Black pepper stir fry sauce
This is one of my current favourites. I’ve become a bit addicted… I got through a whole pepper grinder’s worth of black pepper corns in a scarily short amount of time. Totally worth it though! If you’re a pepper fiend like me, I would definitely recommend buying pepper corns in bulk, rather than forking out repeatedly for individual grinders.
This Asian-inspired sauce is really easy to make and goes brilliantly with strips of chicken or beef, or with lots of chopped veggies. Happy grinding!
Ingredients (serves 2)
– 200g beef or chicken strips for stir frying (optional)
– 1 each red and green peppers, cut into long slices
– 1 white onion, peeled and cut into half-moon slices
– whole black pepper corns in a grinder
– 2 garlic cloves, peeled and finely chopped
– 3 tablespoons oyster sauce
– 1 tablespoon dark sweet soy sauce (kecap manis) – or light soy sauce with a pinch of brown sugar in it
– brown rice or cauliflower rice to serve
1. Add the chopped garlic to the chicken or beef and then grind black pepper over the meat. The amount is sort of up to you. I find it hard to say “a teaspoon of freshly ground black pepper” because it’s almost impossible to neatly grind into a teaspoon to see the amount! Basically, I make sure the meat has a generous coating of black pepper and garlic. (Skip this step if you want a meat free meal.)
2. Heat a little oil in a wok or large frying pan. Sear the meat for 2-3 minutes then add the onions and peppers. Stir well for a few minutes until the onion has softened.
3. Stir in the oyster sauce and soy sauce, and another generous grating of black pepper.
4. Taste. Adjust to your preference by adding more of the sauces as desired. Or more pepper!!
5. Serve immediately with brown rice or cauliflower rice
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