A classic stir-fry turned premium with Wagyu beef. Tender slices of marbled beef coated in a glossy black pepper sauce — quick to cook, bold in flavour, and perfect with a bowl of steamed rice.

Ingredients (Serves 2–3)

• 300–350g Wagyu beef (sirloin, rump, or flank, sliced thinly against the grain)

• 1 small onion (sliced)

• ½ red capsicum (sliced)

• ½ green capsicum (sliced)

• 2 cloves garlic (minced)

• 1 tbsp neutral oil

For the sauce:

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp dark soy sauce

• 1 tbsp sugar

• 1 tbsp freshly cracked black pepper (adjust to taste)

• ½ cup beef stock (or water)

• 1 tsp cornstarch (mixed with 1 tbsp water)

Method

1. Prep the beef. Slice Wagyu thin while slightly chilled. Pat dry.

2. Stir-fry beef. Heat oil in a hot pan or wok. Quickly sear the beef until just browned (don’t overcook), then set aside.

3. Cook aromatics. In the same pan, add onion, capsicum, and garlic. Stir-fry for 2–3 minutes until fragrant.

4. Make the sauce. Add soy sauces, oyster sauce, sugar, black pepper, and stock. Bring to a simmer. Stir in cornstarch slurry to thicken.

5. Combine. Return beef to the pan, toss everything together until glossy and coated.

6. Serve. Spoon over rice, noodles, or even lettuce wraps.

Tips

• Use freshly cracked black pepper — it makes a big difference in flavour.

• Cook beef in small batches to keep it tender and juicy.

• For extra depth, add a splash of Shaoxing wine when cooking the sauce.