hello there! today, let me share with you the favourite dish that has won the heart of my hubby and my daughter 🙂 i took it from here : http://rasamalaysia.com/black-pepper-beef/2/ and walla…..it turned out perfect !!!!! for those who loves cooking, check out also some of the recipes in the website above. i can assure you that you will never have an exhaust idea of what to cook everyday 😉
Yield: Serves 2 as a main dish with rice or 4 as part of a multicourse meal
8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces
2 ½ tablespoons cooking oil
1 clove garlic, minced
One 1 in (2.5 cm) piece fresh ginger, peeled and sliced
½ small green bell pepper, deseeded and cut into pieces
½ small red bell pepper, deseeded and cut into pieces
½ onion, cut into strips
1 teaspoon freshly ground black pepper
Salt, to taste
1 ½ teaspoons Maggi seasoning sauce
½ teaspoons soy sauce
½ teaspoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon Chinese rice wine or sherry
½ teaspoon cornstarch
½ teaspoon sesame oil (must include for the aroma)
½ teaspoon sugar
1. Marinate the beef with all the Marinade ingredients, about 15 minutes.
2. Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.
3. Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.
4. Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.