Stir-fry Black Pepper Beef

by Tong Chee Hwee​​​​​​​

Main Easy ​​​​​​​ 1 ​​​​​​​ Prep/Cook: 30 minutes


150g of beef fillet, cut into 2.5cm cubes

40g of onion, thickly sliced

10g of garlic

40g of spring onions

100ml of red wine, preferably Merlot

20g of butter

80g of tomato ketchup

10g of Worcestershire sauce

12g of sugar

15g of Maggi seasoning sauce

6g of black pepper


1. Begin by making the black pepper sauce. Whisk together the butter, ketchup, Worcestershire sauce, sugar, Maggi and black pepper in a small saucepan. Heat gently until incorporated then set aside until required

2. Heat a dash of oil in a wok and fry the beef quickly on a high heat until coloured on the outside – the beef should still be pink inside. Remove from the pan and leave to rest

3. Add the onion, spring onion and garlic to the wok and cook until browned. Return the beef to the wok and add the black pepper sauce and red wine. Bring to the boil, cook until sticky then serve