Sarawak Black Pepper: Recipe & Uses

Sarawak black pepper, grown in the Malaysian state of Sarawak on the island of Borneo, is prized for its bold, fruity aroma and a heat that is sharp but not overwhelming. Unlike some black peppers that are simply hot, Sarawak pepper has a distinct, almost citrusy note that makes it a favorite in both Asian and Western cooking. This recipe showcases the pepper in a classic, versatile way: a simple, deeply flavorful black pepper sauce that clings beautifully to stir-fried beef, chicken, or even tofu.

Ingredients

1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) cornstarch (cornflour)
1 tbsp (15 ml) vegetable oil, plus 1 tbsp (15 ml) for stir-frying
1 tbsp (15 g) Sarawak black peppercorns, coarsely crushed (or 1 tbsp ground Sarawak pepper)
1 small onion, sliced (about 1 cup / 120 g)
1 red bell pepper, sliced (about 1 cup / 120 g)
3 cloves garlic, minced
1 tbsp (15 ml) oyster sauce
1 tbsp (15 ml) dark soy sauce (or regular soy sauce)
1 tsp (5 g) sugar
1/2 cup (120 ml) beef broth or water
1 tsp (5 ml) sesame oil (optional)

Instructions

Marinate the beef: In a medium bowl, combine the sliced beef, soy sauce, cornstarch, and 1 tbsp vegetable oil. Mix until the beef is well coated. Let it sit for 10 minutes while you prepare the other ingredients.
Crush the pepper: If using whole peppercorns, place them in a mortar and pestle or a zip-top bag and crush with a heavy pan until they are coarsely cracked. You want some larger pieces for texture and some fine dust for heat.
Make the sauce: In a small bowl, whisk together the oyster sauce, dark soy sauce, sugar, and beef broth. Set aside.
Stir-fry the beef: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the beef in a single layer and let it sear without moving for 1 minute. Then stir-fry for 2-3 minutes until browned but still slightly pink in the center. Remove the beef from the wok and set aside.
Cook the aromatics: In the same wok, add the onion, bell pepper, and garlic. Stir-fry for 2 minutes until the onion is translucent and the pepper is tender-crisp.
Add the pepper: Sprinkle the crushed Sarawak pepper over the vegetables and stir for 30 seconds until fragrant.
Combine and simmer: Return the beef to the wok. Pour in the sauce mixture. Stir everything together and bring to a simmer. Let it cook for 1-2 minutes until the sauce thickens slightly and coats the beef. If you like a thinner sauce, add a splash of water.
Finish and serve: Drizzle with sesame oil if using, toss once, and serve hot over steamed rice or noodles.

Tips

Substitution for Sarawak pepper: If you can’t find Sarawak pepper, use a high-quality Tellicherry or Lampong black pepper. The flavor will be less fruity but still delicious.
Crush fresh: For the best flavor, crush whole peppercorns just before using. Pre-ground pepper loses its volatile oils quickly and will taste flat.
Don’t overcook the beef: Sirloin cooks fast. Overcooking makes it tough and chewy. Cook it in batches if your pan is small to avoid steaming.
Adjust heat: Sarawak pepper is moderately hot. Start with 1 tbsp and add more to taste if you prefer a spicier dish.

Serving Suggestions

Serve this Sarawak black pepper beef over steamed jasmine rice or with stir-fried noodles. It also pairs well with a simple side of blanched bok choy or a cucumber salad to balance the richness. For a low-carb option, serve over cauliflower rice.

Variations

Chicken or Pork: Substitute the beef with chicken breast or pork tenderloin, sliced thinly. Cook until the chicken reaches 165Â°F (74Â°C) and pork reaches 145Â°F (63Â°C) with a 3-minute rest.
Tofu: For a vegetarian version, use firm tofu, pressed and cubed. Pan-fry the tofu until golden before adding the sauce.
Extra vegetables: Add mushrooms, snap peas, or broccoli along with the bell pepper for more texture and nutrition.
Creamy version: Stir in 1/4 cup (60 ml) heavy cream or coconut milk at the end for a richer, milder sauce.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place in a skillet over medium heat with a splash of water or broth, stirring until hot throughout. You can also microwave in 30-second intervals, stirring between. The beef may become slightly more cooked upon reheating, so it’s best to undercook it slightly initially if you plan to have leftovers.

Frequently Asked Questions

What is Sarawak black pepper? Sarawak black pepper is a variety of black pepper grown in the Malaysian state of Sarawak on Borneo. It is known for its large, even berries and a fruity, less pungent aroma compared to other black peppers, with a clean, sharp heat.

Can I use regular black pepper instead? Yes, you can. Regular black pepper will work, but the flavor will be more one-dimensional. Sarawak pepper adds a subtle citrusy note that elevates the dish. If using regular, consider adding a tiny pinch of lemon zest to mimic the fruity note.

How do I crush Sarawak peppercorns? Use a mortar and pestle, or place them in a strong zip-top bag and crush with a rolling pin or the bottom of a heavy pan. You want a coarse crushâ€”not a fine powderâ€”for the best texture and flavor release.

Is Sarawak black pepper hotter than regular black pepper? Not necessarily. It has a moderate heat that builds gradually, with a pleasant, lingering warmth. The fruitiness is what sets it apart more than the heat level.

Can I make this dish ahead of time? You can prepare the sauce and marinate the beef up to a day in advance. However, stir-frying is best done just before serving to keep the beef tender and the vegetables crisp.

What if I don’t have oyster sauce? You can substitute with hoisin sauce (sweeter) or a mix of soy sauce and a little molasses. Alternatively, use a vegetarian mushroom stir-fry sauce for a plant-based option.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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