Black Pepper Beef Stir Fry with Capsicum, Broccoli & Jasmine Rice
Share
The humble black pepper is native to South Asia and has travelled the world into every kitchen. Here it's not just the seasoning but the main event — intense, warm, spicy and earthy. As always, taste the sauce before adding it all in!
Serves 2 · 15 mins + prep
In your box
- ATLAS angus beef rump
- 1 ATLAS black pepper sauce tub
- 1 jasmine rice sachet
- 1 capsicum
- 1 broccoli
- 1 brown onion
- 1 coriander bunch
- 1 spring onion bunch
From your pantry
Cooking oil.
Equipment
Frying pan or wok, saucepan, sieve.
Method
- Prepare the ingredients. Read the recipe in full before you begin. Wash the vegetables and bring a saucepan of water to the boil. Slice the onion and capsicum; cut the broccoli into small florets and finely slice the stem. Thinly slice one spring onion per person and roughly chop a teaspoon of coriander per person. Cut the beef into 5mm slices.
- Cook the rice. Wash the rice until the water runs clear, then cook in the boiling water for 8 minutes, stirring often. Strain through a sieve.
- Cook the beef. Heat a splash of oil in a wok over high heat until smoking. Add the beef slices — don't overcrowd the pan — and cook for 1 minute, stirring, until browning. Set aside.
- Add the vegetables. Add more oil if needed, then the onion, capsicum and broccoli. Cook for 2–3 minutes until aromatic and lightly charred, keeping everything moving. You want the vegetables crisp. Return the beef to the pan.
- Add the sauce. Add the black pepper sauce to taste and cook for 1 minute, until it thickens and coats everything.
To serve
Divide the stir fry and rice between plates. Top with the coriander and spring onion.
Chef's tips
- Before slicing, wrap the steak in plastic wrap and pound it with a mallet or rolling pin from the centre outwards to tenderise.
- If your pan is small, cook the vegetables in batches so they stay crisp, then combine at the end.
- Black pepper and soy are both strong — taste the sauce and add as much or as little as you like.
Allergens: wheat, onion, soy, gluten, garlic, oyster/shellfish. Gluten-free travellers receive a gluten-free sauce. Recipes are tested for 2 people — adjust times for larger boxes.