Pepper - Black Cracked 55g

Black Pepper Steak Stir Fry with Thai Basil – Serves 2 

Allow 1 tspn of cracked pepper per 150 gm beef (sirloin or rib eye). Dry ‘smoke” 2 tspn cracked pepper by tossing in a hot wok for 15 seconds (then set aside). Char 300 gm beef (thinly sliced) in a hot wok with a 3 tbsp peanut oil, 1 tbsp sesame oil, 1 tspn crushed garlic, and 1 tbsp ginger.  Set beef aside once charred. Again, in the wok stir fry 1 onions (sliced), 1 red capsicum (sliced), 120 gm baby corn and 4 pieces green onions (sliced). Add 1/3 cup Shaoxing (Chinese) wine, 3 tbsp (quality) oyster sauce, 2 tbsp soy sauce and the “smoked” cracked pepper. Add the charred beef and 1 cup Thai basil leaves, toss everything together. Serve with steamed rice.

Add to quick grill items like chicken breast, steaks, hamburgers, or tuna steaks.

Add to marinades for butterflied whole chicken or legs of lamb. 

Add to doughs when making savory scones, or cheese board crispbreads.