Pan fried Beef Fillet with Black Peppers Sauce
Lee Kum Kee

Pan fried Beef Fillet with Black Peppers Sauce

Serves 2
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For a super quick yet tasty meal idea, look no further than this beef fillet recipe. There is minimal cooking involved which makes this recipe a go-to. Tender chunks of beef fillet are first marinated in Lee Kum Kee Double Deluxe Soy Sauce and Lee Kum Kee Premium Dark Soy Sauce. Cooking can be done in only five minutes!


250g dry-aged beef fillet, cut into 2cm cubes
1 shallot, sliced into rings
5 gloves garlic, finely chopped
2 spring onion, diced
½ tsp black pepper, cracked
½ tsp salted butter
3 Tbsp vegetable cooking oil
fresh coriander, a little bit for garnish


½ tsp corn flour
½ tsp sugar

Sauce Mix

½ tsp corn flour
½ tsp sugar
1 Tbsp water


1 Season beef in marinade and chill for at least 30 minutes.
2 Heat up the wok to smoking hot. Add vegetable oil and swirl around to coat wok well.
3 Lower heat to medium and add garlic. Sauté until it turns into golden in colour. Remove the fried garlic and set it aside. Leave the oil in the wok.
4 Add the beef cubes to the wok and stir fry over medium heat. Sear beef, about 30 seconds on each side. Remove beef cubes and set them aside.
5 Lower heat and add the salted butter and crushed black pepper to wok.
6 Cook until black pepper is fragrant. Add shallot rings, increase heat to a medium heat and cook for 10 seconds.
7 Add the beef cubes back into to the wok together with spring onions and fried garlic and stir-fry well for 1 minute.
8 Slowly pour sauce mix into the wok and stir for 3 seconds. Remove from heat.
9 Garnish with fresh coriander and serve.
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