Black Pepper Beef

• portions: 3 servings
• temps actif: 7 minutes
• temps total: 14 minutes

Ingrédients

6 grams whole black peppercorns (2 teaspoons)

350 grams beef tenderloin (or other steak cut, cut into 3/4-inch cubes)

2 tablespoons oyster sauce

1 tablespoon Shaoxing wine

1 teaspoon soy sauce

1 teaspoon toasted sesame oil

1 teaspoon potato starch

1 tablespoon vegetable oil

140 grams onion (~1 small onion, cut into 1/2-inch squares)

100 grams bell pepper (1/2 red, 1/2 green)

12 grams garlic (~2 large cloves, chopped)

Instructions

Crack peppercorns.

Put the 6 grams whole black peppercorns in a mortar and use a pestle to crack the peppercorns coarsely. If you don’t have a mortar and pestle, put the peppercorns in a freezer bag, and use a rolling pin to crush them.

Make sauce and marinate beef.

In a bowl, whisk the 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon soy sauce, 1 teaspoon toasted sesame oil, and most of the black pepper (saving a little to garnish). Add the 1 teaspoon potato starch and mix that in until there are no lumps left. Stir the 350 grams beef tenderloin in to coat evenly, and let it marinate while you prepare the vegetables.

Stir-fry beef in hot pan.

Once all the prep is done, heat a frying pan over medium-high heat until hot. Add the 1 tablespoon vegetable oil, and then use tongs to add the beef in a single layer. Try to leave as much of the marinade in the bowl as possible.

Flip beef.

Fry the beef on one side until golden brown, and then flip each piece and fry the second side until browned.

Add vegetables to pan and stir-fry.

Dump the 140 grams onion, 100 grams bell pepper, and 12 grams garlic into the pan and turn the heat to high. Stir-fry, tossing the contents of the pan periodically to ensure everything cooks evenly.

Add remaining marinade.

When the onions become translucent, add the remaining marinade and toss everything together until the black pepper beef is shiny and evenly coated with sauce.

Garnish with black pepper.

Serve with rice and garnish with the remaining black pepper (to taste).

Nutrition

• Calories: 428 kcal
• Lipides Totaux: 32 g
• Lipides Saturés: 15 g
• Cholestérol: 82 mg
• Sodium: 502 mg
• Glucides Totaux: 11 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 3 g
• Protéines: 23 g