Sautéed Beef Fillet with Black Pepper

Marinated with rice wine, the beef is tenderised naturally whilst absorbing the distinctive taste of the wine. We also like to throw in some ginger to add a little "zing" to the dish. Serves 2-3.


  • 200g beef fillet
  • 1 green capsicum, sliced
  • 2 large red onions, sliced
  • 1 teaspoon black pepper corn, freshly ground
  • 1 teaspoon chopped ginger
  • 1 tablespoon oyster sauce
  • 2 tablespoons cooking rice wine
  • 1 tablespoon tapioca flour
  • Pinch of salt
  • 1 teaspoon of sugar
  • 1 tablespoon sesame oil (for marinate)
  • 2 tablespoons sunflower oil (for frying)


  1. Cut beef fillet into 1cm-thick slices, tenderise the meat using a meat tenderiser or just the back of a chopping knife. Then cut into strips.
  2. Marinate with mixture of the wine, ginger, sesame oil and salt, for about 20 minutes.
  3. Heat oil in a wok, quick-fry the beef fillet till it is lightly browned, remove and put aside.
  4. Add a little more oil to the wok, stir in the ground black pepper, onion and green capsicum and stir fry for a few minutes.
  5. Put the beef back into the wok. Mix the tapioca flour with the oyster sauce, salt, sugar and 2 tablespoons of filtered water, and pour the mixture into the wok to stir up a thick gravy.
  6. Cook till the beef is completely cooked. Serve with hot steaming boiled rice.
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Versatility Note:

  1. The heat has to be maintained at Medium to high at all times, to ensure the tenderness of the beef and the crunchiness of the vegetable.
  2. If you don't have access to pepper corn, you can substitute it with ready ground black pepper, although it does not taste as good and as natural.