[RECIPE] Black Pepper Beef with Mushroom

Posted on Apr 2, 2015 | 0 comments

Now I can make my own Black Pepper Beef with Mushrooms at home, and I want to share the easy-to-follow recipe with you. Yay! I got this recipe from the Tasty Singapore event that I attended two weeks ago in FoodHall Plaza Senayan. If you ever read the full story about the Tasty Singapore event, you will realize there are parts where I will share about how easy and simple to make this Black Pepper Beef at home. I made this before with Chef Chandra and re-did everything using the Singapore’s cooking ingredients that are now easily found in FoodHall Plaza Senayan, Grand Indonesia, and Senayan City.

I always love the combination of bell pepper and black pepper in Chinese stir-fries. That’s why I tried to cook this recipe at home and use all the Singapore’s products below to create a rich flavor of Black Pepper Beef without being too spicy, no salt and no preservatives. It produces a wonderful dish, sweet and slightly spicy, just the way I like and what we usually eat at many Chinese food restaurants. Simple and not an expensive meal to make.

Ingredients: (for 2-3 persons)

Step 1 – Marinade Mix:

0.5kg thinly sliced beef tenderloin (sapi has dalam)
3 tbsp Tiger Oyster Sauce
1 tbsp Chng Kee’s Light Soya Sauce
Sago starch flour

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Step 2 – Basic Sauce Mix: (place them together in one bowl from #1-7 then separate)

2 tsp Tiger Dark Rice Vinegar
1 tbsp Chng Kee’s Light Soya Sauce
1 tsp Chng Kee’s Dark Soya Sauce
3 tbsp Chng Kee’s Black Pepper Sauce
1.5 tbsp soy sauce
2.5 tbsp Tiger Oyster Sauce
2 tsp Chee Seng’s Sesame Oil

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Step 3 – Vegetables:

2 tsp grated fresh ginger
3 tbsp sliced onion
1 tbsp chopped garlic
2 tbsp sliced scallions
2 tbsp green, yellow and red bell pepper, cut into pieces
1 tbsp sliced carrots
2 tbsp sliced red chilies
2 tsp cornstarch (mix with water)

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Step 4 – Garnish:

Pak Choy –> boiled with salt water and cut in half

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I know you may think this recipe is so complicated when you look at the ingredients used, but trust me… It’s all very easy. For your inspiration, please see the 3-minutes short video below on how to make Black Pepper Beef at home from our YouTube channel.

Preparations:

Put the beef into a bowl and pour all the Marinade ingredients (step 1). Mix thoroughly and let this marinate for at least 15 minutes.
Heat 2 tbsp oil in a wok over high heat. Then stir-fry the garlic, ginger and onion until aromatic, and you smell the aroma. Add the beef and cook until the beef is browned on the outside.
Stir in the rest of the vegetables and pour the basic sauce mix (step 2) into the wok and continue stir-fry until the beef is cooked through.
Add the cornstarch mixture with water to make the sauce thick.
Dish out and serve immediately on top of the Pak Choy. You can garnish with 3 tbsp Salted Cashew Kangaroo (optional)