Black Pepper Beef


by Pailin Chongchitnant of

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


  • 1 cooked Strip Loin or Top Sirloin Steak (about 250 g raw weight)
  • 1 tbsp + 1 tsp oyster sauce
  • 1 tsp soy sauce
  • 1 tsp fish sauce
  • 2 tbsp water
  • 78 cloves garlic, chopped
  • 2 tsp black pepper, freshly ground (reduce to 1 tsp if serving kids)
  • ¼ large onion, cut into strips
  • 1 medium sweet pepper, cut into strips (note: to get 4 colours, use ¼ of each pepper)
  • Cooked jasmine rice for serving


  1. Slice the cooked steak into thin strips. Set aside.
  2. Combine oyster sauce, soy sauce, fish sauce and water in a small bowl; set aside.
  3. Over medium heat, add enough oil to a wok or non-stick frying pan to coat the bottom. Add the garlic and sauté, stirring occasionally, until just starting to turn golden. Add the black pepper and stir to mix with the oil. Add onions and sweet pepper; toss cook for about 1 minute.
  4. Add the sauce mix and toss for about 10 seconds. Turn the heat up to high then add the sliced steak; cook briefly (20-30 seconds) until heated though.
  5. Tip: Remove the stir-fry from the pan as soon as possible to avoid overcooked.
  6. Pai’s Steak Cooking Method: If there is time, I like to season my steak in advance and let it dry off in the fridge: Salt the steak on both sides, then set it on a rack on top of a plate, and keep it in the fridge uncovered for at least 3 hours and up to one day. Drying the steak helps to develop caramelization and crusting which enhances the steak flavour. When ready to cook, pat steak dry with a paper towel and then generously sprinkle black pepper on both sides and press it down so it sticks well to the steak. Heat up a skillet or barbecue over high heat with just enough oil to coat the bottom, and when the oil is hot, place the steak down (should sizzle loudly) and sear for 1-2 minutes or until a dark brown crust develops. Flip the steak and cook the other side for another 1 minute or so until the crust develops, then flip the steak back and forth every minute or so until a desired doneness is reached. Flipping back and forth will allow the steak to cook more evenly. Let the steak rest for 10 minutes before cutting into it, but for this recipe, let it chill in the fridge, or at the very least let it cool completely. *If using a very thick steak (1-inch or more) you may want to finish the cooking in a 350°F oven, especially if you like the steak well-done.


NOTE: If you are starting with raw beef strips, cook strips until browned but they can still be pink on the inside if you like. To make the recipe serve 4 simply double the recipe (except for the amount of water in the sauce).


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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