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Serving amount:
  • Beef rump
  • 1 cracked pepper sachet
  • 1 basmati rice sachet
  • 1 light soy sachet
  • 1 oyster sauce sachet
  • 2 bok choy
  • 1 brown onion*
  • 1 capsicum
  • 1 Thai red chilli
  • 1 ginger piece*
  • 1 garlic clove*

Always read the recipe in full before you begin.

Pantry staples: Cooking oil, salt 

Allergens: Wheat, soy, shellfish, fish, onion, garlic

Specialised equipment: Sieve, wok (optional) 

Chef's note: Black pepper isn’t just a seasoning. In this dish, it is used to provide a gutsy flavour. Once you add the black pepper sauce to the pan, feel free to add a little butter to soften the heat of the pepper. 

* Use half of the onion provided. 

* Garlic and ginger to be split across various other dishes so please read each recipe carefully. 


1. Prepare the ingredients

Wash the vegetables. Cut the capsicum and onion into large pieces. Separate the bok choy leaves and stems. Cut the stems into pieces the same size as the capsicum. Mince 1 garlic clove* per 2 people. Mince the ginger*. Cut the chilli in half and remove the seeds then thinly slice. Slice the beef into 1cm thick slices. 

2. Make the black pepper sauce 

Combine the oyster sauce, soy sauce, chilli to taste, garlic, ginger and cracked black pepper. Thai red chillies may be little but they do pack a punch! 

3. Blanch the bok choy leaves 

Bring a saucepan of water to the boil. Add the bok choy leaves and blanch for 30 seconds. Remove the leaves and keep the water boiling. 

4. Cook the rice

Place the rice in a bowl and wash with cold water 3 times. Add the washed rice to the boiling water and cook for 8 minutes, stirring often to avoid the rice from sticking. Strain and set aside. 

5. Sear the beef

Meanwhile, heat a splash of oil in a wok or a frying pan over high heat. Add the beef, in batches, and cook for 1-2 minutes or until seared and browned. Set aside in the black pepper sauce and keep the frying pan heating. 

6. Add the vegetables

Add the onion to the hot frying pan and stir fry for 2 minutes or until charred. Add the capsicum and bok choy stems and stir fry for about 2 minutes or until charred. Make sure you are constantly stirring. 

7. Finish the stir fry 

Add the beef and black pepper sauce and cook for 1-2 minutes or until the sauce coats all the ingredients and the beef is cooked to your liking. 

8. To serve

Divide the bok choy leaves between serving plates. Top with the black pepper stir fry and a serving of the rice.