Cubed beef wok-tossed with black and green pepper

Cubed beef wok-tossed with black and green pepper

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

You will need a smoking-hot wok to make this dish successful. The wok needs to be so hot that when your beef hits the oil, flames should ignite. This gives a nice char to the beef, as well as a lovely smoky flavour, and that’s when you can taste the ‘breath’ of the wok. When I cooked this dish on camera, my flames rose up so tall that they burnt the sound engineer’s fluffy boom microphone. He was not a happy man, but I did warn him…

Ingredients

Quantity Ingredient
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 teaspoon sugar
500g beef sirloin, cut into 1.5 cm cubes
1 tablespoon vegetable oil
1 garlic clove, finely diced
1/2 small onion, cut into large dice
2 clumps fresh green peppercorns, still on the vine
50g butter
coriander sprigs, to garnish
soy sauce, for dipping
sliced red chilli, to serve

Method

  1. In a mixing bowl, combine the oyster sauce, sesame oil, sugar and 1 tablespoon hot water. Add the beef and toss to coat. Cover and marinate for 10 minutes.
  2. Heat a large wok over high heat until smoking hot. Add the vegetable oil, then add the beef — there is no need to drain it, but don’t add the marinade in the bottom of the bowl. Seal on each side for 1 minute — the beef should be charred and the wok flaming. (If you don’t have a large wok, cook the beef in two batches. This will ensure that the heat stays at a constant high temperature so the beef doesn’t stew.)
  3. Add the garlic, onion, peppercorns and butter to the wok and stir-fry for a further 2 minutes. The beef should now be medium-rare.
  4. Season with a pinch of sea salt and coarse cracked black pepper and garnish with coriander.
  5. Serve with steamed jasmine rice or crisp Vietnamese baguettes and a side dipping sauce of soy sauce and sliced red chilli.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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