Black Pepper Beef with Peppers and Rice

Make black pepper beef with peppers and rice, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
160 g Rump steak, fat trimmed, sliced thin (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
130 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
100 g Red pepper
80 g Green pepper
80 g Onion (Cut into wedges so it keeps some bite.)
1 tbsp, about 15 g Soy sauce
1/2 tbsp (8 g) Oyster sauce
1 tsp (5 g) Cornflour
6 g Rapeseed oil
2 tsp, coarsely crushed. Not ground. Black pepper
2 cloves, about 6 g Garlic
Ingredient notes on the recipe page.

METHOD
1. Toss the beef with the cornflour and half the soy. Crush the peppercorns in a pestle or under a pan until coarse.
2. Heat the oil in a wok until smoking. Fry the beef in one layer for a minute without moving it, then toss for another thirty seconds and tip out.
3. Stir-fry the onion and peppers for two minutes until the edges char. Add the garlic and the crushed pepper for thirty seconds.
4. Return the beef with the oyster sauce, the rest of the soy and a splash of water. Toss until everything is coated and serve on the rice.

Contains gluten cereals, molluscs and soya.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/black-pepper-beef-peppers-rice

AI-generated images illustrating the recipe.

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