Kampot Pepper Beef

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  • Serves: 2
  • Complexity: easy
Kampot Pepper Beef


  • 8 ounces flank steak
  • 1-1/2 tablespoon soy sauce
  • 1-1/2 tablespoon oyster sauce
  • 1-1/2 tablespoon Chinese wine or dry sherry
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1 teaspoon corn starch
  • 1 inch fresh ginger, peeled & sliced
  • 1-1/2 teaspoon cracked black pepper
  • 2 tablespoon canola oil
  • 1/2 large onion, sliced
  • 1 celery stalk, sliced
  • 1 clove garlic, minced
  • 1 red bell pepper, cut into bite-size pieces


  1. Slice the flank steak across the grain into 1/3-inch thick slices. Cut the slices into bite-sized pieces. Mix soy sauce, oyster sauce, Chinese wine, sesame oil, sugar, corn starch and 1 teaspoon of the pepper in a large bowl. Add beef and toss to coat. Set aside and marinate for at least 15 minutes. Using a slotted spoon, transfer beef to another bowl, reserving excess marinade.

  2. Heat oil in a wok or large nonstick skillet over medium-high flame. Add beef to skillet and stir fry for about 2 minutes, tossing frequently. Transfer back to bowl.

  3. Add onion, bell pepper, ginger, celery and garlic to pan. Cook, stirring constantly, for about 2 minutes.

  4. Return beef to pan along with reserved marinade and cook about 1 minute longer. Transfer to serving dish and top with remaining ground pepper.

  5. Serve with rice.

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