Black pepper beef
Also known as pepper steak, this Chinese-inspired recipe is a mildly spiced stir-fry dish that the whole family will enjoy any day of the week. Leftovers can easily be stored and reheated for lunch the next day.
Ingredients
Method
Ingredients
- 500g medium grain rice*
- 2 tablespoons oil
- 1 onion*, finely diced or thinly sliced
- 3 cloves garlic, finely chopped or 1 ½ teaspoons crushed garlic
- 500g beef rump steak, sliced or stir fry beef
- 2 capsicums*, thinly sliced
- 250g mushrooms, sliced or quartered
- 1 carrot*, cut into thin matchsticks or batons
- 250g mung bean sprouts
Sauce
- 1 cup water
- 1 tablespoon soy sauce or soy sauce alternative
- 1 teaspoon sugar, honey, or preferred sweetener
- 1 tablespoon cornflour
- ½ teaspoon ground or 1 teaspoon freshly cracked pepper, to taste
* These ingredients are shared with other recipes from the summer weekly meal planner.
Method
- Cook rice according to packet instructions.
- Combine the sauce ingredients in a large cup or bowl and set aside.
- Heat oil in a wok or large frying pan on the stove over medium high heat.
- Sauté onions until they becomes soft, add garlic and cook until it begins to turn golden brown. Turn heat to high, add beef, capsicums, mushrooms, and carrots. Stir fry until the beef is cooked to your liking.
- Pour the sauce ingredients and mix, when it thickens remove from heat. Lastly, stir through mung bean sprouts and serve with rice.
Cooking tips:
As the sauce ingredients sit the ingredients may separate, before adding it into the pan make sure to stir it first. If you cannot find any mung bean sprouts or they are not a family favourite swap them with another vegetable. If you know the rice quantities suggested will be too much for your family, only cook what you think will get eaten and save the remaining uncooked rice for another meal.
Adapt it:
To reduce the salt, use low salt soy sauce. You can also use brown rice to boost the fibre of this dish. For protein substitutions use tofu, tempeh, quorn, plant-based meat alternatives or prawns. If using tofu or tempeh, pan fry these separately then add it into the stir fry towards the end.
Leftover tips:
Store in containers and freeze or heat thoroughly and eat for lunch the next day.