Currently, I’m working on expanding the membership of the Little Black Pepper Fan Club so that I can have this more often .
Black Pepper Beef Linguini
250g mince beef
2 ½ tablespoons cooking oil
3 clove garlic, minced
1/2 small green bell pepper, deseeded and cut into pieces
1/2 small red bell pepper, deseeded and cut into pieces
1 onion, cut into pieces
1-2 dry chilli (optional)
1-2 tsp freshly ground black pepper to taste
Salt, to taste
1.5 teaspoons chicken stock powder
1 teaspoons soy sauce
1 teaspoon dark soy sauce
2 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
2 teaspoon Chinese rice wine
1 teaspoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon sugar
1. Marinate the beef for at least 15 mins
2. Bring a pot of linguine to boil for about 8 min till al dente. Drain.
3. Heat 1 tablespoon of the oil in a wok or skillet over medium high heat. Stir-fry the garlic and until aromatic, and then add the green bell pepper, red bell pepper, onion, beef and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok. Adjust the sauce amount to your liking. Dish onto 1 serving of pasta and mix in. Garnish with coriander.
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