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Tuesday, April 12, 2011

Black pepper Scallion beef

Black pepper Scallion beef

When I see Ellie and Shirley posted Ginger Scallion beef, it remind me of the black pepper scallion beef that I cooked during my trip to Gold Coast Australia and inspired me to cook this dish again.

Black pepper Scallion beef

The scallion in Australia is difference in size when compare to scallion here, the usual scallion/spring onion we get here is thin and small but scallion in Australia is large and thick, the taste also sweet and good aroma. The other day I saw the similar scallion selling in Jusco, i bought some to cook this dish again even the scallion price is 3 times higher than usual spring onion that we get here.

Black pepper Scallion beef

Black pepper Scallion beef

Black pepper Scallion beef
(recipe source : by Sonia aka Nasi Lemak Lover)

350g beef, thinly sliced
½ red pepper, thickly shredded
4 stalks scallion/spring onion, cut into 5cm in length
3 cloves garlic, chopped

Marinate ingredients
1tbsp light soy sauce
1 and 1/2tsp black pepper powder
1/4tsp salt or to taste
2tbsp cornstarch/tapioca flour

Japanese sake (optional)

1. Marinate beef slices with marinate ingredients for an hour or more.
2. Heat 1tbsp of oil in a frying pan over high flame quick stir fry for 1min (do not overcook). Set aside.
3. Using the same pan, heat 1tbsp of oil over high flame, add in chopped garlic, sauté for few seconds. Add in red pepper and scallion, quick stir fry for 1min.
4. Return cook beef slice and quick stir well with scallion.
5. Sprinkle little Japanese sake, immediate dish out and serve hot with steamed white rice.

Black pepper Scallion beef

Happy Cooking !!


Min {Honest Vanilla} said...

Mmm Yummy! I saw it on Ellie's blog too :) Such everyday, warm and frangrant home made dish!

温馨小屋 said...


hani said...

hi sonia,
it looks yummy...really yummy

Three-Cookies said...

"those in Australia is big and thick" - are you referring to people or scallions?:) Sorry, kidding. In a similar way asparagus from Germany is much larger than those found in other countries.

Love2cook Malaysia said...

We don't eat beef. Your pic is so bright and beautiful! ;)

It's okey dear, no wonder I didn't hear from you lately.

Unknown said...

hahaha @three cookies..that was funny. im sure we aussies arnt all that big and thick haha

anyway.... this beef dish i make from time to time. its so easy to make and healthy too. i just had beef and eggplant .


ReeseKitchen said...

Yum Yum!! Can I go over your house now?...haha! Its just too tempting!!

鲸鱼蓝蓝蓝 said...


Elin said...

Yum Yum Yum ! love this dish but I can cook like the way you cook them. My scallion will always be overcooked or the beef will be overcooked....not good at this. Sonia...your dish makes me drool.

ICook4Fun said...

We like this type of dish too. I like to load it up with lots of finger and scallion. The scallion here in the US is huge too. You can mistaken it for leeks :)

Jo said...

Looks delicious and the flavours are so wholesome. I really get where you are coming from when you say you get inspired to try out recipes posted by other food bloggers.

Jane Chew said...

ya, u r right. Our scallion is super big. At first not used to it but now enjoy it so much :)

Honey Bee Sweets said...

looks yum! Think I will replicate this dish but with pork, since my hubby don't take beef. ;) Thanks for sharing!

{L} said...

i dun eat beef but i bet they'll go well wif pork too! *slurp* =p

Unknown said...


My Little Space said...

Ooo... what a nice stir fried! Love this kind of flavour, very appertizing. Hope you're enjoying the evening.
Good night,

Cuisine Paradise said...

I love this dish. But I am not good at controling the texture of the beef. Always overcooked n too tough...:(

Biren @ Roti n Rice said...

I love this tasty and simple dish! Beef is so delicious in stir fries.

Colin Woon said...


daphne said...

Yup! The beef looks thin and tender too. With rice, it's such a "Complete" meal!

Diane said...

This looks great. Yum yum. Diane

Shoutforfood said...

So gorgeous pics of the food. Looks insanely delicious!

li said...

I usually try the velveting meat technique(passing through the oil) to get soft tender meat for stir fries.



Chef Ko has some interesting cooking demos in Cantonese

Anonymous said...

how long do you need to quick stir the beef?

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