I love cooking with bell peppers. Not only are they crunchy and easy to cook, I also love the fact that they are loaded with tons of Vitamin C. A great way to cook bell peppers is of course the ever-popular black pepper beef. I am making the black pepper sauce from scratch in this recipe but an easy way to cook this dish is to use the bottled black pepper sauce available from Lee Kum Kee. Both tasted equally good so I will leave that to your preference.
Ingredients:
400g sliced beef fillet
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
2 cloves garlic, sliced
1 tablespoon ground black peppercorns (or black pepper)
1 tablespoon cooking oil
Marinate:
1 tablespoons light soy sauce
1/2 tablespoon sugar
1/2 tablespoon cooking oil
2 tablespoon water
1 teaspoon cornstarch
1 teaspoon black pepper
Sauce:
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1/2 teaspoon chicken powder
1 tablespoon oyster sauce
2 tablespoons water
Method:
Marinate the beef with the marinate ingredients above and keep in the refrigerator for at least 15 minutes.
Mix the sauce ingredients in a bowl and set aside.
Heat a wok with 1 tablespoon of cooking oil. Add in the sliced garlic and fry till fragrant.
Add in the sliced onion and 1 tablespoon of ground black peppercorns. Fry for a minute and add in the beef slices.
Stir fry for a minute and add in the sliced bell peppers and sauce ingredients. Cook till the sauce reduces or thicken with cornstarch. Dish out and serve.
