Hong Kond Style Beef Potato Pepper

Black Pepper Beefiness (黑椒牛柳)

Some things were made to exist together: Big Bird and Mr. Snuffleupagus, peanut butter and jelly, and the colour red on a Ferrari are a few classics that come to mind. Whether you live in Boston, Bordeaux, or Beijing, y'all've probably sprinkled some pepper on your beef at one fourth dimension or some other, and information technology's a combo that works famously well. I dear this Chinese take on peppered steak because information technology features the assuming flavor of blackness pepper front end and center. With large savory chunks of beef, sweet onions, and well-baked green peppers coated in a glaze of oyster sauce, Black Pepper Beef has a satisfying residual of tastes, textures, and colors that are sharply accented past the smoldering oestrus of the crushed peppercorns.

This mashup between a Western steak and a Chinese stir-fry cuts dorsum on the corporeality of meat you lot utilize. Still, the bite-sized pieces of steak are caramelized and savory on the exterior and tender and juicy on the inside. Information technology's precisely the kind of dish I crave when I have the occasional itch for steak. Best of all, there's no need to fuss over cooking a thick slab of meat to perfection. Since the vegetables are included, they're loaded with flavor, and you only have i pan to wash at the end.

Table of contents

• Black Pepper Beefiness (黑椒牛柳)
• Why This Recipe Works?
• Ingredients for Black Pepper Beefiness
• How to Make Beef with Chinese Black Pepper Sauce
• Other Quick Beef Recipes
• FAQ

Why This Recipe Works?

• Rather than slice the beef into thin strips, I like to use a tender cut of beef and cutting it into cubes; this makes it similar eating bite-sized pieces of juicy steak.
• Potato starch in the marinade for the beef helps lock in its juices. Information technology as well creates a thick glaze in the pan that seasons each piece of meat to perfection.
• The smell of freshly croaky black pepper is citrusy and evergreen. It's an important component of this dish that you won't get with pre-ground blackness pepper.

Ingredients for Black Pepper Beefiness

• Beef – Although Black Pepper Beefiness is commonly prepared with thin strips of beef, I like using cubes of good steak meat such every bit filet mignon, new york strip, or ribeye. Just make sure the cutting of meat you choose is tender.
• Black pepper – Though black pepper (<em>piper nigrum</em>) is native to Southward Asia, it's been a favorite seasoning around the Old Earth for at least 2500 years. In India, it's utilise dates back at least 4000 years! These days, black pepper has become such a ubiquitous part of every kitchen that seasoning with salt and pepper is similar a articulatio genus wiggle reflex.
• Oyster sauce – I know fresh oysters can be a bit divisive, merely the sauce fabricated from them takes their best quality (their briny umami) and distills it down into an piece of cake to use condiment. Oyster sauce has the perfect balance of sweetness and savory tastes, merely information technology's non fishy like fish-sauce, which makes it one of my favorite go-to condiments for stir-fries. When selecting ane, you don't accept to exist too picky. Just make sure the sauce you lot're buying actually contains oysters (or oyster extract).
• Shaoxing wine – This is a type of aged Chinese rice wine which adds umami and an earthy caramel flavor to the black pepper sauce.
• Soy sauce – While oyster sauce is the master seasoning, information technology has a lower salt concentration than soy sauce. This is why I like to add a bit of soy sauce, so the big pieces of meat and vegetables get properly seasoned.
• Toasted sesame oil – This is an oil that's made by pressing toasted sesame seeds. It has a strong nutty fragrance and tends to burn down if overheated, which is why I add it to the sauce as a flavoring ingredient, not to the pan.
• White potato starch – As the name suggests, potato starch is starch that has been extracted from potatoes. Information technology's added to the marinade to assist seal in the meat's juices while thickening the remaining black pepper sauce to grade a glaze. Spud starch is better than cornstarch in almost every manner; in this case, it thickens the sauce without getting goopy.
• Garlic – Garlic is the master aromatic in this stir-fry, and together with the blackness pepper and beef, it shapes this dish's flavor profile. The fundamental with the garlic is to non chop it too small; otherwise, information technology will burn before the other ingredients are cooked.
• Vegetables – Onions and bell peppers add a nice crisp texture and sugariness that go well with the beef. I like using a mix of red and green bell peppers for color and the different flavors they bring to the dish. Exist certain to cut these into squares that are most the same size as the beef to get distributed evenly.

How to Make Beef with Chinese Blackness Pepper Sauce

The first thing you want to do is crush the black peppercorns. You can do this using either a mortar and pestle or put them in a heavy-duty pocketbook and pounding them with a heavy object, like a rolling pin or pot.

Next, you can make the black pepper sauce by whisking together the crushed black pepper (save a little bit for garnish), oyster sauce, Shaoxing vino, soy sauce, and sesame oil in a bowl. If you lot're making a large batch of sauce and storing it, you can stop here and bottle it up. Yet, if you lot're continuing on with the stir-fry, mix in the potato starch until there are no lumps.

