Black Pepper Beef


We have partnered with Hot Thai Kitchen YouTube chef Pailin Chongchitnant to put together a super simple, super speedy and authentic stir-fry recipe. Pailin makes this stir-fry in a snap by using an extra steak that she cooked for a dinner the previous day. It’s that ‘doubling up’ approach that is a real time saver. Pailin also shares her ‘season ahead’ secret to making steaks that are so flavourful and juicy.

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Black Pepper Beef


YouTube chef Pailin Chongchitnant of Hot Thai Kitchen put together this super simple, super speedy and authentic stir-fry recipe. To make this stir-fry in a snap, you can use leftover steak that you cooked for dinner the night before or think ahead and cook an extra steak to use just in this recipe. Pai’s ‘season ahead’ technique for steaks helps to develop caramelization and crusting which enhances the steak flavour without being too salty.

To make the recipe serve 4, simply double the recipe (except for the amount of water in the sauce).



8 oz (250 g) Beef Strip Loin or Top Sirloin Steak


Fresh ground black pepper



4 tsp (20 mL) oyster sauce

1 tsp (5 mL) soy sauce

1 tsp (5 mL) fish sauce

Canola or sunflower oil

1 to 2 tsp (5 to 10 mL) fresh ground black pepper

7 to 8 cloves garlic, chopped

¼ large onion, cut into strips

1 sweet pepper (any colour), cut into strips (or ¼ of 4 colours of sweet peppers)

Hot cooked jasmine rice


  1. Season steak on both sides with salt. Place on a rack set over a plate and refrigerate, uncovered, for at least 3 hours or for up to 24 hours.
  1. Pat steak dry with a paper towel. Generously sprinkle pepper, to taste, on both sides and press it to stick to the steak.
  1. Heat a lightly oiled skillet or barbecue over high heat. Add steak (it should sizzle loudly) and pan-fry or grill for 1 to 2 minutes or until a dark brown crust develops. Flip the steak and cook for about 1 minute or until the crust develops. Flip again, then cook, flipping about every minute until a thermometer inserted sideways into steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).
  1. Transfer to a plate or cutting board and let rest for 10 minutes. Preferably, refrigerate until chilled, or at the very least let it cool completely.
  1. Transfer steak to a cutting board, if necessary. Slice across the grain into thin strips. Set aside.
  1. Stir-Fry: Combine oyster sauce, soy sauce, fish sauce and 2 tbsp (30 mL) water in a small bowl; set aside.
  1. Heat a wok or nonstick skillet over medium heat; add enough oil to coat the bottom. Add garlic to your taste and cook, stirring occasionally, until just starting to turn golden. Add 1 to 2 tsp (5 to 10 mL) ground black pepper, to taste, and stir to mix with the oil. Add onion and sweet pepper; cook, stirring, for about 1 minute or until tender.
  1. Stir in oyster sauce mixture; cook, stirring, for about 10 seconds. Increase heat to high and add sliced steak; cook, stirring for 20 to 30 seconds or just until heated through. Serve immediately over hot rice.


Remove the stir-fry from the pan as soon as possible to avoid overcooking the vegetables and beef.

If using a very thick steak (1 inch/2.5 cm or more) you may want to sear on both sides then finish the cooking in a preheated 350°F oven, especially if you like the steak well-done.


Pai also got a chance to sit down with registered dietitian Carol Harrison of the Yummy Lunch Club to get some pointers around strategies to eat well. Some surprising insights! Check out the video…

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