A simple dish of black-pepper beef and green peppercorns wrapped in betel leaves.
- 250 g beef fillet or trimmed sirloin, sliced thinly against the grain
- 3 kochi chilli, finely sliced
- juice of 1 lime
- 50 g black peppercorns, coarsely ground
- ½ tsp salt
- betel leaves
- 1 tsp green peppercorns
- 100 ml vegetable oil
- 3 cloves garlic
- 1 sprig curry leaves
- ½ onion, thinly sliced
- 2 tomato, deseeded, quartered
- 1 capsicum pepper, deseeded, sliced
- 1 cucumber, peeled, deseeded, cut into thin batons
- ½ onion, sliced
- ½ bunch coriander
- 2 green shallot, chopped into strips
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.
Marinating time 5 minutes
Place the beef, kochi chilli and lime juice in a bowl. Toss to coat the beef. Add the pepper and salt, and toss again. Set aside to marinate for 5 minutes.
Meanwhile, prepare the betel leaf. Form the leaf into a cone shape and secure with a toothpick. Repeat with remaining leaves.
Add the green peppercorns to the beef and stir to combine.
Heat the oil in a wok over high heat. When the oil is very hot, add the garlic, curry leaves and onion.
Once the garlic has browned, add the beef and stir-fry, stir constantly, ensuring the heat of the wok doesn’t drop.
Remove the beef from the wok after a few minutes, or once it has browned.
To serve, place a small portion of the beef in the betel leaf cone. Top with the tomato, capsicum, pepper, cucumber, onion, coriander and green shallots.