Photo by irwandy
My best friend is an awesome cook and I really like the way that she does her cooking; simply throwing everything together, roughly cut and just going with the feel of it. One of the many recipes that she shared with me is the black pepper beef, which is versatile and simple to do.
1/2kg of beef, thinly sliced and marinated with chicken stock granules
1 medium onion, sliced
3-4 tbs thick, sweet soy sauce (or to taste)
1/2-1 carrot (depending on the size), sliced into thin strips
1 green onion, sliced diagonally to about 1-4 inch thick (or what ever size that you want)
1 bell pepper, core removed and sliced into strips or cubed
1 tbs cornflour, mixed with a couple tablespoons of water
1-2 cups water
white and black pepper to taste
1 tbs oil
Stir it around and once the beef is cooked, add in the onions and stir until it’s soft.
Add in enough water just to cover the meat and stir in the soy sauce. Taste to see if you’ve added enough of the soy sauce and pepper.
When the mixtures bubbling, add in the cornflour mixture to thicken. You don’t have to add in everything. Just add, stir and see if it thickens to what you want it to the consistency that you want.
When it’s thickened, reduce heat and add in the vegetables, mix and cover. Simmer until the vegetables are cooked through.
Turn off the fire and break an egg into the pan/wok. Serve with hot rice or you can eat it on its own.
Note: You can add in any kind of veggies that you like; broccoli, cauliflower and mushrooms are some examples that you can use.