Chinese Black Pepper Beef

• servings: 4 servings

Ingredients

1.1 lb chuck flap tail (or sirloin, New York strip, tenderloin, flank steak, etc.)

1 green onion

3 cloves garlic

2 tsp grated ginger

1/2 yellow onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

2 Tbsp neutral oil, divided

1 tsp toasted sesame oil

1/2-1 tsp black pepper

3-4 cups hot cooked rice, about 1 cup (210g) for each serving

Marinade:

1 Tbsp soy sauce

1 Tbsp mirin

1/2 tsp white pepper (or black pepper)

1 Tbsp cornstarch

1/2 tsp baking soda

1 Tbsp neutral oil

Sauce:

1 Tbsp soy sauce

2 Tbsp oyster sauce

1/2 tsp dark soy sauce (optional), for color

1/2 Tbsp sugar

1 Tbsp mirin

1 tsp chicken bouillon powder

5 Tbsp water

1 Tbsp cornstarch

Directions

Marinate Beef

Cut the beef into bite-sized pieces. (To create a tender cut, make sure you cut against the grain and slice it on an angle.) Transfer to a mixing bowl.

Add the soy sauce, mirin, white pepper, cornstarch, baking soda, and oil. Give it a good massage. Cover and marinate in the fridge for 10 minutes.

Prep Ingredients

Prep vegetables: Thinly slice the green onion. Finely chop the garlic cloves. Grate a small knob of ginger, about 2 teaspoons. Cut the onion and bell peppers into squares.

Make the stir-fry sauce: Combine all the sauce ingredients in a small container and mix well.

Make Black Pepper Beef

To a wok (or pan), add 1 tablespoon of oil. Heat it over high heat. Once it gets hot, add the marinated beef in a single layer. Sear the beef for 1 minute or nicely browned on the bottom. Flip and cook the other side for 1 to 2 minutes or until the beef is just cooked. Remove from the wok and set it aside.

To the same wok, add 1 tablespoon of oil. Heat it over high heat. Once heated, add the onions. Spread them out, and let them sit for 1 minute or until nice and charred.

Add the green onion, garlic, and ginger. Saute for 30 seconds or until fragrant. Add the bell peppers. Stir-fry for 1 to 2 minutes or until they are cooked but still have some crunch.

Add the cooked beef. Give the sauce a quick stir and add it to the wok. Toss everything together for 1 minute or until the beef is shiny and evenly coated with the sauce.

Turn the heat off. Add 1 teaspoon of sesame oil and 1/2 teaspoon of black pepper. (If you want to add more heat, you can add up to 1 teaspoon.) Give it a final mix. Serve with hot rice. Enjoy!

Notes

No changes. Fantastic!