Black Pepper Beef by Peter Kuruvita
Black Pepper Beef by Peter Kuruvita Alan Benson

RECIPE: Here's to beer and beef

THIS recipe was one of my father's favourites.

Simple, quick and tasty, it goes down perfectly with a glass of Arrack or a cold beer.

A no-fuss, spicy drinking accompaniment that even dad could make.

Black pepper beef


INGREDIENTS: 250g beef fillet or trimmed sirloin

50g black peppercorns, coarsely ground

½ tsp salt

1 red onion, thinly sliced

100ml white vinegar

100ml vegetable oil

2 small green chillies, thinly sliced.


METHOD: Slice the beef very thinly against the grain and coat each side with the ground pepper.

Layer the beef slices in a shallow non-metallic bowl, scatter with the onion and sprinkle with half a teaspoon of salt.

Pour the vinegar over and allow to stand for 30 minutes.

Heat the oil in a heavy-based saucepan over high heat until it is just smoking.

Cook the beef slices on each side for 15 seconds, then add the onions and the marinade and cook for another 5 minutes or until most of the liquid has evaporated.

Add the chilli, combine well and serve.

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