Skinnymixer’s Black Pepper Beef features in the upcoming cookbook The Healthy Mix Dinners.
Being released on Friday the 31st of March at 8pm SA time, hopefully this book helps takes a little bit of stress out of dinner time and help answer the question “What’s for dinner?” 
This recipe is an absolute restaurant quality, flavour packed dish – and with the instructions teaching you how to velvet your own cheaper cuts of beef at home, it’s an amazing budget alternative to expensive steaks for tenderness. Check the tip out for instructions.
How to velvet a budget cut of meat to make it tender
Want to know how to turn a budget chewy cut of beef into a tender fall apart.
Choice start out by identifying which way the grain of your meat is running using a sharp knife, slice your beef into thin stir fry strips, trim off any excess fat or hard sinew.
Budget types of beef that are great for velveting are round brisket, blade, top side or pre-cut stir fry strips from the supermarket.
But other proteins like lamb pork and chicken also work. Coat with two teaspoons of bi-carb soda combine well and let it sit for 30 minutes, rinse well and then pat dry before proceeding with the recipe.
Ingredients
- 500 g rump steak - or cheaper cut of beef, such as round, brisket, blade, topside or pre-cut stir fry strips if velveting
- green capsicum
- red capsicum
- shallot
- Beef Stock Concentrate
- soy sauce - tamari or coconut aminos
- fresh ginger
- cornflour
- garlic
- coconut sugar or brown sugar
- rice wine vinegar
- sesame oil
- cracked black pepper - (pre-cracked black pepper - not fresh cracked or ground)
and then