Spicy Beef and Vegetable Stir Fry Recipe by Heinz

Black Pepper Beef (黑椒牛柳)

Some things were made to be together: Large Bird and Mr. Snuffleupagus, peanut butter and jelly, and the color red on a Ferrari are a few classics that come up to heed. Whether you live in Boston, Bordeaux, or Beijing, y'all've probably sprinkled some pepper on your beef at one time or some other, and it'south a combo that works famously well. I love this Chinese take on brindled steak because it features the bold flavor of black pepper front and center. With big savory chunks of beef, sweet onions, and crisp green peppers coated in a glaze of oyster sauce, Black Pepper Beef has a satisfying balance of tastes, textures, and colors that are sharply accented by the smoldering rut of the crushed peppercorns.

This mashup between a Western steak and a Chinese stir-fry cuts back on the corporeality of meat you use. Even so, the seize with teeth-sized pieces of steak are caramelized and savory on the outside and tender and juicy on the inside. It'due south precisely the kind of dish I crave when I have the occasional itch for steak. Best of all, there's no need to fuss over cooking a thick slab of meat to perfection. Since the vegetables are included, they're loaded with flavour, and yous only take one pan to launder at the stop.

Table of contents

• Blackness Pepper Beef (黑椒牛柳)
• Why This Recipe Works?
• Ingredients for Black Pepper Beef
• How to Make Beefiness with Chinese Black Pepper Sauce
• Other Quick Beef Recipes
• FAQ

Why This Recipe Works?

• Rather than slice the beef into thin strips, I like to utilise a tender cut of beef and cut it into cubes; this makes information technology like eating seize with teeth-sized pieces of juicy steak.
• Potato starch in the marinade for the beef helps lock in its juices. It as well creates a thick glaze in the pan that seasons each piece of meat to perfection.
• The scent of freshly cracked black pepper is citrusy and evergreen. It'south an important component of this dish that y'all won't get with pre-basis black pepper.

Ingredients for Black Pepper Beef

• Beefiness – Although Black Pepper Beef is normally prepared with thin strips of beefiness, I like using cubes of expert steak meat such equally filet mignon, new york strip, or ribeye. Just make sure the cut of meat you choose is tender.
• Black pepper – Though black pepper (<em>piper nigrum</em>) is native to Southern asia, information technology's been a favorite seasoning effectually the Old World for at least 2500 years. In Bharat, it's employ dates back at to the lowest degree 4000 years! These days, black pepper has get such a ubiquitous part of every kitchen that seasoning with salt and pepper is like a knee jerk reflex.
• Oyster sauce – I know fresh oysters tin can exist a bit divisive, but the sauce made from them takes their best quality (their briny umami) and distills it downwards into an easy to use additive. Oyster sauce has the perfect balance of sweet and savory tastes, merely it's non fishy like fish-sauce, which makes it one of my favorite go-to condiments for stir-fries. When selecting one, you don't have to be besides picky. Only make sure the sauce you lot're ownership actually contains oysters (or oyster extract).
• Shaoxing wine – This is a type of anile Chinese rice vino which adds umami and an bawdy caramel flavour to the black pepper sauce.
• Soy sauce – While oyster sauce is the main seasoning, it has a lower salt concentration than soy sauce. This is why I like to add together a bit of soy sauce, so the big pieces of meat and vegetables get properly seasoned.
• Toasted sesame oil – This is an oil that's made past pressing toasted sesame seeds. Information technology has a potent nutty fragrance and tends to fire if overheated, which is why I add together it to the sauce equally a flavoring ingredient, not to the pan.
• Tater starch – As the name suggests, potato starch is starch that has been extracted from potatoes. It'south added to the marinade to help seal in the meat's juices while thickening the remaining black pepper sauce to form a glaze. Tater starch is better than cornstarch in virtually every way; in this example, it thickens the sauce without getting goopy.
• Garlic – Garlic is the main aromatic in this stir-fry, and together with the black pepper and beefiness, information technology shapes this dish's season profile. The cardinal with the garlic is to not chop it besides small-scale; otherwise, information technology will fire earlier the other ingredients are cooked.
• Vegetables – Onions and bell peppers add a nice crisp texture and sweetness that go well with the beefiness. I like using a mix of blood-red and green bell peppers for color and the different flavors they bring to the dish. Be certain to cut these into squares that are nigh the aforementioned size as the beef to get distributed evenly.

How to Brand Beef with Chinese Black Pepper Sauce

The first thing you want to do is shell the black peppercorns. You tin do this using either a mortar and pestle or put them in a heavy-duty bag and pounding them with a heavy object, like a rolling pin or pot.

Next, you can make the black pepper sauce by whisking together the crushed black pepper (save a petty bit for garnish), oyster sauce, Shaoxing wine, soy sauce, and sesame oil in a basin. If you're making a big batch of sauce and storing it, you can terminate here and bottle it up. However, if you lot're continuing on with the stir-fry, mix in the potato starch until there are no lumps.

Add the cubed beef to the marinade and mix it all together. Let this rest while yous prep the garlic, onions, and peppers.

