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Greatest plates · Main
Sticky Chinese black pepper beef with fluffy rice
Strips of beef seared hot and glazed in a peppery, glossy sauce with onions and peppers, piled over steamed rice. Fast, punchy and takeaway-good.
Serves 4Prep 20 minCook 20 minBeef
Containsgluten · soy · shellfish
Protein 25%Carbs 50%Fat 25%
About 545 kcal a serve — 34 g protein, 68 g carbs, 15 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Coat the beef
Mix allToss the sliced beef with the cornflour in a bowl until lightly coated — this gives that glossy, tender finish.
In the bowlCoat →
Mix the sauce
SauceIn a small bowl, stir together the soy sauce, oyster sauce, black pepper, brown sugar and 4 tablespoons of water. Set aside.
In the bowlWhisk →
Steam the rice
Rinse the rice and cook in a rice cooker with 4.5 cups of water until fluffy, about 15 minutes. Keep warm.
In the rice cookerCook rice →
15 min
Sear the beef
High heatHeat the oil in a wok or large pan over high heat until smoking. Sear the beef in two batches for 2 minutes each until browned, then set aside.
In the panSear →
4 min · high
Fry aromatics and veg
In the same pan, fry the garlic, ginger, onion and capsicum for 3 minutes until fragrant and just tender.
In the panStir-fry →
3 min
Glaze and finish
StickyReturn the beef, pour in the sauce and toss for 2 minutes until thick and sticky. Scatter with spring onion and serve over rice.
In the panGlaze →
2 min
Cook's noteGet the pan properly hot before the beef goes in so it sears rather than stews. It's lovely spooned over extra stir-fried capsicum alongside the rice.
Estimated per serve
545 kcal · 34 g protein · 68 g carbs · 15 g fatestimates, within ~10%
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