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Greatest plates · Main
Sticky Chinese black pepper beef with jasmine rice
Tender strips of beef tossed in a glossy, peppery sauce with sweet onion and capsicum, piled over fluffy jasmine rice.
Serves 4Prep 20 minCook 20 minBeef
Containsgluten · soy · shellfish
Protein 26%Carbs 41%Fat 33%
About 530 kcal a serve — 33 g protein, 52 g carbs, 19 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Start the rice
Cook riceRinse the jasmine rice until the water runs clear, then cook it in the rice cooker with 640ml water until fluffy, about 15 minutes. Keep it warm.
In the rice cookerCook rice →
Coat the beef
CoatToss the sliced beef with the cornflour in a bowl until every strip is lightly dusted; this gives you that glossy, clingy sauce later.
In the bowlCoat →
Mix the sauce
Mix allStir the soy sauce, oyster sauce, black pepper, brown sugar and water together in a small bowl until the sugar dissolves.
In the bowlWhisk →
Sear the beef
High heatHeat the vegetable oil in a large wok or frying pan over high heat until shimmering, then fry the beef in two batches for about 2 minutes each until browned but still juicy. Set aside.
Into the panSear →
4 min · high
Fry the aromatics
Stir-fryIn the same pan, stir-fry the garlic, ginger, onion and capsicum for 3–4 minutes until fragrant and just softened but still with bite.
Into the panStir-fry →
4 min · high
Bring it together
GlazeReturn the beef to the pan, pour in the sauce and toss for 2 minutes until it thickens and coats everything in a sticky glaze.
Serve
On topScatter over the spring onion and serve the beef over the warm jasmine rice.
On the plateGarnish →
Cook's noteDon't crowd the pan when searing the beef — give it room or it will steam instead of browning, and you'll miss that sticky, caramelised crust.
Estimated per serve
530 kcal · 33 g protein · 52 g carbs · 19 g fatestimates, within ~10%
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