Jeremy Pang served up tasty black pepper beef with potatoes Hong Kong style on Sunday Brunch.

The ingredients are: 430g rib-eye steak, 1 large maris piper or King Edward potato, 1 white sweet potato, 1 small red onion, 1 spring onion (scallion), 1 large fresh green chilli, 1 large fresh red chilli, 1 stick of fresh green peppercorns(optional), vegetable oil, for deep-frying and 5–6 sprigs of fresh coriander (cilantro).

The steak marinade: ¼ of a thumb-size piece of ginger, 1 clove of garlic, ¼teaspoon white pepper, ½ teaspoon sugar, pinch of salt, ½teaspoon pure sesame oil and ½ tablespoon cornfour (cornstarch.

The sauce: ¼teaspoon salt, ½teaspoon sugar, ½teaspoon cracked black pepper, 1 tablespoon lee kum kee black pepper sauce, 50ml fresh chicken stock and 1 tablespoon light soy sauce.

See recipes by Jeremy in his book titled: Jeremy Pang’s School of Wok: Delicious Asian Food in Minutes available from Amazon now.