Sapi Lada Hitam - Beef with Black Pepper Sauce

5.0 from 17 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4


  • 500 gram beef (flank, skirt, tri-tip loin, or sirloin), thinly sliced
  • 2 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon sesame oil
  • 2-3 teaspoon ground black pepper
  • 2 tablespoon oil
  • 3 cloves garlic, minced
  • 1 inch ginger, thinly sliced
  • 1 onion, thinly sliced
  • 1/4 cup red and green chilies (or red and green bell peppers), seeded and chopped
  • 1 tablespoon oyster sauce (Indonesian: saus tiram)
  • 1 tablespoon sweet soy sauce (Indonesian: kecap manis)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon tapioca starch (or cornstarch) + 3 tablespoon water, mixed well
  • 3 scallions, cut into 1 inch sections


  1. Marinade beef. Mix thinly sliced beef with soy sauce, Shaoxing wine, sesame oil, and ground black pepper. Set aside to marinate in the fridge for 2 hours, and up to one night. Once you are ready to cook, return the marinated beef to room temperature.
  2. Fry aromatics. Heat 2 tablespoon oil in a wok over medium-high heat. Sauté garlic and ginger until fragrant, about 2 minutes. Add onion, and cook until slightly translucent.
  3. Fry beef. Add marinated beef into the pan, along with all the marinating sauce, and stir to mix. Cook until the beef is no longer pink.
  4. Black pepper sauce. Add the chilies (or bell peppers), oyster sauce, sweet soy sauce (kecap manis), sugar, and salt. Mix well, and cook for another 2 minutes. Adjust salt and sugar as needed.
  5. Thicken the sauce. Add tapioca starch/cornstarch slurry (tapioca starch/cornstarch + water) into the wok. Stir until the sauce is thick, then cook for another minute.
  6. Garnish and serve. Add scallions and stir, then transfer the finished dish to a serving platter. Serve with steamed white rice.

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