Indian · Dinner
Pepper Beef Rice Bowl
Seared beef sirloin strips tossed in a black pepper sauce built on garlic, ginger and coarsely cracked pepper, finished with soy sauce and a touch of butter, served over steamed basmati rice with scallion. An Indo-Chinese-leaning bowl balancing sharp pepper heat against savoury, glossy sauce coating each slice.
$6
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
541Calories
47gProtein
26gFat
32gCarbs
3.1gSugar
2.3gFiber
1041mgSodium
137mgChol
8.4gSat Fat
758mgPotassium
54mgCalcium
4.6mgIron
2.8mcgVitamin B12
24mgVitamin C
protein-rich
gluten-free-adaptable
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice the beef sirloin thinly against the grain and toss with cornstarch in a small bowl until evenly coated.
2
Heat the vegetable oil in a wok over high heat until shimmering, then sear the beef in a single layer 2 minutes per side until deeply browned and no longer pink at the edges.
3
Reduce heat to medium, push beef aside, add minced garlic and grated ginger, and sauté 30 seconds until fragrant and golden at the edges.
4
Add the bell pepper and scallion to the pan and sauté over medium-high heat 2 minutes until the pepper softens slightly but retains bite.
5
Simmer
Pour in soy sauce, oyster sauce, beef stock and cracked black pepper, stir to coat, and simmer over medium heat 2 minutes until thickened and clinging to the beef.
6
Stir in butter until melted and glossy, then spoon rice into a bowl, top with pepper beef and sauce, and scatter with scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef sirloin
- 200g200g cooked basmati rice
- 2 tbsp2 tbsp black pepper
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp oyster sauce
- 1 tsp1 tsp cornstarch
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp butter
- 22 scallion
- 11 bell pepper
- 2 tbsp2 tbsp beef stock
