Beef in Black Pepper Sauce
I remember the first time I tried this dish I was a bit scared as you can visually see the amount of black pepper used in the dish, just by looking at it I can imagine the how the taste would be. But after that first taste I was surprised as it tasted differently than I expected it still taste peppery though. When I tried this dish I was with a Malaysian-Chinese friend of mine and I asked on what’s the reason behind the dish? Why some of the Chinese dishes like this and pork intestines pepper soup uses a lot of black pepper, the answer was it is good for your intestines and digestion.
That indeed was true! That’s why its ancient Sanskrit name “maricha” means ”that which destroys toxins”. In fact pepper is used in medicine for aiding in digestion and in curing the common cold. So what are its other benefits? Studies say that it can aid in the following: Cough, hysteria, diarrhoea, indigestion, colds, and painful joints to name some.
So if you have one of those aliments try this recipe, it might aid you in relieving those pains away. Do you know of a wonderful dish that not just acts as a meal but aids you in some ailments? I know there is a lot especially in Asian cuisine.
600g Beef fillet, sliced thinly
1 onion, sliced
4 cloves garlic, minced
1 1/2 tbsp freshly ground black pepper
1 large green capsicum, sliced
4 tbsp light soy sauce
2 tbsp Chinese wine
1 tbsp Worcestershire sauce
1 tbsp corn flour
1 tsp baking soda
1/4 cup water
- Marinate beef in 2 tbsp light soy sauce, Chinese wine, Worcestershire sauce, corn flour, 1/2 tbsp black pepper and baking soda for at least 2 hours.
- Using a wok in high heat add peanut oil and toss in the beef and brown on all sides, this will take roughly 1 minute in a really hot wok.
- Add garlic and stir fry for 30 seconds.
- Add in the onions, remaining black pepper and green capsicums and stir fry for 2 more minutes
- Add water and remaining light soy sauce then season with salt if needed.