Sapi Lada Hitam (Black Pepper Beef Stir-Fry)

Sapi Lada Hitam (Stir-fried beef with onion, bell pepper, garlic black pepper brown sauce) for two people is a classic Indonesian dish. The dish began as a Cantonese stir-fry that showcased the robust flavor of black pepper. As Chinese culinary traditions spread across Southeast Asia, the dish adopted local tastes—chief among them, the sweetness of Indonesian sugar soy sauce—and formed a distinctive or hybrid identity. Now beloved across Indonesia, it’s both a comforting home-style dish and a culinary marker of Chinese-Indonesian heritage.

Roots in Chinese Cuisine

• Origin and Naming: The dish traces back to Cantonese-style Chinese cooking, known in Mandarin as 胡椒牛柳 (Hú jiāo niú liǔ)—literally “black pepper beef strips.” It features thinly sliced beef stir-fried with bold black pepper sauce, embodying the hallmark flavor balance of the region: savoury, aromatic, and robust.

• Culinary Techniques: Typical Cantonese techniques—such as slicing meat thinly against the grain for tenderness, stir-frying at high heat, and using fresh, coarsely cracked black pepper—define its signature texture and flavour.

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Sapi Lada Hitam (Black Pepper Beef Stir-Fry)

Serves: 2

Equipment Needed:

• Wok or large frying pan

• Cutting board

• Knife

• Mixing bowl

• Spoon or spatula

• Measuring spoons

• Plate for resting beef

Ingredients:

• 250g beef sirloin or flank steak, thinly sliced

• 1 small onion, sliced

• 1 small bell pepper (red or green), sliced

• 3 cloves garlic, minced

• 1 tbsp black peppercorns, crushed (or 1 tbsp freshly ground (USA) black pepper)

• 2 tbsp soy sauce (light soy sauce preferred)

• 1 tbsp oyster sauce

• 1 tsp sugar

• 1 tbsp cornstarch (optional, for beef marinade)

• 2 tbsp water or beef stock

• 2 tbsp vegetable oil (for stir-frying)

• Salt to taste

Preparation Time:

• Beef slicing & marinating: 10 minutes

• Vegetable prepping: 5 minutes

Cooking Time:

• Stir-frying: 8-10 minutes

Instructions:

1. Prepare the beef:

   • Thinly slice the beef against the grain.

   • In a bowl, mix the beef slices with 1 tbsp soy sauce, 1 tbsp cornstarch (optional, helps tenderness), and a pinch of salt. Let it marinate for about 10 minutes.

2. Crush black pepper:

   • Use a mortar and pestle or spice grinder to crush the black peppercorns coarsely.

3. Make the sauce:

   • In a small bowl, combine oyster sauce, 1 tbsp soy sauce, sugar, crushed black pepper, and water or beef stock. Set aside.

4. Cook the beef:

   • Heat 1 tbsp vegetable oil in a wok or frying pan over high heat.

   • Add the marinated beef and stir-fry quickly until it just changes color (about 2-3 minutes). Remove beef from pan and set aside.

5. Stir-fry the veggies and garlic:

   • Add remaining 1 tbsp oil to the wok.

   • Add minced garlic and sliced onion, stir-fry for 1-2 minutes until fragrant and onions soften.

   • Add bell pepper slices and stir-fry for another 1-2 minutes.

6. Combine:

   • Return the beef to the pan.

   • Pour the black pepper sauce mixture over the beef and vegetables.

   • Stir everything together for 2-3 minutes until sauce thickens slightly and coats the ingredients evenly.

7. Taste and adjust:

   • Add salt if needed.

8. Serve:

   • Serve hot with steamed rice.