Black Pepper Beef Chinese Style….Yummmmm !!!

hello there! today, let me share with you the favourite dish that has won the heart of my hubby and my daughter ūüôā ¬†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 ūüėČ

Black Pepper Beef (Black Pepper Steak)

Yield:  Serves 2 as a main dish with rice or 4 as part of a multicourse meal

Ingredients:

8 oz (250 g) beef tenderloin, flank steak or flap meat, cut into pieces

2 ¬Ĺ tablespoons cooking oil

1 clove garlic, minced

One 1 in (2.5 cm) piece fresh ginger, peeled and sliced

¬Ĺ small green bell pepper, deseeded and cut into pieces

¬Ĺ small red bell pepper, deseeded and cut into pieces

¬Ĺ onion, cut into strips

1 teaspoon freshly ground black pepper

Salt, to taste

Marinade:

1 ¬Ĺ teaspoons Maggi seasoning sauce

¬Ĺ teaspoons soy sauce

¬Ĺ teaspoon dark soy sauce

1 teaspoon oyster sauce

1 teaspoon Worcestershire sauce

1 teaspoon Chinese rice wine or sherry

¬Ĺ teaspoon cornstarch

¬Ĺ teaspoon sesame oil (must include for the aroma)

¬Ĺ teaspoon sugar

Method:

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.

 

Nasi Goreng Kerabu Nenas – Chef Riz

Nasi digoreng bersama herba aromatik tempatan, Ulaman segar dan nanas

Hidangan 2 org

4 cawan nasi putih, disejukan

4 sudu masak minyak sawit

3 ulas bawang putih, dicincang

5 ulas bawang merah, dihiris

2 btg serai, dihiris halus

1 bunga kantan, dihiris halus

4 helai daun limau purut, dihiris halus

4 tangkai cili padi, dihiris halus

3 butir telur

120g isi dada ayam, dihiris

12 ekor udang sederhana, dikupas kulitnya

100g kobis, dihiris

100g kacang panjang

100g nanas, didadu

4 sudu masak sambal belacan (lebih jika suka lagi pedas)

1 sudu masak sos tiram

1 sudu masak nam pla (kicap ikan Thai)

Daun pisang & Sedikit ulam-Ulaman segar bersama sambal Belacan & Keropok ikan untuk menghidang.

  • Panaskan¬†minyak¬†di dalam¬†kuali¬†‚Äúnon-stick‚ÄĚ, tumiskan¬†bawang¬†merah¬†dan putih¬†bersama¬†serai, bunga¬†kantan, daun¬†limau¬†dan cili¬†padi¬†hingga¬†kekuningan¬†dan berbau¬†harum, masukan¬†pula¬†isi¬†ayam¬†dan Udang¬†ke dalam¬†kuali, goreng¬†seketika¬†hingga¬†ayam¬†dan Udang¬†masak¬†dan bertukar¬†warna. Kemudian¬†masukan¬†nenas. Masak¬†seketika.
  • Masukan¬†kobis, kacang¬†panjang dan nasi¬†ke dalam¬†kuali, goreng-kacau¬†nasi dengan¬†api¬†yang kuat¬†sebentar¬†sebelum¬†nasi goreng¬†diperasakan¬†dengan¬†sambal belacan, sos¬†tiram, nam pla¬†dan bubuhkan¬†garam¬†jika¬†perlu. Selalunya¬†saya tidak¬†gunakan¬†garam¬†dlm¬†Resipi¬†ini¬†kerana¬†sambal belacan, sos¬†tiram¬†dan nam pla¬†telah¬†ada¬†mengandungi¬†garam.
  • Hidangkan nasi ‚ÄėGoreng‚Äô¬†Kerabu¬†panas-panas¬†ditabur¬†dengan¬†hirisan¬†serai, bunga¬†kantan¬†dan daun¬†limau¬†purut¬†bersama¬†ulam-ulaman¬†segar dan sambal belacan.