While peppercorn is most commonly used in its dry and powdered form, raw green peppercorns can also add zest to your cooking.
Young peppercorn is most commonly used in Thai cuisine. This recipe combines tender beef with garlic, chilli and onions, and ties it all together with the tart spiciness of unripe green peppercorns.
Ingredients
- 200g beef, thinly sliced
- 3-4 stalks spring onion, chopped lengthwise
- 1 red chilli, sliced
- 3-4 cloves garlic
- 1 small red onion
- 1 tablespoon cornstarch
- 2 tablespoons rice wine
- 1 tablespoon soya sauce
- 1 tablespoon dark soya sauce
- cooking oil
- raw green peppercorn, crushed with a pestle and mortar
Instructions
- Coat the beef with cornstarch and marinade with rice wine and soya sauces.
- Heat some oil and stir-fry the beef for about a minute and a half until partially cooked. Remove from the pan.
- Fry the garlic and onion until fragrant. Add the peppercorn.
- Mix in the beef and fry for another minute or so.
- Just before serving, add the spring onions and sliced red chilli.
- Serve hot.
This recipe was first published here.
Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.