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2 Servings
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Shared By Charlotte Burns

Black pepper beef - The Rockpool Files


  • 350 g (12 oz) beef fillet, thickly sliced across the grain
  • 2 tablespoons vegetable oil
  • 1 small Spanish onion, diced
  • 1 red capsicum (pepper), diced
  • 2 long red chillies, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoons black peppercorns, crushed
  • 3 tablespoons fresh chicken stock
  • 2 teaspoons light soy sauce
  • 1 tablespoon oyster sauce
  • Marinade
  • 2 teaspoons shaoxing
  • 1 teaspoon kecap manis
  • 1 teaspoon oyster sauce


To make the marinade, mix the shaoxing, kecap manis and oyster sauce. Add the beef and toss until well coated, then leave for 20 minutes.

Heat a wok until just smoking. Add half the oil and, when hot, stir-fry the beef in batches until well browned, then remove.

Add the remaining oil to the wok and stir-fry the onion, capsicum, chilli, garlic and pepper until fragrant. Return the beef to the wok with the stock, soy and oyster sauces and stir-fry until the sauce reduces slightly.

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