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Tag / stir fry beef

Sometimes all you want is a dish with meat with some vegetable on rice, one that is nicely marinated, full of flavor, and hits your requirement of protein, carb, fiber, and all that jazz. If that sounds like your kinda thing, let’s get on with how you can prepare this version of stir fry beef bento that I came up with.

stirfry beef bento recipe, the ingredients
stirfry beef bento recipe, the ingredients

The recipe is fairly simple, but does call for good quality beef slices. Here I use some Australian beef, but the same recipe can also be substitute with lamb slices, or even chicken slices as well.

Here are the ingredients:

  • 200 gram beef slices
  • 1 teaspoon oyster sauce
  • 1 teaspoon dark soya sauce
  • 1 tablespoon soya sauce
  • 1 teaspoon sugar
  • 1 cap of shaoxing wine (optional)
  • black pepper
  • 2 red/green chili, slices
  • 6-7 cloves of garlic, chunks
  • 1/2 onion, slices
  • 2-3 stalks of spring onion, cut to 2-3 inches
  • 1 tablespoon cooking oil

Cooking instructions:

  • marinate beef slices with all the sauce and sugar
  • heat up frying pan with cooking oil
  • fry garlic and onion till fragrant
  • add chili & spring onion, add sprinkle of salt
  • once 80% cooked, add in marinated meat
  • don’t over cook the meat, takes only 1-2 minutes to ensure all sides of meat is brown, and you’re done
  • serve on steamed rice
  • optional – add onsen egg

add an onsen egg to complete the bento
add an onsen egg to complete the bento

Preparing and cooking this dish takes perhaps 20-30 minutes, and it probably lasts all of 10 mins or less on the dining table. Love the combination of sweet, salty, umami, and spiciness from all these ingredients. Lovely for a quick afternoon lunch. Try it!

I was raised in a place in Penang called Pepper Estate, essentially a small housing “kampung” with mostly “grade 3” houses arranged haphazardly along narrow and steep roads. What it does not have though, is pepper plant.

At my current place, perhaps to remind myself of my origin, we planted a peppercorn plant at the garden, and the little thing has grown over the years and start to bear fruits on quite a regular basis. Birds usually got the most of it, but when I’m fast enough, I get myself some too!

While we mostly have peppers in dried & powdered format, raw green peppercorn does have its use, especially in Thai cuisine. Today I’m going to share my first dish with this ingredient – Stir Fry Green Peppercorn Beef

green peppercorn beef stirfry


  • 200 gram beef, thin slice
  • few stalks of spring onion
  • 1 red chili
  • 3-4 cloves of garlic
  • 1 small red onion
  • 1 tablespoon corn starch
  • 2 tablespoon rice wine
  • 1 tablespoon soya sauce
  • 1 tablespoon dark soya sauce
  • cooking oil
  • a few stalks of raw green peppercorn, crush likely with pestle and mortar

home grown peppercorn


  • with some corn starch on the beef, marinate with rice wine, dark & normal soya sauce
  • fry the beef half way and set aside (just about 1+ minutes)
  • heat up oil and fry garlic and onion till fragrant
  • add peppercorn
  • add back beef and fry for another minute or so
  • finish off with green onion and red chili

Result is a pretty delicious and fresh tasting beef dish with a bit of a kick. Try it!

Check out more simple recipe here.