Recipe: Black Pepper Beef

Have a steak and don’t want to grill? That’s where I found myself tonight.

Pepper is my favorite spice!!!

For a quick and easy recipe, you can find pre-packed black pepper beef sauce at Asian grocery stores nowadays. I’ve seen brands like Asian Gourmet and Lee Kum Kee for sale in the USA. If you try it, please let me know how you liked it in the comments section!

Black Pepper Beef

by Ng Siong Mui (‘Nutritional Chinese Cookery’)

Serves 4

A. 

1 lb ribeye steak, sliced across the grain or cubed

1 tsp salt

2 tsp sugar

1 tsp light soy 

1 tsp oyster sauce

2 tsp corn starch

2 tsp vegetable oil

B.

1/2 shallot, minced (approx. 2 tsp)

8-10 cloves garlic, minced (equal amount to shallots)

1 red chili, deseeded and diced finely

2-3 tsp coarse ground black pepper 

1 onion, cut into big square wedges

1 green pepper, cut into big squares*

C. 

2 tsp ketchup

2 tsp sugar

1 tsp salt

2 tsp dark soy (for color)

2 tsp corn starch

6 tsp water

D. 

2 tsp Shaoxing wine (Chinese rice wine)(optional)

*****

Method

A. Marinate beef with dry ingredients (salt and sugar) first. Mix with hand; food prep gloves come in handy here. Then add wet ingredients, mixing well. Lastly, add the corn starch, then oil. Sit for at least 1/2 hour.

Heat 4 tbsp vegetable oil in a wok. When the oil is smoking, add the beef and stir fry until it no longer appears red (about 2 minutes).  Remove and set aside.

B. Heat 1 tbsp of oil. Stir fry the shallots, garlic, red chili and black pepper until fragrant, taking care not to burn the garlic (control your fire). Add in the onion and green pepper and continue to stir fry for another minute.

C. Mix the sauce ingredients and add the mixture to the aromatics. Let it simmer for a minute or two. Add in the beef and toss it until the beef slices are thoroughly coated with the sauce. Cover and simmer on very low heat for 3 minutes. Remove to a serving plate.

D. Sprinkle the Chinese rice wine over the Black Pepper Beef and serve immediately. This dish goes well with steamed white rice.

* I used broccoli tonight as I had forgotten to pick up a green pepper. If using broccoli, parboil separately and add to the beef at the end of step C.

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