What are the main ingredients in Beef & Black Pepper Stir-fry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional), Sugar/Sweetener/Honey

What is the nutritional information of Beef & Black Pepper Stir-fry?

Calories: 675, Carbs: 103 grams, Fat: grams, Protein: 46.8 grams, Sugar: 11.7 grams, Salt: 1020 grams

How do I prepare Beef & Black Pepper Stir-fry?

DINNER IS READY: Make a bed of the fluffy rice and spoon over the loaded beef strips with all the pan juices. Well done, Chef! JUST BEFORE SERVING: Add the tomato paste, the soy sauce, the crushed peppercorns, and the grated garlic to the pan. Fry until fragrant, 1-2 minutes. Add 100ml of water and simmer until slightly thickening, 2-3 minutes. Mix in the beef strips and the chopped spinach until the spinach is wilted, 1-2 minutes. Remove from the heat, add a sweetener (optional) (to taste), and season. ONION & CORN: Return the pan to medium-high heat with a drizzle of oil, if necessary. When hot, fry the sliced onions and the corn until lightly golden, 4-5 minutes. BEEF: Place a pan over high heat with a drizzle of oil and a knob of butter (optional). Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season. RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.

What should be prepared from my kitchen to make Beef & Black Pepper Stir-fry?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional), Sugar/Sweetener/Honey

Beef & Black Pepper Stir-fry

Put down the takeaway menu and pick up your trusty pan, because tonight we’re making a much more delicious dish than can ever be delivered to your door, Chef! Featuring a tangy tomato paste, soy, garlic & crushed black peppercorn sauce, pops of sweet corn, silky onion, earthy spinach & beef strips. Served with jasmine rice.

Beef & Black Pepper Stir-fry

with fluffy jasmine rice

Hands on Time: 20 - 35 minutes

Overall Time: 25 - 40 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Strips
Corn
Crushed Black Peppercorns
Garlic Clove
Garlic Cloves
Jasmine Rice
Low-Sodium Soy Sauce
Onion
Onions
Spinach
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)
Sugar/Sweetener/Honey

Serves 1

RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
BEEF
Place a pan over high heat with a drizzle of oil and a knob of butter (optional). Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season.
ONION & CORN
Return the pan to medium-high heat with a drizzle of oil, if necessary. When hot, fry the sliced onions and the corn until lightly golden, 4-5 minutes.
JUST BEFORE SERVING
Add the tomato paste, the soy sauce, the crushed peppercorns, and the grated garlic to the pan. Fry until fragrant, 1-2 minutes. Add 50ml of water and simmer until slightly thickening, 2-3 minutes. Mix in the beef strips and the chopped spinach until the spinach is wilted, 1-2 minutes. Remove from the heat, add a sweetener (optional) (to taste), and season.
DINNER IS READY
Make a bed of the fluffy rice and spoon over the loaded beef strips with all the pan juices. Well done, Chef!

Jasmine Rice - 100ml
Beef Strips - 150g
Onion - 1
Corn - 40g
Tomato Paste - 20ml
Low Sodium Soy Sauce - 10ml
Crushed Black Peppercorns - 5ml
Garlic Clove - 1
Spinach - 20g

Download the Recipe

Serves 2

RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
BEEF
Place a pan over high heat with a drizzle of oil and a knob of butter (optional). Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season.
ONION & CORN
Return the pan to medium-high heat with a drizzle of oil, if necessary. When hot, fry the sliced onions and the corn until lightly golden, 4-5 minutes.
JUST BEFORE SERVING
Add the tomato paste, the soy sauce, the crushed peppercorns, and the grated garlic to the pan. Fry until fragrant, 1-2 minutes. Add 100ml of water and simmer until slightly thickening, 2-3 minutes. Mix in the beef strips and the chopped spinach until the spinach is wilted, 1-2 minutes. Remove from the heat, add a sweetener (optional) (to taste), and season.
DINNER IS READY
Make a bed of the fluffy rice and spoon over the loaded beef strips with all the pan juices. Well done, Chef!

Jasmine Rice - 200ml
Beef Strips - 300g
Onion - 1
Corn - 80g
Tomato Paste - 40ml
Low Sodium Soy Sauce - 20ml
Crushed Black Peppercorns - 10ml
Garlic Clove - 1
Spinach - 40g

Download the Recipe

Serves 3

RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
BEEF
Place a pan over high heat with a drizzle of oil and a knob of butter (optional). Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season.
ONION & CORN
Return the pan to medium-high heat with a drizzle of oil, if necessary. When hot, fry the sliced onions and the corn until lightly golden, 5-6 minutes.
JUST BEFORE SERVING
Add the tomato paste, the soy sauce, the crushed peppercorns, and the grated garlic to the pan. Fry until fragrant, 1-2 minutes. Add 150ml of water and simmer until slightly thickening, 3-4 minutes. Mix in the beef strips and the chopped spinach until the spinach is wilted, 1-2 minutes. Remove from the heat, add a sweetener (optional) (to taste), and season.
DINNER IS READY
Make a bed of the fluffy rice and spoon over the loaded beef strips with all the pan juices. Well done, Chef!

Jasmine Rice - 300ml
Beef Strips - 450g
Onions - 2
Corn - 120g
Tomato Paste - 60ml
Low Sodium Soy Sauce - 30ml
Crushed Black Peppercorns - 15ml
Garlic Cloves - 2
Spinach - 60g

Download the Recipe

Serves 4

RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
BEEF
Place a pan over high heat with a drizzle of oil and a knob of butter (optional). Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 30-60 seconds (shifting occasionally). Remove from the pan and season.
ONION & CORN
Return the pan to medium-high heat with a drizzle of oil, if necessary. When hot, fry the sliced onions and the corn until lightly golden, 5-6 minutes.
JUST BEFORE SERVING
Add the tomato paste, the soy sauce, the crushed peppercorns, and the grated garlic to the pan. Fry until fragrant, 1-2 minutes. Add 200ml of water and simmer until slightly thickening, 3-4 minutes. Mix in the beef strips and the chopped spinach until the spinach is wilted, 1-2 minutes. Remove from the heat, add a sweetener (optional) (to taste), and season.
DINNER IS READY
Make a bed of the fluffy rice and spoon over the loaded beef strips with all the pan juices. Well done, Chef!