When I first cooked black pepper chicken, I followed everything written in the recipe. I provided almost all the ingredients, such as onions, garlic, black pepper, cornstarch, red and green peppers, except for Worcestershire sauce, which I replaced with oyster sauce. I also add salad leaves for vegetables.
Then after some times, I simplified the recipe to my own version, to make it more practical and cheaper 😜
This time I cooked black pepper beef using only the main ingredients, not using additional ingredients. I also use a fat slice for the meat, which is still half of the pack (the other half had been cooked to become bulgogi).
Oke, let's bring it on.
Preparation
Main ingredients:
- Beef 250 gr
- ½ onion cloves, chopped
- 2 tbsp black pepper (depending on taste), ground coarsely
- 2 cloves of garlic, roughly chopped
- Soy sauce
- Oil for sauteing
- Salt and flavoring
Optional ingredients:
- Peppers
- Cornstarch
- Worcestershire sauce / oyster sauce
Note:
I didn’t use those three optional ingredients. I replaced the last two ingredients with an instant black pepper sauce.
How to cook
- Coat the meat with soy sauce until it is absorbed, about 30 minutes (But I skipped it).
- Heat the oil. Sauté garlic and onions.
- Add meat, give enough water, stir until it changes color.
- Add soy sauce, black pepper, black pepper sauce, water, salt. Adjust the taste.
- Stir until cooked and the sauce thickens. Ready to serve.
Note:
In some recipes there is a different order: first, stir-frying the meat until it is slightly cooked, then add the garlic and onions. So the onions are still somewhat intact when served.
Well, maybe I'll try a different order next time. And also, I'll add a little more vegetables to make it look fresher.
Are you interested in making it?
Thank you for stopping by and reading this post. See you again!
All images original photo by me @sigota
Camera: Xiaomi mi5s
Edit: Snapseed
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