Black Pepper Beef This flavourful main dish is popular in Cambodia. Fresh ground black pepper and lime juice accent tender beef slices while local lettuce, tomatoes and cucumber add freshness to this quick stir-fry. Preparation Time: 20 minutesCooking Time: about 5 minutesServes 4 500 g Ontario Grilling Beef Steak (Strip Loin), about 1/2-inch (1 cm) thick3 tbsp (45 mL) oyster sauce2 tbsp (25 mL) soy sauce1 tsp (10 mL) cornstarch1 tsp (5 mL) freshly ground coarse black pepper2 tsp (10 mL) granulated sugar2 cloves garlic, finely minced4 cups (1 L) Ontario Greenhouse Leaf Lettuce Leaves, torn2 Ontario Greenhouse Tomatoes, sliced12 diagonal slices Ontario Greenhouse Cucumber4 tsp (20 mL) vegetable oil1/4 cup (50 mL) thinly sliced Ontario Shallot Sauce:3 tbsp (45 mL) fresh lime juice3/4 tsp (4 mL) freshly ground coarse black pepper1/2 tsp (2 mL) salt Slice beef across the grain into 1/4-inch (0.5 cm) thick slices; place in medium bowl. Add 1 tbsp (15 mL) each of the oyster sauce and soy sauce, cornstarch and black pepper; stir well to coat. Let stand at room temperature for 15 minutes. Meanwhile, in small bowl, stir together remaining oyster sauce and soy sauce, sugar and garlic. Set aside. Line platter with lettuce, top with tomatoes and cucumber, leaving room for beef. Sauce: In small bowl, stir together lime juice, black pepper and salt. Heat large cast iron skillet or wok over high heat. Swirl in 2 tsp (10 mL) of the oil. Add half of the beef mixture in single layer. Brown for 1 minute; then stir-fry for 1 minute. Transfer to plate. Repeat with remaining oil and beef. Reduce heat to medium. Return beef and any accumulated juices to skillet; add oyster sauce mixture. Stir-fry to coat beef, about 1 minute or until desired doneness. Add beef to platter, sprinkle with shallots. Drizzle sauce all over and serve. Nutritional Information:1 ServingPROTEIN: 30 gramsFAT: 10 gramsCARBOHYDRATE: 11 gramsCALORIES: 260FIBRE: 1 gramSODIUM: 975 mg – Printed with permission from Foodland Ontario
Black Pepper Beef
