Aussie Chef superstar Pete Evans shared one of his quickie weeknight family meals and we are loving it! Here's the recipe…
My family loves a Chinese stir-fry as a mid-week cook up. And the best news about my black pepper beef is that it takes only 20 minutes to get it on the table. The amount of crushed black pepper used here may seem like a lot, but it is actually the star of this dish, so don’t skimp on it.
BLACK PEPPER BEEF
1 kg beef eye fillet or sirloin, cut into 2 cm cubes
3 tablespoons coconut oil or good-quality animal fat
4 spring onions, green and white parts separated and chopped
3 garlic cloves, finely chopped
1 red capsicum (AKA red bell peppers), roughly chopped
1 choy sum, roughly chopped
2½ teaspoons black peppercorns, finely crushed
3 tablespoons honey
2 teaspoons apple cider vinegar
4 tablespoons tamari
4 tablespoons chicken bone broth or water
1 teaspoon sesame oil
2 teaspoons grated ginger
2 tablespoons tapioca flour, mixed with 2 tablespoons cold water
2 carrots, spiralised into thin noodles
2 zucchini, spiralised into thin noodles
Heat a wok or large, deep frying pan over high heat until it just begins to smoke. Add 2 tablespoons of coconut oil or fat and swirl around the pan. Tip in the beef, in batches, and stir-fry until browned, about 2–3 minutes, then remove from the pan. Melt the remaining coconut oil or fat in the pan and reduce the heat to medium–high. Add the white part of the spring onion, the garlic, capsicum and choy sum and stir-fry for 2 minutes until just tender. Sprinkle on the pepper and cook for 10 seconds until fragrant, then mix in the honey, vinegar, tamari, broth or water, sesame oil, ginger and tapioca paste and bring to the boil. Add the carrot noodles and cook for another minute.
Return the beef to the pan and toss with the sauce and veggies. Add the zucchini noodles and the remaining spring onion, gently toss and cook for 1 minute until heated through. Place on a large platter or individual plates and serve.