Add the cubed beef to the marinade and mix it all together. Permit this rest while you lot prep the garlic, onions, and peppers.

In one case yous take all the ingredients ready, oestrus a frying pan over medium-loftier estrus until it'southward hot. Add together the oil and garlic and give it a few stirs earlier adding the beefiness in a single layer using tongs or chopsticks. You want to attempt and leave as much of the marinade behind in the bowl every bit possible, and so don't but dump everything into the pan.

Once the beef has browned on one side, flip the cubes over and brown the other side.

When the beef has browned on at least two sides, add the onions and bong peppers and stir-fry the mixture until the onions start to turn translucent. Add the remaining blackness pepper sauce and toss everything together until the sauce has thickened around the beef and veggies.

Plate the blackness pepper beef, and y'all can garnish information technology with some additional crushed black pepper.

Other Quick Beefiness Recipes

• Gyudon (Beef Basin)
• Beefiness Teriyaki
• Mongolian Beefiness
• Broccoli Beefiness

FAQ

What kind of blackness pepper should I use?

I used black pepper from the Malabar Coast in Southern India, but any whole black peppercorns will work. While the recipe will still technically work with pre-ground pepper, I don't recommend it as many of the nuanced aromas of blackness pepper showtime to vaporize every bit soon as the peppercorns have been crushed. That'south why pre-basis pepper is never equally fragrant equally freshly croaky pepper.

How long does Chinese Black Pepper Sauce proceed?

Yous could brand a big batch of this sauce and store it in a sealed container in the fridge for months. If you plan on storing information technology, I don't recommend calculation the starch (you lot tin can add it in when yous use it). This also makes the sauce more flexible as y'all don't e'er want information technology to contain starch.

What can I use Chinese Blackness Pepper Sauce for?

Bated from stir-chips like this, the sauce is likewise a fantastic marinade for grilled chicken and steamed fish. I likewise like to use this for making stir-fried noodles, but if y'all're using it for noodles, be certain to omit the starch.

Why do chili peppers and black pepper both have "pepper" in their name?

Although the two peppers are not related, they share a common history. Black pepper made its mode to Europe first through the spice trade and became a popular seasoning for its ability to bring foods to life with its creeping oestrus. Due to its limited supply, black pepper became such a sought-afterward commodity that it was worth more gold by some accounts. When explorers started bringing chili peppers back from the Americas for their decorative qualities, information technology didn't take long for people to figure out that the colorful fruits also had the ability to spice up food. What started off as a culinary knock-off of blackness pepper has taken on a life of its own in kitchens worldwide.

Blackness Pepper Beefiness

• Best
• Chinese
• Entree

Yield: 3 servings

Prep Time: 7 minutes

Cook Time: seven minutes

Total Fourth dimension: fourteen minutes

• six grams

  whole black peppercorns (ii teaspoons)

• 350 grams

  beefiness tenderloin (or other steak cut, cut into iii/4-inch cubes)

• 2 tablespoons

  oyster sauce

• ane tablespoon

  Shaoxing wine

• i teaspoon

  soy sauce

• one teaspoon

  toasted sesame oil

• 1 teaspoon

  potato starch

• 1 tablespoon

  vegetable oil

• 140 grams

  onion (~one pocket-sized onion, cut into 1/2-inch squares)

• 100 grams

  bong pepper (1/2 red, 1/two dark-green)

• 12 grams

  garlic (~2 large cloves, chopped)

1. Put the black peppercorns in a mortar and apply a pestle to crack the peppercorns coarsely. If you don't have a mortar and pestle, put the peppercorns in a freezer bag, and employ a rolling pin to crush them.

   

2. In a bowl, whisk the oyster sauce, Shaoxing, soy sauce, sesame oil, and most of the black pepper (saving a lilliputian to garnish). Add the potato starch and mix that in until at that place are no lumps left. Stir the beef in, to glaze evenly and permit information technology marinate while you gear up the vegetables.

   

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

   

4. Fry the beef on one side until gold brown, and so flip each piece and fry the second side until browned.

5. Dump the onions, bell pepper, and garlic into the pan and plough the heat to loftier. Stir-fry, tossing the contents of the pan periodically to ensure everything cooks evenly.

   

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

   

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

Nutrition Facts

Black Pepper Beef

Amount Per Serving

Calories 428 Calories from Fat 288

% Daily Value*

Fat 32g 49%

Saturated Fat 15g 75%

Cholesterol 82mg 27%

Sodium 502mg 21%

Potassium 536mg fifteen%

Carbohydrates 11g four%

Fiber 2g 8%

Sugar 3g 3%

Poly peptide 23g 46%

Vitamin A 1044IU 21%

Vitamin C 47mg 57%

Calcium 39mg four%

Iron 3mg 17%

* Percent Daily Values are based on a 2000 calorie diet.

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Source: https://norecipes.com/black-pepper-beef/

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