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Stir-fried pepperberry beef with native greens

This recipe for native pepper beef comes from the Indigenous chef from her Byron Bay restaurant, Karkalla. Featuring a plethora of Indigenous Australian ingredients with wok-style cooking, this modern dish is the ideal home cook introduction to native flavours.

Stir fried native pepper beef with native greens

Credit: Jiwon Kim

  • serves

    2

  • prep

    10 minutes

  • cook

    10 minutes

  • difficulty

    Easy

serves

2

people

preparation

10

minutes

cooking

10

minutes

difficulty

Easy

level

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episode The Cook Up with Adam Liaw • 
cooking • 
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Ingredients

  • 250 g beef eye fillet, thinly sliced
  • 2 tbsp Shaoxing wine
  • 1 tsp each salt and ground pepperberry
  • 3 tbsp macadamia oil
  • 3 garlic cloves, bruised
  • 2 cm x 3 cm piece young ginger, thinly julienned
  • 200 g mixed native greens & coastal succulents (e.g. warrigal greens, saltbush leaves, karkalla, sea purslane, samphire)
  • 2 tbsp (40 ml) light soy sauce
  • 1 tsp ground pepperberries
  • 40 g roasted macadamias
  • ½ tsp sesame oil

Instructions

  1. Combine the beef, Shaoxing wine, salt and ground pepperberry in a medium bowl. Mix well to combine and allow to marinate for 20 minutes before using.
  2. When ready to cook, heat 2 tbsp macadamia oil in a large wok or frying pan over high heat and stir-fry the beef for 30 seconds or until lightly browned.
  3. Use a slotted spoon to remove the beef to a plate and set aside. Return the pan to the heat with the remaining macadamia oil and stir-fry the garlic and ginger for 30 seconds, or until just fragrant. Add the greens and succulents and stir-fry for a further 2-3 minutes, or until just beginning to wilt.
  4. Add the soy sauce and ground pepperberries to the pan and cook until the sauce is just beginning to reduce, then add ¼ cup (60 ml) water and allow to come to a simmer. Return the beef to the pan with the macadamias and sesame oil and stir-fry for a further 30 seconds, then remove from the heat.
  5. Transfer the stir-fried native pepper beef with native greens to a large serving plate and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Weeknight Winners

Weeknight Winners

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 22 August 2024 11:35am
By Mindy Woods
Source: SBS



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