Cantonese Black Pepper Beef
An essential weeknight stir-fry.
Ethan ChlebowskiIngredients
Marinated beef
- Flank, skirt, or flatiron steak~225 g~1/2 lb
- Chinese Black Vinegar10 ga spoonful
- Salta sprinkle
- Sugara sprinkle
Black pepper sauce
- Lee Kum Kee Black Pepper Sauce50 g3 spoonfuls
- Chili oil w/ fermented soybeans10 ga spoonful
- Soy Sauce10 ga spoonful
- Black Pepper5 ga spoonful
- Onion Powdera sprinkle
- Garlic Powdera sprinkle
- MSGa sprinkle
Stir fry components
- Cooking oilas needed
- Garlic, minced2 cloves
- Shallots, finely diced1/4
- Onions, thinly sliced1/4
- Red Bell Peppers, thinly sliced1/2
- Cornstarch, for a slurrya spoonful
- Water, for a slurrya splash
For serving
- Rice, cooked
Method
Step 1: Marinate the steak
Thinly slice the steak into strips across the grain.
Then add all marinated beef ingredients to a bowl and mix them together until everything is well coated.
Set aside to while you make the sauce or prep other ingredients.
Step 2: Make the sauce
Add all black pepper sauce ingredients to a bowl and mix together until well combined.
This sauce should make enough for 2 stir-fries and can be made ahead of time and stored in the fridge.
Step 3: Stir fry the aromatics and vegetables
Set a wok or large pan over high heat and add a drizzle of neutral oil to the pan.
Quickly the garlic and shallots for 45 seconds or until fragrant. Add the onions and peppers and until slightly softened and . Remove the vegetable mixture from the pan and set aside in a bowl.
Step 4: Stir fry the beef
Add another drizzle of oil to the wok. Once hot, add in the beef slices and let those sizzle and on one side without moving.
After 2 minutes, start moving it around, trying to get browning on all sides. Once the beef is browned and almost cooked through (but not overcooked), add the vegetables back in.
Step 5: Combine & finish
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.
Lastly, dial in the consistency of the sauce. Add a splash of and bring the sauce to a . Check the thickness and repeat until you’ve reached your perfect consistency.
Serve over cooked rice and enjoy.
“This is a simplified recipe for the home cook that was inspired by Chinese Cooking Demystified's breakdown of the iconic dish. I highly recommend checking out their video: Cantonese Black Pepper Beef (黑椒牛肉)”
Ethan ChlebowskiWatch & Cook
Nutritional Information
Show macros split into…
Recommended: 2 servings
FAQ
Where can I find the black pepper sauce and chili oil w/ fermented soybeans?
These ingredients are important to the flavor of the sauce, especially the black pepper sauce base. Any chili crisp condiment would work as a substitute for the chili oil. You should be able to find these at any Asian supermarket or online, although many major grocery stores will carry these too.
Do I need to get a wok to make this stir-fry?
A large, deep frying pan or skillet will work just as well. The key is to have a large surface area to cook ingredients quickly over high heat. Even if you have a wok, make sure to in batches or in stages by ingredient. This will let you get on each ingredient without crowding the pan and overwhelming the heat source, which will result in steamed, mushy ingredients. Home ranges simply aren't hot enough to properly stir fry everything in one go.
What is the grain and how do I find it on my steak?
If you look closely at your steak you will see lines running across it: those are meat fibers, and their direction is referred to as the grain. Make sure to slice thinly across those fibers, not with them. Otherwise, you'll end up with long and chewy meat fibers in each piece.