Malaysian · beginner
Daging Kicap Black Pepper (Malaysian Sweet Soy Beef Stir-Fry)
Tender beef stir-fried in a rich blend of sweet soy sauce, pungent black pepper, and crisp onion rings for a quick weeknight dinner.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Toss sliced beef with sweet soy sauce and half of cracked black pepper in a bowl; marinate for 10 minutes.
- 02
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until smoking hot.
- 03
Spread beef in a single layer and sear for 2 minutes without moving, then toss rapidly for 1 minute; transfer beef back to bowl.
- 04
Heat remaining 1 tbsp oil in wok over medium heat, adding minced garlic, ginger, and onion rings, sautéing for 3 minutes until onions soften slightly.
- 05
Add light soy sauce, remaining black pepper, and 2 tbsp water to wok, bringing sauce to a quick bubble.
- 06
Return beef and accumulated juices to wok, stir-frying on high heat for 1 minute until glazed and hot.
A LITTLE KITCHEN KNOW-HOW
High-Heat Wok Searing
Cooking proteins rapidly over intense heat to lock in juices and create savory browned edges.
Notes from the kitchen
- Slice beef across the muscle grain to guarantee tender results in quick stir-fries.
- Sear beef in batches if using a smaller pan so meat browns rather than steams.
- Original home-cooking adaptation inspired by Malaysian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
