Black Pepper Beef Stir Fry with Dutch Rocket
Glossy black pepper beef folded through Aeroveg Dutch Rocket off the heat — a bold, peppery pairing on the table in 25 minutes.
Black pepper beef is a Singapore zi char classic, and Aeroveg Dutch Rocket is its natural partner. Its clean, mustardy bite cuts through the rich, glossy sauce, and because it's folded in off the heat, every leaf keeps its fresh pepperiness. Two kinds of pepper, one very good dinner.
Method
- Marinate the beef. Toss the sliced beef with soy sauce and cornflour. Rest for 10 minutes while you prep everything else.
- Mix the sauce. Stir all black pepper sauce ingredients together in a small bowl until the sugar dissolves.
- Sear the beef. Heat 1 tbsp oil in a wok over high heat. Sear the beef in a single layer for 1–2 minutes until browned but not fully cooked through. Remove and set aside.
- Cook the aromatics. Add the remaining oil, then stir-fry the garlic and onion for 1–2 minutes until fragrant and just softened.
- Bring it together. Return the beef to the wok, pour in the sauce, and toss for 1–2 minutes until everything is glossy and coated.
- Fold in the rocket. Turn off the heat, add the Aeroveg Dutch Rocket, and fold gently for 30 seconds — the residual heat will barely wilt it.
- Serve. Spoon over jasmine rice and finish with an extra crack of black pepper.
Aeroveg Dutch Rocket loses its character if it's cooked hard. Always add it off the heat and fold, don't stir-fry — you want warm, barely-wilted leaves that still bite back.