Classic Daging Black Pepper
Hidangan tradisional · Malaysian
A quintessential Malaysian stir-fry featuring tender beef coated in a rich, savory black pepper sauce. This classic version emphasizes the bold flavors of fresh cracked black pepper, soy sauce, and aromatics.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef sirloin or tenderloin500g
- Cornstarch2 tbsp
- Soy sauce3 tbsp
- Oyster sauce2 tbsp
- Dark soy sauce1 tbsp
- Sugar1 tsp
- Sesame oil1 tsp
- Freshly cracked black pepper2 tbsp
- Garlic4 cloves, minced
- Ginger1 inch piece, minced
- Onion1 medium, sliced
- Vegetable oil2 tbsp
- Spring onions2 stalks, chopped for garnish
- Water1/4 cup
Langkah
- 1
Slice beef thinly against the grain. In a bowl, marinate beef with 1 tbsp cornstarch, 1 tbsp soy sauce, and 1 tsp water. Set aside for 15 minutes.
- 2
In a separate bowl, whisk together the remaining soy sauce, oyster sauce, dark soy sauce, sugar, sesame oil, and 1/4 cup water to make the sauce.
- 3
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry until browned. Remove beef from wok and set aside.
- 4
Add the remaining 1 tbsp vegetable oil to the wok. Add minced garlic and ginger, stir-fry until fragrant (about 30 seconds).
- 5
Add sliced onions and stir-fry until slightly softened.
- 6
Return the beef to the wok. Pour in the prepared sauce and add the freshly cracked black pepper. Stir well to coat the beef and onions.
- 7
Cook for 2-3 minutes, or until the sauce has thickened and is glossy. Adjust seasoning if needed.
- 8
Garnish with chopped spring onions and serve immediately.
