Black Pepper Beef Stir-Fry
Ingredients
- 500 g beef shank
- 1/2 onion, sliced lengthwise
- 3 cloves garlic, crushed and finely chopped
- 1/2 red bell pepper, cut into squares or 3 red chilies, sliced diagonally
- 1/2 green bell pepper, cut into squares or 3 green chilies, sliced diagonally
- 6 bird's eye chilies, sliced (optional)
- 1/2 stalk green onion, sliced (optional)
- 2 tbsp black pepper powder
- 1 tsp whole black pepper, coarsely ground (optional)
- 1 tbsp sweet soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch, dissolved in water
- salt to taste
- oil for sautéing
For boiling meat
- 1 piece galangal, crushed
- 1 piece ginger, crushed
- 2 stalks lemongrass, crushed
- 2 bay leaves
- lime juice to taste
- salt to taste
- water as needed
Preparation
Wash the meat, rub with lime juice and salt, then boil with the boiling ingredients for about 2 hours until tender. Drain and cut into pieces, reserving the stock for other uses.
Heat oil in a pan and add garlic, cooking until fragrant.
Add onion and bird's eye chilies, then stir.
Add bell peppers or chilies and stir well.
Add the cut meat and its broth, stirring well.
Add black pepper powder, sweet soy sauce, oyster sauce, whole black pepper, and salt, then stir well.
Cook until the sauce reduces slightly, then add green onion and cornstarch slurry.
Continue cooking until the sauce thickens and reduces.
Taste and adjust seasoning, then turn off the heat and serve.
Notes
Optional ingredients such as chilies and green onion can be omitted if desired.
Bell peppers can be substituted with chilies for added spiciness.
The stock from boiling the meat can be saved and used as broth for other dishes.
