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Sapi Lada Hitam - Beef with Black Pepper Sauce

Nowadays, almost all Chinese restaurants in Indonesia serve sapi lada hitam, basically stir fry beef with onion, bell pepper, and scallions in black pepper sauce. I am not that big of a fan as most others are, but I do crave a really good one now and then. Plus, making this at home is actually pretty easy and the end result can be just as delicious as the one served in restaurants. You can add more vegetables if you like, but the classic is almost always this trio combination of onion, bell pepper, and scallion.

Sapi Lada Hitam - Beef with Black Pepper Sauce

Sapi Lada Hitam - Beef with Black Pepper Sauce

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4


  • 500 gram beef, 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, cut into wedges
  • 1 red bell pepper, seeded and thinly sliced
  • 1 tablespoon oyster sauce (Indonesian: saus tiram)
  • 1 tablespoon sweet soy sauce (Indonesian: kecap manis)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon corn starch + 3 tablespoon water, mixed well
  • 3 scallions, cut into 1 inch sections


  1. In a mixing bowl, combine beef with soy sauce, Shaoxing wine, sesame oil, and ground black pepper. Cover with a saran wrap and let the beef marinate for at least 2 hours in the fridge.
  2. Heat oil in a frying pan/wok on medium high heat. Sauté garlic and ginger until fragrant, about 2 minutes. Add onion and cook until slightly translucent.
  3. Add beef into the pan, stir to mix well. Cook until the beef is no longer pink.
  4. Add red bell pepper, oyster sauce, sweet soy sauce, sugar, and salt. Mix well, and cook for another 2 minutes. Adjust salt and sugar as needed.
  5. Add corn starch solution to the pan, stir and mix well, cook for another minutes.
  6. Turn off heat. Add the scallions. Stir to mix well. Transfer the dish to a serving platter and serve with steamed white rice.


  • Juna says:

    Hi Anita, I'm enjoying your recipes, especially your photos, they look sooo tempting.....I'd like to try this sapi lada hitam, but I can't find shaoxing wine anywhere here in Jakarta. Can I substitute with other thing? Thanks a lot

    • Anita says:

      Hi Juna, for this dish, it is okay to skip Shaoxing wine if you cannot find it :)

    • Ardy says:

      Hi Juna, you can easily find ShaoXing Wine at the Supermarket. Or in the spice store at your local market place. Its commonly used in Jakarta.

  • Star Van says:

    What cut of beef would you recommend?

    • Anita says:

      Flank, skirt, and tri tip loin. If you are willing to shell out for fancier cuts, then go with sirloin. Also, make sure to cut against the grain. I usually cut when the meat is still partially frozen so it is easier to get really thin slices.

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