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Sapi Lada Hitam - Beef with Black Pepper Sauce

Extra special beef stir-fry! Tender beef slices with extra bold and yummy black pepper sauce. Recreate this favorite Chinese restaurant dish with my recipe.
Sapi Lada Hitam - Beef with Black Pepper Sauce

Sapi Lada Hitam - Beef with Black Pepper Sauce

Almost all Chinese restaurants in Indonesia serve sapi lada hitam, basically stir-fried beef with onion, bell pepper, and scallions in black pepper sauce. This is a delicious and very popular dish and is one of my favorite dishes from a good Chinese restaurant.

Luckily for me, this yummy beef stir-fry is actually a super easy dish to prepare at home. And if you follow my recipe, you will be able to create this restaurant quality dish in your own kitchen too.

Ingredients to prepare sapi lada hitam (beef with black pepper sauce): beef, onion, red and green chilies, ginger, garlic, scallions,  Shaoxing wine, soy sauce, sesame oil, oyster sauce, kecap manis, tapioca starch, salt, sugar, and black pepper.

Ingredients to prepare sapi lada hitam (beef with black pepper sauce): beef, onion, red and green chilies, ginger, garlic, scallions, Shaoxing wine, soy sauce, sesame oil, oyster sauce, kecap manis, tapioca starch, salt, sugar, and black pepper.

What do I need to cook sapi lada hitam at home?

First, you will need some thinly sliced beef. Some beef cuts that are a good choice for stir-frying include flank, skirt, tri-tip loin, and sirloin.

Be sure to slice the beef against the grain. And since we want to go for thin slices, it may help if you partially freeze the beef first before slicing.

First, the beef slices will need to be marinated for 2 hours, and up to overnight. The marinade is a mixture of soy sauce, Shaoxing wine, sesame oil, and ground black pepper.

Next, we need some simple aromatics. For this dish, we will use garlic and ginger.

And for the vegetables, we’ll be using onion, red and green chilies (or bell peppers for milder dish), and scallions.

For the black pepper sauce (saus lada hitam), we will need oyster sauce, sweet soy sauce (Indonesian kecap manis), sugar, and salt.

And finally, to thicken the sauce, we will need either a tapioca starch slurry, which is basically tapioca starch mixed with water. If you don’t have tapioca starch in your pantry, you can also use cornstarch.

(1) Fry onion, garlic, and ginger. (2) Add marinated beef and cook until no longer pink. (3) Add red and green chilies/bell peppers and seasonings, and finally thicken with tapioca starch slurry.

(1) Fry onion, garlic, and ginger. (2) Add marinated beef and cook until no longer pink. (3) Add red and green chilies/bell peppers and seasonings, and finally thicken with tapioca starch slurry.

How do I cook beef in black pepper sauce?

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 red bell pepper, 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 cornstarch slurry (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.

Sapi Lada Hitam - Beef with Black Pepper Sauce

Sapi Lada Hitam - Beef with Black Pepper Sauce

Sapi Lada Hitam - Beef with Black Pepper Sauce

5.0 from 9 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4

Print Recipe

Ingredients

  • 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

Instructions

  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.
Indonesian Pantry
Indonesian Kitchen

Comments

  • Juna 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 Anita says:

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

    • Ardy 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 Star Van says:

    What cut of beef would you recommend?

    • Anita 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.

  • Jacqueline Debono Jacqueline Debono says:

    This sapi lada hitam beef looks delicious! It's difficult to find good Asian restaurants here in Italy so I prefer to cook these dishes myself! On my to make list!

  • Alina | Cooking Journey Blog Alina | Cooking Journey Blog says:

    Comfy and spicy dish. Never tried, but looks so delicious I need to find all ingredients for that!

  • Cathy Cathy says:

    My mouth is watering, I wish I could have this right now especially since I'm always craving Chinese food. Looks absolute YUM and so easy to make! Thanks!

  • Alison Corey Alison Corey says:

    The sauce on this beef is fantastic. Also love the addition of fresh vegetables.

  • Sally Sally says:

    A fantastic, tasty beef stir fry recipe! Will make it again and again!

  • Kim Lee Kim Lee says:

    Love this recipe! It was so easy and so delicious! I'll definitely be making again!

  • Lauren Vavala Lauren Vavala says:

    Love that this dish has plenty of sauce and so much flavor. What a great recipe for any night of the week!

  • Danii Danii says:

    What a delicious comforting dish. A great alternative to ordering a takeaway.

  • Danielle Wolter Danielle Wolter says:

    I can only imagine how tender this beef is. Great recipe to save for a weekend dinner!

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