Blackpepper Beef

April 04, 2015 3 478 Views


  • 3 cupsof thinly sliced beef tenderloin
  • 1/3 cupof Tiger Oyster Sauce
  • 1/5 cupof Chng Kee's Light Soya Sauce
  • 1/2 cupof Sago starch flour
  • 1/7 cupof Tiger Dark Rice Vinegar
  • 1/10 cupof Chng Kee's Black Pepper Sauce
  • 1/10 cupof Chng Kee's Dark Soya Sauce
  • 1/7 cupof soy sauce
  • 1/7 cupof Chee Seng's Sesame Oil
  • 1/5 cupof grated fresh ginger
  • 1/5 cupof sliced onions
  • 1/5 cupof chopped garlic
  • 1/5 cupof sliced scallions
  • 1/5 cupof green, yellow and red bell pepper, cut into pieces
  • 1/7 cupof sliced carrots
  • 1/5 cupof sliced red chilies
  • 1/7 cupof cornstarch (mixed with water)
  • 1/2 cupof Pak Choy (boiled in salted water and cut in half)


  1. Take a bowl and add the beef and pour in all the 3 tablespoons of Tiger Oyster Sauce, 1 tablespoon of Chng Kee's Light Soya Sauce and Sago starch flour. Mix well and let it marinate for at least 15 minutes.

  2. Heat 2 tablespoons of oil in a wok over high heat. Next, stir-fry the garlic, ginger and onion. Then, add the beef and cook until it is golden brown.

  3. Next, pour in the mixture of 2 teaspoons of Tiger Darck Rice Vinegar, 1 tablespoon of Chng Kee's Light Soya Sauce, 1 teaspoon of Chng Kee's Dark Soya Sauce, 3 tablespoons of Chng Kee's Black Pepper Sauce, 1.5 tablespoons of soy sauce, 2.5 tablespoons of Tiger Oyster Sauce and 2 teaspoons of Chee Seng's Sesame Oil. Add the rest of the vegetables. Stir-fry all the ingredients until the beef is well cooked.

  4. Add the cornstarch to make the sauce thick. Dish out and serve on top of the Pak Choy.

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