Garlic Pepper Beef
Garlic pepper beef stir fry is a quick and easy dinner recipe. Asian style takeout with juicy beef, crispy veggies and a slick savory sauce.
Servings: 4
Calories: 315kcal
Equipment
- 1 Glass jug to combine the sauce ingredients
- 1 Mini whisk to whisk together the sauce ingredients
- 1 Large saute pan
- ! Silicon flexible slotted turner or wooden spoon
- 1 Medium sized bowl
- 3 Sheets of paper towel to absorb the juices from the cooked beef when transferred out of the pan
Ingredients
- 1 ½ tbs peanut oil
- 6 cloves garlic thinly sliced, Note 1
- 1 tablespoon ginger minced, Note 2
- ½ teaspoon cracked black pepper
- ¼ teaspoon salt
- 500 grams/16 oz sliced beef
- 2 medium red capsicum deseeded and thinly sliced into long strips
- 2 medium green capsicum deseeded and thinly sliced into long strips
- 1 large brown onion skin peeled and thinly sliced
Beef Garlic Sauce
- 2 tbs Chinese cooking wine
- 2 tbs oyster sauce
- 2 tbs honey
- 1 tbs sesame oil
Garnish (optional):
- 2 green onions green bits, thinly sliced
Serving suggestion (optional):
- basmati rice
Instructions
- Sauce: gather the ingredients to make the sauce. Then add the Chinese cooking wine, oyster sauce, honey and sesame oil to a glass. Use a min whisk or teaspoon to consistently combine, then set aside,
- Cook beef: place a large sauté pan on the stove at high heat. Add the peanut oil, sliced garlic, beef strips, minced ginger, salt and pepper. Cook for 4 to 5 minutes, stirring every now and then till the beef is browned with no visible pink bits. Once cooked transfer to paper towel lined bowl and set aside.
- Cook vegetables: without rinsing or cleaning the pan add the sliced onion and capsicum to the pan and cook for 3 to 4 minutes. The vegetables will have a wet sweaty look when they are done.
- Combine: add the cooked beef back to the pan with the sliced vegetables. Pour over the sauce and then toss and allow to heat through. Turn the heat down to medium or low once done. This also allows you time to sort out your rice or noodles if using.
- Serve: cook basmati rice according to packet instructions or use store bought precooked rice. Portion garlic pepper beef over the top of the rice and provide chopsticks or forks for serving.
Notes
- Note 1 - Garlic: you can reduce this down to 2 garlic cloves if you are not a huge fan of garlic. We do not however, want to omit this completely as it is one of the key 3 ingredients in the dish.
- Note 2 - Ginger: you can reduce this amount to 1 teaspoon if you are not a huge fan of ginger. I don't recommend using powdered ginger in its place. You can use fresh ginger, yet if wishing to do so the maximum amount that I would recommend is ½ teaspoon.
- Note 3 - Beef: you can purchase pre sliced beef (easy and convenient) or choose to slice it yourself. We want long thin strips as they cook quickly and retain moisture. Rump steak, sirloin, flank steak or porterhouse are all good choices.
Nutrition
Calories: 315kcal | Carbohydrates: 21g | Protein: 29g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 2280mg | Potassium: 661mg | Fiber: 3g | Sugar: 14g | Vitamin A: 2077IU | Vitamin C: 171mg | Calcium: 385mg | Iron: 3mg