Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
BREATHE
Breathing Articles
Challenges
Experience Activities
Experience Blogs
Experience Galleries
Experience Nutrition
Fitness Articles
In the Media
Lifestyle Articles
Nutrition Articles
Performance Breathing™
Recipes
Recovery Articles
Spotlight
Strength and Conditioning Coach Articles
TEAM
XPT Experience Info
XPTLIFE

Chef Pete Evans Recipe: Black Pepper Beef

Chef Pete Evans  recently came out with a new documentary on Netflix called The Magic PillEvans and his documentary discuss with doctors, farmers, chefs and others the controversial ketogenic diet and its potential to eradicate common illnesses.  Have you watched the documentary yet?  If so, let us know your thoughts. If not, you can click on the link above or watch the trailer and share with us your thoughts on the topic.

In the mean time, Chef Evans was kind enough to share with us one of his favorite family recipes for you all to enjoy:

“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.” – Chef Pete Evans

BLACK PEPPER BEEF

Prep time: 10 min

Cook Time: 15 min

Serves: 4

Allergens: tamari, sesame

1 ¾ lb tri-tip beef, cut into ¾ inch cubes

3 tablespoons olive oil or coconut oil (you can also use good quality fat if you like such as, duck fat, lard or tallow)

3 garlic cloves, finely chopped

1 red bell pepper, seeds removed, roughly chopped

1 choy sum or bok choy, roughly chopped (optional)

2½ teaspoons black peppercorns, finely crushed

3 tablespoons honey

2 teaspoons apple cider vinegar

4 tablespoons tamari

4 tablespoons water

1 teaspoon sesame oil

2 teaspoons grated ginger

2 tablespoons tapioca flour, mixed with 2 tablespoons cold water

2 carrots, spiralized into thin noodles

2 zucchini, spiralized into thin noodles

  1. Heat a wok or large, deep frying pan over high heat until it just begins to smoke. Add 2 tablespoons of oil 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.
  2. Melt the remaining oil in the pan and reduce the heat to medium–high. Add the garlic, bell pepper and choy sum or bokchoy (if using) 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, water, sesame oil, ginger and tapioca paste and bring to the boil. Add the carrot noodles and cook for another minute.
  3. 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.

Register Now