Beef in Black Pepper Sauce

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Beef in Black Pepper Sauce

Ingredients

500g beef rump, thinly sliced
1 tsp Bicarbonate soda
50ml water
1 tsp cornflour (cornstarch)
1 tsp Shaoxing cooking wine
2 tsp light soy sauce
2 tbsp neutral oil (peanut/ canola/ vegetable)
1 brown onion, thinly sliced
2 carrots, thinly sliced
1 red capsicum (bell pepper), thinly sliced
thumb-size piece fresh ginger, finely grated
4 cloves garlic, finely grated
thinly sliced spring onions and steamed rice, to serve

SAUCE

2 tbsp ketchup
1 tbsp oyster sauce
1 tbsp light soy sauce
2 tsp black pepper
pinch MSG (optional)

Equipment

Chopping board
Chef’s knife
Wok or large frying pan
Wok spatula or tongs
Large bowl (x2, for tenderising and marinating)
Colander
Grater or microplane
Small bowl (for sauce)

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Directions

PREP BEEF

Place the beef in a large bowl. Add the bicarbonate soda and 50ml of water and mix well through the beef.
Refrigerate for 45 minutes to 1 hour.
Rinse beef really well under cold running water in a colander. Drain well.
Toss the beef in cornflour, Shaoxing and soy sauce. Marinate for 10 minutes to 1 hour.

PREP SAUCE

Combine all ingredients for the sauce in a small bowl and mix well.

COOK AND SERVE

Heat half the oil in a wok over high heat.
Sear the beef in batches, until just browned, then set aside.
Add remaining oil to the wok. Cook onion for 30 seconds, tossing continuously.
Add ginger and garlic, cook for a further 30 seconds.
Add carrots and capsicum, tossing, until just starting to soften.
Return the beef to the wok and toss to combine. Add the sauce, toss again to coat all the beef and vegetables.
Remove from the heat and serve immediately garnished with spring onions and steamed rice on the side.

Notes

Add the sauce around the outside of the wok

When you add the sauce, pour it in a circle around the outer edge of the wok rather than directly onto the beef and vegetables. The sauce hits the bare, very hot wok surface before it mixes with the ingredients, which caramelises the ketchup sugars and thickens the sauce slightly in that brief moment before everything combines. Gravity pulls it towards the centre from there. Pouring it directly onto the ingredients traps it in steam and slows that caramelisation down.

Storage

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a wok or frying pan over high heat with a splash of water to loosen the sauce. Best eaten fresh as the vegetables soften on reheating, but leftovers work well as a next-day lunch.

Ingredient Notes

Bicarbonate of soda:

Used here as a tenderiser rather than a leavening agent. When mixed with water and left in contact with the beef for 45 minutes, it raises the surface pH and reduces the muscle fibre tension that causes beef to seize on a hot wok. The tenderising effect is especially useful with leaner cuts like rump. Rinse the beef thoroughly afterwards to remove the soda taste. If you’re short on time, skip this step and go straight to the cornflour and marinade, the dish will still work but the texture of the beef will be slightly firmer.

Beef rump:

Rump is a lean, full-flavoured cut that slices cleanly across the grain into thin strips. It’s firmer in texture than ribeye or sirloin but well-suited to the tenderising method here. Ask your butcher for a thick piece to slice yourself: pre-cut stir-fry strips are often inconsistent. Slice against the grain as thinly as possible, around 3-4mm, which shortens the muscle fibres and makes each piece more tender to eat. Flank or skirt steak are good alternatives with similar characteristics.

Black pepper:

Use freshly cracked or coarsely ground black pepper rather than fine pre-ground: the aromatic compounds that give black pepper its punch and heat are volatile and dissipate quickly after grinding. Fresh cracking keeps them intact. Two teaspoons in the sauce will give a strong pepper presence and moderate heat: reduce to 1 tsp if you prefer a milder result, or increase to 1 tbsp for a seriously peppery finish.

FAQs

Can I substitute the beef?

Yes. Thinly sliced chicken thigh, pork fillet, or firm tofu all work with the same method. The bicarb tenderising step is specific to beef: skip it for chicken, pork, and tofu and go straight to the cornflour and marinade.

Can I make this gluten-free?

Oyster sauce and soy sauce both contain gluten. Substitute tamari for the soy sauce and use a gluten-free oyster sauce (several brands make one). Shaoxing wine also contains gluten: substitute with dry sherry or a splash of chicken stock.

What is MSG and do I need it?

MSG (monosodium glutamate) is a flavour enhancer that amplifies savoury taste. It’s the same compound found naturally in parmesan, tomatoes, and soy sauce. A small pinch rounds out the sauce without adding a distinct flavour of its own. It’s available at Asian grocers and most supermarkets. Leave it out if you prefer, but the sauce will have slightly less depth.