A quick marinated wok-tossed Black Pepper Beef stir fry, with the elegance of fresh curry leaf flavor!
Asian Black Pepper Beef with Curry Leaves
® This is a RAS signature Recipe©
♦Prep time:5min ♦Cook time:15min ♦Yield:6Servings.
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Asian Black Pepper Beef with Curry Leaves
Description
This recipe is a work of fusion, combining the high-heat intensity of a traditional Chinese wok-fry with the unmistakable, aromatic herbal notes of South Asian curry leaves. It is a dish defined by its "wok hei" (breath of the wok) and a peppery kick that is balanced by a subtle, honeyed sweetness. While excellent with steamed jasmine rice, this Black Pepper Beef is famously paired with the Quick Creamy Mushroom Spaghetti. The silky, mellow pasta acts as a perfect foil to the intense, peppery, and salty-sweet profile of the beef.
Ingredients:
Instructions
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Marinate the beef slices with light soy, organic honey, Asian sesame oil, garlic, spring onion bulbs, black pepper, and meat tenderizer. Set aside 30 minutes.
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Add the sliced onions just before cooking and mix them in with the beef. Use your hands.
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Heat oil in a large wok till smoking.
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Add the curry leaves and fry till fragrant.
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Quickly add the marinated beef. Toss in the oil so that it does not stick. Now toss every minute or so. A fair amount of liquid is released from the meat. Allow this to cook and evaporate. The beef will no longer be pink.
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Now keep stir-frying the beef on high heat.
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Once the beef is no longer wet, add the dark soy to give it a dark color, being careful not to add too much, since the light soy is already quite salty.
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Also, add black pepper sauce or black pepper once the beef is cooked tender. Stir-fry beef slices do not require a long cooking time.
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Lastly, stir and add the cornflour slurry and stir till the beef looks glossy.
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Plate and garnish with the spring onion greens. Serve hot with rice or as I do with Creamy Mushroom Spaghetti. The video includes meal prep for both recipes.
Note
Key Ingredients: Beef, Onion, Garlic, Soy,Black Pepper, Sesame oil, Honey, Oil, Spring onion, Curry leaves.
