Stir-Fried Black Pepper Beef (Nua Pad Pik Thai)
| 50g | Beef, very thinly sliced (porterhouse or rump) |
| ¼ | Onion (brown), Cubed |
| ¼ | Bell pepper (red and green), cubed and seeded |
| 1 | Spring onion, cut into 2.54cm lengths |
| ½ Cup | Chicken stock |
| Marinade :- | |
| 1 Tab | Oyster sauce |
| 1 Tsp | Soy sauce |
| ½ Tab | White sugar |
| 2-3 | Cloves garlic |
| 1 Tab | Crushed black pepper |
| Seasoning for black pepper sauce:- | |
| ½ Tsp | Light soy sauce |
| ½ Tab | Oyster sauce |
| ½ Tab | White Sugar |
| 1 Tsp | Crushed black pepper |
| 1-2 Tab | Vegetable oil |
- Prepare marinade, add beef and leave for more than 30 minutes
- Mix all seasoning ingredients well. Put aside
- Heat 1 tab of vegetable oil in wok. Add beef and cook until it is 80% done. Add onion, bell pepper and chicken stock. Mix and taste. If required add seasoning.
- Remove from heat and serve.