Beef Stir-Fry with Black Pepper
- 8 oz (250 g) beef tenderloin, flank steak or flap meat, cut
- into pieces
- 2 ½ tablespoons cooking oil
- 1 clove garlic, minced
- One 1 in (2.5 cm) piece fresh ginger, peeled and sliced
- ½ small green bell pepper, deseeded and cut into pieces
- ½ small red bell pepper, deseeded and cut into pieces
- ½ onion, cut into strips
- 1 teaspoon freshly ground black pepper
- Salt, to taste
- 1 ½ teaspoons Maggi seasoning sauce
- ½ teaspoons soy sauce
- ½ teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Chinese rice wine or sherry
- ½ teaspoon cornstarch
- ½ teaspoon sesame oil
- ½ teaspoon sugar
- Produce
- Garlic (1 clove)
- Ginger, fresh (1 1 in (2.5 cm) piece)
- Green bell pepper, small (1/2)
- Onion (1/2)
- Red bell pepper, small (1/2)
- Meat
- Beef tenderloin (8 oz)
- Condiments
- Maggi seasoning sauce (1 1/2 teaspoons)
- Oyster sauce (1 teaspoon)
- Soy sauce (1/2 teaspoons)
- Soy sauce, dark (1/2 teaspoon)
- Worcestershire sauce (1 teaspoon)
- Cooking & Baking
- Black pepper, freshly ground (1 teaspoon)
- Cooking oil (2 1/2 tablespoons)
- Cornstarch (1/2 teaspoon)
- Salt (1)
- Sesame oil (1/2 teaspoon)
- Sugar (1/2 teaspoon)
- Beer, Wine & Liquor
- Chinese rice wine or sherry (1 teaspoon)
- Other
- into pieces
Preparation
Read recipe preparation on rasamalaysia.com
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Recipe Stats
Published September 23, 2012 (4 months ago).
101 people saved this recipe.
