Jeremy Pang served up tasty Fresh Pepper Sizzling Beef Green Peppers and Green Chillies on Sunday Brunch.

The ingredients are: 4 beef short ribs, separated, ½ red onion, sliced, ½ green pepper, sliced, 2 large green chillies, roughly chopped, 3-4 sticks of fresh green peppercorns and ½ tablespoon sesame oil.

The Poaching Liquid: 2 tablespoons loose jasmine tea, 1 star anise, 1 small cinnamon stick, 2 cloves, 2 bay leaves, 1 tablespoon black peppercorns, ½ teaspoon salt and 1L water.

The Sauce: 1 ½ tablespoons cracked black pepper or ground black pepper, 1 ½ tablespoons oyster sauce, 1 tablespoon light soy sauce, 2 tablespoons Shaoxing rice wine, 1 teaspoon sugar, 100ml chicken stock and 100ml lager (optional).

See recipes by Jeremy in his book titled: Jeremy Pang’s School of Wok: Simple Family Feasts available from Amazon now.