Once you have all the ingredients ready, rut a frying pan over medium-high heat until it'south hot. Add together the oil and garlic and give it a few stirs before adding the beef in a single layer using tongs or chopsticks. Yous desire to attempt and get out equally much of the marinade behind in the basin equally possible, so don't but dump everything into the pan.

Once the beefiness has browned on one side, flip the cubes over and chocolate-brown the other side.

When the beef has browned on at least 2 sides, add the onions and bong peppers and stir-fry the mixture until the onions offset to turn translucent. Add the remaining black pepper sauce and toss everything together until the sauce has thickened around the beef and veggies.

Plate the black pepper beef, and you tin garnish information technology with some additional crushed black pepper.

Other Quick Beefiness Recipes

• Gyudon (Beef Bowl)
• Beef Teriyaki
• Mongolian Beef
• Broccoli Beef

FAQ

What kind of blackness pepper should I employ?

I used black pepper from the Malabar Coast in Southern India, only whatever whole black peppercorns will work. While the recipe will still technically work with pre-ground pepper, I don't recommend it as many of the nuanced aromas of black pepper start to vaporize equally soon as the peppercorns accept been crushed. That's why pre-ground pepper is never as fragrant every bit freshly cracked pepper.

How long does Chinese Blackness Pepper Sauce go along?

You could make a big batch of this sauce and store information technology in a sealed container in the fridge for months. If you plan on storing information technology, I don't recommend calculation the starch (you tin add it in when you use information technology). This also makes the sauce more than flexible every bit you don't always want information technology to comprise starch.

What can I apply Chinese Black Pepper Sauce for?

Aside from stir-fries like this, the sauce is besides a fantastic marinade for grilled chicken and steamed fish. I also like to use this for making stir-fried noodles, just if yous're using it for noodles, be sure to omit the starch.

Why practise chili peppers and blackness pepper both have "pepper" in their proper noun?

Although the 2 peppers are non related, they share a common history. Black pepper made its way to Europe first through the spice merchandise and became a popular seasoning for its ability to bring foods to life with its creeping estrus. Due to its express supply, black pepper became such a sought-after commodity that it was worth more gold by some accounts. When explorers started bringing chili peppers back from the Americas for their decorative qualities, it didn't take long for people to effigy out that the colorful fruits also had the ability to spice up food. What started off as a culinary knock-off of blackness pepper has taken on a life of its ain in kitchens worldwide.

Black Pepper Beef

• All-time
• Chinese
• Entree

Yield: iii servings

Prep Time: 7 minutes

Cook Time: 7 minutes

Total Time: xiv minutes

• half dozen grams

  whole black peppercorns (2 teaspoons)

• 350 grams

  beef tenderloin (or other steak cut, cutting into iii/4-inch cubes)

• ii tablespoons

  oyster sauce

• 1 tablespoon

  Shaoxing vino

• i teaspoon

  soy sauce

• i teaspoon

  toasted sesame oil

• 1 teaspoon

  white potato starch

• 1 tablespoon

  vegetable oil

• 140 grams

  onion (~ane small onion, cut into one/2-inch squares)

• 100 grams

  bell pepper (1/2 red, 1/2 light-green)

• 12 grams

  garlic (~2 big cloves, chopped)

1. Put the black peppercorns in a mortar and apply a pestle to fissure the peppercorns coarsely. If you don't have a mortar and pestle, put the peppercorns in a freezer bag, and employ a rolling pin to beat them.

   

2. In a basin, whisk the oyster sauce, Shaoxing, soy sauce, sesame oil, and most of the black pepper (saving a little to garnish). Add the potato starch and mix that in until there are no lumps left. Stir the beef in, to coat evenly and permit information technology marinate while you lot prepare the vegetables.

   

3. Once all the prep is washed, estrus a frying pan over medium-loftier oestrus until hot. Add the vegetable oil, and then use tongs to add the beef in a unmarried layer. Try to leave as much of the marinade in the bowl as possible.

   

4. Fry the beef on 1 side until gilded chocolate-brown, and then flip each slice and fry the second side until browned.

5. Dump the onions, bong pepper, and garlic into the pan and turn the estrus to high. Stir-fry, tossing the contents of the pan periodically to ensure everything cooks evenly.

   

6. When the onions become translucent, add together the remaining marinade and toss everything together until the black pepper beef is shiny and evenly coated with sauce.

   

7. Serve with rice and garnish with the remaining black pepper (to taste).

Nutrition Facts

Blackness Pepper Beef

Amount Per Serving

Calories 428 Calories from Fat 288

% Daily Value*

Fat 32g 49%

Saturated Fat 15g 75%

Cholesterol 82mg 27%

Sodium 502mg 21%

Potassium 536mg 15%

Carbohydrates 11g 4%

Cobweb 2g 8%

Sugar 3g 3%

Protein 23g 46%

Vitamin A 1044IU 21%

Vitamin C 47mg 57%

Calcium 39mg 4%

Fe 3mg 17%

* Percent Daily Values are based on a 2000 calorie diet.

beattyeastche.blogspot.com

Source: https://norecipes.com/black-pepper-beef/

Share this post