Saturday, June 21, 2008

Black Pepper Beef


300 g thinly sliced beef
2 cloves garlic, minced
1 red chili, sliced
1/2 carrot, shredded
2 slices ginger, shreeded
120 g garlic stems, cut into 4 cm (1.75 inches) pieces
1 green onion, shredded


2 tablespoons soy sauce
1 teaspoon cornstarch
1 tablespoon cooking wine


1/4 cup chicken broth
2 teaspoons dark soy sauce
1/2 teaspoon black pepper
1 teaspoon sugar
2 teaspoons sesame seed oil
2 teaspoons sweet bean paste

  1. Combine beef and marinade ingredients in a bowl; stir to coat. Let stand 10 minutes. Combine seasoning ingredients in a bowl.
  2. Heat 2 tablespoons cooking oil in a wok over high heat. Add ginger, garlic, and red chili. Stir fry until fragrant. Add beef. Stir fry 1 to 2 minutes. Remove from wok and set aside.
  3. Heat 1 tablespoon cooking oil over high heat. Add carrot, garlic stems, and green onion. Stir fry for 1 minute. Add beef and seasonings, stir-fry 30 seconds and serve hot.

1 comment:

el said...

hey try this beef dish,

* 500 grams Diced tender beef
* 1 Onion
* 1 clove Garlic
* 2 tablespoons Plain Flour
* 1 cup Red Wine
* 1 tablespoons Olive Oil
* 1 Chorizo Sausage
* 1/4 Butternut Pumpkin
* 1 Sweet Potato
* 3 Large field Mushrooms
* 1 can Tomatoes
* 1 tub Tomato Paste
* 1/2 litre Vegetable or Beef Stock
* 2 cups Rice

Place sliced onion and crushed garlic in casserole dish or saucepan over medium flame. Coat diced beef with the flour and then add to pot when the onion becomes soft. Next add the thick sliced chorizo sausage and allow to cook with occasional stirring for 5 minutes (or until begins to brown). Reduce to a low flame.
Next add wine, tomatoes and tomato paste and stock to the pot. Stir and simmer for 2 minutes. Add chopped sweet potato and pumpkin and seasonings, replace lid and allow to simmer for 50 minutes with occasional stirring.
Return to pot and add mushrooms. Simmer for a further 20 minutes or until meat is at desired tenderness. Serve with steamed rice. Yum!