This black pepper beef has a mouth-wateringly good sauce! Fried rice and veggies provide a flavoursome base to serve it on.
Crush garlic. Place all sauce ingredients in a small bowl and whisk to combine. Remove 3 tablespoons sauce into a small dish (this is for the fried rice).
PREPARE FRIED RICE INGREDIENTS
Microwave rice according to instructions on packet. Microwave veggies until defrosted. Pat dry with paper towels to remove excess moisture.
Thinly slice steak and season with a little salt and pepper. Heat oil in a large frying pan on high. Add beef (best to do this in a couple of batches, so it doesn’t stew) and stir fry until just cooked to your liking (1-2 minutes only). Remove onto a plate, turn heat down to medium-high and add larger quantity of sauce to pan. Simmer until syrupy (about 2 minutes). Return beef and any juices to pan, stir into the sauce and reduce heat to very low to keep warm.
MAKE FRIED RICE
Whisks eggs with a fork. Heat 1 teaspoon oil in a large wok over high heat. Add eggs and cook until scrambled. Remove from the pan onto a small plate. Add remaining teaspoon of oil, then the vegetables and stir fry for a couple of minutes, until they start to brown. Add rice and sauce (set aside in step 1) and stir fry for 1-2 minutes. Stir through egg.
Divide fried rice between warmed serving plates or bowls and top with beef and sauce.
WINE MATCH: Try a Syrah.
GLUTEN-FREE OPTION: Use gluten-free soy sauce and oyster sauce. Make sure mirin is gluten-free.
INGREDIENT SWAPS / NOTES: Both beef rump steak and scotch fillet are good alternatives to sirloin steak. Slow cooking cuts aren’t suitable for this recipe.
STORING AND REHEATING: Store individual portions in containers in the fridge and reheat in the microwave.
BLACK PEPPER BEEF | https://www.yourultimatemenu.com/black-pepper-beef/