Black Pepper Beef

Source: Personal recipe — Dad

Yield: 2 serving(s)

Time: ~45 min (plus 30 min–3 hr marinating)

About

A Cantonese-style black pepper beef stir fry with bell peppers and red onion. The marinade with both oyster sauce and red wine gives the beef a rich, glossy finish.

Ingredients

Main

• 340g beef tri-tip, cut into strips ~1.5cm × 3cm
• 1 green bell pepper, cut into squares
• 0.5 red onion, cut into strips
• 2 cloves garlic, thinly sliced
• 5g ginger, minced

Marinade

• 2g black pepper
• 8g cornstarch
• 15ml oyster sauce
• 5ml light soy sauce
• 15ml Shaoxing cooking wine
• 15ml red wine
• 15ml water
• 5ml sesame oil
• 30ml neutral oil

Sauce

• 8g cornstarch
• 15ml water
• 4g sugar
• 5ml light soy sauce
• 5ml dark soy sauce
• 15ml Shaoxing cooking wine
• 15ml red wine
• 3g salt
• 5ml oyster sauce

Instructions

1. Marinate

1. Cut beef into strips about 1.5cm × 3cm.
2. Mix all marinade ingredients together and massage into the meat.
3. Marinate for 30 minutes to 3 hours, until most of the liquid is absorbed.

2. Prep Vegetables

1. Thinly slice garlic — visible in the final dish, not dissolved.
2. Mince ginger as finely as possible.
3. Cut onions into strips and green peppers into squares.
4. Mix all sauce ingredients together in a small bowl.

3. Stir Fry

1. Heat the wok on high and add oil until shimmering.
2. Fry garlic and ginger until aromatic and starting to brown.
3. Add beef and fry on high until browned on the outside but still rare inside. Remove the beef and set aside.
4. Add onions and bell peppers and stir fry until just about to soften.
5. Return the beef to the wok. Add the sauce (plus any leftover marinade).
6. Fry until the sauce thickens into a glaze, then plate and serve.

Tags: #recipe #chinese #beef #stir-fry