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Malaysian Recipe : Sarawak Black Pepper Beef

Serves 1


  • 180g beef tenderloin, sliced


  • ¼ tsp white pepper powder
  • 1 tbsp light soy sauce
  • 1 tbsp cornflour
  • 1 whole egg white
  • 1 tsp sesame oil
  • 2-3 tbsp oil
  • 2 cloves garlic, shopped
  • 1 large onion, quartered
  • 20g Sarawak black pepper, crushed
  • 30g green bell pepper, cut or diced
  • 30g red bell pepper, cut or diced
  • 2 tbsp HP sauce
  • 2 tbsp chicken stock
  • ¼ tsp salt or to taste
  • 1 tsp sugar or to taste


  1. Marinate beef slices with the white pepper powder, soy sauce, egg white, cornflour and sesame oil and set aside for at least 2 hours in the refrigerator.
  2. Heat 2 tbsp oil in a wok or frying pan over a high flame. Sear the beef for 1 to 2 minutes on both sides. Remove and set aside.
  3. In the remaining oil (add more if needed), stir fry the garlic, onion, crushed black pepper and bell peppers over a medium heat. Add the beef and HP sauce and stir together. Season to taste with chicken stock, salt and sugar. Dish out and serve with a fresh grating of Sarawak black pepper.

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Last Modified: 11/27/11.