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Chinese Black Pepper Beef
Black Pepper Beef Recipe
Adjust the quantity of peppercorns to suit your preference. For best results, pound or grind the peppercorns just before cooking (instead of using powdered ones) so that the pepper taste is most fresh and potent.
Ingredients:
- 200 grams beef suitable cuts include flank, sirloin, ribeye, rump steak or tenderloin
- 1 tbsp cooking oil
- 4 thinly sliced ginger
- half onion roughly sliced
- half bell pepper sliced to bite-sized pieces; use mix of green, red, yellow for colour
- 1 stalk celery sliced thinly and diagonally
(A) Marinade 1 – Pound or grind to powder
- 1 tbsp black peppercorns
- 1 tsp white peppercorns (if not using, substitute with black peppercorn)
(B) Marinade 2 – Seasonings
- 2 tbsp oyster sauce
- 1 tsp light soy sauce
- 1 tbsp sesame oil
- 1 tsp corn starch
- 1/2 tsp honey
Directions:
- Slice the beef thinly, uniformly & against the grain.
- Prep black & white pepper. In a mortar/pestle or food blender, grind or blend (A) to powder with some coarse bits. Add the powdered powder, sliced beef and (B) in a wide bowl. Combine to mix well. Marinate for at least 15 minutes.
- Cook aromatics. Heat oil in wok. Stir fry ginger, celery and onions until the onions are soft and translucent.
- Add bell peppers and stir fry for one minute, or until they are just cooked.
- Add the beef and stir fry briskly, until the beef is just cooked. Take care not to overcook the beef.
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I cooked this and it was peppery! But I made a mistake of not adding Marinate B while it was marinating in the fridge! Nvm I added it while I fried the caixin as a substitute for the celery and bell pepper so it only marinated for 5 mins with B and 20 with A? Ok next time I should cook the veg separately cuz I ended up with quite a wet gravy! Lots of water leeched out of the caixin. Completely diluted the flavour of the dish. Oh wells. Lesson learnt. Anyway I’m sure it’ll be better next time. Yums! Served it with aglio olio for a mish-mash of cultures. Hahahah
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