from Joe Barth’s Pepper
1 pound flank steak, thinly sliced across the grain
3 Tablespoons soy sauce
1 Tablespoon Chinese rice wine
1 teaspoon sesame oil
1 Tablespoon black pepper, finely ground
2 Tablespoons oil
3 cloves garlic, minced
1 Tablespoon finely sliced ginger
1 onion, cut into wedges
1 red pepper, seeded and thinly sliced
½ teaspoon salt
1 Tablespoon brown sugar
1 Tablespoon oyster sauce
1 Tablespoon corn starch + 3 Tablespoons water, mixed well
3 green onions, cut into ½-inch pieces
- Marinate the beef in soy sauce, rice wine, sesame oil, and black pepper for 2 hours.
- Sauté garlic and ginger in a wok for 2 minutes with oil, then add onion and cook until translucent.
- Add beef to the wok, and stir fry until cooked through.
- Add red bell pepper, salt, brown sugar, and oyster sauce.
- Thicken with cornstarch and water mixture, toss well, remove from heat.
- Serve with plain white rice and garnish with green onions on top.
Comment: This Indonesian-inspired dish is a natural for hotter-tasting Sarawak black pepper.
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Nada’s Tips and Tricks: I served this dish on vegetable fried rice with the spices from the recipe continuing the flavours throughout the bowl. Paired it with a salad and a big chunk of bread to offset the spice for the kiddies.