Sizzling Black Pepper Beef

Cook time 15 minutes + marination
Servings 4


Vegetable oil, for frying
450g rump steak, diced in 2cm pieces
1 clove garlic, finely chopped
1 tbs. soy sauce
1 tbs. oyster sauce
1 tsp. fish sauce
1 ½ tsp. sugar

1 onion, diced into 2cm pieces
10g butter
½ tsp. freshly cracked pepper

1 Lebanese cucumber, sliced
Iceberg lettuce, leaves torn apart
Lime wedges, garnish

Sizzling Black Pepper Beef


In a bowl combine the garlic, soy, oyster and fish sauces and sugar. Add the diced beef and coat in marinade. Leave in the fridge for 30 minutes.

Add oil to a large wok or frying pan over a high heat. When smoking-hot sear the beef for a few seconds before adding the onion pieces. Once they start to colour, add the butter and continually toss the pan.

Note: the meat can be cooked in batches to achieve ultimate flash frying.

Season with the pepper and serve on top of the lettuce and cucumbers. Serve immediately.