BLACK PEPPER BEEF STIR – FRY | SHERSON LIAN

Something easy and delicious for all of you this week! 😋 I’m making Black Pepper Beef Stir-Fry. It’s charred, tender, juicy, and packs of punch from fresh ground black pepper 🤤.

Let me know your favorite stir-fry dish in the comments below and share them with me. Till we meet next time! 😉

Ingredients:
-2 cloves Garlic
– 20 gm Ginger
– 3 Yellow Onion (Holland)
– 15 gm Black Pepper
– 225 gm Sirloin Beef

Marinate:
1 tbsp Oyster Sauce
1 tsp Soy Sauce
½ tsp Cornstarch
1 tsp Sesame Oil

Sauce:
1 tbsp Oyster Sauce
1tbsp Soy Sauce
2 tsp Black Vinegar
½ tsp Cornstarch

#BlackPepperBeef #StirFry #Delicious #Recipe #Beef #Spicy #SVLTAN

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[SHERSON LIAN – TV Host, Chef & Entrepreneur]
Sherson Lian kicked off his TV career with (and still is!) hosting ‘5 Rencah 5 Rasa’ on TV3 Malaysia, a cooking show that has been on the air the past 10 years, with 24 seasons and 1500+ recipes and counting! He has also hosted multiple TV shows on the Asian Food Network (previously AFC), including “Amazing Food Challenge; Fun in the Philippines’, ‘Great Dinners of The World’, ‘Reality Bites’ and 4 seasons of ‘Family Kitchen with Sherson’ together with his mum.

Sherson Lian is the co-founder of Makhan by Kitchen Mafia, a restaurant in Petaling Jaya, Malaysia and Kitchen Mafia, an F&B solutions company that offers catering, private dining/chef’s table sessions, and restaurant/menu consultancy among other services.

For business inquiries, please contact:
Sofy Mohsen
+6012 235 1567

Today we’re making black pepper beef stir-fry it’s Chaat it’s tender it packs the punch from the black pepper such an easy and delicious stir-fry dish if you get it right all right so first off what we need to do is cut up our steak here I have a beautiful piece of sirloin and

I’m just gonna cut on a diagonal angle strips they are not too thick not too thin because here’s the thing if you cut it too thin your beef is going to overcook and that’s going to make it tough something that looks like this and very important to note we’re always

Cutting Against the Grain yep you can trim off the fat cap now it’s important to note that beef has to be Pat dried if it’s soaking in its own blood you’re not going to get a nice Char once the beef hits the wok it’s gonna start steaming and boiling in its

Own juices so make sure before you begin pat dry your beef this is what you want something nice and dried in to a bowl now we’re gonna marinate this beef teaspoon of soy sauce tablespoon oyster sauce teaspoon of sesame oil and a heaping teaspoon of cornstarch give this a good mix together

And let that stand for a minute we’ve got about 15 grams of black pepper grind if you’re making a dish like a black pepper stir-fry you really want to use freshly grinded black pepper that way you get the maximum flavor or Aroma from a black pepper prepare some of our aromatics ginger garlic

Yellow onion so we’re using about half a yellow onion just cut them into wedges red capsicum take off this white part cut them into strips now before we start we start cooking I’m going to start making the sauce here we have a tablespoon of oyster sauce a

Little bit of black vinegar this will sort of give you a nice sort of Tang I have a couple of teaspoons in there to this I’m going to add about half a teaspoon of cornstarch and a splash of water give it all a good mix now for my Chinese friends if you

Want to add rice wine you can add rice wine into the sauce get your Wok nice and hot add in a little bit of oil now what we’re going to do is we’re going to stir fry capsicum and pollen yellow onions so we’re giving this a little bit of color

There we go and this comes right up now bring your Wok back to temperature before we add on more oil now the beef goes in usually in a restaurant you’ve got high pressure stove right that keeps the temperature nice and high but in a home stove the temperature drops right down

The moment you put anything to it divide it into batches that way you get really nice charring and you don’t want to overcook the meat just nice color on the surface and out it comes so you get a little bit of charge on the edges but you still sort of maintain the

Meat that’s nice and pink add in a little bit more oil now the ginger goes in once the ginger starts to turn color and gives it a nice and golden then we’ll add in our garlic your black pepper goes in give it a quick stir beef together with the condiments back in

Now your sauce I’ve got some spring onions cut some whites cut some greens get that check it in toss around lemon is ready to be served It’s time to taste get that beef and beef’s nice and tender juicy although it might seem like that combination of flavor with the oyster sauce the soy sauce the flavor of the black pepper is nice and pronounced you really get the fragrance of black pepper and not just the spicy nuts like doing

It this way you sort of keep all your condiments your capsicum your yellow onions still nice and has a crunch tell me if you love stir fries as much as I do I know I do stir fries at home all the time because why it’s quick you

Do it right it’s delicious it saves time and it’s a one walk wonder let me know what your favorite stir fries are until next time guys check out ciao