Stir-fry black pepper beef

Not yet rated

This simple beef stir-fry recipe by Tong Chee Hwee is given an added sense of decadence with a sticky black pepper sauce enriched with red wine. A variation on one of Hakkasan's most popular dishes, this recipe is best served with rice noodles and salad.

First published in 2015




Stir-fry beef

Black pepper sauce


Begin by making the black pepper sauce. Whisk together the butter, ketchup, Worcestershire sauce, sugar, Maggi and black pepper in a small saucepan. Heat gently until incorporated then set aside until required
Heat a dash of oil in a wok and fry the beef quickly on a high heat until coloured on the outside – the beef should still be pink inside. Remove from the pan and leave to rest
Add the onion, spring onion and garlic to the wok and cook until browned. Return the beef to the wok and add the black pepper sauce and red wine. Bring to the boil, cook until sticky then serve
First published in 2015

Tong Chee Hwee reinvents traditional Chinese flavours and techniques with distinctly modern flair.

Get in touch

Please sign in or register to send a comment to Great British Chefs.