Beef Garlic and Black Pepper (Stir fry)

This recipe is from my attempts to replicate one of our favourite dishes from a local Cambodian/SE Asia restaurant, Phnom Penh. 

Description: If you like it hot, add the optional fresh chilli as well.  This dish works with chicken as well, but tone down the garlic and onions a little.  Once you've done the preparation it is very quick to cook.

Makes 4 servings.


500g Beef (Fillet or rump), place in freezer until firm to assist slicing thinly into bite-sized pieces
4 medium or 6 small onions, cut in half or quarters and then sliced lengthways into slivers
6-8 cloves garlic, coarsely chopped or minced
3-7 hot chillis coarsely chopped (optional)
1/3 cup peanut oil, 1 Tbsp extra for stir-fry
2 cm piece ginger root, peeled and finely chopped or grated, substitute 1 heaped tsp powdered dry ginger if unavailable
2 heaped Tbsp of coarsely cracked black pepper (more or less to taste)
1 tsp ground white pepper
1 Tbsp Rice wine
1 Tbsp Oyster Sauce
1 Tbsp Soy Sauce
1 Spring Onion, sliced for garnish (optional)

1. Mix the sliced beef with half the oil, garlic, chillis (optional), ginger and white pepper and leave for 1-2 hours.
2. Heat a wok to high temperature, add 1 Tbsp extra peanut oil and when smoking add the beef and marinade.
3. When the meat is half-cooked add the onions and stir until meat is cooked and the onions are still slightly crisp.
4. Finish by adding the combined Rice wine, Oyster sauce and Soy sauce and mixing while still on the heat.
5. Garnish with sliced spring onions (optional). Serve with steamed rice (and stir-fried vegetables if you wish)