Almost all Chinese restaurants in Indonesia serve sapi lada hitam, basically stir-fried beef with onion, bell pepper, and scallions in black pepper sauce. This is a delicious and very popular dish and is one of my favorite dishes from a good Chinese restaurant.
Luckily for me, this yummy beef stir-fry is actually a super easy dish to prepare at home. And if you follow my recipe, you will be able to create this restaurant quality dish in your own kitchen too.
What do I need to cook sapi lada hitam at home?
First, you will need some thinly sliced beef. Some beef cuts that are a good choice for stir-frying include flank, skirt, tri-tip loin, and sirloin.
Be sure to slice the beef against the grain. And since we want to go for thin slices, it may help if you partially freeze the beef first before slicing.
First, the beef slices will need to be marinated for 2 hours, and up to overnight. The marinade is a mixture of soy sauce, Shaoxing wine, sesame oil, and ground black pepper.
Next, we need some simple aromatics. For this dish, we will use garlic and ginger.
And for the vegetables, we’ll be using onion, red and green chilies (or bell peppers for milder dish), and scallions.
For the black pepper sauce (saus lada hitam), we will need oyster sauce, sweet soy sauce (Indonesian kecap manis), sugar, and salt.
And finally, to thicken the sauce, we will need either a tapioca starch slurry, which is basically tapioca starch mixed with water. If you don’t have tapioca starch in your pantry, you can also use cornstarch.
How do I cook beef in black pepper sauce?
1. Marinade beef.
Mix thinly sliced beef with soy sauce, Shaoxing wine, sesame oil, and ground black pepper. Set aside to marinate in the fridge for 2 hours, and up to one night. Once you are ready to cook, return the marinated beef to room temperature.
2. Fry aromatics.
Heat 2 tablespoon oil in a wok over medium-high heat. Sauté garlic and ginger until fragrant, about 2 minutes. Add onion, and cook until slightly translucent.
3. Fry beef.
Add marinated beef into the pan, along with all the marinating sauce, and stir to mix. Cook until the beef is no longer pink.
4. Black pepper sauce.
Add red bell pepper, oyster sauce, sweet soy sauce (kecap manis), sugar, and salt. Mix well, and cook for another 2 minutes. Adjust salt and sugar as needed.
5. Thicken the sauce.
Add cornstarch slurry (cornstarch + water) into the wok. Stir until the sauce is thick, then cook for another minute.
6. Garnish and serve.
Add scallions and stir, then transfer the finished dish to a serving platter. Serve with steamed white rice.
Untuk info lebih lanjut,