Cantonese Black Pepper Beef

Original recipe

Ingredients

Marinated Beef

• 200 g (~1/2 lb) flank, skirt, or flatiron steak, sliced very thin against the grain
• 10 g (2 tsp) Chinese Black Vinegar
• Sprinkle of salt
• Sprinkle of sugar

Black Pepper Sauce

• 50 g (~1/3 cup) Lee Kum Kee Black pepper sauce (storebought)
• 10 g (2 tsp) chili oil with fermented soybeans (optional)
• 10 g (2 tsp) soy sauce
• 20 cranks of black pepper
• Sprinkle of onion powder
• Sprinkle of garlic powder
• Sprinkle of MSG

Stir Fry Components

• Cooking oil
• 2 cloves of garlic, minced
• 1/4 shallot, diced
• 1/4 onion, thinly sliced
• 1/2 bell pepper, thinly sliced
• Cornstarch slurry — a spoonful of cornstarch dissolved in cold water

For Serving

• Cooked rice

Directions

1. Add all Marinated Beef ingredients to a bowl and mix together. Set aside to marinate while you make the sauce or prep other ingredients.
2. Add all Black Pepper Sauce ingredients to a bowl and mix together until well combined.
3. This sauce should make enough for 2 stir-fries and can be made ahead of time and stored in the fridge.
4. Stir fry the aromatics and vegetables:
5. Set a wok or large pan over high heat and add a drizzle of neutral oil to the pan.
6. Quickly saute the garlic and shallots for 45 seconds or until fragrant. Add the onions and peppers and stir fry until slightly softened and browned. Remove the vegetable mixture from the pan and set aside in a bowl.
7. Add another drizzle of peanut oil to the wok. Once hot, add in the marinated beef slices and let those sizzle and brown on one side without moving.
8. After 2 minutes start moving it around, trying to get browning on additional sides. Once the beef is browned and almost cooked through (but not overcooked), add the vegetables back in.
9. Add about half of the black pepper sauce and stir it all together to spread the flavors around. If you want the dish to be saucier, you can add more at this point.
10. Lastly, dial in the consistency of the sauce. Add a splash of cornstarch slurry and bring the sauce to a simmer. Check the thickness and repeat until you’ve reached your perfect consistency.
11. Serve over cooked rice and enjoy.

Notes

This is delicious. Make sure to get the Lee Kum Kee sauce.