Indonesian Style Black Pepper Beef

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


  1. Marinate the beef in soy sauce, rice wine, sesame oil, and black pepper for 2 hours.
  2. Sauté garlic and ginger in a wok for 2 minutes with oil, then add onion and cook until translucent.
  3. Add beef to the wok, and stir fry until cooked through.
  4. Add red bell pepper, salt, brown sugar, and oyster sauce.
  5. Thicken with cornstarch and water mixture, toss well, remove from heat.
  6. 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.

All rights reserved by Pepper, Joe Barth, Rowman & Littlefield. 

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.