Asian•quick

Black Pepper Beef Stir Fry (黑椒牛柳)

Make authentic Black Pepper Beef Stir Fry in just 15 minutes. Enjoy tender steak cooked to perfection in an aromatic mouth-warming pepper sauce!

Ingredients

Quantities are shown as originally provided.

1/2 tbsp white pepper
1/2 tbsp light soy sauce
1/2 tbsp dark soy sauce
1 tbsp oyster sauce ((or a vegetarian substitute))
1 tbsp Shaoxing rice wine ((or dry sherry))
1/2 tsp salt ((or the taste))
1 tsp sugar ((or the taste))
1/2 tsp chicken bouillon powder
1 egg white
1 tbsp corn starch
3 tbsp cooking oil
500 g / 1 lb beef ((sirloin, flank, skirt, scotch, tenderloin or boneless short ribs))
2 tbsp black pepper sauce ((we use Lee Kum Kee's one))
2 bell peppers/capsicum ((sliced))
1 onion ((sliced))
5 ginger slices
2 cloves garlic ((finely chopped))
5 tbsp cooking oil ((3 tbsp for the beef and 2 tbsp for the vegetables))

1
Start by slicing the meat into 5 mm (0.2") thick slices. Make sure to cut against the grain to avoid a chewy bite.
2
Soak the slices in cold water for 1 minute to remove the blood, then squeeze all the water out by hand.
3
Marinate the beef with the white pepper, light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, salt, sugar and chicken bouillon powder. Mix in well for until it is sticky to the touch. There also should be no excess water in the bowl.
4
Pour in the egg white and mix, then add the corn starch and stir until combined.
5
Add in 3 tbsp oil and mix until well incorporated. This will prevent the beef slices from sticking to each other when cooking.
6
Add 3 tbsp oil into a hot wok and fry the beef for 1-2 minutes or until roughly 80% cooked. You'll be tossing it in with the vegetables later, so there's no need to overcook it.
7
Replace the wok with 2 tbsp new oil (or reuse the same one) and stir fry the garlic, onion, ginger and bell peppers for 2 minutes or until fragrant then mix in the black pepper paste.
8
Pour the cooked beef in and stir fry for another 2 minutes, then plate.
9
Serve immediately with rice or noodles!