the same wok, add garlic and ginger, stir-frying until golden and fragrant.
8
Add the marinated beef to the wok and stir-fry continuously until the meat browns, the liquid evaporates, and the beef becomes dry and tender. If the meat is still tough, add a splash of water, cover, and simmer over low heat until it softens.
9
Once the beef is tender, add more black pepper powder if desired. Pour in the prepared sauce and stir-fry until the sauce thickens and coats the meat evenly, becoming glossy.
10
Return the cooked onion and capsicum to the wok, toss briefly until the capsicum starts to wilt slightly. Sprinkle the spring onion on top. Taste and adjust the black pepper level or add water if you prefer more gravy.
11
Serve the black pepper beef over white rice and pair with a fried egg (edges crispy and golden, yolk still slightly runny) for a complete meal.

Black Pepper Beef

Ingredients

Steps

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