Most of the meat dishes I make are slow-cook recipes, cause if you are able to mess up meat that has been simmering with fragrant spices for hours and hours you should just stay out of the kitchen anyway. When I reorganized my Recipe Index last week I noticed that, except for a high amount of chocolate recipes, I’ve only posted one beef recipe and that one is, of course, a stew. But here’s finally a meat dish that does involve beef and no slow-cooking. This black pepper beef is not spicy, but the black pepper does gives a nice kick to it. It’s really easy to make and really hard to mess up, just make sure that you slice the meat very thinly and that you only stir-fry it for 2-3 minutes in total max.

Recipe adapted from Hutong Cuisine.

Recipe for 1 person, you can of course multiply it for the people you’re cooking for.

*The use of different colored bell peppers is mostly to give the dish a nice look, but if you can’t be bothered to do this, please use whatever you have on hand.

250 g beef
1/4 green bell pepper*
1/4 red bell pepper*
1/4 red onion

1/4 tsp water
1 tsp light soy sauce
2 tsp Shaoxing rice wine
3 tsp cornstarch
1 tsp water

2 tsp ginger, cut into really thin stripes – see first picture)
2 tsp minced garlic
10 cm spring onion, only the white part, also sliced into really thin stripes

1 tsp ground black pepper
1 tsp light soy sauce
1 tsp dark soy sauce
1 tsp oyster sauce
3 tbsp water
1/2 tsp cornstarch

3 tbsp oil for stir-frying

Mix the ingredients for the marinade in a bowl, make sure that everything is mixed well. Add the beef, stir to coat the meat and let it marinade for 15 minutes.

Cut the beef in very thin slices. The easiest way to do is to freeze the beef and slice it when it’s hard, you do have to make sure that the meat is at room temperature when preparing the dish. Cut the peppers and onion in chunks, (cut the onion bigger than I did).

Put a wok on high heat and add a tbsp of oil, wait till the oil starts to smoke and add the peppers and onion. Stir-fry for about a minute and take them out and place the veggies on a board.

Add to more tbsp of oil to the wok and add the ginger, garlic and spring onion. Stir until you start smelling the flavors, about 30-60 seconds, and add the beef. Separate the beef in the wok (they pieces tend to stick together a little bit) and when the meat changes color add the sauce. Mix, add the veggies and mix again.

Done. Told you it was easy.


3 Responses to “Black pepper beef - 黑椒牛柳.”

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