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Tuesday, 18 June 2013

Recipe - Stir-Fried Beef with Black Pepper Sauce


When it comes to Chinese food, it has always been difficult to recreate the flavours from your favourite restaurant or takeaway in the comfort of my own kitchen. There are plenty of sauces available on the supermarket shelves but more often than not, they end up tasting more Chinesey than authentically Chinese.
Things might be changing though as I spotted that Blue Dragon have added a few classics sauces to the shelves in their new 'Restaurant Specials' range, including my own favourite Black Pepper Sauce. So with sauce mix in the trolley, one of this weeks meals was taken care of.
Ingredients (Serves 2)
  • 200g beef, thinly sliced - used silverside but I imagine that any cut of beef would work
  • 1 red pepper, finely diced
  • 1 red onion, finely diced
  • 1 red chilli, sliced finely
  • 1 tbsp light soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp sugar
  • 120g pack Blue Dragon Restaurant Special Black Pepper Sauce
Method

  1. Place the beef in a small bowl with the sugar, soy sauce and rice vinegar and set aside. This will help tenderise the beef before you stir fry.
  2. Heat some groundnut oil in a wok until the oil begins to smoke. Add the red pepper, onion and chilli to the wok and cook for 5-6 minutes until the peppers have softened.
  3. Add the beef to the pan and stir fry for 2-3 minutes before pouring the sauce into the wok ensuring that the sauce is heated through before serving with rice or noodles.
Lat night I made a quick and easy egg fried rice to serve with the beef and black pepper sauce. T make the fried rice simply heat some groundnut oil in a non stick frying pan or wok then add cooked boiled rice into the pan. Keep the contents of the pan moving to avoid it catching on the bottom the pan. Create a well in the middle of the pan then pour in one beaten egg, stirring the scrambled egg into the rice as it cooks, stir through a splash of dark soy sauce and a splash of sesame oil.

The end result was stunning! Blue Dragon have certainly created a sauce that is reminiscent of my favourite dish from my local Chinese restaurant. The sweetness of the peppers and onion are countered by a huge punch of cracked black pepper whilst the sauce had a real depth of savoury flavours that left us both wanting more. If it weren't for the fact that Nicola knew that I was cooking, I reckon that I could have easily passed this dinner off as a takeaway, it honestly tasted that good, and can be sure that this is one of those handy sauces that I will make sure to have in the cupboard for another time.
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