BLACK PEPPER BEEF

  

Big juicy pieces of sirloin give this Chinese classic greater depth and a robust, meaty flavor.

 

6 grams

whole black peppercorns (2 teaspoons)

 

350 grams

beef tenderloin cut into ¾-inch cubes

2 tablespoons

oyster sauce

1 tablespoon

Shaoxing wine

1 teaspoon

soy sauce

1 teaspoon

toasted sesame oil

1 teaspoon

potato starch

1 tablespoon

vegetable oil

1 small onion, cut into ½-inch squares

bell pepper ½ red, ½ green

2 large cloves, chopped

 

Place the black peppercorns in a mortar and break them finely with a pestle. If you don't have a mortar and pestle, place the peppercorns in a freezer bag and smash them with a rolling pin. Blend the oyster sauce, Shaoxing, soy sauce, sesame oil, plus most of the black pepper reserving a little for decoration in a mixing bowl. Stir in the potato starch until no lumps are remaining. Toss in the steak to coat evenly, then set aside to marinade while you prepare the veggies. When all of the preparation is complete, heat a frying pan over medium-high heat until hot. Add the vegetable oil, followed by the meat in a single layer, using tongs. Make an effort to keep as much of the marinade in the bowl as possible. Fry the meat on one side until golden brown, then turn and cook the other side until browned.

Turn the heat to high and add the onions, bell pepper, and garlic to the pan. Stir-fry, tossing the contents of the pan occasionally to achieve equal cooking. Once the onions are transparent, add the remainder of the marinade and stir till the black pepper beef is glossy and uniformly coated with sauce. Garnish with the remaining black pepper to taste and serve over rice.