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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Trim any excess fat from the beef, then cut into cubes.
Add all of the marinade ingredients except the oil and massage until the liquid is fully absorbed. Add the oil, massage again, then set aside.
Peel and cube the potatoes to roughly the same size as the beef. Mince the garlic, chop the onion, and mix all of the black pepper sauce ingredients together.
Shallow fry the potatoes over medium high heat for 4 minutes, then turn the heat to high and cook for another 4 minutes or until golden. Remove and set aside.
Using the same wok, cook the beef over medium high heat. Don't move it until the edges are nicely browned, then flip and cook until done, around 7-8 minutes. Remove and set aside.
Drain most of the oil, leaving a little behind. Fry the onion and garlic for 2-3 minutes, then grind in plenty of black pepper.
Return the beef, pour in the sauce, then add the potatoes and toss everything together. If you prefer a thicker sauce, stir in a cornstarch slurry.
Finish with another grind of black pepper and serve with steamed rice.
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Cut the potatoes to roughly the same size as the beef so everything cooks evenly.
Leave the beef undisturbed until the edges brown.
Can I use a different cut of beef?
Yes, you can use other tender cuts like sirloin or ribeye.
How do I make the sauce thicker?
Stir in a cornstarch slurry to thicken the sauce.
Can I substitute Maggi seasoning?
You can use soy sauce as a substitute, but it will alter the flavor slightly.
What can I serve this dish with?
It's best served with steamed rice.
Can I make this dish spicier?
Add more black pepper or a pinch of chili flakes for extra heat.
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